Month: June 2016

Malvani Usal


Mixed Sprouts – 250 gms
Onion – 1
Tomato – 2
Turmeric Powder – 1 tsp
Goda Masala/Garam Masala – 1 tsp
Green chillies – 1
Curry Leaves – few
Coriander Leaves – handful
Coconut oil – 3 tsp
Lime – 1

For Paste:
Grated Fresh coconut – 3/4 cup
Copra – 2 Tbsp
Onion – 1
Garlic Cloves – 4
Ginger – 1 inch
Red Chillies – 1
Fennel Seeds – 1 Tbsp
Coriander Seeds – 1.5 Tbsp


Cook Mixed Sprouts (Moong,Moth,Red Lobia) in pressure cooker till soft.
Slice the onion for the paste.Finely chop ginger and garlic.
In a small pan, heat 1 tsp of oil.Once oil is hot, add garlic,ginger,sliced onions and fry till brown. Add Red Chilli,fennel seeds,coriander and fry for few minutes.
Add grated coconut and copra and fry till coconut becomes golden brown.

Once the above mixture is cool,grind it to smooth paste .

In a large pan, heat remaining 2 tsp of oil. Once oil is hot, add Curry leaves and green chilli.Fry for few minutes. Add finely chopped onion and fry till it is brown.
Add the ground paste and fry for few minutes.
Add finely chopped tomato and fry for few minutes.
Add turmeric powder and masala powder and fry for few minutes.
Add cooked mixed sprouts and add 1 cup of water and cover the pan.

Let the mixture cook for 15 to 20 minutes.
Garnish with coriander leaves and lemon juice.

Serve the Usal with rotis, dosa or pav.




Red Pumpkin – 250 gms
Red lobia – 1 cup
Turmeric powder – 1 tsp
Red Chillies – 1
Hing – a pinch
Mustard Seeds – 1 tsp
Udad Dal – 1 tsp
Grated Coconut – 1 Tbsp

Curry leaves – a few
Coconut oil – 2 tsp

For Paste:
Shallots – 2
Grated Coconut – 3/4 cup
Green chillies – 1 or 2
Jeera – 1.5 tsp
Rice flour – 1/2 tsp


Soak Red Lobia overnight.Boil in pressure cooker till soft.

Grind all the ingredients for the paste into a smooth paste.

Finely chop red pumpkin into small pieces.

In a big vessel, add red pumpkin,turmeric powder and salt and cook
till the pumpkin becomes soft.
Add the boiled lobia and paste and cook further till raw smell of paste goes away.

In a tadka pan,heat oil. Once hot, add Broken red chillies,Udad dal,Mustard seeds,Hing,Curry leaves and fry well. Add grated coconut and fry till coconut turns golden.

Pour over the Erissery. Serve with rice or rotis. It goes well with dosa also.

Palak Paneer



Paneer – 100 gms
Palak – One medium bunch
Ginger Powder – 1/2 tsp
Fresh Ginger – 1/2 inch
Garlic Cloves – 4
Green Chilli – 1
Red Chilli – 1
Cardamom Powder – 1 tsp
Pepper Powder – 1 tsp
Jeera Powder – 1 tsp
Garam Masala – a pinch
Jaggery – To taste
Jeera Seeds – 1 tsp
Cinnamon Pieces – 2
Curd – 2 1/2 Tbsp
Ghee/Butter – 1 tsp


Keep a Tea Strainer over a glass and pour the curd.Let it remain for half an hour to one hour.

Wash Palak and blanch them in hot boiling water for 4 minutes.Strain and keep aside.

Once Palak is cool, Grind palak along with fresh ginger and green chilli to a coarse paste.

Crush Garlic cloves.

Heat Ghee in a kadai. Once hot, add Red Chilli,Cinnamon pieces,Jeera and fry well.Add crushed Garlic and fry for a second.
Add Palak puree, salt and Jaggery and cook for 5 minutes.

Add all the powders and mix well. Add Diced Paneer cubes and mix well.
Let the mixture cook for another 5 to 10 minutes. If required ,add some water.

Add Garam masala and hung curd and mix well.After adding curd switch off the stove else it will curdle.

Serve with rotis or rice.

