Friday, December 25, 2009

Pongal /Rice and Dal dish

Broken rice : 1 cup
Moong Dal : 1 cup
Pepper coarsely crushed : 1 Tbsp
Salt : 2 tsp
Green chillies : 4 chopped fine
Fresh ginger scraped and cut fine : 1 inch
For seasoning:
Jeera (cumin seeds) : 2 Tbsp
Fresh Ghee : 1/2 cup
cashew-nuts : 10 numbers
Curry leaves (Karibeva) : 10 to 15
Wash and soak rice and dal in a vessel 6 cups of water for 15 minutes. To this add chopped ginger and green chillies. Add half of pepper and 1 tsp of jeera and salt and mix well. Keep the vessel covered in a cooker and cook for three whistles or 10 minutes on sim fire.When done and the cooker is cooled down remove the vessel out and stir the cooked contents. Add hot water if necessary and adjust salt if necessary.The cooked dal and rice should be more on fluid side as it absorbs the water and becomes tough when cool.The spoon should move freely when mixing. Finally season with ghee, jeera,pepper,cashewnuts and karbev leaves and serve hot with tomato chutney or onion chutney.

Wednesday, November 04, 2009

Instant rasam/saar

Sorry folks, long time since I posted recipes. This is a good "saar" or rasam in these days of high cost of pulses! And good for health too.

Coriander seeds : 1 Tbsp
Jeera : 1 tsp
Pepper corns : 1 tsp
Chana dal : 1 Tbsp
Red chillies : 2
Grated coconut : 3 Tbsps
Tamarind : lime size soak in water
For Seasoning : Oil 1 Tbsp, mustard 1/2 tsp,curry leaves 5 or 6

Method : Dry fry all the above (except coconut and tamarind)to golden color and grind to a smooth paste in a mixie with tamarind and coconut and 1/2 cup water. Transfer to a vessel and add 2 cups of water and salt as per taste. Bring to boil. Season with mustard and curry leaves.Serve with hot rice.

Thursday, August 20, 2009

Baingan (egg-palnt/brinjal) masala


Tender Green or purple brinjals : 250 gms
cut into longish pieces and
keep in a vessel covered
with water)
Refined oil : 3 Tbsps
Tomatoes (Ripe) : 2
Onion Large (Chopped fine) : 1
Garlic pods : 4
Chilli powder : 1 tsp
Coriander powder : 1 tsp
Til (sesame seeds) : 1 tsp
cinnamon : a small piece
Fenugreek / methi seeds : 1/4 tsp
Curry leaves : 10 nos.
Salt : as per taste.

In a thick pan add a teaspoon of oil and add the cinnamon,garlic pods and onions and fry till onions are transparent. When cool put in a mixie and grind to a coarse consistency.In the same pan add two tablespoon oil and add the methi,til seeds, roast lightly and then add karbev(curry leaves)and saute. Now add chopped tomatoes and saute well. When done add the onion paste and fry till oil leaves the sides of the pan. Remove this masala and keep aside. In the same pan add the remaining oil and when hot put the brinjal pieces and add salt and sprinkle water,cover and cook till done. Finally add the masala to the cooked brinjals, mix well and cook on low flame for 5 minutes till blended. Serve hot with rice or chappathis/rotis.

Wednesday, August 05, 2009

Quick Wheat Flour Dosa


Wheat flour : 3 cups (250 ml)
Butter milk/dahi/yoghurt : 1 cup
Rice flour : 1/4 cup
Salt : 2 tsp
Seasoning : Jeera -1 tsp, Mustard seeds-1/2 tsp, Karbev/curry leaves
edible oil : 2 Tbsp ,Chopped coriander leaves
Dry chillies/green chillies finely chopped

Mix the wheat flour,dahi,rice floor and salt in a bowl.Add water and mix well without forming lumps. The consistency should be thinner than the normal dosa batter.
Season this with the seasoning ingredients ie heat oil in a tava, add jeera (cumin), mustard and karbev leaves. When mustard splutters add the chopped chillies.Let the chillies roast in oil. Then drop the seasoning into the batter.Add chopped coriander leaves.
Now place a dosa tava on stove and when heated, with a large spoon pour the batter in the center of the tava and slowly spread on the tava to a circular disc shape. Add little oil on the edges and cover . When done use a flat spoon to remove and turn over. The dosas will roast to a golden colour and will be crisp. Serve hot with coconut chutney or tomato ketchup.


