Tuesday, August 11, 2015

Pavakka kuzhambu /Karela sambar


Pavakka (karela) - 2-3 medium size

Chick peas (kabuli channa) - 1/4 cup

Tamarind - lemon size.

Haldi powder - 1/4 tsp

Salt  as required

Chana dal - 2 tsps

Curry leaves  - few

Coriander leaves for garnishing.

Black pepper corns - 1 tsp

Fresh grated coconut

To roast and grind:

Urad dal - 2 tsps

Dry red chillies - 7-8

For seasoning:

Ghee - 1 tsp

Urad dal - 1 tsp

Hing - a pinch.


Wash and cut the pavakka to small pieces

Soak the chick peas over night and pressure cook the next day.

Make tamarind water extract.

Add the pavakkai pieces, chana dal, salt, haldi powder, curry leaves and boil.

Add the cooked chick peas and boil.

In a wet grinder add roasted urad dal, dry red chillies, few curry leaves, black pepper and grated coconut with little water.

Pour the ground paste over the boiling kuzhambu and mix nicely and boil for 5 mins.

Garnish with coriander leaves.

The pavakkai kuzhambu is hot and ready to be had with plain rice and some poriyal and papad..

Wednesday, July 22, 2015

Coriander leaves chutney


Coriander leaves - 1 bunch

Green chillies - 6-7

Onion -1 cut into pieces

Garlic flakes - 3

Almonds - 3-4

Raw mango - 1 small (optional)

Salt as required


Put all the items in a wet grinder and grind with little water.

The coriander leaves chutney is ready in a jiffy.

This chutney can be used as a dip for bhajiyas, pakodas and even applied on bread for sandwich.

Monday, April 6, 2015

Kothimbir Vadi a Maharashtrian snack


Besan - 1 cup

Coriander leaves chopped

Water -1 cup

Rice flour - 1 tblsp

Ginger- chilli paste - 1/2 Tblsp

Sesame seeds - 1 tsp

Haldi powder - 1/4 tsp

Garam Masala - 1/2 tsp

Hing - a pinch


Salt as required


Mix and combine together coriander leaves, besan, haldi powder, ginger-chilli paste garam masala
hing Rice flour sesame seeds and 2tsp oil.

Add water and make a thick batter.

Pour the batter on a greased plate and steam cook in a pressure cooker for 20-25 mins.

After it is cooked let it cool

Now cut into squares and deep fry the vadis in medium hot oil till brown.

The crispy kothimbir vadis are ready to be had with a hot cup of tea or with tomato ketchup.

Wednesday, March 4, 2015

Mullangi Kootu /Radish Kootu


Mullangi /Radish -  2 medium size

Chana Dal - 2 Tblsps

Moong Dal - 3 Tblsps

Curry leaves - few

Haldi powder - 1/4 tsp

Jeera - 2 tsps.

For grinding to paste:

Jeera - 2 tsps.

Green chillies - 3-4

Grated fresh coconut - 1 1/2 tblsps


Urad dal -- 1 tsp

Mustard seeds - 1/2 tsp

Hing - a pinch

Ghee - 1 tsp


Take the radish and peel the skin with a peeler and cut into small pieces.

Wash nicely and take a vessel and put the radish pieces .

Put Chana dal Moong dal and Jeera and mix nicely with the radish pieces.

Pour water in the vessel and pressure cook in the cooke for 15-20 mins.

Take a wet grinder and grind the jeera green chillies and coconut into a fine paste.

Now remove the cooked radish mixture from the cooker.

Add the ground paste curry leaves and salt an mix nicely.

Keep the kootu on the flame for 5 mins and stir nicely.

Garnish with coriander leaves and season in ghee urad dal, mustard seeds and hing.

Now pour the seasoning on the kootu and mix.

The Radish kootu is hot and ready to eat.

You can have this kootu with Chapathi ,rice with a few dollops of ghee.


Thursday, February 12, 2015

Brocolli Parupu Usili


Brocolli - 1 medium size

Chana dal - 1/2 measure

Toor dal - 1/2 measure

Sesame Oil

Urad dal - 1 tsp

Mustard seeds - 1 tsp

Salt as required

Hing - a pinch


Cut the broccoli florets to small pieces and wash nicely.

Soak the Dals for 1/2 an hour in water.

Take a Kadai and season in 3 tsps. Sesame oil mustard seeds, urad dal and hing.

Put the cut broccoli pieces add salt and stir nicely.

Cook the broccoli on medium heat.

Drain water from the soaked dals and put in a wet grinder and grind to a paste.

Now you can either steam the paste in a microwave bowl in the microwave oven for 4 mins.

Alternatively you pour the batter by greasing the idli plates and keep in the cooker

for 20 mins.

Take a kadai and crumble the dal batter to small bits and stir by adding sufficient

sesame oil.

Now add the cooked broccoli to the dal mixture and mix nicely.

Keep stirring for 5 mins till every thing blends well and cooks well.

The broccoli parupu usili is ready to be had with mor kuzhambu or any choice of yours.

Transfer the parupu usili into a bowl and keep ready for use


Wednesday, September 24, 2014

Lapsee adai /Daliya adai /broken wheat adai

Lapsee -1tumbler
Chana dal - 1fistful
Toor dal - 1 fistful
Moong dal - 1 fistful
Urad dal - 1 fistful
All the dals together 1 tumbler equal to lapsee measure
Red chillies - 7-8
Hing - less than a quarter tsp
Salt - as required
You can add curry leaves
You can add cut cabbage pieces, onion pieces etc.
Wash the daliya and the dals separately and soak them together in water for 1 hour.
Drain the water and in a wet grinder put the soaked daliya and dals and add water and
grind into a coarse batter along with the red chillies.
After grinding the batter transfer to a vessel add salt and hing and mix nicely.
You can make this adai after grinding instantly.
Take a dosa pan grease it with oil and pour 1big hollow spoon spread it
and add 1 tsp oil around it and let it cook.After one side is cooked,
flip it on the other side and cook.........................................................
The daliya adai is hot and ready to be had with molaga podi or any chutney of your choice.
This is a very healthy adai. 

Saturday, September 13, 2014

pavakai mor kuzhambu /karela kadhi

Pavakai /Karela /bittergourd - 1 medium

Yogurt  - 1 cup

Grated fresh coconut - 1 Tblsp

Jeera - 1 tsp

Greeen chillies - 5-6

Curry leaves - few

Haldi powder - 1/4 tsp

Mustard seeds - 3/4 tsp


Cut the karela into thin round slices.

Either fry them in oil or steam cook them in the microwave oven for 3-4 mins.

Take a wet grinder and grind the coconut, green chillies and jeera to a paste.

Take the cooked karela round pieces and put in a vessel.

Add the ground masala on top and mix nicely.

Dilute the curd nicely and add with karela mixture and mix nicely.

Add salt , curry leaves, haldi powder and mix nicely.

Keep this liquid mixture on the gas and boil 2-3 mins till the froth comes up.

Now off the flame quickly so that the mixture should not curdle.

Season in little oil mustard seeds and pour on the mor kuzhambu / kadhi.

T he pavakkai mor kuzhambu /karela kadhi is ready to be had with any curry
of your choice like parupu usili or even with fried applams.