Wednesday, September 11, 2013

Kadalekalu Saaru | Channa Curry

Kadalekalu Saaru is a delectable curry made with kala channa or kadalekalu  in a coconut based gravy. Its an authentic curry based from green belt region of Karnataka which include places like Mandya, Mysore and surrounding villages. This is a farmers food rich in protein. It is mainly served with steamed rice or ragi ball.

Kadalekalu saru is one of the staple diet food at home. My mom makes them for dosa and idli which is a great accompaniment. 


2 cups Kadalekalu (kala channa), soaked in water for 5 hours
1 tomato diced
1 potato, diced
For the masala
1 cup freshly grated coconut
1 Onion, diced
2 tsp Coriander powder
1/2 tsp Red chili powder

For seasoning
2 tsp oil
1 tsp Mustard seeds
1 tsp Jeera
1 sprig Curry leaves


  • Cook kadalekalu and potato in pressure cooker with 4 cups of water for 15 minutes
  • In a pan, add 1 tsp oil and add onions. Saute until it turns brown
  • Grind coconut, fried onions, coriander powder and red chili powder. Add water as needed
  • Now add the masala to the cooked kadalekalu. Also add diced tomatoes and adjust salt as per taste. Simmer it for 10 minutes
  • In a pan, heat oil. When it turns smoky, add mustard seeds, cumin seeds and curry leaves. Add seasoning to the curry
  • Serve hot with steamed rice

Nandu Thokku | Crab Dry Curry

For those who miss mummy's food, then this is the recipe worth to try for :-) 

Sometimes PG yearns for my mother-in-law's recipes who is an expert cook. So I  learn't Nandu Thokku from my mother-in-law. PG was overjoyed with this scrumptious dish.

The aroma from freshly ground spice paste cooked with crab adds a lots of flavors. This recipe need to be slow cooked so that crab blends well with the masala.


1 Kg Crab

For masala
3 Onions, diced
2 Tomatoes, diced
6 Garlic cloves
Small piece of Ginger
1 tsp poppy seeds
4 Green chilies
1 cup freshly grated coconut
2 tsp Roasted Channa (Daliya)
1 tsp Fennel seeds

For Seasoning
4 tsp Oil
1 tsp Mustard seeds
1 tsp Fennel seeds
1 sprig of curry leaves
1/2 tsp Turmeric


  • In a heavy bottomed vessel, fry onions, tomatoes, garlic, ginger and chilies

  • Roast poppy seeds separately

  • First make a smooth paste of coconut, daliya, fennel seeds and poppy seeds. Then add sauteed vegetables and grind it

  • In the same dish, heat oil. when it is smoky, add mustard seeds, fennel seeds and curry leaves. When it starts to splutter add the ground masala

  • Add turmeric powder and adjust salt as per taste. Saute in low heat

  • Add already cleaned crab and mix well. Cover the vessel and cook in low heat for 15 - 20 minutes

  • Serve hot with steamed rice

Tuesday, September 10, 2013

Murg Hara-Bhara Kebab

I have been planning to make a chicken appetizer for office lunch quiet sometime. When I opened refrigerator, I saw 2 bunches of coriander leaves and some green chilies, hence stuck with HARA-BHARA Kebab. This recipe is a party appetizer and cooks really fast; and off course it is also an outdoor recipe.



200 gms Chicken Breasts, cubed 1 inch
1 bunch Coriander leaves
3 green chilies
1/2 tsp Pepper powder
1/2 tsp Fennel seeds
1/4 tsp Cumin powder
3 Garlic cloves
1/2 cup white Vinegar
3-4 tsp oil for smearing
1 red onion, cubed,  1 inch


  1. Make a smooth paste of cilantro, green chilies, pepper powder, fennel seeds, cumin powder, garlic, vinegar and salt
  2. Marinade chicken with this paste for 1 hours
  3. Soak skewers in water for 45 minutes
  4. Thread marinated chicken pieces and red onions alternatively
  5. Place skewers on a preheated griddle or on a grill. Cook evenly on medium heat about 15 to 20 minutes. Smear oil if need. Sprinkle chat masala before serving
        6. Serve hot

Kara Kozhukattai | Pidi Kozhukattai | Pich Kudumulu

Pidi Kozhukattai is steamed rice dumpling from South Indian Cuisine. This Kozhukattai is made specially for Ganesha Chathurthi. It is also served for breakfast. It is primarily made with rice and seasoned with different condiments. This dumpling is a healthy recipe for evening snack or breakfast. You can replace it with ragi to make Ragi Kozhukattai.


