Month: August 2017

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 dal puree .
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.


Rajma Masala


Dried Rajma/Kidney Beans – 2 cups
Onions – 2
Tomato – 2
Fresh Cream – 1/4 cup
Ginger – 1/2 inch
Garlic – 4 cloves
Green chilli – 1
Red chilli powder – 1/2 tsp
Turmeric powder – 1/4 tsp
Coriander powder – 1/2 tsp
Cumin powder – 1/4 tsp
Garam Masala – 1/4 tsp
Sugar – 1 tsp
Oil/Butter – 2 tsp

Finely chopped coriander leaves
Butter – 1 tsp
Fresh Cream – 1 tsp

Wash and soak Kidney beans/Rajma in water overnight.

Next day, drain the water and wash nicely in fresh water few times.

Strain the cooked rajma and set the water aside.

Pressure cook the rajma in water till it is soft.

Grind the green chilli,ginger and garlic into coarse paste.

Grind tomato into a smooth paste.

Finely chop onions .

Heat 2 tsp Oil/Butter in a large pan.Once hot, add finely chopped onions and fry till onions turn brown.
Add Green chilli+Ginger_Garlic paste and saute for few seconds.
Add tomato puree,turmeric powder and salt. Mix well.
Cover and cook for few minutes till onion+tomato mixture is cooked well.
Add the remaining spice powders ,sugar and mix well.

Add the cooked Rajma and mix well.
Add the strained Rajma water and mix well.
Cover and cook for 15 to 20 minutes .
Add fresh cream and cook for 5 more minutes.

Garnish with finely chopped coriander leaves, fresh cream and butter.

Serve this with Rotis,Jeera Rice .

Methi Paneer Mutter


Paneer – 200 gms
Kasturi Methi – 4 Tbsp
Green Peas – 1 cup
Green chilli – 1
Garlic cloves – 3 to 4
Ginger – 1/2 inch
Tomato Puree – 2 Tbsp
Onions – 1 big
Cashew nuts – 8 to 10
Fresh Cream – 1/2 cup
Turmeric Powder – a pinch
Coriander powder – 1/2 tsp
Cumin Powder – 1/4 tsp
Garam Masala – 1/4 tsp
Chat Masala – 1/4 tsp
Cumin seeds – 1/2 tsp
Sugar – 1 Tbsp
Oil/Butter – 2 tsp


If using fresh green peas, blanch peas in hot water ,drain and set aside.

Cut Paneer into medium-sized cubes.

Make a coarse paste of green chilli,ginger and garlic cloves.

Soak cashew nuts in hot water for 10 – 15 minutes. Grind it into smooth paste with little milk or water.

Heat Oil/Butter in a large pan. Once hot, add cumin seeds and fry till they turn slightly brown.
Add finely chopped onions and saute it till then are nice and brown.
Add Kasturi Methi and fry for few seconds.
Add green chilli+ginger_garlic paste and fry for few seconds.
Add tomato puree and fry for few minutes till oil floats on top.

Add turmeric powder,coriander powder,cumin powder,salt and sugar and fry the mixture for few seconds.
Add ground cashew nut paste and fry for few minutes.
Add chopped paneer,cooked green peas and 1 cup water .
Cover and cook for 5 to 10 minutes till paneer is soft.

Add garam masala and chat masala and mix well.
Add fresh cream and cook the gravy for 5 more minutes.

This dish goes well with Jeera Rice,Naans etc.

Note: If using Fresh methi leaves, use 1 small bunch.Pluck only the leaves and add it after onions are fried .

Kanchipuram Dosa


Udad Dal – 1 Cup
Idly Rice – 2 cups
Channa Dal – 1/4 cup
Methi Seeds – 1 tsp
Oil for frying dosa

For Seasoning:
Mustard seeds – 1 tsp
Curry leaves – handful
Pepper powder – 1.5 tsp
Cumin seeds – 1 tsp
Grated Ginger – 1 to 2 tsp
Turmeric powder – 1/2 tsp
Hing – 1/4 tsp
Oil – 1 tsp


Wash and soak Udad dal and methi together overnight.
Wash and soak rice for 4 to 6 hours.
Wash and soak channa dal overnight.

