Thursday, August 28, 2008

Tomato Vegetable!

I really don't know what to call for this dish. You can either call it tomato vegetable/Tomato sukka or tomato chutney. It goes very well with dosa's and appam's.


3 big tomatoes
1 big onion
1-2 green chillies
6 cloves of garlic
1/4 tsp turmeric pwd
1 tsp chilli powder
salt to taste

Fresh/Frozen grated coconut (Add later)

For seasoning:

1 tsp mustard
1 tsp urad dal
few curry leaves
1 tbs oil


Keep all the ingredients together in a vessel to cook with little water. When the tomato is cooked, add little fresh/frozen grated coconut and cook for 5 mins. Add the seasoning and mix well. Serve hot with Appam or dosa's!

Sunday, August 17, 2008


I simply love appam's. This recipe is from one of my keralite friend. I just fell in love with these soft appams and i recreate them in my kitchen very often.


2 cups of rice
1 cup cooked rice
1/4 tsp dry yeast
1 tbs sugar
salt to taste
1 tin coconut milk.


Soak the rice for 3-4 hours. Grind the rice along with cooked rice and sugar. Let the consistency be little thicker than dosa batter. Mix dry yeast with little warm water. Mix it to the dosa batter. Keep this mixture to ferment overnight. Next morning add coconut milk and salt to taste. Mix nicely and keep aside for one hour. Make appam's using appam pan. Serve them with chutney of your choice. I normally make tomato vegetable (recipe to follow) to accompany these appams.

Thursday, August 14, 2008

Happy Independence Day!

I wanted to prepare something for the independence day. Didn't know what to prepare. Finally i decided to make dosa's with frozen vegetables. This is what i did!
Frozen Vegetable Dosa!
1 cup rice flour
1/2 cup frozen vegetables
2 tbs grated coconut
1/2 onion sliced
1 green chillie sliced
salt to taste
Microwave the frozen vegetables for 2-3 minutes. Mix all the ingredients and make a dosa batter along with water. Apply oil/ghee to a pan and pour the dosa batter. Make dosa's. Enjoy with chutney of your choice.

This entry goes to the event Independence Day 2008 by Pooja (click here)

Monday, July 21, 2008

Beef Sukka!


1) 1 Kg beef
2) 1 large onion sliced
3) 1 pod of garlic chopped
4) 1" ginger chopped
5) 1/2 tsp turmeric pwd.
6) 2 tsp chilli powder/bafat powder (according to ur taste)
7) Salt
8) 3-4 tbs. fresh grated coconut
9) 1 tbs oil
10) 1 onion
11) Few curry leaves
12) coriander leaves


Cut the beef into medium pieces. Put the beef along with items 2-7 in the cooker. cook till 3-4 whistles depending on the tenderness of the meat.
Once the meat is cooked, remove the lid of the cooker, add fresh coconut and simmer it for 5 minutes.
In a seperate vessel, add oil and fry the onion till brown, add some curry leaves.
Mix this seasoning to the meat. Garnish with corinder leaves.
Serve hot along with rice or chapathi!

Saturday, July 19, 2008


Pathrode is a mangalorean delicacy especially prepared in the month of monsoon as the colacasia leaves are plenty during this season!


8 Nos. Colocasia Leaves or 2 bunches of palak
little tamarind
1 tsp chilli powder
1 tsp Jeera
1/4 Kg boiled rice soak for 2-3 hours


Grind the rice along with tamarind, salt, chilli powder and little water to a fine batter. Clean and chop the leaves finely and mix it to the rice batter. Steam this mixture in the thondor for 45 min.

For Grinding Masala

3 tsp coriander

4 peppercorns

6-8 chillies

1/2 tsp turmeric powder

3 cloves garlic

1 big onion

1 tsp mustard

1 tsp jeera

1/2 coconut grated

whole garam masala


Roast all the above ingredients seperately on tawa and grind together.

Chop two large onions and fry with ghee or oil. Add the above ground masala and fry for 5 mins. Add water of ground masala, 1 tin coconut milk or extracted milk of 1/2 coconut. Let it simmer for sometime. (keep the gravy thin, it becomes thick later).

Cut the pieces of steamed pathrado and add it to the gravy. Let it cook for 15 mins.

You can add cleaned prawns or mutton to the gravy which will give it a nice taste!

Monday, April 14, 2008

Black Chana Sukka

1 cup black chana
1 onion
5-6 cloves of garlic
1/4 tsp turmeric powder
1-2 tsp chilli powder
2 tbs fresh grated coconut
1tsp oil
1tsp mustard seeds
few curry leaves
2-3 small dry red chillies


Wash and soak the chana for 4-5 hrs. Cook chana, sliced onion, garlic along with turmeric powder and chilli powder in a cooker. Cook till three whistles. Put off the fire. Let the cooker cool. Open the cooker lid, turn on the fire and add fresh coconut.

