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Thursday, 30 April 2015

                          Cabbage pakoda 

Makes 8 pakaodas


Cabbage ,finely chopped/shredded  -1 3/4 cup
Curry leaves a handful
Onion ,finely chopped-1/4 cup

Maida-1/4 cup
Corn flour-1/2 tbsp

Chaat masala -1/4 tsp
Salt to taste
Red chilly powder-1/2 tsp
Hing a pinch
Fennel seeds-1/2 tsp
Water as needed (Not more than 1/4 cup)
Red food color- a pinch dissolved in water

Oil for deep frying

Chaat masala to sprinkle just before serving.


1.Mix all the ingredients except water and mix them thoroughly.


       be careful while adding salt into the batter.Because we are also adding Chaat masala which already has black salt in it.

      in case if the batter became runny add little more maida into it and mix well.adjust salt too.

2.Now begin to add water little by little and make a thick batter (not to watery or runny batter)

3.Do a taste test and adjust the spice powders.

4.Heat oil in a kadai and once it is hot drop a spoon full batter into the hot oil and deep fry them to golden brown in color.

5.Transfer them on to kitchen towel so as to absorb excess oil.Our pakodas are ready to serve ..

6.Just before serving sprinkle Chaat masala on them.



Tuesday, 28 April 2015

A quick snack with Rice flakes

                       Rice flakes tossed with raw onions and salad cucumber

This was a dish introduced to us by a friend  LEENA MUZUMDAR  in my most favorite food group in which i have joined .It is so easy to cook and we can have it for breakfast as well as along with  a hot cup of coffee or tea as a snack.
As me and my hubby liked it though of sharing with you all this yummy recipe.Here is the recipe..!



Rice flakes{POHE/AVAL/PHOVU/CHUDA}- 1 cup
Water as  needed
Salt to taste
Finely chopped onions- 1/3 cup
Finely chopped salad cucumber-1/3 cup
Lemon juice from half of a lemon

For Seasoning

Oil- 2 tsp
Curry leaves-1 sprig

To Garnish

Cilantro or Boondi ( deep fried chickpea  balls) -1 -2 tbsp


1,Wash and clean the pohe/rice flakes/aval/phovu .They should be soft in texture.

2.Squeeze or strain the excess water and spread them on to a wide plate.

3.Sprinkle generously the finely chopped onions,salad cucumber ,lemon juice and salt to taste.

4.Mix them up.Now let us make the seasoning/tadka/thalikaan/phann.

5.Heat little oil in a tadka pan,once it is hot add the mustard seeds and allow them to pop up.

5.Once done add in the curry leaves .saute for a second and pour this on to the above made pohe.

6.Mix again and garnish with boondi or chopped cilantro..

7.Enjoy with a cup of tea or coffee..!!


Kerala style SPICY Fish curry without adding coconut

                        Meen mulakitathu /Spicy Tangy Fish Curry


Fish-1/2  kg
Onion -1
Salt to taste
Coconut oil 1 tsp to garnish
Water as needed for gravy 


Oil-1 tbsp
Mustard seeds-1/2 tsp
Curry leaves-1 -2 sprigs
Ginger-1 tbsp
Garlic-6-8 pods
Green chilly 2- 4
Shallots-4 -5


Red chilli powder-2 tbsp
Kashmiri red chilly powder-2 tsp
Coriander powder-2 tbsp
Fenugreek  powder-1/4 tsp

Malabar tamarind /kudampuli -2-3 pieces
Water as needed


1.Wash & clean  the fishes and keep them aside.

2.Chop all the veggies needed and keep them ready .Soak the kudampuli in 1/4 cup of water

3.Take a small bowl add all the spice powders into it and make a thick solution of it by adding little water.Keep the spice paste aside.

4.Now heat a kadai /cheenachatti/man chatti ,once smoke starts coming (it is an indication that the vessel is heated) add 1 tbsp of oil into it.

5.Now add all the ingredients given under the label for seasoning.Saute them till they attain a soft texture.

6.Time to add in the sliced onion and tomatoes along with little salt.This is totally optional.If you do not want to add onion and tomato you can skip this step.Saute  them till they are well cooked .no need to brown them.

