Monthly Archives: July 2015

Lauki/Sorakaya/Bottle Gourd Chutney/Pachadi – Yumm is the word!!

Lauki/Sorakaya/Bottle Gourd is one vegetable which I was really not fond of until I had it in the form of this chutney or pachadi. Andhra is famous for its spicy pachadis and chutneys that we usually mix it with hot steamed rice and ghee. This is one such Pachadi that I learnt from my grandmother. She makes the best lauki chutney. I still cannot match the taste of the chutney that she makes. Curd rice/ pappu buvva(dhal rice) and this chutney make the best pair. This also goes very well with idlis and dosas or anything for that matter. I am just drooling as I write this post. This is extremely simple to make but the taste is just out of the world!! Try it out for yourself.



Lauki/Bottle Gourd – 8-9 big pieces
Green chillies – 2-3
Tamarind – slightly bigger than marble
Jaggery – as required
Salt – to taste
Oil – 1 tsp

To Temper:
Mustard Seeds – 1 tsp
Onion – 1 small chopped finely
Curry leaves – a few
Oil – 1 tsp


1. Pressure cook the lauki pieces till soft. You can also cook them in an open pan if you do not want it very soft.
2. Heat oil in a pan and saute green chillies.
3. Blend the cooked lauki along with chillies, tamarind, jaggery and salt to a fine/coarse paste as per your preference.
4. Heat oil in a tempering pan and temper items given under “To Temper” section and add to the blended mixture.
5. Yummy lauki chutney is ready. Serve with hot rice and ghee/ curd rice/ paruppu saadham.

Note: Please do not omit jaggery as it gives a very unique taste to the chutney.

Chutney…Have u heard of apple chutney?? Read on!!

Had loads of apples at home. Kiddo does not like apples. And we people are bored of eating it again and again. So wanted to do something else with the apples when I came across this recipe in a cookbook. Trust me, this tasted extremely yummy!!!

Apple Chutney


Apples – 2
Oil – 1 tsp
Mustard Seeds – 1/4 tsp
Turmeric Powder – 1/4 tsp
Fenugreek Seeds – 1/4 tsp
A pinch of asafoetida
Red Chilli Powder – 1/2 tsp
Sugar – 1 tsp
Salt to taste


1. Peel and chop apples into fine pieces.
2. Heat oil in medium flame and temper mustard seeds.
3. Once they splutter, add fenugreek seeds, turmeric powder, asafoetida and apples.
4. Stir and mix thoroughly.
5. Add chilli powder, salt and sugar, stir and cook till apples turn soft.
6. Garnish with coriander leaves.
7. Can be served with idli/dosa.

Kesari it is!!! Yes, it is healthy ragi milk kesari :)

Kesari – the name generally takes our thoughts to rava!! But this is different. This uses ragi as the main ingredient. I keep experimenting in my kitchen and this recipe is one of my experiments and was extremely successful. I just loved the taste and can be done in a jiffy.

Ragi Milk Kesari

Serves: 2


Ragi flour – 1/4 cup
sugar – 1/3 cup
Milk – 1.5 cups
Cashewnuts – 5-6
Ghee – 3 tsp


1. Dry roast ragi flour for 3 minutes till nice aroma comes. Keep aside.
2. Heat 1 tsp ghee in a pan and roast cashews till golden brown.
3. Heat milk in a pan and allow it to come to a boil.
4. After milk boils, add sugar.
5. Once sugar dissolves, add the roasted ragi flour slowly and keep stirring till it comes as one single mass. Add 2 tsp ghee and stir. Check if ragi is cooked.Once done,switch off the stove and add the cashews.

Snake Gourd in Masoor Dhal – absolutely comforting n simple!

Was down with cold and fever last week. So am back now. What else can be more comforting than a simple dhal mixed with hot rice and ghee! Here comes my dhal recipe which has snake gourd in it. I used masoor dhal as against the normal tuvar dal or moong dal and this imparts a unique taste to this dish.

Snake Gourd in Masoor Dhal


Masoor Dhal – 1/2 cup
Snake Gourd – 2 medium sized peeled and chopped
Ghee – 1 tsp
Cumin Seeds – 1 tsp
Dry Red Chillies – 4
Garlic – 5 cloves
Green Chillies – 2
salt – to taste


1. Pressure cook dhal and snake gourd till soft.
2. Heat ghee in a pan and temper cumin, red chillies, and garlic.
3. Add to dhal and vegetable mixture with enough water and salt.
4. Allow the dhal to come to a boil.
5. Temper green chillies in ghee and add to the dhal finally.

Note: Masoor dhal can be replaced with tuvar/moong dal or a combination of both.

Plantain Sesame Curry

Was bored of the usual plantain curry that is done!! So tried this recipe and it tasted good.

Plantain Sesame Curry

Serves: 3


Raw Bananas/Plantains – 2
White Sesame seeds – 2.5 tbsp
Tamarind – Gooseberry sized
Green Chillies – 2 or 3
Chilli Powder – 1/2 tsp
Turmeric Powder – 1/4 tsp
Oil – 1 tsp
Mustard seeds – 1/2 tsp
Salt – to taste


1. Peel and chop plantains into bite sized pieces.
2. Pressure cook the plantains with tamarind extract, turmeric powder and salt for 1 whistle.
3. Dry roast sesame seeds and green chillies. Grind them into a fine paste after cooling.
4. Heat oil in a pan and temper mustard seeds.
5. Add the cooked plantain pieces and the sesame chilli paste and chilli powder.
6. Add required salt and allow the pieces to absorb the paste. Leave for 3 minutes and switch off the stove.
7. Garnish with roasted sesame seeds and coriander.