In a seperate vessel, heat oil, add mustard, dry red chilli and curry leaves. Add this seasoning to the chana. Put off the fire. Serve hot with rice or roti!

Tendli/Gherkins Tel Piyav


Tendli 250g
1 big onion
4 to 5 garlic cloves
1-2 green chillies
salt to taste
2 tsp fresh grated coconut
1 tsp oil


Cut the tendli length wise. slice the onions, garlic and green chillies. Keep altogether in a vessel on the stove with little water to boil. Add salt. cover and cook till tendli becomes bit soft. Add fresh coconut. Mix nicely and cook for few minutes. Add little oil to the vessel. Mix and put off the fire.



2 cups of raw rice
1/2 cup urad dal
1 tsp methi/fenugreek seeds
1 cup cooked rice
salt to taste


Wash and soak the rice, dal and methi seperately for 3 to 4 hours. First grind the methi and dal with little water. Then grind the rice along with cooked rice. Mix dal and rice mixture throughly. Keep the batter to ferment overnight. Add salt.

To make dosas, heat tava, smear little oil on the tawa and pour in a big ladle of the batter on it. Allow it to spread naturally or you can spread it to the desired size. I sometimes spread to the size of masala dosa or sometime leave it to size of set dosa. Cover and allow it to cook.

Serve them hot with chutney of your choice. This goes to the dosa mela.

Monday, April 7, 2008

Jaggery Dosa


1.5 cup wheat flour
1/2 cup rice flour
3/4 cup Jaggery
1/2 cup fresh coconut grated
1/2 tsp cardamom powder
1 ripe banana
Ghee or oil to fry


Mix jaggery with 1.5 cup of water in saucepan on the stove and keep stirring till jaggery dissolves completely. Turn off the fire. Add wheat flour, rice flour, mashed banana, coconut and cardamom powder into the jaggery liquid. Mix everything nicely. Let it rest for 15 minutes.

Keep the dosa tawa on medium heat. Smear little oil or ghee. Pour the batter like normal dosa. Turn both sides till light red. Serve them hot with tea/coffee.

This goes Srivalli for dosa mela (cooking4allseasons).

Recipe source:

Sunday, March 30, 2008

Wheat Bakri/Govanchi Bakri

2 cups of wheat flour
1 onion chopped
2 green chillies
5 tsp sugar or according to taste
Salt to taste


Mix all the ingredients nicely to a dough by adding water. Consistency should be little watery than the chapathi dough.

Heat oil in pan. Make ball of the dough. Roll it in your palm to make a roti. Fry both sides till golden brown. This roti is sweet. So can have it plain with tea. Else avoid adding sugar and you can have it with pickle or curry.

This entry goes to Mansi for WBB#20( click here).

Saturday, March 29, 2008

American Omelette

This recipe is from one of my friend 'C"


Eggs – 5
Green chilies – 3
Round cut Onions – 6
Round cut tomatoes – 3
Garlic cut into small pieces – 4 cloves
Oil to fry
Pepper powder


Take fry pan, put oil in it. When the oil is heated, arrange the onions in a layer as a base. Break the eggs and again put them just as a layer on these onions (don't beat them). Now sprinkle green chilies and garlic over this layer. Now finally arrange the tomatoes on top. Close the pan with a lid and cook this omelet on a very very slow fire for five minutes. Now slowly turn the omelet (always take a plate and slowly transfer the omelet to it as it is and then turn this plate on the frying pan) and fry the other side of it for 3 minutes again on a slow fire. You can have this with parata, bread or plain by sprinkling pepper powder and salt over it.

This goes to Mansi for WBB#20 (click here).

Thursday, March 27, 2008

Dry Prawns/Galmbaychi Chutney

Back home, we prepare this chutney especially on Ash Wednesday and Good Friday. We serve this chutney with Kanji/Pez. I prepared this chutney on Good Friday.


100 g dry prawns
1/2 fresh coconut (roast)
4-5 dry red chillies
1/2 tsp jeera
1/2 tsp turmeric powder
salt to taste
little tamarind


Clean and roast the dry prawns. Grind masala with red chillies, jeera, turmeric pwd, tamarind, salt and very little water. Once the masala is ground, add the roasted coconut for the last round of grinding. Remove from the grinder. Mix the roasted dry prawns. Chutney is ready to be served. Enjoy!

Sunday, March 23, 2008

Happy Easter!

