Babycorn Lollipop

Ingredients:
Babycorns 5-6
Potato cooked and mashed 1 large
Coriander leaves 5-6 strands
Ginger-garlic paste 1 tea spn
Green chilli paste 1/2 tea spn
Soya sauce 1/2 tea spn
Corn flour 1 tbl spn
Garam masala 1/2 tea spn
Salt
Oil for deep frying

Method:
Mix all the ingredients except babycorn and oil. Take this mixture and make a thick coating on the upper half of babycorn (like lollipop). Deep fry in oil. (If required, add more corn flour so that the coating should not come out while frying).

Serves : 2
Preparation time : 30min

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Vegetable Fritters

Ingredients:
Vegetables like Capsicum, Onion, Potatoes Cut into thin long pieces 1 cup
Rice flour 2 tbl spn
Corn flour or maida 1 tbl spn
Vinegar 1 tea spn
Soya sauce 1 tea spn
Ginger-garlic paste 1 tea spn
Chilli powder 1 tea spn
Salt
Oil for deep frying

Method:
Mix all ingredients except vagetables & oil. Make a thick batter of bajji batter consistency. Dip the vegetables in the batter and deep fry in oil. Serve hot.

Serves : 2
Preparation time : 15min

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Carrot Salad(Carrot kosmir/kosambir)


Carrot is supposed to be very good for eyes. Some people (like me) don’t like it when carrot is added to sambar. So kosmir or kosambir is a healthy and delicious way of eating it.

Ingredients:
2 cups grated carrot
2 tbl spns lemon juice
1/2 tea spns each mustard seeds, cumin seeds(optional) and urad dal (optional)
4-5 green chillies
2 tea spns curd /yogurt
2 tea spns grated coconut
2-3 strands coriander leaves
Oil
Salt

Method:
Add chopped chillies, lemon juice, coconut and curd/yogurt to grated carrots. Heat oil in a pan and add mustard, cumin seeds and urad dal. When they start to splutter add this to carrot. Garnish with finely chopped coriander leaves.

Serves : 3
Preparation time : 15min

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Onion bajji


Ingredients:
2 cups onions
1 tbl spn corn flour
3 tbl spns besan
1/2 tea spn chilli powder
A pinch asafoetida
4-5 coriander leaves
Oil For deep frying
Salt

Method:
Cut the onions length wise. Add finely chopped coriander leaves and other ingredients. Mix using just a little water. Deep fry in oil. Serve hot.

Serves : 2
Preparation time : 10min

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Pav Bhaji

Pav bhaji is one of the most popular snacks in India. Though I have tasted it in many other places, the pav bhajis from Belgaum were best. I still remember those days when my friend and I would go to different restaurants which served this heavenly dish. It was spicy, semi dry and perfect in taste and texture. When I went to Bangalore, I tried it in many different restaurants. But I always felt there was something missing. So finally I learnt to make perfect pav bhaji at home. It was liked by all my friends and relatives.

Ingredients:
2 cups cooked and chopped potatoes
1/2 cup fresh/frozen green peas(optional)
1/2 cup cauliflower (optional)
1/2 cup bellpepper/capsicum (optional)
1/2 cup finely chopped onions
1 cup chopped tomatoes
1/2 tea spn chili powder
2 tea spn pav bhaji masala
1 tea spn ginger-garlic paste
4-5 strands coriander leaves
5-6 pav
2 tbl spn butter
Salt

To serve:
Lemon juice
Chopped onions
Sev

Method:
Fry the onions in ghee or butter till onions turn slightly brownish. Add ginger garlic paste. Grind tomatoes into a paste. Add that to onions and fry till tomatoes are tender. Add potato, cooked peas, cauliflower, bellpepper mixture. Add chilli powder, salt and pav bhaji masala. Garnish with coriander leaves.
Slit the pav into half and apply butter. Fry until little reddish. Serve with bhaji, lemon juice, sev and onion pieces.

Serves : 3-4
Preparation time : 30min

PS: You chop the bellpepper(capsicum) into small pieces and fry with onion for a good taste.

