Sunday, 29 March 2015

Tomato Garlic Chutney / Chutney Recipes


Tomato Garlic chutney - is a tasty and easy to make chutney which can be served with idli or dosa.  This chutney also tastes great with pesarattu.  I have already shared various chutney recipes and this is another addition to this.  Idli / dosa is a regular breakfast item at home and I always need some chutney to go with it.  So made this chutney today to go with idli. But take care of one thing, don't add too much of tamarind, just add one small piece.  Now to the recipe..

Other chutney varieties:

1.  onion chutney
2.  capsicum chutney
3.  coconut chutney
4.  peechinga chutney

Ingredients required

garlic 6 - 7 cloves
dry red chilly 6 - 7
tamarind one small piece
onion (roughly chopped) 1 (small)
oil1 tablespoon

for tempering
oil1 teaspoon
mustard seeds 1/2 teaspoon
curry leavesfew
hing / asafoetida powdera pinch



1.  Heat one tablespoon of oil in a pan.  Then add garlic, dry red chilies, sliced onion, tamarind and saute well.

2.  Then add tomatoes and cook till it becomes mushy  Transfer it to another plate and allow it to cool.

3  Once cooled blend it into a smooth paste.

4.  In another pan, heat 1 teaspoon of oil, add the ingredients given under for tempering, and then add it to the chutney.

5.  Chutney is ready.  Serve it with idli or dosa.


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Friday, 27 March 2015

Pesarattu / Moong Dal Dosa / How To Make Pesarattu Dosa


Pesarattu -  is a very popular breakfast item in Andhra Pradesh.  The main ingredient of this dish is green gram.  It is often served with a tasty chutney made with ginger called as ginger pachadi or alam pachadi.  There is another variety of pesarattu which is served with upma and is called as MLA pesarattu.  The batter made for pesarattu should not be stored for longer time.  This is a very easy recipe of dosa which needs no fermentation and since it is made with whole moong dal, it is very healthy and it tastes great with pesarattu pachadi.  
Other dosa varieties:

1.  corn uttappam
2.  kambu soya dosa / pearl millet dosa
3.  carrot corn and cheese dosa

Ingredients required

green moong dal2 cups
rice 1/4 cup
green chilly4 - 5
ginger1 inch piece
cumin seeds1 teaspoon
saltto taste

for pesarattu
onion2 (medium finely chopped)
green chillies2
oil / ghee to cook



1.  Rinse moong dal and rice twice or thrice in water and soak it over night.

2.  Next morning, grind it with green chilly, ginger, to a smooth paste by adding little water to get dosa batter consistency.  Mix salt and keep it aside.

3  Mean while, roast cumin seeds slightly and crush it.  Finely chop onion and green chillies.  Then mix the chopped onion, cumin seeds and green chilly.  Keep it aside.

4.  Heat tawa, grease it with oil.  When tawa is hot enough, pour a ladleful of batter onto the tawa and spread it in circular motion.  Pour ghee / oil around the edges, cover and cook for 1- 2 minutes in medium flame.  Open and check once.  If dosa is not cooked well, cover and cook again for few more minutes.

5.  Sprinkle one teaspoon of onion mix in the center, and press it nicely.  Flip it to the other side.  Apply ghee or oil on top of the dosa and cook for few more minutes till pesarattu becomes crispy.

6.  Serve hot with coconut chutney or with ginger chutney.


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Thursday, 26 March 2015

Goli Baje / Mangalore Bonda / Mangalore Bajji - Snacks Recipes


Mangalore bonda / Goli baje - is a tasty snack, as the name suggests from Mangalore.  Mangalore is a coastal town of South Karnataka is situated at the meeting point of river Nethravati and Arabian sea.  This region is called as "koodala" in Karnataka.  Mangalorean cuisine includes the cuisine of Tulu Nadu region of India, which comprises cuisines like Udupi, along with the cuisines of other communities like Mogaveeras, Billavas, Bunts, Saraswat Brahmins, Mangalorean catholics, Vokkaliga Gowdas and Bearys.  Mangalorean cuisine is well known for their distinct flavor.  Today's recipe is one such tasty snack from mangalore called as Mangalore bajji.  Unlike our normal bajji or bondas which we make with besan / chickpea flour, this bajji is made with maida / all purpose flour.  The method of making mangalore bajji is very easy expect that it requires some soaking time.  Traditional method calls for a set aside time of 5 - 6 hours, but if you are running short of time, you can make the dough, keep it aside for one hour and then prepare the bajji and believe me, it is very tasty.  Now to the recipe.