Could not update my blog because I was
1. Busy with the wedding of my son Arvind which took place on 28th June,2009.
2. Lillymammamma (my mother)had a fall and fractured her hip-thigh joint on 17th July.Underwent an emergency surgery and is now recuperating. With all good wishes of the followers of this blog she should be back on her feet like before.

Saturday, May 30, 2009

Quick Tomato Rasam

Ripe tomatoes large : 3 numbers
Fresh coconut scrapings : 1 Heaped Tbsps
Green chillies : 3
For seasoning:
Jeera /Cumin : 1 tsp
Oil for seasoning : 2 tsp
Curry leaves/Karbev : a few
Asafoetida : a pinch
Coriander leaves chopped : 1 tsp

Microwave tomatoes for three minutes and when cooled remove the skin. Put this in a blender with green chillies and coconut scrapings and run the mixie till the mixture is smooth. Remove and put in a vessel, add 1/2 water to the mixie jar and run the mixie for a second and add this water to the vessel. Keep on stove and bring to boil for 5 minutes. Season with the items under seasoning above and garnish with coriander leaves.Goes well with hot rice or had as soup

Friday, May 08, 2009

Tomato Pickle

This is a recipe I found on Indianfood comes out well, I have made slight variation while making it as follows. It is supposed to be made hot as it is mixed with hot rice and ghee and consumed.


* 1 kg firm red tomatoes washed and cubed
* 6 tbsps sesame oil (you can substitute this with vegetable refined oil)
* 2 lime sized lumps of tamarind
(remove seeds and soak in a little hot water to soften)
* 8-10 green chillies (adjust these to your taste if this amount
is too/less hot for you)and 2 tsp redchilli powder
* 2 tsps fenugreek seeds
* 2 tsps cumin seeds
* 2 tsps mustard seeds
* 1/2 tsp asafoetida
* Salt to taste


In a deep pan, heat 3 tbsps of sesame oil and add tomatoes. Fry until they
are soft and then mash roughly.Grind the tamarind,red chilli powder and green chillies into a paste and add to the mashed tomato paste.
In another pan heat 3 tbsps of sesame oil and add the mustard seeds.
When they splutter add the fenugreek seeds and fry. Now add the asafoetida and remove from the fire.Pour this hot mix onto the tomato-tamarind-green chilli paste and mix well.
Allow to cool and store in a glass bottle in the refrigerator.Use only dry spoon.Eat with plain hot rice with fresh hot ghee or chapati/dosas or as an accompaniment with other dishes.

Thursday, May 07, 2009

Raw Jackfruit Palya/Kadgi Upkari

Raw Jackfruit pealed and cubed : 2 cups
Fresh Coconut scrapings : 2 Tbsps
Salt : To taste
Refined oil : 2 tsp
Mustard : 1 tsp
Asafoetida/Hingu : 1 pinch
Urad dhal : 1 tsp
Chana dhal : 1 tsp
Curry leaves/Karbev : few

Cook the kadgi/raw jackfruit pieces in very little water in cooker. When cool slightly crush with a spoon. Sprinkle salt and mix well.
Keep a thick wok (kadai)on lit stove and pour the oil. Add mustard seeds and when it splutters add the dhals.Fry till dhals turn golden brown, now add the karbev,coconut scrapings and hing.Saute for a while and add the cooked kadgi/raw jackfruit to the seasoning and mix well.Cover and cook on sim fire turning now and then.When the curry is fairly dry turn the stove off.Serve as side dish with South Indian meal

Thursday, April 23, 2009

Pepper Chicken

Broiler chicken : 600 gms (good pieces)
Ginger-garlic paste : 1 Tbsp each
Curds : 150 ml
Vinegar : 1 Tbsp
Salt : 2 tsp
Chilli powder : 1 tsp
Haldi/Turmeric powder : 1/2 tsp
Large onions : 2 Chopped and ground coarsely in a mixie
Ginger garlic paste : 1 Tbsp each
Coriander/dhania powder : 1 Tbsp
Pepper : 2 Tbsp pepper corns freshly powdered
garam masasla powder : 1 tsp
Green chillies (slit) : 4
Tamarind lime size : soak in water and extract thick juice
Curry leaves(karbev) : 10 to 15
Refined oil : 6 Tbsps or 100 ml
Salt : 1 tsp ( adjust salt)

For seasoning : Coconut oil, 1 tspfull mustard seeds ,2 dry red chillies and few curry leaves.

