Sunday, 28 December 2008

Saar or Rasam

Rasam or saar is the watery when compared to sambhar. You can just slurp it from a bowl. Amma used to lace it with extra pepper when we had a cold.

Saar is made on festive occasions.

¼ cup toor dal/turichi dal /togri bali

1 tomato medium sized

½ tsp haldi

2 tblspn oil

1 tsp mustard

2-3 springs curry leaves

2-3 red chillies broken into pieces

½ haldi

1tsp asafoetida

2 tblspn Saar Masala

A lemon sized ball of tamarind

A marble sized ball of jaggery(optional)


1. Pressure cook toor dal with the tomato and haldi.

2. Soak the tamarind in ¼ cup of water and extract the juice.

3. Heat oil add the mustard, when it splutters add the red chillies, curry leaves, haldi, and asafoetida.

4. Mash the tomato and dal.

5. Add the tamarind juice extract, jaggery,masala,salt and bring to boil.

Serve hot.

Saturday, 27 December 2008


'Gundpangla', 'appe' or mountain as it is known in my family is a much-loved. The reason it has the name mountain is that my elder daughter, who at the age of 4 or 5 was a fussy eater. My mother had made gundpangla, as we call them in Kannada, decorated my plate with them along with chutney and sambhar. She told me to eat the mountains. this got the kid interested enough to eat them. She loves them and they are still called mountains.
Of course you can make it sweet as well as savoury.
Your basic flour for savoury ones is as below.
1 cup urid dal
3 cups rice
1 tblspn methi
1 ½ cups puffed rice/churmuri (Kannada) / churmure (Marathi)
v Wash urid dal and rice and soak them with methi for 12 hours.
v Grind with the puffed rice with a little water.
v Mix well and let it ferment for 12 hours again or till it becomes nice and light, bubbly.
v Mix well then add salt.
v Use this flour to make your 'Gundpangla', 'appe' or mountain.
To make 'Gundpangla', 'appe' or mountain you need a special tava or griddle, it like a muffin tray with holes in it. In the good old days it used to be made of some metal that my mother used call as 'Beed' now you get non-stick ones. The advantages are obvious less oil and food does not stick. (I remember trying to scrape off the older version in vain).
v Take the tava or griddle oil it a little and spoon the flour in the holes in the griddle.
v Cover. Cook for 5 minutes for the first round or till the top of dries a little. Turn them over.
v Serve them hot. I have served them chutney but you can serve them with sambhar also.

v Use finely chopped onions, chillies and coriander.
v You can also add finely chopped coconut pieces, ginger along with chopped onions, chillies and coriander.
v A variety of chopped vegetables like cauliflower, carrots, baby corn.

Thursday, 25 December 2008

Saar or Rasam Powder


1 cup coriander seeds

1 small rock of hing/1tblsp powder

1 tblspn methi

1/3 cup pepper

1/3 cup jeera

1½ tsp mustard

45 red badgi chillies (about 50grms)

10-12 springs curry leaves


  1. In a little oil fry hing remove from oil
  2. add methi remove from oil
  3. Fry pepper, mustard, and jeera.
  4. In the coriander seeds add red chillies, curry leaves and fry till crisp.
  5. Cool and dry grind.

Tuesday, 23 December 2008

Sev Batata Puri

Like I have said any kind of chat invokes frenzy at home. My kids worship chat and can’t get enough of it. Basically chat is made at the end of the week as by then I am fed up with cooking. Sev batata puri and bhel are perennial favourites.

For Sev Batata puri

1 packet of readymade puris
3 potatoes boiled and diced fine.
1 cup boondi
Tamarind chutney
Green chutney
Dates chutney

Mix the potatoes with salt and a 1 tsp each of all the 3 chutney.
Make holes in all the puris and stuff the filling of potatoes.
Decorate with the chutney, sev and coriander.
Serve immediately.

Shavgi Upit

Shavgi upit or Shavya upit is always acceptable and enjoyed for breakfast and loved in the Tiffin box. I enjoy it because it is fast to cook and a no hassle dish. You can add as many different vegetables as you want.

1 cup shavgi or shavya (I prefer the MTR brand to other brands)
4 cups water
½ tsp salt
½ tsp oil.

 Boil water with the oil and salt. Add the shavgi in this boiling water and cook till they are just done (About 5 minutes). Drain the water and add cold water, When cold toss about with a tsp of oil. Keep aside.

1 tblspn oil
½ tsp mustard
2 green chillies
1 spring of curry leaf
1 tsp urid dal
1 onion chopped fine
1 carrot diced
1 cup cauliflower cut in small florets
1 capsicum
1 cup green peas (boiled)

 Heat oil; add the mustard seeds once they splutter. Add urid dal and wait till it becomes reddish then add green chillies and curry leaves.
 Add the onions and sauté till the onions are translucent.
 Add the rest of the carrots and mix well. Cook till the carrots change colour. Add the cauliflower and stir fry till a little tender. Then add the shavgi, capsicum, boiled peas salt. Mix well.
 Garnish with coriander and coconut.
 Can be served hot as well as packed for Tiffin box.