Other snack recipes:


Ingredients required

maida / all purpose flour1/2 cup
rice flour2 tablespoon
rava / sooji1/2 tablespoon
onion (big)1 (finely chopped)
green chillies1 (finely chopped)
coriander leaves1 tablespoon (finely chopped)
curry leaves 1 tablespoon (finely chopped)
thick sour curd1/2 cup
ginger1 teaspoon (grated)
hing / asafoetida powdera pinch
cumin seeds / jeerakam1 teaspoon
cooking sodaa pinch
salt to taste
water1 - 2 tablespoon (if necessary)
oilto deep fry



1.  Add all the ingredients in a bowl except cooking soda.  Mix well without adding water and keep it aside for 5 - 6 hours.  (Actually, as per the traditional method, the dough has to be kept aside for 5 - 6 hours. I kept the dough covered for 5 hours before using.  But if you are running short of time, then you can leave the dough covered for 1 hour and then use it. )

2.  Before using, add cooking soda and mix well.  The batter should be slightly thick so that it does

not absorb more oil.

3.  Heat oil in a pan.  When oil is hot enough, take medium sized balls from the dough, and deep fry them till golden brown. Transfer it to a kitchen towel or an absorbent paper to remove excess oil.   (Donot over fry)  You can add as many bondas as you want but do not overcrowd.


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Wednesday, 25 March 2015

Brown Rice Pulao / Brown Basmati Rice Pulav In Pressure Cooker / Brown Rice Pilaf


Brown rice pulao / pulav is a tasty rice dish made with brown basmati rice.  Pulao is a very tasty and easy to make rice dish made in India.  It is very mildly spiced and is suitable for people of all ages.  Today, I have made pulao with brown rice.  As I told you in the brown rice idly post, I had two packets of brown rice - one organic brown rice which hubby got and another one brown basmati rice.  I didn't want to waste the rice , so I made idly with organic brown rice and with brown basmati rice, I made this pulao.  

How to make pulao:  The method of making brown rice pulao is very easy.  I have followed the normal procedure for making pulao.  You have to take care of two things:  One is soak brown basmati rice in hot water for 30 - 40 minutes and the second one is while cooking, add 2 - 2 1/4 cups of water and cook for 15 minutes on low flame.  

Health benefits of brown rice:  We all know that brown rice is better than white rice, but due to the taste of white rice, we all prefer white rice over brown rice.  There are more differences between white rice and brown rice rather than just the color.  When you consider a rice grain, it has several layers and only the outer layer is removed to produce brown rice which prevents the loss of nutrients that occurs while further processing.  Brown rice has an excellent source of manganese, a good source of selenium, phosphor, copper, magnesium and niacin.  Now to the recipe..

Similar rice recipes:

4.  tofu biryani


Ingredients required

brown rice1 cups
onion1 (large)
mixed vegetables(I used carrot, beans, cauliflower and green peas)1/2 cup
ginger garlic paste1 teaspoon
green chilly 1 - 2
mint leavesone fistful
oil + ghee1 + 1 tablespoon
coriander leaves 1 tablespoon (finely chopped)
water2 cups
cloves / grambu3
cinnamon / patta1 inch piece
elaichi / cardamom1
salt to taste



1.  In a pan, boil water.  Mean while, wash and clean brown rice.  When water starts boiling, turn off the stove and add the water to the rice, keep it aside for 30 - 40 minutes.  After 30 minutes, drain the rice and keep it aside.