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Methi Paratha

This I learnt from my pachi (mom’s sister). She usually makes the dough in the night so that she can prepare the paratha for breakfast. Because of methi, this paratha is very good for health.

Ingredients:
2 cups chopped fenugreek(methi) leaves
1/2 cup besan (gram flour)
3 cups wheat flour
1 tea spn chili powder
2 tbl spn each oil and ghee
Salt

Method:
Cut methi leaves into small pieces and add salt. Keep for 5-10mins. Squeeze water out of the leaves. Add this to remaining ingredients to make dough. Apply oil and leave for 1-2hours. Make paratha. Fry the paratha and apply ghee on both sides.

Serves : 5
Preparation time : 15min

PS: Usually the methi leaves are squeezed after applying salt to remove some of its bitterness, but by doing this, some of the nutrients are lost. So it is personal choice. You could use the leaves as it is in the dough.

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Alu Paratha


When I was doing my engineering, there was a “Mandar mess” near our hostel. They used to prepare very delicious parathas. That is the place where I became a fan of parathas. I used to keenly observe them preparing it. I tried many times, after some failures, learnt how to cook alu paratha. Now I am good at making them. This is one of my many versions of alu paratha.

Ingredients:
2 potatoes
5-6 stems coriander leaves
1 tea spn ginger-garlic paste(use fresh)
2-3 green chillies
2-3 cups wheat flour
2 tbl spn oil and Ghee each
Salt

Method:
Add water, salt to wheat flour. Make dough(similar to chapathi dough). Apply oil to the dough and keep for around 1hr.

Cook the potatoes and mash. Make paste of coriander leaves and green chillies. Add this to potatoes. Add ginger-garlic paste and salt.

Take a small ball of dough, spread it like a puri with hand, take a ball(ping pong ball sized) of potato stuffing, keep it on the puri and close the puri over stuffing.

Make paratha applying wheat flour.

Fry paratha on tava, apply ghee on both sides. Serve hot.

Serves : 3
Preparation time : 30min

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Egg curry with fennel seeds

Ingredients:
4 eggs (boiled)
2/3 cup fresh/frozen coconut
1/2 cup onion
1/2 cup tomato
1 tea spn fennel seeds (badishepi)
4-5 red chilies
1 tea spn coriander seeds
4-5 cloves
1 inch piece cinnamon
3-4 strands coriander leaves
Salt
Oil

Method:
Heat oil. Add cloves, cinnamon, coriander seeds, fennel seeds, red chillies, 1/4 cup onion pieces. Fry till onion turns to red. Add 1/4 cup tomato pieces and coconut. Fry for 3-4min. Grind.
Heat oil, fry remaining onion. When they turn slightly brownish, add ground masala and salt. When the masala starts boiling, add tomatoes and eggs cut into 2 pieces. Cook till tomatoes are tender. Garnish with coriander leaves. Serve with chapathi or rice.

Serves : 3
Preparation time : 25min

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Green Peas Kurma

Green peas were/are seasonal at my native. When I was a kid, we used to bring it from Belgaum once or twice in large batches. Shelling these peas was a big job then. Aayi had few staple dishes that she would prepare every time peas were bought. Among them, my most favorite dish is this kurma. She serves this with hot puris. Now I make this often with chapathis also. I use the frozen peas here, which are always available in my freezer.

Ingredients:
1 cup fresh/frozen green peas
1/4 cup potato pieces
7-8 pieces cauliflower pieces
1/2 cup onion pieces
1 cup fresh/frozen coconut
3-4 pepper
1/4 cup tomato cut into big pieces
4-5 cloves
1″ piece cinnamon
1 tea spn coriander seeds
1 tea spn fennel seeds(Soamp/badishepi/saunf)
4-5 red chillies
Oil
Salt

Method:
Heat a little oil and fry coriander seeds, pepper, cloves, cinnamon, red chillies, fennel seeds. Grind with coconut.
Cook peas, onion pieces, potato pieces, cauliflower, tomato pieces together in a vessel with enough water. When almost cooked, add ground masala and salt. Bring it to boil. Serve with puri or chapathi.

Serves : 5
Preparation time : 20min

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