Mar 15, 2013

Pudina (mint) Chutney

Pudina Chutney is one of the best accompaniment for idli, dosa, paniyaram or chapathi. My mother taught me how to make this recipe and her recipe doesn't include roasted channa dal. I have added this ingredient into my recipe, because it gives good texture.


1 Bunch of Pudina (Mint)
1 Cup Grated coconut
1/2 cup Roasted Channa dal (Hurikadale)
3 Cloves of Garlic
4 Green Chilies
Small piece of Tamarind
2 tsp Oil

For tampering - 

1/2 tsp Mustard seeds
1/2 tsp Urad dal
2 Red chilies
1 strand of Curry leaves


  • Heat Oil in a pan, add garlic, green chili and pudina. Saute for 2- 3 minutes. And then add tamarind. Fry for a minute

  • Using a blender, make a smooth paste of coconut, roasted channa dal and fried ingredients. Adjust salt as per taste

  • For tampering -  heat 2 tsp of oil, add mustard seeds, urad dal, red chilies and curry leaves. Pour the contents to pudina chutney. Mix well
  • Best combination with Doda, idli and chapathi

Beef, bean and veggi Chili

This recipe is a spicy stew made with carrots, celery, beans and ground beef which is seasoned with a variety of spices. It is loaded with tonnes of flavors   

To add a little bit of kick to this scrumptious dish, I have used stout beer. When meat and beans cooked in stout beer, it gives a distinctive and sharp flavor to this recipe. Adding beer is only an optional ingredient. 


1/2 lb Ground beef
1 Cup Pinto beans, soaked overnight or canned, drained and rinsed
1/2 Cup, Kidney beans, soaked overnight or canned, drained and rinsed
2 Carrots, diced 
2 stalks of Celery, diced
1 Leek, chopped
1 Onion, diced
1 Toamto, diced
4 cloves of Garlic, chopped
1 cup of Stout Beer (optional)
1 small bunch of Parsley, chopped
2 cups water
1 tsp Butter
2 tsp Olive Oil
For Spice Mix
1/2 tsp Red Chili Powder
1/2 tsp Pepper
1/2 tsp Cumin Powder
1/2 tsp dried Oregano
1/2 tsp dried Parsley
1 Tsp salt
1/2 tsp Sugar


  • Using a pressure cooker, cook pinto beans and kidney beans. Add enough water up to the level of beans. Also, add 1/4 tsp of salt. 

  • In a skillet, heat oil and butter. Saute aromatics - garlic, onions and leek for a minute

  • Add carrots, celery and cooked beans. Saute for 3 to 4 minute

  • Add ground beef and mix well. Saute for 2 minutes

  • Now add the spice mix. (You can always adjust seasoning as per taste and level of spiciness)

  • Add the water left over from cooked beans, tomatoes and then add another 2 cups of water and beer. Simmer for 1 hour and  stir occasionally until all the spices are absorbed by vegetables, beans and beef
  • Finally, add chopped parsely

  • Serve hot with chopped onions, cilantro, cheese and tortilla chips

Banana and Blueberry Bread

I love making Banana Bread, simple because its delicious, moist and loaded with lots of banana flavors. Its one of my favorite breakfast recipes. A french toast of banana bread with a cup of coffee completes it.  The crunchiness of dry fruits and banana flavors just compliment each other. 

I make this bread whenever there is over ripe bananas left over. You don't need a hand mixer for this recipe, instead you can use wooden spatchula. The steps are easy to follow.


2 Cups Flour
2 Ripe Bananas
1/4 Cup Bule Berry
3/4 Cup Sugar
1/4 tsp Cinnamon Powder
1 tsp Baking soda
1/2 Cup Butter
1/4 tsp Salt
2 Eggs
4 tsp Raisins (any kind of dry fruits)


  • Preheat oven to 350 F
  • In a mixing bowl, mash bananas. Keep aside
  • In another mixing bowl, using a hand mixer (optional) or a wooden spatchula beat eggs and then add sugar. Next, sprinkle baking soda, cinnamon powder and salt and mix well
  • Now add flour and butter. Mix well 
  • Finally, add mashed bananas, blue berry and raisins. Mix all these ingredients well
  • Pour the mixture into a buttered 4 x 8 loaf pan. Bake for 1 hour until tooth pick (or fork / knife) inserted into loaf  comes out clean
  • Cool the bread for 10 to 15 minutes. Slice to serve

Mar 11, 2013

Paneer Lettuce Wrap

"Paneer Lettuce Wrap"  is a vegetarian option for Chicken Lettuce wrap. Its crisp, rocking, joyful and crowd-pleasing appetizer. 