I have not used capsicum and peas in the above recipe as I did not have them now.

The general rule for cooking vegetables is that harder vegetable need longer to cook so carrots, French beans need longer to cook.

Add salt later as the vegetable cooks faster.

Suki Bhaji

Suki Bhaji this is a traditional Goan potato vegetable, that is relished with ‘pao’ or ‘unna’ which are the local bread which the ‘Podder’ sells hot, straight out of the bakery. It is eaten plain or mixed with ‘salad bhaji’ or ‘chananacho ras’! Just the thought of it is making me drool. Maybe I will make it this weekend. Let’s see what I will need for suki Bhaji.

3 Potatoes boiled.
2 tsp oil
1 tsp jeera/cumin seeds
½ tsp mustard
½ tsp turmeric
Few curry leaves
1 tsp jeera
3 green chillies (adjust as per taste)
1 inch piece of ginger
Juice of ½ lime

1. I generally use boiled potatoes as it reduces my cooking time and peeling and chopping is easier. (My daughters peel and chop them up if I am making suki bhaji).
2. Grind together the ginger, 1 tsp jeera and green chillies use a little water.
3. Heat oil and add 1 tsp jeera and mustard seeds. When the mustard splutters add curry leaves and the chopped potatoes.
4. Add the ground mixture with a little more water, say about 2 teacups and salt. Boil till the vegetable is well mixed but a little watery. Switch off the gas.
5. Add the coriander and lime juice. Mix well. Cover and keep aside for about 5-10 minutes.
6. Tastes best hot with puri, bread, chapatti or phulka. But is good when cold too. Excellent for lunch boxes.

Sunday, 14 December 2008

Tomato Saar

Tomato Saar the very name is a sigh of relief for me, for I just cannot go wrong with this one. There are two ways of making it the first one is as my MIL made it ,the second is an adaptation once as my husband said that it is too heavy and thick.
For the first one you will need

4-5 tomatoes blanched
½ a coconut (grated)
2 tsp jeera
1 tsp red chilli powder (adjust as per your taste)
A small bit of jaggery (adjust as per your taste)
½ tsp ghee
2-3 pieces of red chillies
1 spring of curry leaf
3 cups water
Salt as per taste

1. Peel the tomatoes, grind with the coconut and 1tsp of jeera.
2. Heat ghee and add jeera, red chillies, curry leaf.
3. Add the tomato puree, red chilli powder, jaggery, water.
4. Add water and salt.
5. Boil for 4-5 minutes adjust the curry taste.
6. Serve hot.

In my adaptation I have stopped using coconut and I use a little hing in the phodni.
Serve with rice.


My SIL showed me this method of cooking rice. Its a nice change from the regular pulao and 'phodni ch bhat"


1-cup long grained basmati rice.
4 ripe tomatoes (chopped fine)
2 tablespoons Oil
Curry leaves
2-3 Red chilies
Red chilli powder
10 cashew nuts
Salt to taste
Sugar (optional)
Coriander (chopped)

1. Wash and cook the rice with 1&3/4 cups of water.
2. In a kadhai put oil when hot add mustard, hing, haldi, curry leaves,
3. Break the red chilies in to two and put in the oil.
4. Add cashew nuts, fry till a little reddish.
5. Now add the tomatoes, red chilies and fry till the oil separate.
6. Add the cooked rice, salt, and sugar mix well.
7. Serve hot garnished with coriander.

Thalipeeth Bhazani

Bhazani is where different grains are roasted together and ground to a flour. It is generally used to make thalipeeth. Use it with a lot of vegetables like onions, tomatoes etc. with water to make a soft dough. The dough is then spread on a tava using your fingers. Serve hot with curds, onion chutney and home made butter.
I have used leftover dal, vegetable curries to get a new flavour everytime.
For the Bhazani flour you will need to roast together
½ kg rice
125grms whole urid
125grms whole moong
¼ jowar
¼ bajara
125g wheat
¼ chana dal
25grms dhania
  1. Roast all the ingredients individually till they are reddish in colour.
  2. Cool and get it ground at your local mill.
Use as required.

Monday, 8 December 2008

Farali Misal

It was my younger daughter’ birthday and she requested for “Farali Misal”. It did not matter with her that she ate only the sabudana khichidi and let the rest of us polish off, with gusto the Misal.