Mix the items under (A) and marinate the chicken pieces in it for 1 hour.
Take a thick pan and pour the oil into it. Keep on stove and when hot add the ginger-garlic paste and saute.When the raw smell goes, add the onion paste and saute, add the the garam masala, pepper, dhania powders,slit green chillies and karbev leaves next and saute well. Keep turning till the mixture is fried nicely and oil is leaving the sides of the mixture. Add salt and the marinated chicken pieces, pour the tamarind juice. Mix well and cover and allow to cook adding very little water to help in cooking the chicken pieces. Instead of water you can also use 1/2 cup of coconut milk for cooking the chicken in the gravy. This enhances the taste of the curry.The chicken pieces should cook well in about 15 minutes. Finally season with the seasoning items and decorate with chopped coriander leaves . Serve hot with chicken biryani.This is a spicy Southie Indian chicken curry.

Monday, April 20, 2009

Beetroot Raita

Beetroot large : 1
Thick and fresh curd : 300 ml
Oil : 1 tsp
Mustard : 1/2 tsp
Green chillies : 1 small
Coriander leaves : Finely chopped 2 Tbsps
Salt : 1/2 tsp

Scrape and wash beetroot and shred fine. Keep in a glass bowl with a teaspoon of water and cook in micro-oven for 3 minutes at 600 Deg C.Allow to cool. Add the curds and salt, mix well.Season with mustard seeds and chopped chillies in hot oil. Garnish with the chopped coriander leaves. Serve as a side dish with any Indian meal.

Knol-khol Kurma


Knol khol/ganth Gobi : 2 medium sized scraped and cubed to small pieces
Carrot : 1 medium sized scraped and cubed into small pieces
Baby-corn : 2 medium sized chop into 1/4 inch pieces
Shelled peas : 1 fistfull

Fresh coconut scrapings : 3 Tbsps
Onions : 1 large minced
garlic : 2 pods
Ginger : 1/4 inch
cardamom and Cloves : 3 each
green chillies : 4 or 5
Coriander seeds : 1 tsp
Rice/wheat flour : 1/2 tsp

Refined oil/Ghee : 3 Tbsp
Kasoori Methi : 1 tsp
Cream of milk : 1 Tbsp
Salt : 1 1/2 tsp or to taste
Cook the vegetables under (A) in a cooker or micro-oven with very little water taking care not to overcook .
In a mixie, grind to a smooth paste the items under (B).
In a thick pan/Wok add the oil/ghee and place on a stove.When hot add the masala and saute well till oil leaves the masala.To this add the cooked vegetables and salt. Mix well and let boil for 5 minutes.Sprinkle the kasoori methi on top and cover and cook for 1 min.Last add the cream of milk on top and cover and keep. Serve hot with rotis or chappathis.As this kurma is white in color and has a fine aroma, children will love it and is a good way to make them eat vegetables.

Tuesday, April 14, 2009

Date Halwa

This recipe is from my friend Radha who always tried out new stuff and shared it with me.

Seedless dates : 1 cup
Milk : 1 cup
Sugar : 1 cup
Ghee : 4 Table spoons
Cardamom 4 powdered, 2 Tbsps of chopped cashewnuts and pistachios


Wash the dates well and chop into small pieces.Add this to the milk.Add a 1/2 cup of water also and pressure cook for 10 minutes.Take it out of the cooker and lightly mash with a pestle.Transfer the contents to a thick pan and add sugar.Keep on fire and stir continuously till sugar is totally dissolved. Next add the ghee a little at a time and keep on stirring till the halva leaves the sides of the pan. Remove from fire and add the cardamom powder mix well and pour on to a grease thali.Garnish with the nuts and cut into cubes and serve.

Kalakand with Milkmaid

Milkmaid : 1 tin ( 400gms)
Milk : 2 cups
Sour Curd : 2 Tbsps
Sugar : 2 tsps


Pour the 2 cups of milk in a thick vessel. Boil the milk and add the sour curd to curdle the milk. Add the milkmaid tin contents and sugar to this and keep boiling till the mixture dries up and leaves the sides of the vessel. remove from fire and set in a large greased plate with edges (not a flat plate- in Indian , a thali)When cool cut into pieces. Store in a container. Keeps for a week in cool climate outside the refrigerator, if at all people are not around to finish it in a couple of days!

Easy Coconut Cookies

This is also a recipe from a magazine which I copied to my recipe book long back,I do not remember which magazine, but this comes out well and children love it .

