Citron/Narthanga Gojju



Citron/Narthanga is also called Kaffir lime in south-east asian countries.It is a good blood purifier and reduces pitta in the body.

Narthanga/Citron – 4 to 5
Tamarind – 1 lemon size ball
Turmeric powder – 1/4 tsp
Jaggery – 3 to 4 tbsp
Oil – 1 tsp

For Roasting
Channa dal – 1 tbsp
Coriander seeds – 1 tbsp
Fenugreek seeds – 1 tsp
Mustard seeds – 1 tsp
Red chillies – 2 to 3
Oil – 1 tsp

For Tempering
Mustard seeds – 1 tsp
Udad Dal – 2 tsp
Curry leaves – handful
Hing – 2 pinch
Green chilli – 1 slit lengthwise
Oil – 1 tsp


Soak tamarind in 2 cups of hot water.After it becomes soft,squeeze the tamarind ,extract the juice and keep it aside.

Heat a pan with 1 tsp oil. Once hot, add red chillies,Channa dal,fenugreek seeds,coriander seeds and mustard seeds one by one.Roast till it is golden brown.
Once cool,powder the spices in a mixer and set aside.

Chop the citron into small pieces after removing the seeds.

Heat a large pan with 1 tsp oil.Once oil is hot,add the chopped citron pieces,turmeric and salt.
Saute citron for 10 minutes. It will leave some water.
Add the tamarind liquid ,cover and cook till raw smell of tamarind goes away.
Add powdered spices,jaggery and cook for few more minutes till gravy becomes thick.

Heat a small pan and add oil for tempering. Once oil is hot,add mustard seeds.Once mustard crackles,add udad dal and fry till light brown.Add hing,curry leaves and slit green chilli and fry for few more seconds.
Pour the tempering over the cooked gravy.

Citron gravy/gojju can be served with curd rice or as side dish to dosa etc.


Fenugreek Leaves (Methi) Salad


Fenugreek(Methi) leaves – 1 bunch
Onion – 1 big
Cucumber – 1
Carrot – 1

For Dressing:
Lime – 1
Garlic Cloves – 2
Pepper powder – 1/4 tsp
Chilli Flakes – 1/4 tsp
Olive Oil – 1 to 2 tbsp
Honey – 1 tbsp

For Garnish:
Roasted Peanuts – handful
Roasted Peanut powder – 1 tbsp
Roasted Sesame seeds – 2 tbsp


For the dressing, squeeze juice of 1 lime in a small bowl.
Crush garlic cloves to a paste.Add the crushed garlic to the lime juice.
Add the rest of dressing ingredients,whisk nicely and set it aside.

Wash Methi leaves and drain them for half an hour.

Finely chop the methi leaves,onions and cucumber.
Grate the carrot.

In a large bowl, add methi leaves,onions,cucumber and carrots.
Add the dressing and mix well.

Let the salad rest for half an hour to incorporate the flavors and to reduce the bitterness of the methi leaves.

Before serving the salad, add roasted peanut powder and mix well.
Garnish with roasted sesame seeds and roasted peanuts and serve immediately.


Cauliflower Rice Pongal


Cauliflower Rice – 1.5 cups
Moong dal – 1 cup
Ginger – 1/2 inch
Curry leaves – handful
Whole pepper – 1 tsp
Cumin seeds – 1.5 tsp
Hing – 3 pinch
Turmeric powder – 1/4 tsp
Ghee – 2 to 3 tsp
Cashew nuts – handful


Wash moong dal till the water becomes clear.
Pressure cook the dal till it is soft and mushy.

Crush and chop ginger into small pieces.

Coarsely crush pepper.

Heat 2 tsp of ghee in a large pan. Add cashew nuts and fry till they are golden.
Take out the cashews.

In the same ghee, add cumin seeds.Once the seeds crackle a bit, add pepper powder,curry leaves,crushed and chopped ginger and turmeric powder.
Fry for few seconds.

Add cauliflower rice and salt. Mix well and cook for a few seconds.
Add cooked moong dal and 1/4 cup water and mix well.

Cover and cook for few minutes stirring in between till the pongal thickens a bit.

Serve cauliflower rice pongal garnished with roasted cashew and drizzle the remaining ghee on top of the cooked pongal.

Cauliflower Rice


Cauliflower – 1
Mixer/Food Processor

Wash and trim the cauliflower florets.
Heat water in a large pot with little salt.
Once the water comes to rolling boil, add the cauliflower florets and cook for 5 minutes.
Switch off the stove.
Strain the cauliflower florets and wash in cold water to stop the cooking process.
Once water has been completely drained,pulse the florets in food processor or mixer in batches so that it resembles couscous or coarse rava.

Substitute this in place of rice in all your rice preparations.

