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.

Thai Raw Papaya Salad


Grated Raw Papaya – 2 cups
Grated Carrot – 1/2 cup
Blanched Green beans – 1/4 cup
Finely chopped coriander leaves
Finely chopped thai basil
Finely chopped garlic cloves – 2 to 3
Finely chopped bird eye chillies – 1 to 2

For Dressing:
Tamarind Pulp – 1 tbsp
Soya Sauce – 1 tsp
Honey – 1/2 tbsp
Salt to taste

For Garnish:
Roasted and slightly crushed peanuts


Use serrated peeler to grate raw papaya and carrots.

Mix grated carrots,blanched beans and grated papaya together.
Mix all the ingredients for the dressing.

In a large mortar , add finely chopped chillies and garlic.
Crush them a little with help of a pestle.

Add little of grated vegetable mixture and muddle it slightly.
Add little dressing ,little of the vegetable mixture in installments and muddle the salad .

Finely add the rest of the dressing and chopped Thai basil and coriander leaves and mix well.

Garnish with peanuts.

Note: If bird eye chillies are not available, we can use green chillies.

Mint Pulao


BasmatiRice/Kolam Rice – 2 cups
Onion – 1 big
Carrots – 2
Green Peas – 1 cup
Cumin Seeds – 1.5 tsp
Bay leaves – 2
Cloves – 2
Oil – 3 tsp

For Paste:
Mint leaves – 1 cup
Coriander leaves – 1/2 cup
Grated Coconut – 1 cup
Cinnamon – 1/2 inch
Cloves – 2
Cardamom – 3 to 4
Green chillies – 2
Garlic Cloves – 4 to 5
Ginger – 1/2 inch
Turmeric powder – 1 tsp
Sugar – 1/2 tsp

For Garnish:
Lemon juice – Juice of 1 lime
Fried Cashew nuts


Wash and cook rice till they are soft and each grain is separated.

Grind all the ingredients under “For Paste” with little water into a smooth paste.

Slice onions .Slice Carrots into long thin pieces.

Heat Oil in a large pan. Once hot, add Cumin seeds,Cloves,Bay leaves and fry for few seconds.
Add Sliced onions and fry till Onions turn brown.
Add Carrots and green peas.
Add salt and sprinkle little water.
Cover and cook till vegetables are half done.

Add the ground paste and little water. Cook till raw smell of the paste goes away.It make take anywhere between 8 to 10 minutes.

Add the rice and mix well.
Cook covered in a very low flame till all moisture goes away and rice becomes nice and fluffy.

Switch off the stove. Add lemon juice and fried cashew nuts and mix well.

Serve this rice with raita or plain yogurt.

Dwadeshi Rasam


This Rasam is made without Tomatoes and Tamarind.


For Rasam:
Toor dal – 1/2 cup
Ginger – 1 tbsp
Turmeric powder – 1/2 tsp
Jaggery powder – 1 tsp

For Rasam Powder:
Oil/Ghee – 1/2 tsp
Udad Dal – 3/4 tsp
Channa Dal – 1/2 tsp
Black Pepper – 1 tbsp
Cumin seeds – 1 tsp
Red Chillies – 2
Curry leaves – few

For Tempering:
Ghee – 1 tsp
Mustard seeds – 1 tsp
Curry leaves – handful
Crushed Red chillies – 1 or 2
Hing – 1/8 tsp

For Garnish:
Lemon Juice – 2 tbsp
Chopped coriander leaves


Roast all the items under Rasam powder in oil or ghee. Once cool, grind it to a slightly coarse powder.

Wash and pressure cook toor dal till it is soft and mushy.Mash the cooked dal.

Heat a large vessel. Add the mashed dal, 3 cups water ,ginger,turmeric powder,jaggery powder and salt.
Cook till it comes to rolling boil.
Add the Rasam powder and cook till the entire mixture froths.
Switch off the stove.