I take this opportunity to wish all my fellow bloggers and viewers a Very Happy Easter. May the Risen Lord bless you all!

Mixed Flour Dosa


13/4 Cup Wheat flour
3/4 cup rice flour
Salt to taste
Ghee/Oil for frying


Combine wheat flour, rice flour and salt. Sieve.
Add required quantity of water to make the batter of thick pouring consistency.
Cover and keep aside for 3o - 45 minutes.
Heat a tawa, smear a tsp of ghee or oil. Pour the 1/4 laddle of batter and spread the batter.
Cook until light golden brown in colour, flip and cook till the other side is also golden brown.
Repeat with the rest of the batter.
Serve hot with chutney or sambar.
This goes to Dosa Mela hosted by Sri (cooking4allseasons).

Tuesday, March 18, 2008

Apple Shake!


2 nos. apples
1 cup cold milk
4 tsp. sugar (or according to taste)
Few ice cubes

Peel the apples and cut into small pieces. Blend together with sugar, milk and ice cubes. Apple shake is ready to serve.

Aloo Methi Sukka


2 medium potatoes, cubed
1 bunch methi leaves
11/2 Tbs. coriander seeds
1 tsp cumin seeds
1/2 inch cinnamon stick
2 cloves
1 onion chopped finely
2-3 green chillies chopped finely
1" ginger chopped finely
1 cup yoghurt
1 tbs. butter
1 tbs. oil
Salt to taste


Grind the coriander seeds, cumin, cinnamon and cloves to a coarse powder. Heat oil in a pan. Add onions, chillies and ginger and fry nicely. Wait till onions are pale brown. Add the ground powder and fry for sometime. Keep adding little water to prevent the mixture from sticking to the pan.

Add potatoes and cook for few minutes till translucent. Lower the heat and add chopped methi leaves. Cook covered on medium flame until the potatoes are cooked.

Finally add the yoghurt and butter. Simmer for 5 minutes.

This Aloo Methi Sukka goes well with Chapathi/parathas. Enjoy! I got this recipe from this blog (click here)

Monday, March 17, 2008

Neer Dosa/Pan Pole

According to me this is the simplest of dosa recipes. No elaborate methods, not too many ingredients! And it is simply delicious served with chutney for breakfast or accompanied with chicken curry for lunch/dinner. The recipe is as follows:


2 cups of rice (raw rice/basmathi rice)
salt to taste


Wash and soak the rice for 1-2 hours. If you are in a hurry you can soak it in hot water for 1/2 hour. Grind the rice along with the soaked water to a fine batter. Add salt and mix nicely.

Heat a fry pan. Smear little oil and pour the batter. Rotate the pan to spread the batter evenly. keep covered for 1 minute. Remove from the pan. Delicious Neer Dosa/Pan Polo is ready to serve. I usually serve it with chutney/leftover curry.

You can also prepare a mixture of fresh coconut and jaggery/sugar. And stuff the dosa with this mixture and roll the dosa. This is called portha pole in konkani.

This is my first enry for the event Dosa Mela hosted by Sri (cooking4allseasons).

Sunday, March 16, 2008

What an Inspiring Show!

One of my friend J forwarded me this video link. Watch it! How inspiring! I was really moved with their performance! Awesome!

Dill Leaves/Sapsige Soppina Pallya


A bunch of dill leaves
1 medium potato
1 onion
1 pod of garlic
1-2 green chillies
1 tomato
1 tsp oil


Heat oil in a vessel. Add sliced onions and fry them till brown. Add crushed garlic and fry nicely. Next add green chillies. Then add tomato. Fry nicely. Then add cubed potato along with little water. Let the potoato cook. Finally add the dill leaves. Cook for 5 minutes. Delicious Dill leaves Sukka ready! Serve it along with chapathis or rice & dal.

Coriander Chutney!


1 bunch coriander leaves
Grated coconut (fresh or frozen) handful
1-2 green chillies
Small cherry size ball of tamarind
Salt to taste
1 tsp oil
1/2 tsp mustard seeds
few curry leaves

Grind together coriander leaves, coconut, green chillies, tamarind and salt to a fine paste in a mixer/blender. Heat oil in a vessel, add mustard seeds and curry leaves. Put off fire. Mix this to the ground paste. Enjoy this chutney with dosa of your choice. I served it with Neer Dosa/Pan Pole (Recipe to follow).

Banana Strawberry Shake


2 bananas

10 strawberries

1 cup cold milk

2-3 tsp sugar

Ice cubes


Blend all the ingredients together. Serve chilled!