Flour (maida) : 1/2 cup
Castor Sugar : 1 cup
Grated coconut : 2 cups
Egg whites : of 4 eggs
Vanilla essence : a few drops ( 3 or 4)

Beat egg whites till stiff.Add vanilla essence. Mix in the flour and coconut scrapings and mix well. Take a baking tray and grease it.Sprinkle some flour on to the greased tray. Now drop tablespoons full of the mixture on to the tray and bake in moderate oven (250 deg Centigrade) for about 15 minutes or till golden brown. Cool and then store in an air-tight container.

Jam biscuits/Cookies

This is a recipe from a magazine which I copied in my recipe book long back,I do not remember which magazine, but this comes out well and children love it

Multipurpose flour (maida) :600 gms
Butter/dalda :600 gms
Rice flour :300 gms.
Sugar :300 gms
Milk :250 ml
baking powder : 2 gms
Vanilla essence : 1/4 tsp
Mixed fruit jam : 400 gms bottle (to be used as desired)

Method :
Cream fat and sugar.Add the vanilla essence and milk.
Sieve the two flours and baking powder together and add the above mixtures to this to make a smooth dough. Make into small balls and flatten between your palms or roll out the balls to 1/4 inch thick rounds (discs!)and smoothen the edges.Arrange in a baking tray and bake at 400F (200C )until they are golden brown .Allow to cool.Spread the jam on one and sandwich with another biscuit.Keep in an airtight container taking care to arrange neatly. Children will love this.

Friday, April 03, 2009

Jaggery syrup for dosas

Children are fussy about food is it not? And if you made dosas they do not like chutney or sambar with it. Probably you serve them ghee and sugar or may be jam? But here is a simple jaggery syrup ( which is better and healthier than refined sugar).


Jaggery : 500 gms.

cardamom : 3 or 4 peeled and powdered fine

Put the jaggery in a thick pan and pour a cup of water.Keep on stove and let it boil and melt. When all the jaggery is dissolved use a fine strainer or clean cloth to strain this thin syrup. In India jaggery has some impurities and small stones/ straining this way you get clean syrup. Transfer this clean syrup to a thick pan and keep boiling till it thickens and forms syrup of 1 to 2 string consistency. Add powdered cardamom and stir well.When cool this syrup should be fluid enough to come on a spoon ( like honey).If not you can add a little bit of water and keep on stove for one boil.When cool store in a air tight container and serve with iddlies and dosas to the kids.See how they will love it.

Deep Fried Drumsticks

There I come up with one more of drumstick recipe. This is a very tasty fry and you will like it surely.Here's how

Fresh and tender Indian Drumsticks
(Peeled and chopped into 2 inch pieces.) : 6 or 7
Red Chilli powder : 1 Tbsps
Table salt : 1 tsp or a little bit more as per taste
Rice flour or maida(all purpose flour) : 2 to 3 Tbsps spread on a plate
Refined oil 2 cups for deep frying

Peel and cut the drumsticks as shown in the picture.Wash well and let the water drain. Put these in a flat bowl. On to the drumstick pieces sprinkle the salt and chilli powder and shake the vessel up and down gently in such a way that the salt and chilli powder get adhered to the drumstick evenly. Keep aside for one hour. Just before lunch is served you must fry this.
Next roll the drumstick pieces in the rice flour and tap the extra flour off, keep all the pieces ready for frying. When the oil in the pan is hot and ready for frying, drop the drumstick pieces in the hot oil and with a strainer spoon turn over lightly.Once you drop the pieces in oil, reduce the flame of the stove slightly. Turn gently in the oil till goden brown and crisp and remove from oil and put it on the brown paper/newspaper in a plate so that the excess oil will be removed.Serve hot with a South Indian meal.I am kind of sure this is not a very common recipe.Am I correct?

Drumstick Palya/Curry

You may be wondering why so many recipes of drumstick and its accessories! We have a drumstick tree in our backyard and when it is season ,we distribute the harvest of the juicy drumsticks ( everybody says these short drumsticks taste special, and it is indeed true)to our neighbors and with what is left I used to make so many types of dishes and this is a simple one at that.


Tender drumsticks : 6 or 7 Chopped into 2" pieces.
Red dry chillies : 5 or 6 cut into small pieces
Jaggery : 100 grams
Refined Oil : 1 Tbsp
Mustard and urad dhal : 1 tsp each:
Salt : 3/4 level tsp or as per taste
Take a banali (kadai/thick deep pan),keep on lit stove, add oil when hot add the mustard, when it splutters, add the red chillies pieces and urad dal. When the dal becomes golden brown, drop the drumstick pieces and add one cup water.Cover and cook till done. Now you can add the jaggery and cover and cook again adding water if necessary. The jaggery should melt and get absorbed in the drumsticks and the water in the curry will turn into a thick liquid because of the jaggery. This is the indication that the curry is done.Transfer to serving dish and serve hot with a South Indian Meal.