In a Mixer or Grinder, grind first Udad dal and methi by adding water.
Take out the Udad batter and then grind rice .

Drain out the channa dal and wash again few times and add to the ground dosa batter.
Add salt and mix well.

Ferment for 10 to 12 hours in a warm place.

Heat oil in a small pan. Once hot , add mustard seeds. Once the seeds start spluttering, add hing and finely chopped curry leaves.
Fry for few seconds and pour over the batter.
Add the remaining ingredients: Turmeric powder,Pepper powder,Cumin seeds to the batter and mix well.

Grease a Tawa or flat pan with little oil. Once the pan is hot,Pour a big ladle of the dosa batter and spread the batter with the ladle in a circular motion.
Drizzle few drops of oil around the dosa and cook for few seconds little bottom is cooked.
Flip the dosa to other side and cook for few more seconds.

Serve the dosa with butter and coconut chutney.

Kavuni Rice Payasam


Kavuni Rice is a black or dark purple rice which is very nutritious and is loaded with anti-oxidants.This rice is very chewy even after cooking. It is best used for making desserts,idly,dosa etc.
It can also be used in salads.

Kavuni/Black rice – 1/2 cup
Water – 2 cups
Coconut milk – 200 ml
Jaggery – 3/4 cup
Sugar – 1/4 cup
Cardamom powder – 1/4 tsp

For Garnish:
Ghee – 1/4 tsp
Cashew nuts and Raisins – As required


Wash and soak rice overnight in water.

Next day, drain the water and wash again.

Add the rice in a small vessel which can go inside the pressure cooker.
Add 2 cups of water to the rice and pressure cook for 10 to 15 whistles.

Once the pressure is released, drain out the water from the cooked rice and keep it separately.

If using tetrapack coconut milk, once the packet is open, take half of the coconut milk and dilute it with the little water to make thin coconut milk and keep it aside.

Once the rice is cooled enough, grind the rice for few seconds in pulse mode so that it breaks and becomes less chewy.

In a small pan, add rice water and jaggery and cook till jaggery melts.
Filter the jaggery water and keep aside.

In a large vessel, add the ground rice,jaggery water,sugar and thin coconut milk.
Add cardamom powder and cook till the payasam thickens.
Generally it takes anywhere between 10 to 20 minutes.

Add thick coconut milk and cook for 5 more minutes and switch off the stove.

Heat ghee in a small pan. Once hot, fry cashewnuts.Once cashews get pale golden color,add raisins and fry till it fluff up.Pour over the cooked payasam.

If payasam becomes very thick after it is cooled down, add some milk and some sugar.

This payasam can be served hot or cold.

Sago Idli



Sago/Sabudana – 1/2 cup
Idli Rice Rava – 1 cup
Curd – 2.5 cups
Baking soda – 1/4 tsp
Salt – To taste
Water – as required

For Seasoning:
Oil – 1 tsp
Mustard seeds – 1 tsp
Hing – a pinch
Curry leaves – handful
Green chillies – 1 or 2
Grated coconut – 1 to 2 Tbsp

Roasted cashewnuts
Coriander leaves – as required


Wash and soak sago and idli rava along with curd for 8 to 10 hours.Batter should be like idli batter.

Sago will absorb moisture.
If the batter becomes dry after the soaking time, add some water or curd to bring it to idli batter consistency.

Add salt,grated coconut,roasted cashewnuts,chopped coriander leaves,chopped green chillies to the batter.
Heat a small pan with oil. Once oil is hot, add mustard seeds.Once the seeds start to splutter, add hing and chopped curry leaves.Fry for few seconds and pour over the batter.

Mix well.
Grease idli plates with little oil.
Add baking soda to the batter and mix well.

Pour the batter into idli plates immediately after adding the soda.
Steam the idlis for 20 minutes.

Serve with chutney powder or any chutney.