This is my entry to the event Mixed Drinks hosted by Sig (LivetoEat and The Spice Cafe)

I followed this recipe from here (Beyond the Usual)

Monday, March 10, 2008

Egg Potato Chops

Potato is all time favourite vegetable in my family. I cook it as vegetable, i add it to gravies and make snacks also. I wanted to try something new and simple for the event Ode-to-Potato organized by Sia of Monsoonspice (here). This recipe is simple, faster and simply delicious! That's verdict from my H. The recipe is as follows:


1 big potato
4 eggs
salt to taste
Oil for frying
Rava/Semolina for coating


Boil the potato and mash nicely. let it cool nicely.

Hard boil 3 eggs, remove shells and cut into halves.

Take the potato mash in the hand and keep the egg half in between and shape it into a ball.

Beat one egg, roll the balls in this mixture, coat with the rawa. Shallow fry these balls in little oil. The Potato chops are ready. Serve them with tomato ketchup or chutney.

Aloo Paratha

I followed this recipe from here. I have modified it a bit to suit my taste. I am sending this entry to Monsoonspice.Ode-to-Potato (here)


1 big potato (boiled and mashed)

2 Tbs coriander leaves chopped finely

2 green chillies chopped finely

1 small onion chopped

1 tsp Jeera powder

1/4 tsp garam masala

1-2 cup wheat flour

1tbs oil

salt to taste



Knead the flour with oil and water nicely. Keep aside for 1/2 hour covering with muslin cloth.
Mix mashed potato with coriander leaves, chillies, onion, jeera powder and garam masala powder. Make small balls of the mixture and keep aside.

Make small balls from the flour. Roll small chapathi and keep the pototo ball inside and close. again roll the chapathi with the help of flour.

Heat a tawa and fry the paratha. Apply ghee or butter on both sides.

Wednesday, March 5, 2008

Chicken Fried Rice!

This recipe is from my friend!


2 cups basmati rice
½ cup chopped spring onions
1 cup chopped carrot
1 cup chopped capsicum
¾ cup finely chopped cabbage
1 cup shredded cooked chicken
Soy sauce
White pepper powder
Little butter or ghee
salt as per taste
oil for frying vegetables
1 Egg


Step 1 – Fry all the vegetables (but see that it is not overcooked) and leave aside.

Step 2 – Boil chicken with little pepper powder and salt till done and shred it into pieces.

Step 3 – Cook rice till half done with a little lemon juice. When done keep aside

Step 4 – Add soy sauce to the half cooked rice so as to cover every grain with soy sauce. Then add the fried vegetables and chicken to the rice. Add little ajinomoto to the rice and white pepper as per spicy taste. Finally add butter or ghee on top in which the rice is set and keep on tava and steam the rice and vegetables together on slow gas. Cook till the rice is fully done.

Step 5 –Garnish with chopped spring onions or egg fried like omelet and cut into small square pieces.

Chicken 65


800 gm chicken
30gm red chilli powder
1/2 tsp turmeric powder
food color a pinch
1 tsp ginger-garlic paste
1tblsp maida
1tblsp corn flour
1/2 tsp garam masala powder
1tsp lemon juice
2 eggs


Marinate chicken with (2-10 items) and keep for half an hour. Then deep fry. Garnish with onion rings and coriander leaves.

Chicken Manchurian

250 gm chicken chopped into small pieces
1 egg
2 tsp ginger garlic paste
Soy sauce
White pepper powder
Little butter and oil
2 or 3 cups Chicken stock
2 Green chillies
ajinomoto salt
Little sugar
Chopped spring onions for garnishing
1 onion diced in big cubes
1 capsicum diced in big cube shape


Step 1 – Marinate chicken cubes with salt, 1 tsp garlic ginger paste, soy sauce, ajinomoto, white pepper, egg and 1 tbsp. cornflour. Keep aside for ½ hour and then deep fry these chicken chunks and drain on tissues tork.

Step 2 – Deep fry the capsicum and onion cubes and leave aside.

Step 3 – To prepare stock, add 2 cups of water (or 3 if more gravy required) and one chicken Maggie cube. Cook till the Maggie cube dissolves.

Step 4 – Add a little oil and butter to a vessel. Fry the green chillies a little. Add 1 tsp. garlic ginger paste, then add ajinomoto, soy sauce (as required), white pepper (as per spicy taste), a pinch of sugar. Fry for two mins, then add chicken stock. Let the stock boil, upon boiling add fried chicken chunks. Add fried capsicum and onion. Boil for two mins more. Then add 1 ½ tbsp cornflour mixed with a little water to the boiling stock. When the sauce thicken as required, remove from heat. Garnish with chopped spring onions