Tuesday, March 31, 2009

Sweet Sour Mango curry

The lovely mango season is just round the corner and what better recipe can I post than that with ripe but sour mangoes which you may have bought by mistake!

Sweet sour mangoes (size of your fist) : 5 or 6 ( Ripe but sour mangoes)
Jaggery : 250 gms
salt : 1/4 tsp
Green chillies : 5 nos.
Wheat flour or maida : 1 Tbsp
For seasoning:
Mustard : 1 tsp
Edible oil : 2 tsp
karbev leaves: 6 or 7
Urad dal : 1 tsp

Take a thick bottomed vessel and keep the washed mangoes in it and add water to just cover it.Place on stove, cover & cook till the mangoes are done.When cool remove the skin of the mangoes and put it back in the vessel and slightly squeeze the mangoes in the water in which the mangoes were cooked so that the juice gets mixed with water. Now add slit green chillies,jaggery and salt and bring to boil till the liquid thickens with jaggery. Next mix the wheat flour in 3 Tbsp water so that no lumps are formed.Pour this into the vessel and mix well and bring to boil stirring continuously.You can see the liquid thickening. Remove from the stove.Season with the seasoning items given above by heating oil and adding the mustard, urad dal ( let it become golden brown) and karbev leaves in that order and drop into the curry whrn hot.Stir well and serve hot with Indian any lunch.

Wednesday, March 18, 2009


This is a recipe for a fruit drink made out of raw mangoes ideal and cooling for the summer.
Raw (sour) green mangoes : 2 no.s (Large ones peel and cube)
Sugar : 2 cups
Water : 1 cup
Ginger : 1/4 inch (cleaned and grated)
Pepper powder : 1 pinch
Salt : 1 pinch


Cook the cubed mangoes in 1 cup of water in thick bottomed vessel till soft and done. Add the sugar and boil till sugar dissolves well . Add pepper, salt and ginger shreds and let boil till the fluid thickens slightly. Remove from stove and cool. Put in a blender to blend. Store in the fridge and use like squash by adding cold water and ice before serving. If you do not like ginger you can do without it.

Tuesday, March 17, 2009

Bhindi/Okra and curd curry.

  1. Okra : 250 gms
  2. Coconut scrapings( fresh) : 1/2 cup ( 200 ml cup)
  3. Jeera : 1 tsp
  4. Curd : 150 ml ( should be beaten smooth and should not be very sour)
  5. Salt : as per taste (1 1/2 tsp)
  6. Refined cooking oil : 1 Tbsp
  7. Karbev leaves : 5 or 6
  8. Green chillies : 2 slit lenghtwise
  9. Red dry chillies : 2 whole
  10. Rice flour : 1/2 tsp
  11. Cilantro ( coriander leaves) : a few sprigs

Wash the okras well and let the water drain totally. Now chop off the ends and cut into 1" long pieces. Pour half the seasoning oil in a pan, add 1/2 tsp jeera , add slit green chillies and the cut okras and fry well.Do not add salt now as it will make okras very slimy. Let it cook till done. This is best done like chinese dishes- high fire and quick tossing in oil till done! This will let the okras remain green and still cooked. Remove from the stove.

In a mixie grind the coconut scrapings to a fine paste with water and rice flour. Transfer this into a vessel and add the water with which you would have washed your blender jar ( not more than 1/2 a cup).Drop the salt and bring to boil for 2 minutes. Add the cooked okras now and mix well when hot. Remove from fire and let the heat reduce to "warm". Now add the curd and mix well. Season with the remaining oil, jeera, red chillies (whole) and curry leaves. Add the chopped cilantro on top and serve. Can be had with hot rice or taken as a side dish in a south indian meal.

Garlic Pickle


  1. Peeled garlic : 3 cups (200 ml cup)
  2. Table Salt : 5 Tsps
  3. Chillie Powder : 9 Tsps
  4. Coriander seeds : 1 Tbsps
  5. Jeera (cumin) seeds : 1 Tsp
  6. Methi (fenugreek) : 1/2 tsp
  7. Lime juice (fresh) : 1/4 cup
  8. Til oil : 1 cup


Take a fairly broad vessel and fill it with water to less than 1/4 it's capacity. Cover the vessel with a thin , clean cloth .The cloth should be stretched lightly, with a slight sag in the center.Then tie a thread around the rim of the vessel so that the cloth is held in place across the mouth of the vessel. Take care to see that the cloth is not hanging too long along the sides of the vessel, lest it catches fire!