2.  Mean while, chop all the vegetables, onion, slit green chillies and keep it aside.

3.  Heat oil + ghee in a pressure cooker.

4.  Add bay leaf, cloves, cinnamon, cardamom and cinnamon and saute for few seconds.

5.  Now add the sliced onions to it and saute till onion turns pinkish in color.

6.  Now add ginger garlic paste and slit green chillies and saute till the raw smell goes off.

7.  Next add pudina and saute well.  Then add chopped vegetables, a little salt and mix well.

8.  Now add 2 cups of water, salt and let it start boiling.

9.  Then reduce the flame and add rice to it, mix well.  Cover the pressure cooker, keep the flame in high and wait till the steam starts coming out.  Then reduce the flame, put on the whistle and pressure cook for  15 - 18  minutes or for 3 whistles.  Then turn off the flame (I cooked exactly for 16 minutes on low flame).

10.  Wait till the pressure subsides.  Then open the cooker, fluff the rice with a fork.

11.  Brown rice pulao is ready.  Serve it with onion tomato raita.


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Tuesday, 24 March 2015

Avial Recipe / Kerala Avial Recipe / Kerala Recipes


Avial is a classic Kerala dish made with as many vegetables as one can get.  It is a mix of all vegetables in coconut and curd mixture.  You can add all kinds of vegetables like pumpkin, ashgourd, drumstick, raw banana, raw mango, yam, beans, long beans, potato, carrot, cucumber, brinjal, snake gourd and many others.  My grandmother adds bitter gourd also to avial.  But I don't prefer adding brinjals or bitter gourds to my avial.  Usually, adding mango is optional but you can add mangoes if you feel that the curd is not sour enough.  In that case, raw mangoes will give a sour taste to the dish.  
How to make avial:  

Method of making avial is very easy.  Cook all the vegetables with salt, green chilly and turmeric powder.  Grind coarsely coconut, green chilly and cumin seeds.  Add this mixture when vegetables are cooked well, then turn off the flame, add curd, curry leaves and coconut oil, mix well.  Avial is usually served with rice and is an indispensable dish during Kerala sadya. But along with that adai avial is another combination.  I always try to make avial whenever I make ada dosa at home.  


There is a story behind how avial came into being.  The maharaja of Travancore used to perform murajapam (vedic seminar) once in a year.  Once it happened that there was no vegetables left on the day of murajapam.  Only few pieces of veggies were left.  The cook then cut all the vegetables into long pieces, mixed it with curd and coconut and then made avial.  The king liked it so much that he presented the cook with a gold bracelet and ordered that the dish will be prepared every year.  It is a dish with high nutritional value.  


Other similar recipes:

Ingredients required

ash gourd 1 1/2 cup
beans , long beans 1 cup
carrot 1/2 cup
drum stick 1
mango (optional)4 -5 pieces
raw banana1/2
yam / chena1/4 cup
curd1/2 cup
curry leaves2 sprigs
coconut oil 1 tablespoon
salt to taste
green chilly1

for grinding
coconut1 cup
green chilly 2
jeera / cumin seeds1/2 teaspoon



1.  Wash and chop all the vegetables into 1 inch long pieces.  Chop raw banana and keep it immersed in turmeric water to remove the stains.

2.  Heat coconut oil in a pan.  Add all the chopped vegetables, salt, turmeric powder, slit green chilly and mix well.  Add 1/2 cup of water, mix well and bring it to boil.  Once it starts boiling, reduce the flame, cover with a lid and let it cook in medium flame.  Keep stirring gently in between to avoid sticking to the bottom.  (Don't mash the veggies)

3.  Mean while, add all the ingredients given under "for grinding" in a mixer jar, and crush it.  Coarsely grind it, without adding water.

4.  Once the vegetables are cooked well, add the ground coconut mixture, and mix it gently.  Once the contents are mixed well, turn off the stove.

5.  Remove it from stove, and add curd, quickly mix well. Then add curry leaves and add coconut oil on top, mix gently.

6.  Cover and keep it aside for some time so that the flavor get locked inside the dish.


7.  Serve with rice.

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Enjoy cooking and serving