Raw Papaya Sambharo


Raw Papaya – 1 Medium sized
Green chillies – 2 to 3
Lemon – 1/2
Turmeric powder – 1/4 tsp
Sugar – 1 Tbsp
Oil – 2 to 3 tsp
Mustard seeds – 1 tsp
Hing – 2 pinch

For Garnish:
Chopped coriander leaves


Wash,Peel and grate the papaya and set aside.
Slit the green chillies.

Heat Oil in large pan. Once hot, add mustard seeds.
Once the seeds crackle,add hing.
Add green chillies and fry for few seconds.
Add turmeric powder and mix well.
Add grated papaya ,salt and mix well.
Cook for 6 to 10 minutes till papaya is 70 to 80% cooked.
Add sugar and cook till sugar melts.
Add lemon juice.Mix well and switch off the stove.

Garnish sambharo with chopped coriander leaves.

Serve this as a salad .

BitterGourd Chutney


Bitter Gourd – 250 gms
Onion – 1 large
Peanuts – 2 tbsp
Roasted Sesame seeds – 1 tbsp
Grated Coconut – 1 tbsp
Tamarind paste – 1 tsp
Grated Jaggery – 1 to 2 tsp
Garlic Cloves – 4
Green chilli – 1
Mustard seeds – 1 tsp
Coriander powder – 1 tsp
Turmeric powder – 1/2 tsp
Goda Masala – 2 pinch (Optional)
Oil – 2 to 3 tsp


Wash, scrape and grate bitter gourd.
Mix a tsp of salt to grated bitter gourd and set aside for 30 minutes.

Squeeze out all the water from the bitter gourd.
Left over water can be had as a drink.

Coarsely crush green chilli and garlic cloves.
Cut the onions into thin slices.

Roast the peanuts.Remove the skin and slightly crush the peanuts.

Heat oil in pan. Once hot, add mustard seeds.
Once the mustard seeds crackle, add sliced onions and fry them till brown.
Add green chilli+garlic paste and fry for few seconds.
Add turmeric powder.
Add the grated bitter gourd and salt.
Fry for 10 minutes sprinkling little water now and then if required.
Add coriander powder and goda masala if using at this stage.

Add tamarind paste and fry for few more minutes.
Add grated jaggery .Cook till jaggery melts and mixes well with bitter gourd.

Add the crushed peanuts and sesame seeds.
Add grated coconut.
Mix well and switch off the stove.

This chutney can be had as a side dish to rotis and rice.

Baba Ganoush


Large Brinjal/Eggplant – 1
Garlic Cloves – 4
Olive Oil – 3 to 5 tbsp
White Sesame seeds – 3 tbsp
Apple cider vinegar – 1 tsp
Cumin powder – 1/2 tsp
Red chilli powder/Paprika powder – a pinch
Juice of half a medium-sized lime

Finely chopped coriander/parsley leaves
Olive oil – 1 tbsp
Sumac powder – little bit for dusting on top


Wash and apply oil on the Brinjal.Pierce the Brinjal at few places and roast on the fire or oven.
Once the outer skin of brinjal is charred and becomes completely black, put the brinjal in cold water to cool down.
Peel the charred skin and keep the brinjal pulp aside.

Roast the sesame seeds .Once cool, in a mixer jar, add the sesame seeds and finely powder it.
To the powdered sesame seeds , add the garlic,brinjal pulp,vinegar,lime juice and salt.
Add cumin powder and red chilli powder.
Pulse the entire contents.
Add olive oil little by little 1 tbsp at a time and pulse till the entire contents come to a smooth paste.

Empty the contents into a serving bowl. Add finely chopped coriander leaves.
Check for the salt .

Make a well in the center. Pour 1 tbsp of olive oil in the center.
Sprinkle little sumac on the top.

Serve as a dip with pita bread .

Note: If using Tahini paste, omit sesame seeds and reduce the garlic to 2 cloves.

Ragi Roti


Ragi Flour – 2 cups
Rice Flour – 1/2 cup
Onion – 1 medium size
Grated Carrots – 1 cup
Green chilli – 1
Garlic Cloves – 3 to 4 cloves
Ginger – 1/2 inch
Grated Coconut – 1/4 cup
Finely chopped curry leaves
Finely chopped coriander leaves
Finely chopped dill leaves – 1 small bunch
Cumin seeds – 1 tsp
Fennel seeds – 1 tsp
Sesame seeds – 1/4 cup
Turmeric powder – 1/4 tsp
Red chilli powder – 1/4 tsp
Lemon – Juice of 1/2 lemon
Oil – For Toasting the roti
Water – 2 cups


Heat a small pan with two cups of water and bring it to rolling boil stage.

Coarsely crush green chilli,ginger and garlic .Finely chop the onions.

In a large bowl,except oil, mix the rest of ingredients along with the ginger,green chilli and garlic paste and chopped onions.