250 gms Panner, cut into cubes or rectangle slices
1 Iceberg Lettuce
1/4 cup of Oil 

For Marinade

1 bunch of Cilantro
2 Green Chilies
2 Cloves of Garlic
1 inch Ginger
1/2 tsp Cumin seeds
1 Bell Pepper, diced
1/2 tsp Salt


  • Using a blender make a smooth paste of all ingredients listed for Marinade. Add water if required.
  • Apply green chutney over panner and freeze for 15 minutes, so that the marinade sauce sticks to paneer and it does not fall of while frying
  • In a flat pan, heat 3-4 tsp of oil and place panner one beside other. Slow roast them evenly in medium heat setting until it turns to brown. The sweet chutney from marinade helps to caramelize paneer. (Each side should take about 2 minutes to roast)
  • Serve paneer over a bed of Iceberg lettuce

Kabuli Channa Chat

Chats are popular street foods in India. There are wide variety of chats like pani puri, bhel puri, masala puri, seve puri and the list goes on.

The recipe that I have presented is called "Kabuli Channa Chat". It is prepared mainly with with Kabul channa or garbanzo beans and it is accompanied with puris, onions, cucumber, sweet and green chutney.


1 cup Garbanzo beans (Kabul Channa), soaked overnight
1 onion, chopped
1 Cucumber, chopped
1 Tomato, chopped
Small bunch of Cilantro, chopped
1/2 cup, yogurt

For Puri

1 cup fine semolina (chiroti rava)
1 tsp Rice flour
1/2 tsp salt
pinch of Baking soda

For Sweet Chutney

3/4 cup Tamarind pulp
1 cup Jaggery
1/4 tsp Red Chili Powder

For Green Chutney

1 bunch Cilantro
1 bunch Pudina (mint)
3 Green chilies
1 inch Ginger
1/2 tsp Cumin seeds
1/2 tsp Salt
1/4 tsp Chat Masala



  • In a bowl, mix semolina, rice flour, salt and baking soda. Add water enough to knead the dough. The dough should be very tight
  • Allow it to rest for 1/2 hour until semolina absorbs moisture
  • Divide the dough into equal balls and using a rolling pin, roll into circles (not too thick or not too thin). Cut it into small squares
  • Now heat oil in a pan for deep frying puris, put small squares into oil slowly and fry in medium flame  until it turns to dark golden brown 

Sweet Chutney

  • Melt jaggery in a pan. Simmer until it completely dissolves
  • add tamarind and red Chili powder. Simmer for 5 to 10 minutes. Stir often until thickens
  • After it cools, strain the liquid and refrigerate

Green Chutney

  • Using a blender make a paste of all ingredients that are listed for Green chutney. Add little water if required
  • Refrigerate the chutney


  • Boil Garbanzo beans (Kabul Channa) in a pressure cooker up to 4 whistles
  • In a bowl, mix boiled garbanzo beans,onions, cucumber, and tomato

  • Add 2-4 tsp of sweet chutney and 2-4 tsp of green chutney and mix well
  • In a plate, put handful of puris and spread it evenly, next add spiced garbanzo and vegetable mix and spread it evenly. Garnish with Yogurt, sweet chutney , green chutney and cilantro


Puris can be made in advance and can be stored in an air tight container. It lasts up to two weeks or may be more. Sometimes it becomes soft, if it is exposed to air, then you can toast these puris in a preheated oven for 15 minutes to make it crispy

Sweet Chutney and Green Chutney can be made in advance and can be stored in an air tight container. Refrigerate after every use it increase its shelf life.

Mar 8, 2013

Hari (green) Chutney

Hari (green) Chutney is a basic accompaniment for chat, sandwich or even in salads. It is prepared with fresh herbs like mint, cilantro ...

I have recreated this recipe making it  little unique from other recipes. Also, I wanted a create a firm base for this chutney so that the consistency is very thick and smooth. 


2 cloves of Garlic
1/2 inch Ginger
2 Green Chilies
1/2 cup Grenn Bell pepper, diced
Hand full of Cilantro
1/4 tsp Cumin Powder
1/4 tsp salt


  • using a blender, make a smooth paste of all ingredients that are listed above. Add few tablespoon of water if required. The consistency should be thick.
Tip: you can prepare this chutney in advance and refrigerate it in an airtight container

Imili Ki Chutney (Sweet Chutney)

Imili (or Tamarind or Puli in tamil)  is one of the chief accompaniment in many chats. Its a sweet and sour recipe made with tamarind and jaggery ("bella" in Kannada or "gur" in Hindi).

This recipe has many variations. Some recipes add additional spices like black pepper, garam masala and salt. But my recipe is made with  just 3 ingredients and turned out to be toothsome and scrumptious!!

I also used this chutney as salad dressing and it was delicious.