Heat oil or ghee in tadka pan. Once hot, add crushed red chilli and mustard seeds.
Once Mustard seeds start spluttering, add hing and curry leaves.Fry for few seconds and pour over Rasam.

Add lemon juice and chopped coriander leaves.
Serve with hot rice.

Vegetable Jowar Idli



For Jowar Idli Batter:
Udad Dal – 1 cup
Idly Rice – 1 cup
Jowar – 2 cups
Fenugreek seeds – 1 tbsp

Batter Garnish:
Mixed Vegetables – 1 cup
Green chilli – 1
Curry leaves – handful
Pepper powder – 1/8 tsp
Cumin powder – 1/2 tsp
Mustard seeds – 1 tsp
Hing – a pinch
Turmeric powder – 1/8 tsp
Oil – 1 tsp

Other Ingredients:
Baking soda – 2 pinch
Oil – For greasing idli plates


Wash and soak udad dal and fenugreek seeds overnight.
Wash and soak jowar seeds and idly rice overnight.
Next day, grind first udad dal and fenugreek mixture in mixer or grinder adding water little by little till it turns soft and fluffy.
Take it out in a large container.
Next grind jowar and idly rice mixture into a smooth paste adding required water.
Add this mixture to the udad dal mixture.
Mix well and ferment it for 12 hours.

For making Vegetable Jowar idlis:
Heat oil in a pan. Once hot, add mustard seeds.Once it starts spluttering, add hing,chopped curry leaves and fry for few seconds.
Add mixed vegetables and turmeric powder. Mix well and cook for 5 to 10 minutes.
Add all the remaining spice powder except salt.
Mix well and switch off the stove.

In a vessel, add the cooked vegetables and required jowar idli batter.
Add salt as required and mix well.

Grease the idli moulds with little oil.
Heat an Idly cooker with required water.

Add baking soda to the vegetable idli batter and mix well.
Pour into idli moulds and steam for 15 – 20 minutes.

Once cool, unmold and serve with coconut chutney.

PS: Mixed Vegetables i have used is Carrots,French beans and sweet corn.

Egg Keema on Toast


Boiled eggs – 2
Onion (Medium) – 1
Tomato – 2
Capsicum – 1
Other vegetables (Optional) – Mushrooms, carrot,green peas etc
Green chilli – 1
Garlic cloves – 4
Ginger – 1/2 inch
Turmeric powder – 1/2 tsp
Red chilli powder – 1/4 tsp
Coriander powder – 1 tsp
Cumin powder – 1/2 tsp
Garam masala powder – 1/4 tsp
Pepper powder – 1 tsp
Cumin seeds – 1/2 tsp
Fennel seeds – 1/2 tsp
Coriander leaves – handful
Oil – 2 tsp

For Toast:
Bread slices – 4
Grated cheese – 2 tbsp
Mint leaves – handful


Finely chop onions,tomato,capsicum and green chilli.
If using carrots, grate carrot.
If using mushroom, chop them into small pieces.
Chop boiled eggs into small pieces.
Crush garlic and ginger into a coarse paste.

Heat oil in a pan. Once hot,add cumin and fennel seeds. Fry till they change color.
Add onions and fry till it turns brown.
Add ginger-garlic paste and fry for few seconds.
Add chopped tomatoes . Add turmeric powder and salt.
Cover and fry till tomatoes turn soft.
If using mushroom , add chopped mushrooms and fry till it cooks.
Add capsicum and rest of the vegetables and fry till the vegetables soften.
Add all the spice powders except pepper at this stage – red chilli powder,coriander powder,cumin powder and garam masala powder.
Mix well.
Add chopped boiled eggs and mix and cook for 5 more minutes.
Add pepper powder and chopped coriander leaves.
Mix well and switch off the stove.
Let the mixture cool .

For the toast:
Finely chop mint leaves.
Butter the bread slices.
Fill the slice with keema mixture and garnish with mint leaves and grated cheese.

Serve this nutritious dish for breakfast.

PS: Dont skip mint leaves. It adds freshness to the keema.