Pour the hot water little by little till the flour comes together into a little wet dough.
Cover the bowl and rest the dough for 5 to 10 minutes.

Take a dosa griddle or any non-stick crepe pan.
Drizzle little oil and spread the oil all around the pan.

Take a big chunk of the dough and wet your hands from time to time and spread the dough into a circular roti.
Make a small hole in the center.

Keep the griddle or pan on fire, drizzle little oil on the periphery of the roti and in the center.
Cover the pan and cook the roti till the raw color changes to glazed color.
It takes anywhere between 3 to 5 minutes.
Once the dough color changes, flip the roti.Cover and cook on the other side for 3 to 5 minutes.

Take the roti off the heat. Serve with white butter and some chutney.

Wash the pan or griddle in water till the heat goes off. Repeat the above process with remaining dough.

The roti can be spread on a banana leaf or butter paper also and then put on the hot pan.

This makes a healthy and filling breakfast.

Chana dal Pulao


White Rice/Brown Rice – 1.5 cups
Chana dal – 3/4 cup
Onion – 1 Big or 2 medium
Yogurt/Curd – 1/2 to 3/4 cup
Chopped mint – 1 tbsp
Garlic Cloves – 4
Ginger – 1/2 inch piece
Green chilli – 2
Red Chilli – 1
Black pepper – 8 to 10
Cloves – 4 to 5
Green cardamom – 3 to 4
Bay Leaf – 2
Cumin seeds – 1/2 tsp
Shah Jeera – 1 tsp
Cinnamon powder – 1/8 tsp
Coriander powder – 1/8 tsp
Cumin powder – 1/8 tsp
Turmeric powder – 1/2 tsp
Oil – 2 tsp
Butter/Ghee – 2 tsp
Salt to taste

For Garnish:
Raisins and Cashew nuts – handful
Ghee – 1 tsp
Coriander leaves – handful


Wash and soak white/brown rice for half an hour.
Cook the rice in pressure cooker or directly in a large pan.
Drain the water and set aside to cool.

Wash and soak Chana dal for 2 to 3 hours.
Pressure cook the dal till it is cooked well but still retains its shape.
It should not become mushy.

Fry Cashew nuts and Raisins in 1 tsp of ghee and set aside.

Crush Garlic Cloves + Ginger + 1 green chilli into a coarse paste.
Crush green cardamom + 3 peppers + 2 cloves into a very coarse powder in mortar pestle.

Slice the onions into thin long slices.
Beat the yogurt/Curd so that there are no lumps and it becomes smooth.

Heat ghee/butter and remaining oil in a large pan.Once hot, add bay leaf, remaining cloves,peppers and fry for few seconds.
Add cumin seeds and shah jeera seeds and fry for few seconds.
Add Red chilli , Sliced green chilli and fry for few seconds.
Add the crushed clove+pepper+cardamom powder.
Add thinly sliced onions and fry till onions turn brown.

Once onion is brown, add ginger+garlic+green chilli paste and fry for few seconds.
Add chopped mint leaves and fry for few seconds.
Add all the powders one by one and fry well.
Add cooked Chana dal and mix well.
Add curd and salt and mix well.
Cook for 3 to 4 minutes.
Add the cooked rice and mix well.

Cover and cook the rice in a low flame for 5 more minutes till all the flavors are incorporated.

Serve the chana dal pulao garnished with fried raisins, cashew nuts and chopped coriander leaves.

This pulao goes well with any raita or plain curd and pickle.

Dal Shorba


Split dehusked Moong dal – 1/2 cup
Tomato – 1
Onion – 1
Green chilli – 1
Ginger – 1/4 inch
Garlic – 2 cloves
Red chilli powder – 1/2 tsp
Turmeric powder – 1/4 tsp
Cumin powder – 1/4 tsp
Pepper powder – 1/2 tsp or more

Hing – 2 pinch
Cumin seeds – 1 tsp
Ghee/Oil – 2 tsp

Finely chopped coriander leaves


Finely chop all the vegetables .
Wash the moong dal 5 to 6 times and set aside.

Heat 1 tsp Oil/Ghee in pressure cooker. Once hot, add finely chopped green chillies,finely chopped ginger and fry for few seconds.

Add finely chopped onions and saute till they are slightly brown.
Add chopped tomatoes and fry till tomatoes become soft.

Add turmeric powder,Red chilli powder and fry for few seconds.
Add moong dal and 2 cups of water.
Cover the pressure cooker and cook for 5 whistles or till dal is cooked well.

Cool the entire mixture and puree it using hand blender or Mixie.

Heat Oil/Ghee in a large pan. Once hot, add cumin seeds and finely chopped garlic .
Fry for few seconds and add the dalĀ pureeĀ .
Add salt and 2 cups water.

Cook the shorba till it comes to a boil.
Add pepper powder and finely chopped coriander leaves.

Serve hot.