3/4 cup Tamarind pulp
1 cup Jaggery, grated (otherwise shavings  or small pieces of jaggery should be good)
1/4 tsp Red Chili Powder


  • In a heavy bottom vessel, add 2 tsp of water and jaggery. Melt jaggery until it dissolves completely
  • Now add tamarind pulp and simmer for 10 minutes in medium heat setting, until it gets semi thick
  • Add red chili powder and mix well
  • optional step : After it cools, strain the liquid and discard the content
Tip: you can refrigerate this chutney for up to 10 days or freeze it

Mar 7, 2013

Avarai (Beans) Varupu

Avarai Varupu is an easy way to flavor up green beans. It makes a great combination with any meal. 

Preparation Time - 20 Minutes


500 gms Green Beans, cut into 1 inch 
1 inch piece of Ginger, grated
1/2 tsp Turmeric powder
1 tsp Red Chili powder
1/4 tsp Kasturi Methi
1/2 tsp Coriander Powder
5 tsp oil


  • In a skillet, heat oil. Add ginger, turmeric powder, red chili powder, kasturi methi, coriander powder and 2 tsp of water. Stir well
  • Add beans and cover the skillet. Cook in medium heat setting for 15 minutes. Stir often
  • Add Salt and cook for 3-5 minutes
  • Serve hot

Potato Curry

When I think of spicy vegetarian side dish, "Potato Curry" comes to my mind. Its my mother's recipe. 
My Mom used to make this quite often during my school days and it is one my favorite !! 
I  remember during my college days, that this was a popular dish. My friends still do ask for this recipe and that why I am sharing it with everyone !!

Preparation time - 20 minutes


4 Potatoes, chopped 
1 tsp. Mustard seeds
1 tsp. Urad Dal (optional)
1 strand Curry leaves
1/2 tsp. Turmeric powder
3/4 tsp. Red chili powder
4 tsp. Oil


  • Heat oil in a pan. Add mustard seeds and Urad dal. When mustard seeds start to crackle, add curry leaves, turmeric and red chili powder, and then add 2 tsp of water to prevent burning of dry ingredients
  • Add potatoes and mix well until masala has evenly coated potatoes. Cover the pan with a lid or a plate and in medium heat setting, cook for 10 minutes. Stir often
  • When potatoes are partially cooked, add salt and cook for another 8 to 10 minutes
  • Serve hot
Most popular combinations of potato curry are Curd rice, chapati, rice and rasam, rice and sambhar

Mar 6, 2013

Baked Fish

Looking for healthy dinner!!
A simple blend of fresh herbs and spices transforms tilapia fillets into a mind-blowing feast.
This is a great and healthy meal which is lightly crisp on the outside, tender and juicy inside.


5 Tilapia fillets
2 Green chilies
2 cloves of garlic
1 small piece of ginger
Handful of mint
Handful of Cilantro
1/2 tsp.of cumin powder
1tsp.of extra virgin olive oil


  • Make a paste of  all ingredients except fish fillets
  • Apply marinade paste over tilapia fish fillets and refrigerate for 20 minutes
  • Place the fillets in a greased baking dish
  • Preheat oven to 350C 
  • bake fish up to 20 minutes at 300C
  • Serve with salad if desired

Feb 27, 2013

Pepper chicken

One of all time favorites.  Its a scrumptious and flavorful recipe. Cooking is made simple in this recipe without much effort. This recipe is made using minimal and basic ingredients. Also, the steps for preparation is very easy to follow. 


500 gms. Chicken
1 Onion, chopped lengthwise
4 Green chilies, chopped
1 bunch of coriander, chopped
1 string of Curry leaves
1 tsp. Black pepper powder
½ tsp. Turmeric powder
1 inch Ginger, julienne
5 cloves of Garlic, minced
5 tsp. of Oil
Salt to taste


v Mix all the above ingredients except salt and marinade in refrigerator for at least 30 minutes
v In a heavy bottom vessel, heat oil, add marinated chicken. In low heat setting, cook chicken for 15 minutes.
v Adjust salt to taste and mix well. Cook for another 10 minutes until gravy thickens
v Add some more cilantro and serve hot

Egg Fried Rice

Egg fried rice is a simple and easy recipe for beginners and bachelors. It can be easily prepared with left over rice and it  cooks fast. The recipe for egg fried rice is same as "Mushroom fried rice", except that, in this recipe eggs are used instead of mushrooms.