1 cup Raw rice, soak in water for 5 hours

For seasoning
1 tsp Oil
1/2 tsp Mustard seeds
1/2 tsp Bengal gram
1 sprig curry leaves
4 green chilies, finely chopped
3 tsp Fresh Coconut, finely chopped


  1. Grind rice finely with little water
  2. In a heavy bottomed vessel, heat oil. Add mustard seeds, when it splutters add bengal gram, curry leaves and green chilies. 
  3. Now add ground rice and adjust salt as per taste. Start stirring in one direction until it forms thick dough
  4. After the above mixture cools, divide the dough in to equal portions about 1 1/2 inch. Take a portion of dough, roll it into oval shape and press it between fingers
  5. Place these Kozhukattai in idli vessel and steam for 10 to 12 minutes
  6. Serve hot

Karjikai| Karjikayi | Kajjikai | Kajjikayalu

Karjikai is a traditional stuffed pastry from  India specially made for Diwali and Ganesha Chathurthi.  Karjikai is the main dish prepared for Lord Ganesha apart from modak or kudumbulu. The stuffing is made from copra, granulated sugar, cardamom and cashew nuts. Sometimes stuffing also contains sesame seeds and other dried fruits and nuts.

Before I got married, I used to help my mom in making Karjikai for every Ganesha festival. At home we make this sweet once or twice a year. Also, this sweet has shelf life up to 15 days when store in a cool place in air tight container.  


For the dough
1 cup Maida
3/4 cup water
pinch of salt
1 tsp ghee or oil

For stuffing
3 cups Copra (dried coconut), shredded
1 1/2 cup Sugar
1/4 tsp Cardamom powder
1/4 cup Cashew nuts


  • Mix maida, salt and water in a mixing bowl to make dough. Cover the dough and leave it for 1 hour

  • In another mixing bowl, mix all the ingredients for stuffing

  • Now divide the dough into equal portions about 1/4th inch and roll it into balls
  • Take a ball of dough and roll it very thin. Use maida for dusting 
  • Place a tsp of stuffing on the center of rolled maida, fold it in half and seal the edges
  • Starting on the left corner, star pinching on the edge of the dough and swirl inwards until you reach the other edge

  • Heat the oil in heavy bottomed vessel for deep frying
  • Slowing drop the Karjikai in oil for deep frying. Fry evenly on both the sides in medium-low heat until it turns golden brown. Use absorbent paper to drain excess oil

  • After it has cooled completely, store it in an air tight container

Tuesday, September 3, 2013

Heerekai Bhajji

Heerekai Bhajji is a traditional deep-fried savory snack from Mysoorean cuisine. Its is made with heerekai (Chinese okra or ridge gourd) dipped in a mildly spicy chick pea batter. 

Often when I pay a visit to my aunts place, I demand to make heerekai bhajji which is treat for all my family members. My aunt taught me how to make this deep-fried snack which is extremely crisp on outside; soft, juicy and tender on inside. 


1 Heerekai ( Chinese okra or Ridge gourd), circular and thinly sliced
1 cup gram flour (chick pea flour)
1/2 tsp Cyan e pepper
3/4 cup water
1/4 Asafoetida
Oil for deep frying


  • In a large mixing bowl; mix gram flour, cayane pepper, asafoetida, water and salt.  Mix well without lumps 

  • Heat oil in a heavy bottomed dish for deep frying
  • Dip heerekai in chick pea batter and gently leave it in hot oil

  • Fry evenly in medium heat until it turns brown and crisp
  • Use an absorbent paper to drain excess oil

  • Serve hot with green chutney or coconut chutney

Heerekai Thove (Ridge gourd -Lentils Curry)

Heerekai Thove is a popular recipe southern part Karnataka. Often my mom makes this recipe for chapathi and rice. 

Thove (or tovve) is a very light lentil based curry with no masala. There are different variations in thovve which is made with or without adding vegetables.  It is a simple dal to make especially when you don't have spices at home.


1 cup Toor Dal
1 kg Heerekai (chinese okra or ridge gourd), cubed
1/2 tsp Mustard seeds
1 tsp Cumin Seeds
1 Onion, diced
1 Tomato, diced
4 Green Chilies, cut lengthwise
1 sprig of curry leaves
1/4 tsp pepper powder
2 tsp Oil


  1. Cook toor dal with 3 cups of water in a pressure cooker for 10 minutes
  2. Heat oil in a pan, when it is smoky; add mustard seeds, cumin seeds, green chilies and curry leave. Saute for few seconds and then add heerekai, onions and tomatoes. Cook for 3 minutes. Transfer these ingredients to pressure cooker.
  3. Add pepper and adjust salt as per taste . Again cook in pressure cooker for 1 whistle
  4. Serve hot with rice or chapathi