For sago:
1 cup sabudana/sago, wash & soak overnight.
¼ cup groundnuts roasted, peeled &coarsely ground.
1 green chilli, slit.
Juice of 1 lemon
1 tsp Sugar
2 tblspn coconut
Salt as per taste
1 tsp cumin seeds
2 tblspn ghee

For the potatoes:
2-3 potatoes boiled peeled and cut into fine bits.
¼ cup ground nuts, roasted, peeled &coarsely ground.
1 green chilli
1 tsp cumin seeds
Salt to taste

For the groundnut gravy:
2 cups groundnuts soaked overnight and boiled.
2 tblspn ground nuts, roasted, peeled &coarsely ground
Salt to taste.

To garnish:
Beaten curds
Potato chips

For sago:

1.In the sago add groundnut powder, lemon, sugar, 1 ½ tblspn coconut and salt mix well.
2. Heat the 1 ½ tblspn ghee and add cumin seeds fry till they change colour.
3. Add the green chilli sauté. Add the sago mix well. Cover and cook till the sago is done. (When done sago is a translucent ball and very soft to touch).

For the Potato vegetable:

1. Now add the remaining ghee and add the add cumin seeds fry till they change colour.
2.Add the green chilli sauté.add the potatoes and ground nuts, salt and mix well.
3.Cover and cook for 2-3 minutes.

For the groundnuts:

1.Mix all the ingredients and boil with at least 4 cups of water.

To serve:

In a plate put some sago, next spread a little vegetable. Add very hot boiled groundnuts along with some of the water in it. Garnish with a little beaten curd, potato chips or crisps of you liking and of course coriander.

Serve hot.

Monday, 1 December 2008

Paneer Thalipeeth

I had this recipe for palak parathas and I wanted to try it out. Yesterday after I put all the ingredients together and went to add the wheat flour I discovered that the one job I had forgotten was the visit to the chakki. Since it was almost time for the kids to come home from their holiday entertainment of swimming I had to reinvent paratha to thalipeeth.

This is what I did

1 cup cottage cheese/paneer
1 ½ tsp ginger
2 green chillies
1 large onion
¼ cup coriander leaves
¼ tsp cumin seeds
½ tsp chilli powder
1 tsp til seeds
2 cups jowar flour
1 cup rava
1 tblspn besan

Mix all the ingredients to smooth soft dough. I did not remember to use warm water; you will get softer thalipeeth if you do so. Divide into small balls (bit smaller than a cricket ball). On a non-stick tava, using your hand press on the ball into a paratha, make a small hole in the centre and add a teaspoon of oil. Cook on medium flame till golden on both the sides.

Serve hot with butter and tomato chutney.Here i have served it with onion chutney.

Onion Chutney

I make onion chutney many times it tastes good and I always have the ingredients at home. It tastes best with tahlipeth and homemade butter.

2 onions roughly chopped
½ tsp jeera
I tsp oil
1tblspn red chilli powder (adjust as per taste)
½ Grated coconut
a marble sized ball of tamarind

1. Heat oil add jeera and wait till it changes colour.
2. Fry onions till it softens a bit.
3. Add the coconut and switch off the gas.
4. Add the rest of the ingredients and mix well.
5. Cool and grind to a fine paste with a little water if needed.

Ridge Gourd Chutney

Out of the peels of the ridge gourd make this chutney.

½ a cup of peels
1 tsp oil
½ tsp mustard
1 tsp asafoetida
1 tsp urid daal
1-2 green chillies (adjust as per taste)
1 tblspn til/sesame seeds
½ a coconut grated
A handful of coriander
A marble sized ball of tamarind

1. Heat oil. Add the mustard when it splutters
2. Add urid daal when it reddens add asafoetida, green chillies and til (the til splutters so be careful).
3. Now add the peels and mix. When the peels soften add rest of the ingredients. Switch off the gas and cool the mixture.
4. When the mixture is cold grind in the mixer with a little water as needed.

Ridge Gourd Vegetable

As a child I always wondered why my mom has to make ridge gourd vegetable. She used to peel the ridges and the skin to make a vegetable out of the inner pulp and chutney out of the skin. Mind you I loved the chutney (we call it herikai sipi chutney in Kannada) and if I wanted the chutney I had to eat one helping of the vegetable. So I did suffer the vegetable.

My hubby dear also is not too keen on the vegetable so I hardly buy it, yesterday however I brought it with the thought I will make the chutney and give away the inner pulp to the maid. But she made a vegetable and I liked it. I am just recording what all she used the measures are very rough you can adjust them to suit your taste.

Ridge gourd, peeled and chopped into fine cubes about a cup
1 small tomato chopped fine
Red chilli powder
1 tblspn roasted and ground groundnuts
½ tsp garlic

1. Heat the oil and add jeera.
2. When it changes colour add all the ingredients and mix well.
3. Cover and steam for 2 minutes. Switch off the gas.
4. Serve garnished with coriander.
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