Pirandai Thogayal


Pirandai (Adamant Creeper) is rich in calcium.It is good for strengthening bones,joint pains,lack of appetite,indigestion etc.

Pirandai – 5 to 6 small sticks
Tamarind – lemon sized ball
Grated coconut – 1/4 cup
Chanadal – 1.5 tbsp
Udad dal – 1.5 tbsp
Jeera – 1/4 tsp
Black pepper – 3 to 4
Red chillies – 3 to 4
Thippli powder(Optional) – 2 pinch
Jaggery (Optional) – 1/4 tsp
Garlic cloves – 4
Ginger – 1/2 inch
Curry leaves – handful
Oil – 1 tsp

For Tempering:
Mustard seeds – 1 tsp
Udad dal – 1 tsp
Hing – a pinch
Oil – 1/2 tsp


Cleaning of Pirandai:
Oil your hands or wear gloves while handling pirandai as it itches a lot.
Remove any leafs attached to pirandai. These leaves can be added while frying pirandai.
Cut off the ends of pirandai sticks.
With a help of a peeler, remove the ridges of the pirandai sticks. Wash and chop into small pieces.

In a tawa or flat pan , add 1 tsp of oil. Once oil is hot, add red chillies,chanadal,udad dal and roast for few seconds till it slightly changes color. Add Jeera,pepper and fry for few seconds. Add cut pirandai pieces,ginger and garlic and fry till pirandai changes color.
Add curry leaves and grated coconut and fry till coconut is light brown. Add tamarind pieces and fry for few seconds.
Switch off the stove.Let the mixture cool down. Grind with salt,Thippli powder (if using it) and jaggery by adding little water into a paste.

Heat oil in a small pan. Once hot, add Udad dal and fry till it becomes light brown. Add mustard seeds and wait till it crackles.Add hing .Switch off the stove.Pour over the thogayal.

This thogayal is a good side dish for rice  . This thogayal tastes good when mixed with little hot rice and ghee.




Chokha’s are basically dips to go along with Sattu Paratha or sattu littis.This is a traditional healthy Bihari recipe.

Tomato Capsicum Chokha:
Medium size tomatoes – 4
Capsicum – 1
Onion – 1
Garlic – 3 cloves
Green chilli – 1
Coriander leaves – handful
Mustard oil – 1/3 tsp
Lemon juice – 2 tsp

Brinjal Chokha:
One big Brinjal(Bharta variety) – 1
Onion – 1
Garlic – 3 cloves
Green chilli – 1
Coriander leaves – handful
Mustard oil – 1/3 tsp
Lemon juice – 2 tsp

Potato/Aloo Chokha:
Potatoes – 2
Onion – 1
Garlic – 3 cloves
Green chilli – 1 to 2
Coriander leaves – handful
Mustard oil – 1/3 tsp
Lemon juice – 4 tsp


For all the Chokha’s, finely chop Onions, garlic, green chillies and coriander leaves.
Boil potatoes. Once cool , peel and mash the potatoes.

On the stove top or a tawa, roast the tomatoes,capsicum and Brinjal till their outer skin is charred.If we insert a knife through these veggies,it should easily slide through them.

Once the vegetables are cool to handle, peel the skin of tomatoes,capsicum and brinjal.

Finely chop tomatoes and capsicum after peeling the charred skin.
Mash the brinjal and set aside.

Tomato Chokha:
In a bowl, add chopped tomatoes and capsicum. Add chopped onion,garlic,green chilli and coriander leaves.Add mustard oil,salt and lime juice. Mix well.

Brinjal Chokha:
In a bowl,add mashed brinjal,onion,garlic,green chilli and coriander leaves.Add mustard oil,salt and lime juice. Mix well.

Potato/Aloo Chokha:
In a bowl, add mashed potatoes,onion,garlic,green chilli and coriander leaves.Add mustard oil,salt and lime juice. Mix well.

Serve with Sattu Paratha or litti.These Chokha’s can be had separately as a salad also.

Mango Salsa



Ripe Mango – 2
Red onions – 1
Coriander leaves – a handful
Green chilies – 1
Lemon – 1
Pepper powder – 1/2 tsp
Mixed Herbs (Optional) – 1 tsp
Boiled Chickpeas (Optional) – 2 tbsp
Salt to taste


Peel and chop the mangoes to small pieces.
Finely chop the onions and coriander leaves.

Deseed the green chilli and chop it fine.

Take a bowl. Add the mangoes,chopped onions,chopped coriander leaves.
Add pepper powder,mixed herbs,boiled chickpeas,lemon juice and salt.

Mix well and serve as a side dish to your main course.

HungCurd Dip



Hung curd – 1 Cup
Coriander leaves – a handful
Sesame seeds – 1 tbsp
Garlic – 1 Clove
Sugar – a pinch
Salt – to taste


Finely chop coriander leaves.
Roast sesame seeds till it pops in the pan. I have used a combination of white and black sesame seeds.

Crush garlic and sugar into a fine paste.

Take a bowl. Add hung curd,chopped coriander leaves,salt ,garlic and sugar paste.
Mix well. Garnish with roasted sesame seeds.

This dip goes well with Parathas and Thepla.
It can also be used as sandwich spread.

Mutabal Eggplant Dip


Eggplant Large – 1
Onion – 1
Garlic Cloves – 2 to 3
White Sesame seeds/Tahini – 3 Tbsp
Hung Yogurt – 2 Tbsp
Sumac powder – For taste
Olive Oil – 1 tsp
Lemon Juice – 2 tsp
Pomegranate Seeds – handful
Parsley/Coriander leaves – For Garnish


Apply oil on eggplant and roast it in Oven or on Stove top till the top skin in charred.
Similarly Roast the Onion and garlic in Oven or in a pan and keep aside.

If using sesame seeds, Roast the sesame seeds and powder them in a mixer.

Peel the eggplant skin and add it in the mixer along with powdered sesame seeds.
Add roasted onion and garlic .
Whip the mixer till all of the above forms a smooth paste.

Take the mixture in a mixing bowl. Add lemon juice,olive oil,yogurt and salt.
Mix well.
Add chopped parsley/Coriander leaves to the dip.
Sprinkle some pomegranate seeds and sumac on the top.

Add few drops of olive oil on the top as garnish.

This dip goes well with Pita bread. We can add this as a sauce while making Kathi rolls.

Peanut Chutney


Raw Peanuts – 1 cup
Onion – 1 medium size
Green Chilli – 1 or 2
Garlic – 1
Tamarind pulp – 1/2 tsp
Grated Coconut – 1 Tbsp
Jeera Seeds – 1 tsp
Jaggery – 1/4 tsp
Oil – 1 tsp

Mustard Seeds – 1 tsp
Udad Dal – 1 tsp
Hing – a pinch
Oil – 1/2 tsp


In a pan, dry roast peanuts .Take it out and cool. If required, can remove the skin.
I have kept the skin.
In the same pan ,heat 1 tsp of oil.Once hot, add Jeera,Garlic,Green chilli.
Fry for few seconds.
Add chopped onion and fry till it is brown.
Off the stove. Add tamarind and coconut and fry in the heat for few minutes.Mix in the roasted peanuts.

Once the above mixture is cool, grind to smooth paste adding water.
Instead of water,we can add curd or milk also.

Heat oil in a tadka pan. Once hot, add Udad dal,Mustard seeds and Hing.
Fry well and pour over the chutney.

Serve with idlis ,dosa,appam.