Place the peeled garlic on this and cover with a plate.Keep the vessel on the stove on sim fire and let the water boil for ten minutes. The garlic will get cooked and change color. Remove and transfer the garlic on to a dry cloth on a plate plate to cool.

Dry roast the items from (3) to (6) and powder. Put half the oil in a flat, dry vessel and add the powdered ingredients and mix well.The powder should soak in the oil. Add oil if necessary to let it soak well. Then add the garlic and lime juice and mix well. Cover and leave it aside for an hour. Take a clean bottle/jar and just pour little oil in it and turn the bottle so the the oil forms a film along the insides of the bottle. Using a spoon transfer the pickle from the vessel to the bottle. Top up with some more of the remaining oil so that it stands on the top of the pickle. You can start using the pickle in a couple of days, but should refrigerate so that it can last for 2 to three weeks.

Tuesday, March 10, 2009

Some Advice!!

Hi all,

Thanks for browsing through my Blog, my little effort to do something worthwhile in the evening of my life! But here's what I would like you all to do- other than wash,clean,cook ,feed and take care of your family and home ever so lovingly.

Me being so old can't help giving ADVICE!! Try this, do something other than the usual in your life- have you tried to awaken your dormant or hidden artistic talents be it singing,dancing, sewing or even drawing and painting? Just try and see how much more fulfilled you feel.
Your own family will love it and look at you in a different light , in fact appreciate you. Reserve a few hours a week for your interests and see how you feel and what you achieve, after all we live only once and on the Womens' Day I have nothing but this to say- do something../anything for yourself.

I may or may not be around , but you will surely remember me for telling you all this!

And don't forget , all good things should be passed on....

Marie Biscuit Cake-Needs no baking

Here's a simple "cake"you can make with Marie biscuits!There is no baking involved!

  • Marie Biscuits : 1 packet ( or 15 biscuits)
  • Fresh white butter : 4 Tbsps
  • Coarsely powdered roasted cashew nuts : 1 cup
  • Milk : 2 to 3 Tbsps
  • Powdered sugar : 1 cup
  • Cocoa : 4 Tbsps
  • Raisins : 1 Tbsps
Method :

Crush the Marie biscuits to a coarse powder. Beat sugar and butter well. Next add the milk and cocoa and mix thoroughly. Now add the crushed Marie biscuit and raisins and mix well.
Grease a rectangular baking dish, preferably made of metal and spread the mixture in it evenly.Next sprinkle the powdered cashew on top. Keep in the refrigerator freezer for a short time till it hardens then transfer to the shelf in the refrigerator. Cut into diamonds or squares and serve. Kids will love this!

Wednesday, March 04, 2009

Drumstick Flowers Buththi


  1. Fresh drumstick flowers : 1 cup
  2. Fresh coconut (1/2) grated
  3. Red long chillies : 6 ( shallow fried in oil)
  4. Seedless Tamarind : Marble size -made into pulp by soaking in water.
  5. Onions large : 2 numbers finely chopped
  6. Edible oil : 2 Tbsp
  7. Salt : 1 1/2 tsp

Sort and pluck the flowers and clean thoroughly and wash in water and drain in a colander.

Grind to a paste coconut, fried chillies and tamarind pulp.The paste should not be very smooth nor too coarse, say medium coarse. Cook the drumstick flowers in very little water till it is just cooked ( in a micro-oven, cook for 3 minutes in 1 Tbsp water in a glass bowl for 2 mins; at 600 watts setting)

Add the oil in a thick pan and when it is hot add the chopped onions and fry till transparent. Now add the masala , salt and mix well, next add the cooked flowers and mix well. Keep the stove on sim and cover and cook for 5 minutes taking care to stir now and then. The whole curry should be fried well on sim fire till slightly roasted. Remove and keep in serving dish.

Goes well as a side dish or can be had with rotis and chappathis.

Wednesday, February 25, 2009

Kadgi Sukkhe(Raw Jack-fruit dry curry-side dish)


  1. 8" long Raw Jack-fruit (kadgi) , outer thick skin peeled and cubed.
  2. Coconut scrapings : 1 cup (250 ml cup)
  3. Red chillies : 6 no.s
  4. SeedlessTamarind : Lime sized, soak
  5. Urad dhal : 2 tsps
  6. Oil , mustard and karbev (curry) leaves for seasoning . Salt to taste.
Cook the kadgi pieces in very little water in a cooker for 1 whistle. When cooled, drain the water and keep for use later. Now crush the kadgi pieces lightly with a pestle.