7.Pour in the spice paste along wit the Malabar tamarind/kudam puli. Mix them well.Saute till the raw taste of the powders goes off.

8.Add water according to your gravy requirement and bring it to a boil.Do a taste test at this step and adjust the spices .You can add all the spice powders again if needed.Mix well.

9.Once the water starts bubbling lower the flame and add the cleaned fish pieces.Cover and cook till they are done.

10.Do a final taste test .Our curry is ready to serve..Enjoy with steamed rice..!!!

      For better taste cook it the previous night itself and serve the next day again after boiling it one more time.As this will allow the flavors to blend so well that your family will like it and praise  Cooking your skill..  
     You are free to increase or decrease the amount of spice powders according to your family's taste preferences.   

    If the curry became so tangy feel free to remove the  1 or 2 kudampuli pieces from the curry.
Fish thali:
FISH FRY ,RED BOILED RICE,FISH COOKED WITH SHALLOTS AND SPICY TANGY FISH CURRY (no onion and ,tomatoes were just used for garnishing)

Friday, 24 April 2015

Curd Rice

                                       Curd rice a treat for myself



Cooked raw rice -1/2 cup
Curd/yogurt -1/3 cup
Pomegranate -1 /3 cup

For seasoning

Mustard seeds-1/2 tsp
Cumin seeds1 / 2 tsp
Chana dal-1 / 2 tsp
Urad dal-1 / 2 tsp
Green Chilly-1
Curry leaves -1sprig
Onion -2tbsp
Salt to taste

Note: can add finely chopped ginger too if you prefer.


1. Take the cooled cooked rice in a wide pan .Keep it aside.

2. Beat the curd well and it should be free from lumps.

3.Separate the seeds from the fruit.

4. Now mix the cooled rice, curd along with salt to taste.

Note: rice should cool completely before adding the curd.It is  a must.

5.Reserve a tablespoon or 2 for garnishing and add the rest of the seeds into the rice and toss well.

6.Now let us make the seasoning.

7.Heat oil in a tadka pan once it is hot add in the mustard seeds and allow them to pop up.

8.Then add in the cumin seeds, chana dal,urad dal ,green chillies finely chopped ,curry leaves,finely chopped tomatoes and onions and sauté well.Sprinkle salt to taste.

9.Once done pour it over the rice and toss
them up.

10.Our CURD RICE is ready to serve.Enjoy with pickle of your choice..😍😍👍🍚

Tuesday, 21 April 2015

                                                   Dum aloo



Aloo/potato/urulakizangu/kuuk -4 medium sized
Yogurt/curd- tbsp
Water- 1/2 - 1 cup

Oil-1 tbsp+1 tsp
Cumin seeds/jeera/nalla jeerakam-1/2  tsp
Bay leaf-1

To make fine paste:

Ginger-1" piece
Garlic pods-4-5

Spice powders used:

Salt to taste
Cumin powder/jeera powder/jeeraka podi/jeerya pitto            -1/2 tsp
Coriander powder/dhania powder/malli podi/kothambari pitto -1 tsp
Red chilly powder/lal mirchi powder/mulagu podi/mirya pitto - 1/2 tsp

To garnish:

Ghee-1 tbsp


1.Wash and pressure cook aloo. Once the pressure goes off open the lid ,peel the skin off and cut the aloo into big chunks. Keep it aside.

2.Now let us make a fine paste of ginger+garlic+onion and keep it aside.

3.Heat 1 tbsp of oil in a kadai/pan.

4.Once it is hot add in the cumin seeds and bay leaf and saute for a second.

5.Add in the ground paste and saute till the raw smell goes off.

6.Once done add in the finely chopped tomatoes along with the spice powders and toss them well till oil separates.

7.Time to add in the aloo chunks .Toss them well.

8.Pour in the curd along with water and bring it to a boil.

9.Do a taste test and adjust the spices.

10.Our DUM ALOO is ready to serve.

11.Just before serving top it off with a table spoon of ghee..

