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Ridge Gourd Peel Chutney Recipe
As a child, I hated the ridge gourd vegetable and so my Aai (mom) used to make this chutney from the peels of the ridge gourd and make me eat the vegetable along with the chutney. We tend to throw away the peels of many vegetables when they have the most nutritional value. So every [...]
Continue reading...No Fat Dal Makhani
27. November 2010
‘Dal Makhani’ is an authentic Punjabi (North-Indian) lentil soup made out of whole ‘Black gram or ‘Urad Dal’. ‘Punjabi Cuisine’ has varied flavors and is traditionally made with generous amount of ghee and cream. Today as people have become more conscious about their health and prefer low calorie diet, many traditional Indian recipes are given [...]
Continue reading...Ukad Batata Bhaji (Maharashtrian Dry Aloo Sabji)
15. October 2010
This is one of those recipes that are prepared in every household in Maharashtra, especially during festivals. I remember eating this on the occasion of Pujas and other festivals. The recipe is simple, can be made in minutes and tastes exceptional with puris. I made it today on the occasion of ‘Durgashtami’. Hope you like [...]
Continue reading...Sweet and Sour Red Pumpkin (Khatta Meetha Kaddu)
9. October 2010
Ingredients: 250gms red pumpkin; peeled and cubed, 1″ piece of ginger; finely chopped, A pinch of methi (fenugreek) seeds, A pinch of heeng (asafoetida), 1/4 tsp turmeric powder, 1/2 tsp red chilli powder, 1/2 tsp garam masala, Salt to taste, 1/2-3/4 tsp sugar, Oil for tempering, Water. Method: In a pan/kadhai, heat 1-2 tbsp oil [...]
Continue reading...Achari Paneer (Cottage Cheese flavored with pickle spices)
22. September 2010
Ingredients: 200gms paneer; cubed, 2 onions; very finely chopped, 1-2 green chillies (as per taste); finely chopped, 1/2 cup thick yogurt, 1/4 tsp turmeric powder, Salt to taste, (Use black salt for better results) Oil for tempering. Achari Spices - 1/2 tsp mustard seeds (rai), 1/2 tsp cumin seeds (jeera), 1/4 tsp fenugreek seeds (methi [...]
Continue reading...Sambhar (II)
1. August 2010
Sambhar is a part of every meal in south Indian families, whether it is a breakfast or lunch/ dinner. It is served with urad dal vada, idli, dosa, upma, rice etc. The recipe I have given here is one of the varieties of sambhar, using coconut, small onions and other fresh spices. Easy to make [...]
Continue reading...Cabbage and Green Peas with Fresh Coconut
6. July 2010
Ingredients: 2 cups shredded cabbage, 1 cup shelled green peas, 1 cup freshly grated coconut, 2 green chillies (or as per taste), 1/2 tsp turmeric powder, Salt to taste, 2 cups water (for cooking), For tempering - 1 tbsp mustard seeds (rai), 1/2 tbsp urad dal, 10-12 curry leaves; washed and pat dried, 2 tbsp [...]
Continue reading...Long Beans Vegetable with Coconut
1. June 2010
Long beans are also known as Yardlong beans. There are different names for these beans in different languages in India, like Karamani in Tamil, Chawalichya Shenga in Marathi, Alsandalu in Telugu, Bodi in Hindi and so on. Ingredients: 2 cups of long / cow-pea beans; thoroughly washed under running water and cut into small pieces, [...]
Continue reading...Steamed Idlis
27. May 2010
Ingredients: 2 cups uncooked rice, 1 cup urad dal, 1-2 tsp methi (fenugreek) seeds (or adjust to taste), Salt to taste, 1-2 cups water or as required, Ghee or oil for greasing. Method: Soak rice and urad dal separately in water, overnight. Soak methi seeds along with urad dal. Next day grind the soaked rice [...]
Continue reading...Adai (A South Indian Breakfast)
19. April 2010
Adai is a South Indian delicacy made out of dal (lentils). It can be eaten as breakfast, lunch or dinner. The recipe is full of proteins since the main ingredients here are different lentils, hence is healthy for growing kids. Methi (Fenugreek leaves and seeds) makes it slightly bitter but when combined with other dals [...]
Continue reading...Zunka (A Maharashtrian Delicacy)
14. April 2010
‘Zunka’ is a Maharashtrian recipe made out of gram flour. It has few ingredients and is delicious if made little spicy. It is also called as a poor man or a farmer’s food. Tastes best if served with ‘Bhakri’, onion and ‘Mirchi Thecha’. You can also have it with plain roti or dal-rice. It can [...]
Continue reading...Red Coconut Chutney
12. April 2010
Red Coconut Chutney is a type of coconut chutney or dip that can be traditionally served with dosas, wadas, upma and idlis. But believe me it can be had with Pohe, Parathas, Khichdis, Pulaos and even chapatis. Ingredients: For the chutney - 1 cup grated fresh coconut, 2 dry red chillies; lightly roasted, 2 tbsp [...]
Continue reading...Green Coconut Chutney for Dosa, Idli and Uttappam
15. March 2010
There are different ways to prepare coconut chutneys to serve with Dosas, Idlias, Uttappams and even Upma. This recipe is for green coconut chutney made of coriander and mint leaves. Ingredients: For the chutney- 1 cup freshly scraped coconut, 1/2 inch piece of ginger, 1-2 green chillies (as per taste), 1/4 cup fresh coriander leaves, [...]
Continue reading...Rajasthani Thikri ki Dal
12. March 2010
Ingredients: 1 cup tuvar/arhar dal (split Pigeon pea), 1/2 tsp turmeric powder, 1 tsp red chilli powder, Salt to taste. For the tadka - 1/2 cup clarified Butter/Ghee, 1 tsp cumin seeds (jeera), 1/4 tsp asafoetida (heeng), 1/4 tsp fenugreek seeds (methi dana), 12-15 curry leaves; washed and pat dried, 5-6 garlic cloves; peeled and [...]
Continue reading...Undhiyu (Gujarati Mixed Vegetable)
11. March 2010
I had eaten Undhiyoo once, when I was very young. Oh I must tell you, it was so delicious. I was told this is a Gujarati recipe prepared as a feast. But later I never really got a chance to taste real authentic undhiyu (though the parties I attended served one, never tasted that good). [...]
Continue reading...Plain Coconut Chutney for Dosa, Idli and Uttappam
9. March 2010
There are different ways to prepare coconut chutneys to serve with Dosas, Idlis, Uttappams and even Upma. This recipe is for a simple and plain coconut chutney. Ingredients: For the chutney - 1 cup freshly scraped coconut, A small grape size ball of tamarind; soaked in warm water for 3-4 minutes, 2 tbsp chutney dal, [...]
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