Wednesday, July 6, 2011

Vanvaas from 6 months

My dearest readers - I have been on a forced sabbatical for 6 months - the wife and master chef of this channel has been on a super-specialization course in a different city.

I have survived following my own posted recipes - and barely survived.

The good news is that the sabbatical is over and there are some delicious recipes coming up. I promise to keep it simple for the single guys and ladies - thats what this site was built for.

Please continue with the feedback and write to me.

Monday, November 1, 2010

Green Tomato Upkari - Kaayi Tomato palya - Tangy Tasty Green Tomato sidedish

Gardening is a shared hobby in our family - and we have a small terrace garden. Recently we harvested our tomatoes - raw to make this tangy and delicious upkari / palya.

Tomatoes are one of the easiest and gratifying plants to grow - they are reasonably hardy - and you get the satisfaction of watching your efforts frutify :-) Not to mention the terrific stress busting side effects. So here goes...

Green Tomatoes
Green Tomatoes chopped
Green Tomatoes Upkari
Green Tomato Upkari
Serves: 4
Time to prepare: 15 mins

  • Eight to ten small green tomatoes - (250 gms green tomatoes) - chop to 1 inch cubes
  • 2 green chillies
  • 4 spoons of finely chopped coriander leaves
  • 2 tsps jeera
  • 6 garlic pods
  • Marble sized jaggery
  • 3 tsp - cooking oil of choice
  • 2 tsp cococnut

  1. Fry chillies, coriander, jeera and garlic with a spoon of oil for 2-3 minutes.
  2. After cooling make a paste of this,
  3. Fry tomatoes in 2 spoons of oil for 3-4 minutes and above paste, saute well. Cover the pan and fry until tomatoes are cooked.
Enjoy with phulka or chapathis

Sunday, October 17, 2010

Yummy Green Dosa Recipe - Sapsige Dosa Recipe - Dill Dosa Recipe

Disclaimer: assumes you already have the plain dosa batter ready - and you know how to fry dosas. Too lazy to do this today :(

Its been a long while since I posted - mostly lethargy. Today I wanted to come back with a very short post to get over the writer's block... so here goes.

The green sopsige (dill leaves) dosa is a very fragrant variation. Remarkably easy to make and changes the whole character of your plain dosa. All you have to do is chop up dill leaves finely and mix in the batter and proceed with the dosa making.

Optional (in any combination):
1. Finely chopped onions - 1 or 2 medium
2. Finely chopped green chillies (1-2)
3. Grated coconute - 2 tsps

Tip: If you have dosa batter that's gone a little sour in the fridge - sopsige dosa is a great way to use up the batter.  

Wednesday, February 17, 2010

#1 Sambar Recipe in Hindi - संबर रेसिपे हिंदी में - SAMBAR IN HINDI

संबर रेसिपे हिंदी में  का विधान
काफी लोग मेरे ब्लॉग में संबर करने का विधान पूछते हैं - इसलिए में आज संबर का विधान हिंदी में पोस्ट करूंगा.

The original recipe to prepare sambar in a typical Mysore style is posted here: in English #1 Recipe Sambar - Sambar Recipe - South Indian Sambar Recipe - Sambar/Saaru Recipe - Traditional Mysore Style

sambar recipe

  • १५० ग्राम (एक छोटा कटोरी)- तूर दल - अच्छी तरह से धोके इस्तमाल करे
  • २ चमच नारियल
  • २ टमाटर छोटे टुकड़े
  • १ कटोरी सब्जी (कोई भी - आलू या बैंगन या ओकरा या drumstick )
  • एक छोटा गोली के बराबर इम्ली
  • ४ चमच संबर पावडर (MTR का पावडर)
  • १/४ (पव्वा चमच) हल्दी पावडर
  • १ चमच राइ
  • १०-१२ कड़ी पत्ता
  • २ चमच तेल या शुद्ध घी (कोई भी)
  • १ लाल मिर्च (२ टुकडो में)
  • एक चुटकी हिंग
  1. प्रेस्सुर कुकर में दल पकाइए - आधे लीटर पानी, हल्दी, टमाटर और इम्ली के साथ - २/३ व्हिस्तले
  2. पकाने के बाद उसको ज़रा मस्सल लो
  3. और अध लीटर पानी, संबर पावडर, सब्जी, नमक के साथ - उबल लो - सब्जी पकने तक
  4. घी के साथ तड़का लागलो - राइ, हिंग, कड़ी पत्ता के साथ - संबर में डाल दो
  5. संबर तैयार हैं - चावल और सब्जी, अचार के साथ मज़ा करो

Tuesday, February 9, 2010

Vegetable Paratha - BEETROOT PARATHA - Paratha Recipe, Beetroot paratha recipe

My family's taste for parathas shot up exponentially during our stay in Delhi - we became big lovers of the humble paratha. We loved visiting the famed "Paratha wali gali" in Old Delhi. This is an ancient street - maybe 500 years old - famed for its eateries - specifically parathas of course. Recipes handed from generations - father to son.

The most common parathas in Delhi were - Gobi paratha, Aloo Paratha, Mooli Paratha (yummy!) and Paneer Paratha. Some variations being the all-vegetable paratha, cabbage paratha, dal paratha etc. These are the classic stuffed parathas. I will be posting these shortly.

This is our take on the Beetroot Paratha - not really the stuffed paratha type. The reason we love this recipe is because of its unique taste, smell and of course color.

Beetroot Vegetable Paratha

Ingredients for Beetroot Paratha:
  • 2 cups - wheat flour
  • 1 medium sized beetroot - grated - retain the juice that drips out
  • 2 - green chillies - finely chopped
  • 1/4th tsp - Omum seeds (Oma in Kannada)
  • Cumin seeds (aka Jeera in Hindi, Jeerige in Kannada)
  • 1/2 tsp - garam masala powder
Method for Beetroot Paratha:
  1. Mix all ingredients with water and salt to taste. Knead it well for 10 minutes - same as chappati consistency. Extra flour can be added to maintain consistency.
  2. Make big-lemon sized balls of the flour - roll and fry.
  3. Enjoy with pickles, onion and curds!