12.Enjoy with rice or rotis{INDIAN FLAT BREAD/PUFFED BREAD} of your choice..

dum aloo
                                                    Poori and Aamras

This was a quite new combo that i tried last week & all the courtesy goes to a fabulous food group  "Konkani Khann Anik Jevan "{}  in which i am a member now.It is a group close to my heart can be called as a second HOME,which paved way for a beginner like me to treasure a lot of authentic Gowda Saraswat Brahmin dishes as well as many dishes from all over the world.All the credit goes to my lovely new buddies in that group..!!Dedicating this post to my KKAJ Family.. <3


Makes 14 poori


Wheat flour-1 1/2 cup
Water needed to knead the dough
Salt as needed


1.Let us make poori first...

2.Take atta in a mixing bowl add salt to taste and just mix dry powders well.

3.Now into it add water little by little and knead to get a smooth and soft dough.(don't feel lazy in this step. You should knead well for at least 4/5 minutes then only you will get your poori puffed up like a bubble)

4.Add little oil also in between(the amount of oil used can be adjusted accordingly)once you get a soft dough keep it aside for at least 10 minutes covered with a wet kitchen towel.

4.Now as usual pinch equal size balls .

5.Dust with little atta(WHEAT FLOUR) and  roll them into small circles.

6.Meanwhile heat oil in a kadai/frying pan ,for deep frying the pooris.

6. Once you have finished rolling all pooris ,oil will be hot enough to deep fry.Fry them in piping hot oil of your choice.(fry in high flame)

7.Transfer them on to tissue paper so as to absorb excess oil.POORIS ARE READY..

FOR Aamras

Ripe mango-1
sugar as per your sweet tooth

Note:As i just want to make it simple i used only 2 ingredients.You are free to alter the flavor as per your choice


1.Peel the skin of mango and chop them roughly

2.Grind  it in a mixie jar along with sugar to a smooth paste .Do not add water.

3.Do a taste test and adjust the sugar.

4.Our Aamras is ready to serve.

5.Top it off with a spoon of Amul fresh cream..Enjoy !!!

Note:you can add cardomom powder/kesar /ghee fried nuts of your choice for garnishing.




AND MASALA PEPPER PAPPAD{for the recipe -}

Monday, 20 April 2015

                                                Masala Pepper Pappad



Pepper pappad-1

Note:can use any pappad of your choice

Vegetables used

Onion-2 tbsp
Tomato-2 tbsp
Salad cucumber-3 tbsp
Capsicum/bell peppers-2 tbsp
Lemon juice from quarter of a lemon

Note:can also use finely chopped cilantro ,mint leaves,cooked sweet corn,zucchini etc

Spice powders used

Salt /kala namak or black salt to taste
Chaat masala to sprinkle
Pepper powder-1/4 tsp (optional)

Note:can use roasted cumin powder,red chilly powder etc


1.Deep fry or pan fry pappad and keep it ready.

2.Now into the mixing bowl add all the finely chopped vegetables except the lemon juice.

3.Into it sprinkle all the spice powders.Toss them well& do a taste test.Keep the salad ready.

4.Just before serving assemble it.
            Place the pappad on a serving plate ,spoon the salad generously,squeeze the lemon juice.

5.Our masala pepper pappad is ready to serve..ENJOY!!!

Masala pepper pappad with pepper pappad which was deep fried 

Sunday, 19 April 2015


                                                      Prawns pakoda



Prawns-27 small prawns

Maida/all purpose flour-1 tbsp
Corn flour-1/2 tsp
Water-1 tbsp
Pepper powder- 1- 1 1/4 tsp
Salt to taste
Lemon juice from quarter of a lemon

Oil for deep frying


1.Wash ,clean and devein the prawns.

2.Marinate it with salt,pepper powder and lemon juice and keep aside for few minutes.

3.After 5- 10 minutes add in the maida and cornflour and mix well.

4.Pour a tablespoon full of water and make it to a pakoda/fritter  batter consistency.

5.Heat oil in a kadai,once it is hot deep fry them.

6.Transfer them on to a kitchen towel so as to absorb excess oil.