Thuthuvalai Pachadi – Straight from mom’s kitchen!!

Down with a sore throat and cold. That is when mom’s home remedy pitches in. Yes, this recipe is a super remedy for colds and cough. Healthy and tasty right from mummy’s kitchen just for you people!! To know more about thuthuvalai plant, please check this link:

Thuthuvalai Pachadi


Thuthuvalai leaves – 3/4 cup tightly packed
Channa Dal – 2 tbsp
Urad Dal – 2 tbsp
Dry Red Chillies – 3
Green Chillies – 2
Pepper – 1/4 tsp
Jeera – 1/2 tsp
Tamarind – gooseberry sized
Curry Leaves – a handful
Sesame Seeds – 2 tbsp
Oil – 2 tsp
Salt – to taste


1. Heat 1 tsp oil in a pan and roast channa dal, urad dal, red chillies, green chillies, jeera and pepper together till the dal turns brown.
2. Wash the curry leaves and thuthuvalai leaves and roast them lightly.
3. Dry roast the sesame seeds till they turn light brown. You can replace sesame seeds with coconut as well.
4.Blend all the ingredients along with tamarind extract and salt to a fine paste.
5. Temper with mustard seeds and garnish with onions.

Bisibelabaath – the breezy way!!!

Bisibelabaath – one of the traditional recipes of Karnataka does involve a lot of work. However, this recipe is an easy version of the same without any difference in taste or flavour. This is one of the OPOS (One Pot One Shot) recipes from This recipe has to be tried in a 2L cooker and serves 2 people. I will be coming up with my mother’s recipe of the elaborate bisibelabaath soon!!



Rice – 1/2 cup
Toor Dal – 1/2 cup
Grated Coconut – 1/4 cup
Tamarind Paste – 2 tsp
Paruppu Podi – 2 tsp
Ghee – 2 tsp
Garam Masala – 1/2 tsp
Sambar Powder/Bisibelabaath Masala – 1 tsp
Salt – 1 tsp
Chopped Veggies (Carrot,beans) – 1/2 cup
Water – 3.5 cups(vary according to rice used)


1. Mix all ingredients and let it soak for 30 minutes.
2. Pressure cook on medium high flame for 4 whistles.
3. Serve with raitha.

– Veggies can be omitted or your favorite veggies can be added
–  I omitted coconut because of health reasons and it still tasted good. But include if you want the authentic flavor.

Tired of the same idlis daily?? Try these Broken Wheat Idlis for a change!!

Idlis are the one of the healthiest foods. Make these fluffy little ones more interesting and tastier with this recipe.

Broken Wheat Idli

Yield: 8 idlis


Broken Wheat – 1 cup
Sour curd – 1/2 cup
Carrots – 1 grated
Green Chillies – 2
Chilli Powder – 1/2 tsp(optional)
Oil – 1 tsp
Baking Soda – 1/2 tsp
Turmeric Powder – 1/4 tsp
Mustard Seeds – 1 tsp
Salt – to taste
Water – as required


1. Dry roast the broken wheat/godhuma ravai/daliya for 3 minutes till it gives a nice aroma.Grind it to a coarse powder once it cools down. Keep aside.
2. Heat oil in a pan. Temper mustard seeds. Add green chillies, carrot, turmeric powder and chilli powder and saute for 3-4 minutes.
3. Combine the roasted daliya, curd and other ingredients with enough water to a idli batter consistency( not too thick or not too watery).
4. Let it rest for 30 minutes.
5. Now pour the batter into idli moulds and steam on high flame for 20 minutes.
6. Serve hot with any chutney of your choice.

Banana Walnut Choco Smoothie…mmmm…yummmm

Don’t feel like eating your meal?? Ha..Smoothie time now!! Go grab some bananas and try combining this absolutely yummilicious fruit with milk, walnuts and choco(see the recipe for a surprise ingredient) to a super delicious,healthy and filling smoothie.

Banana Walnut Choco Smoothie


Bananas – 2 big
Broken Walnuts – 8-10
Cocoa Powder – 1 tsp (If you do not have cocoa powder, you can use Women’s Horlicks Chocolate flavour which I used. Boost or Bournvita might also work)
Milk – 2 cups


Amazon school store


1. Blend all the ingredients and serve chilled.
2. Garnish with walnuts and cocoa powder.


You can increase or decrease the quantity of milk depending on your preferred thickness. The same applies to cocoa powder depending on taste.

Microwaved Potato Chops

Potatoes – those are the veggies that I can die for. just love them!! And I know a lot many are like me. Satisfy your appetite with this easy potato chops recipe. Cuddle the potatoes with the masalas, lock them in the microwave and tada, your chops are ready in 10 mins.

Microwaved Potato Chops


Potatoes – 2
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Garam Masala – 1/2 tsp
Chilli Powder – 1/2 tsp
Turmeric Powder – 1/4 tsp
Chat Masala – 1/4 tsp (optional)
Salt – to taste
Oil – 2 tsp
Butter – 1 tbsp


1. Chop the potatoes into large sized chunks without peeling the skin.
2. Mix the potatoes with all the other ingredients except butter.
3. Let it rest for 15 mins.
4. Now place the potatoes in a microwave safe dish and microwave on hi power for 10 mins. (After 5 mins, gentle turn the potatoes and continue for another 5 mins).
5. Once done, take out from the oven and add butter while the potatoes are still hot.

Note: You can also add a dash of lemon juice at the last. Serve with tomato ketchup.