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 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.

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.