Thursday, 16 April 2015


                                     Aam ka khatta- oriyan side dish



Partially ripe mangoes-2 medium sized ones

Oil-1 tbsp
Mustard seeds/sarson/soriso/rai/kaduku/sasam-1 tsp
Dry red chilly/vattal mulagu/sukhi mirch-3
Asa foetida/hing-to sprinkle

Salt to taste
Water-1/4 cup + 2 tbsp

Jaggery/guud/belam/sarkara/ghood-1/3 cup
Red chillly powder/lal mirchi powder/mulagu podi/miryapitto-1 tsp
Roasted mustard seeds powder-1 tsp


1.Wash,clean and chop mangoes into bite size pieces,grate jaggery and keep aside.

2.Take a tadka pan and dry roast mustard seeds and powder them finely & keep it aside.

3.Now let us start cooking.

4.For that heat oil in a kadai ,once it is hot add in the mustard seeds and allow them to pop up.

5.Once done add in  dry red chillies along with hing and saute them in the oil for few seconds.

6.Time to add in the chopped mangoes along with salt and 1/4 cup water. Mix them up , cover and cook till the mangoes are mushy.

7.Once they are mushy add in the grated jaggery .Cook till the jaggery melts completely.At this time if it sticks to the kadai add in few teaspoons of water and stir well.

8.Once jaggery is melted completely and the syrup has become completely thick add in the roasted mustard seed powder.Mix well .

9.Our AAM KA KHATTA is ready to serve .Enjoy..!!!


Wednesday, 15 April 2015


        Dalma- an odia style dal loaded with veggies of your choice

Serves-2 -3


Oil-2  cup
Phanch phutna-1tsp
Toor dal/arhar dal/thuvaraparippu/pigeon pea-1/3  cup
Vegetables of your choice-1 1/2  cup

I used just 3 vegetables

Raw plantain-1/2  cup
Pumpkin-1/2  cup
Brinjal-1/2 cup

 can also use potato ,onion,tomato,papaya,radish ,beans etc..

To make the roasted powder

Cumin seeds-1 tsp
Dry red chilly-3
Salt to taste
Turmeric powder-1/2 tsp
Water as per gravy requirement


1.Wash and clean the dal/lentil and keep aside

2.Chop the veggies of your choice.Keep it aside.


PHANCH PHUTNA: (source:from internet)

3.Now pressure cook the dal along with vegetables till they are done.Keep them aside.

4.Meanwhile we can make the roasted powder.For that take your tadka pan and dry roast cumin seeds along with dry red chillies.
Dry roasting cumin and dry red chillies

5.Once they are roasted well ,transfer them into a blender and powder them.Keep it aside.                        
6.Heat oil in a kadai,once hot add in the phanch phutna and allow them to pop up.

phanch phutna in oil

7.Add into it the cooked dal along with veggies.Mix them well.

added cooked dal along with veggies

8.Pour in the required amount of water as per your gravy consistency and requirement.(i used about 1-1 1/2 cups of water)

9.Sprinkle salt to taste and turmeric powder.

added salt and haldi

10.Bring them to a boil.

11.Now sprinkle the dry roasted powder.

sprinkled dry roasted powder
12.Do a taste test and adjust the salt.



Tuesday, 14 April 2015


                                                        Mango pickle


Chopped mangoes-2 cups

Oil- 2 tbsp
Mustard seeds- 1tsp
Garlic- 10 pods
Green chilly-2 - 3
Curry leaves - 1 sprig

Spice powders used

Red chilly powder-1 -2 tsp
Turmeric powder-1/2 tsp
Salt to taste
Fenugreek powder-1/2 tsp
Asa foetida  to sprinkle


1.Wash ,clean and chop the mangoes.Keep them aside.

2.Heat oil in a kadai once it is hot add in the mustard seeds and allow them to splutter.The flame should be kept at maximum.

3.Now add in the whole garlic pods,green chilly pieces & curry leaves.Lower the flame  & saute them nicely.

4.Switch of the flame and into it immediately add in all the powders and saute them nicely so as to get rid of there raw flavor.Be careful not to burn them.

5. Wait till the above mix is cooled completely.It is a must.

6.Once it is completely cooled you can in the chopped mangoes and mix them well.



this is very important because if you add in the mangoes before the mixture is cooled ,mangoes will get cooked in that heat and will release moisture and there is a chance of the  pickle getting spoilt within few days.

7.Do a taste test and  adjust the spices.

8.Pickle is ready to be served.