In a small pan (panna dhavlo or panna kayili) add 1/2 tsp oil and fry the urad dhal and chillies till golden brown.

Grind in a mixie coconut scrapings, tamarind pulp and chillies to a medium coarse paste with less than 1/2 cupwater used for boiling the kadgi pieces. Add the roasted urad dhal now in the mixie and run it only for 15 seconds. This way the flavour of roasted urad dhal is preserved.

Now take a bigger kadai (pan), pour the oil, when it is hot add mustard seeds and when it splutters, add curry leaves. Now add the cooked kadgi pieces and mix well.Then add the coarsely ground masala and salt. Mix well and cover and cook for 10 minutes taking care to stir it now and then. The curry should be dry.This is a typical side dish in a Mangalorean Konkani meal.

If you replace urad dhal with a one tablespoon of coriander seeds, then this curry becomes "chakko".

Tuesday, February 24, 2009

Raw Jackfruit and Raw Mango Pickle

This pickle is called " Raw Jack-fruit Adgayi" in Konkani. As the mango season is so close you can try this mouth watering recipe.


Take 1/4 of medium size (length about 6 to 8 inches) raw jackfruit and two medium size fresh green and raw mangoes.

Peel and cube raw jack-fruit ( hereafter I will call it Kadgi). Boil these in water to which salt is added. This is just to make the pieces tender but firm enough to eat. Boil say, for 5 minutes.This boiling is NOT for cooking the vegetable. Cool and keep the salt water for use later in the recipe. Cool it and put it on a piece of cloth .

Cut the mangoes to 1/2" squares with the skin on.

Now dry fry in little bit of oil the following till golden brown, adding one by one in the order given below:
Coriander seeds : 1 Tablespoon fry then add
Dry Red chillies : 10 to 12 fry and then add
Fenugreek (methi) seeds : 1/2 tsp
Mustard : 1.1/2 tsp fry all and add
Turmeric powder : 1/2 tsp
Asafoetida(hingu) : a pinch or two depending on the strength of hing
when hing smell comes up nicely , remove from pan and cool. Grind these in a mixie with the salt water ( adjust the addition of water , to get a fairly thick liquid after grinding- consistency like chocolate sauce)This pickle will be dark brown in color.
To this liquid, add mango pieces and kadgi pieces, and if required add salt. Keep covered for 1 day. Must keep in refrigerator thereafter and will keep for 10 days. Best eaten fresh.

It is difficult to give exact measurements for the recipe because of the size of kadgi and mangoes.
When you make it once or twice you will get the measures right.

Saturday, February 21, 2009

Easy Plum Jam

  1. Cherry plums: 1 kg
  2. Crystal Sugar: 1 kg
  3. Citric acid crystals: 2 pinches
  4. Essence : 3/4 to 1 tsp (Raspberry/Mixed Fruit)

Wash the cherry plums well and put in a thick bottomed pan. Keep the pan on lighted stove, add 1 tablespoon of water and cover with a lid. Cook on high fire. Be near the stove! In a short time the plums would have cooked. Remove the pan from fire.

When cooled, slowly remove the pips (seeds) and lightly mash with a spoon.
Do not put in mixie /blender etc. Add the sugar and keep on lit stove again. Keep stirring alternating from medium flame to high flame taking care not to let it get burnt. The hot mixture gets a glossy shine, check for two to three string consistency (when you dip a flat spoon in the mixture and lift it up, the pulp should fall off slowly). Or simply drop a small lump of the sugar plum pulp in a bowl and put a few teaspoons of cold water on it. The jam should not dissolve, then it is done.
Remove from fire, add citric acid crystals and essence and mix well.

Fill in clean, sterilized glass bottles.

Wednesday, February 18, 2009

Greengram and Methi Sprouts curry

  1. 11/4 cup green gram (whole moong) soak and sprout
  2. 1/2 cup of methi seeds (fenugreek) soak and sprout.
  3. 3/4 of Fresh coconut scraped fine.
  4. Green chillies : 5 or 6 (or as per taste)
  5. Jeera(cumin) seeds : 1 Tbsps
  6. Refined Oil : 1 Tbsps
Mustard and Curry leaves(Karbeva) for seasoning.

Method :
In a Pressure cooker, cook the sprouts till one whistle.Don't over cook.
Grind to a course paste the coconut scrapings, green chillies and jeera in a mixie.
Mix this with the cooked sprouts, add some water and salt , mix well and bring to boil on a stove on sim fire. Now season with oil, mustard seeds and karbev. Use as a side dish with South Indian meals or can be had with chappathis. This is a nutritious side dish.