4 Eggs
3 cups cooked rice
1 onion, chopped lengthwise
1 green bell peppers, chopped lengthwise
1 carrot, chopped lengthwise
4 cloves of garlic, minced
3 green chilies, chopped
½ tsp. black pepper powder
½ tsp. soy sauce
1 tsp. vinegar
¼ tsp. ajinomoto
4 tsp. oil


v  In a skillet, heat 1 tsp. of oil, beat 4 eggs and sauté until they are partially cooked. Transfer it into a separate container and keep it aside
v  In the same skillet, heat remaining 3 tsp. of oil, add garlic, green chilies, onions, carrots and bell pepper. Cook until they are partially done
v  Add soy sauce, vinegar and ajinomoto. Stir well and cook for a minute
v  Add rice and scrambled egg. Adjust salt to taste. Mix until the sauces are coated completely over rice and vegetables. Fry in low heat setting for 3-5 minutes. Serve hot

Brinjal and potato poriyal

Brinjal and potatoes are sauteed with different spices and it is a great accompaniment for sambhar, rasam or curd.


250 gms. Brinjal (purple or green brinjal), cubed
1 potato, cubed
1 onion, finely chopped
2 tsp. oil
½ tsp. mustard seeds
½ tsp. cumin seeds
¼ tsp. turmeric powder
½ tsp. red chili powder
1 string of curry leaves


v  In a sauce pan, heat 2 tsp. of oil. Add mustard seeds, cumin seeds and curry leaves. When mustard seeds start to splutter, add onions. Sauté until onions turns transparent
v  Add turmeric and red chili powder. Mix well
v  Now add potatoes and mix until all spices are coated around potatoes. Add ½ cup of water and in medium heat setting, cook potatoes until they are partially done.
v  Add brinjal and adjust salt to taste. Cook in medium heat setting for 10 minutes
v  Serve with hot rice or chapatti

Sorakaya Kootu (Bottle Gourd kootu)

"Kootu" is a South Indian delicacy served as side dish with rice and sambhar, chapathi, etc. Kootu is like a stew which is prepared by cooking channa or moong dal (yellow lentils) along with different vegetables like cabbage, carrot, beans, bottle gourd and several other vegetables. The base for curry is prepared using coconut, ginger, chilies and cumin seeds.


1 cup Channa Dal, soaked for 3-5 hours
250 gms Bottle gourd (sorakaya), cubed
1 cup grated coconut
1 inch Ginger
2 Green Chilies
¼ tsp. turmeric powder
Pinch of asafetida
½ tsp. Mustard seeds
1 tsp. cumin seeds
1 string of curry leaves
1 tsp. oil


v  In a pressure cooker, cook channa dal and bottle gourd along with 2 cups of water up to 3 whistles
v  Using a blender, make a paste of coconut, ginger, green chilies, ½ tsp. cumin seeds and turmeric powder. Add water if required
v  After pressure cooker has cooled, pour the coconut mixture and adjust salt to taste. Bring it boil and cook for 5 to 10 minutes
v  For seasoning- heat 1 tsp. of oil, add mustard seeds, cumin seeds, curry leaves and asafetida. When it starts to splutter, add it to the curry
v  Serve with rice or chapathi

Vada Curry

Vada curry (also called as Masala vada curry) is a specialty curries in South Indian Cuisine served as accompaniment for breakfast recipes like dosa, idly, and pongal. It is served mostly for breakfast because channa dal has good amount of proteins and fibers.

There are different versions for Vada Curry available online and this is my signature recipe of Vada Curry.


1 ½ cups Channa Dal, soaked for 3-5 hours
1 inch stick of Cinnamon
4 Cloves
½ tsp Mustard seeds
½ tsp Fennel seeds (saunf)
1 string of Curry leaves
4 cloves of garlic, minced
1 Onion, finely chopped
1 Tomato, diced
3 Green Chilies, finely chopped
1 bunch of Mint (pudina), chopped
1 bunch of Cilantro, chopped
½ tsp Sambhar powder (or any curry powder)
¼ tsp Turmeric
4 tsp Oil


v  Using a bender, grind soaked channa dal, cinnamon, cloves and salt

v  Heat a tsp. of oil in a sauce pan, pinch a large ball of channa dal mixture and leave it in the sauce pan. In low heat setting, pat it evenly about ½ inch thickness. In medium heat setting, roast it evenly on both the sides.  Approximately 2 rottis can be made out of 1 ½ cups of channa dal

v  After channa dal rotti cools down, dice it into small cubes and keep it aside

v  In the same sauce pan heat 2 tsp. of oil, add mustard, fennel seeds, curry leaves, green chilies, mint and garlic. Sauté for few seconds and then add onions. When onion turns transparent, add turmeric, sambhar powder and tomatoes. Mix well. 

v  Now add diced channa dal rotti and 3 cups of water. Adjust salt to taste and stir well. In low heat setting cook for 10 minutes. Garnish using cilantro

v  Serve hot with dosa or chapathi