9.Sterilize a jar by keeping under sun and transfer the pickle into it and keep it airtight.


Sunday, 12 April 2015


Meen uluva curry/ fish curry with a punch of fenugreek powder/methi machhi -Kerala style



Fish pieces-6

 Malabar tamarind/kudampuli-2
Oil-2tsp+2 tsp
Water- 1-2 cups

For making  the Paste

Coriander powder/malli podi/dhania powder/kotambari pito -5-6 tsp
Chilly powder/mulagu podi/lal mirch powder/miryapitto     - 4-5 tsp
Fenugreek powder/uluva podi/methi powder/methiyae pitto -1 tsp
Shallots/pearl onions/kunjulli/piyavu-14
Water-1/4 cup


1.Wash and clean the fish pieces thoroughly in water.Keep aside.Chop the onion and tomato iinto thin slices and keep them ready too.

2.If you have fenugreek powder handy then carry on with the next step .Otherwise let us make the fenugreek powder.

3.For that take a teaspoon of fenugreek in a tadka pan and roast it well.Be careful not to burn them.

4.Once they are dark brown in color switch off the flame transfer them into a mortar and powder them finely as possible using a pestle and keep it aside.

5.Now let us make the paste by grinding all the ingredients mentioned under the label 'for making the paste' to a smooth paste.

paste is ready

6.Lets us start making the curry.Heat oil in  a kadai once it is hot add in the sliced onions and tomatoes along with salt and cook them till they are soft and lightly browned.

7.Make a well in the centre, add in the remaining oil into it pour the smooth paste and saute till the raw smell goes off.

8.Add in the malabar tamarind  & water required to full fill your gravy requirements and bring it to a boil.

9.Once it starts bubbling do a taste test and adjust the spices.Now add in the fish pieces ,cover and cook till the fish pieces are done.

10.Again for a one final time, do a taste check and switch of the flame.Enjoy with steamed rice..!!!

Meen uluva curry 


recipe  link for mango pickle

fish recipe links

Friday, 10 April 2015


                                 Astram - an authentic dish from Kerala



Taro root/chembhu/tharo jhad/mande/-1/2 cup
Purple yam/kaachil/water yam/rasa valli kilangu-1 cup
Tamarind/emli- a gooseberry size

To make the paste

Coconut grated-1/2 cup
Cumin seeds/jeera/nala jeerakam-1 tsp
Shallots/pearl onions/kunjulli-4-7

For the seasoning/tadka/phann/thalikaan

Oil(coconut oil is recommended strongly)-2 tsp
Mustard seeds/rai/sarson/soriso/kaduku/sasam-1 tsp
Turmeric powder/haldi/manjal-1/2 tsp
Salt to taste
Chilly powder- 1/2 - 1 tsp(optional)


1.Clean ,wash and pressure cook the veggies along with a gooseberry size tamarind.


The vegetables should be cooked thoroughly.

2.Lets make the paste

3.For that take the coconut scrapings ,cumin seeds and shallots in a mixie jar and adding 1/4 cup water blend it to a not so smooth paste.Keep it aside.

4.Take a kadai add the cooked veggies along with the ground paste and bring it to a boil.Don't forget to add salt at this stage.


Be careful while adding salt as we have already added tamarind.

If you are using curd/yogurt skip the tamarind and add curd at this stage & mix well.

*Pour some water in the blender shake it well and add it into the curry to avoid the wastage.

5.Bring it to a boil.Do a taste test and adjust the salt.


If the curry tends to be too thick or you need gravy feel free to add water at this stage and bring it to a consistency to satisfy your requirement
In case  if the gravy is too watery add in little more amount of coconut +jeera+shallots paste into the curry .So that the gravy will become thick.

6.Switch off the flame.

Lets do the seasoning

7.Take the tadka/seasoning pan add a teaspoon of oil.

8.Once it is hot add in a teaspoon of mustard seeds when they pop up add in a handful of curry leaves.Saute for a second .

9.Pour this seasoning over the above made curry.Mix well.

10.Our curry is ready to serve .

11.It can be relished along with steamed rice as well as with indian flat bread or rotis /chapthy/phulkas

Astram served with steamed rice and beet talasini