Barley and Barnyard Millet Upma


Barnyard Millet (kuthiravali) – 1/2 cup
Barley rava – 1/2 cup
Carrot – 1
Beans – handful
Capsicum – 1
Potato – 1
Green chillies – 1
Ginger – 1/2 inch
Mustard seeds – 1 tsp
Udad dal – 2 tsp
Hing – 1/4 tsp
Jeera seeds – 1 tsp
Curry leaves – handful
Coconut oil – 2 tsp

For Garnish:
Grated coconut – 2 tsp
Lime juice


Wash Barley rava and barnyard millet and keep aside.
Chop potatoes,beans,carrot,capsicum into small pieces.
Heat cooker. Add coconut oil .Once oil is hot, add Udad dal,mustard seeds,jeera,hing,curry leaves,finely chopped ginger and fry well.
Add chopped vegetables and fry for a minute or two.
Add barley and barnyard millet and fry for a minute.
Add turmeric and salt and 2.5 cups water and bring it to boil.
Cover the cooker and keep it for 3 to 4 whistles.

Once the steam is released, open the cooker and keep the pan open for 10 minutes.
Add grated coconut and lime juice and mix well with fork.

We can add fried peanuts ,cashews for crunch.

Gongura Pappu


Gongura leaves – 2 small bunch.
Toor dal – 1 cup
Tamarind juice – 1 tsp
Green chillies – 2
Red Chillies – 2
Garlic cloves – 4
Ginger – 1 inch
Jaggery – 1/2 tsp
Turmeric powder – 1 tsp
Jeera seeds – 1 tsp
Mustard seeds – 1 tsp
Methi seeds – 1/4 tsp
Hing – 1/4 tsp
Curry leaves – a handful

Wash and finely chop Gongura leaves.
Finely chop green chillies,ginger and garlic.
In a cooker, Take washed Toor dal,Gongura leaves, green chillies,ginger,garlic and boil with 2 cups of water till dal is cooked.

Once the steam is released, mash the dal and Gongura mixture.Add jaggery,turmeric powder and tamarind juice to it.

Heat ghee in tadka pan. Add broken red chillies,methi seeds,jeera,mustard seeds,curry leaves,hing and fry .Pour over the dal mixture.

Boil dal with salt .Serve with rice or roti.

Raw Mango Rasam


Raw Mango – 1
Tomato – 2
Rasam powder – 2 tsp
Jaggery powder – 1 tsp
Red chillies – 2
Pepper seeds – 3-4
Jeera seeds – 1 tsp
Turmeric – 1/2 tsp
Mustard seeds – 1 tsp
Hing – 1/2 tsp
Crushed ginger/Garlic – 1 tsp
Curry leaves – handful
Coriander leaves – handful
Ghee – 1 tsp

Peel and cut raw mango into big pieces. Boil them till soft.
Mash the mango,add some water and strain .Keep the strained mango water.
Chop tomatoes into small pieces.

Boil the tomatoes till soft. Add mango water,turmeric,jaggery,2 cups water and salt and boil for 7- 10 minutes.
Add rasam powder and boil further for 2 to 3 minutes.

In a tadka pan, heat ghee .Once ghee is hot, add red chillies,pepper,jeera,mustard,hing,crushed ginger/garlic and curry leaves and fry .

Pour over the rasam and garnish with finely chopped coriander leaves.

Mango Salad



Raw Mango – 1
Cucumber – 1
Carrot – 1
Tomatoes – 1
Onion – 1
Coriander leaves – handful
Thai basil – handful
Peanuts or boiled Channa – handful

Salad Dressing:
Soya sauce – 1 tsp
Ginger – 1/2 inch
Chilli flakes
Lime Juice
Honey – 1 tsp


Roast peanuts. Deskin them and coarsely powder them.
Peel and cut raw mangoes  into thin long strips.

Peel and remove seeds from cucumber and cut into thin long strips.
Remove the pulpy flesh from tomato and cut into long strips.
Finely chop onions,Thai basil and coriander leaves.

Mix all the ingredients for the salad and keep it aside.

Finely crush ginger . In a bowl, add crushed ginger,lime juice,
soya sauce,chilli flakes,honey and salt and mix well.

Pour the dressing over the salad and mix well.
Garnish with roasted peanuts.

Let the salad rest for half an hour before serving.

Mango Parfait


Ripe Alphonso mangoes – 3
Hung curd – 250 gms
Honey – 2 tsp
Roasted almonds


Coarsely powder roasted almonds.
Peel and chop mangoes to small pieces.

Beat the hung curd till smooth.

In a glass bowl or tumbler, add a layer of chopped mangoes. Top it with a scoop of hung curd.Drizzle a teaspoon of honey. Add almonds and raisins . Repeat the layer till the glass or bowl is full.

Chill and serve as a dessert or evening snack.