Monday, February 16, 2009

Remedy for burning sensation in the eyes

Come dry weather and your eyes start hurting and you have burning sensation in the eyes. Here's a simple cure for this! Take two tablespoons of coriander seeds wash and soak in a cup of clean water for 2 to 3 hours. The water will get colored. Dip a hanky or soft cloth in this water, squeeze out the water gently and place this on your closed eyes. You will find the soothing effect and the burning sensation will be gone!

By the way don't throw away the soaked coriander seeds! Just put them in a flower pot of soil and water it daily and in a few days you will harvest fresh coriander leaves for your cooking!

Thursday, February 05, 2009

Dhal Dosa ( ADAI)

Adai (Dhal Dosa )( Break-fast item )


Boiled rice : 1 cup
Bengal Gram dhal : 1 cup ( Chana Dhal)
Thuvar dhal : 1 cup
Urad dhal : 1 1/4 cup
Curry leaves or : as desired, chop fine
Drumstick leaves
Fresh Coconut scrapings : 1/2 coconut
Hing(asafoetida) : 1/4 tsp and Salt
Green chillies and red chillies, quantity as desired. This is not to be made very hot, so you can adjust the number of chillies

Method: Wash and soak the dhals and rice for 3 hours. Drain the water and grind in a mixie till coarse along with the chillies. If necessary grind rice coarse separately and then mix well with the coarsely ground dhals. Add salt,coconut scrapings and chopped curry /drumstick leaves. Mix well and make thick dosas adding oil in the edges and center. Must not be cooked on high flame, cover and cook, turn and cook again till roasted golden in colour. Eat hot with with coconut chutney.

This is a highly nutritious breakfast item and the nutrition value increases if using drumstick leaves which are a high source of calcium, Vitamin C and iron and low in calories.

Monday, February 02, 2009

A remedy for Common C old

Here is a simple and quick relief for the common cold. Here's how:

In 2 cups of water add 2 tsp of dry ginger powder and 1/2 teaspoon of crushed pepper.Add jaggery and keep on sim flame. Let this keep boiling till the liquid mixture reduces to half quantity (1 cup).
Now remove from flame, take some of this in a cup and top it with hot milk (like tea decoction and milk).Sip slowly. You will find relief. Take this for 3 days atleast 3 or 4 times a day.
Quantity of pepper and dry ginger can be adjusted according to taste if you find it very "thikka" (hot).

Sunday, February 01, 2009

Condensed Milk Fudge

Condensed milk tin : 1 (400 gms)
Chopped nuts : 100 grams
cocoa powder : 1/2 cup
Butter (plain white) : 50 gms
Sugar : 3/4 cups
Pour condensed milk in a thick bottomed vessel and the other ingredients one by one and mix well. Keep the vessel on stove and on sim flame cook stirring till the mixture leaves the sides of the vessel. Pour out on to greased plate and cut into diamonds or squares when cool and set. Children love fudge!

Wednesday, January 28, 2009

Gooseberry Curd Pickle

  1. Big gooseberry : 2 kgs
  2. Til(sesame) Oil : 250 gs
  3. green chillies : 200 gms
  4. fresh curd : 200 gms
  5. TableSalt :to taste
  6. Asafoetida : 1/4 tsp Haldi : a pinch
  7. Mustard seeds for seasoning
  8. Dry fried 1/4 tsp methi seeds and 1/4 tsp mustard seeds: Powder fine.

In a non-stick pan add two Tbsp oil and heat, add the gooseberries and toss well in the oil so that the oil covers all the gooseberries.Cover and cook for 15 to 20 mins taking care to toss it in between so that nothing will get burnt.

After this, cool the well cooked berries totally. Now remove the seeds by slightly prodding with a spoon so that the berries split into 4 pieces and are not crushed.
Now to this cooled and deseeded berries add asafoetida,haldi , curd and chopped green chillies and mix well but gently. Now add the powdered items under (8)

Heat the remaining oil, add 2 tsp mustad seeds, let it crackle fully. Now pour this hot oil into the pickle pan and toss well to mix. Let it cool, cover and keep aside for 5 to 6 hrs and then transfer to refrigerator. Can be eaten the next day , will keep for two weeks in the fridge.

Gooseberries are very good for health and de-toxify the system. They are a rich source of Vitamin C.
Eat one or two pieces a day with your meal.

Now Grandma Makes her first Techie Video !