Friday, August 8, 2014

Ripe Mango Chutney

Well this is something that I got inspired from Konkani 'sase? or sasme' - but I just tweaked for our taste.


Ripe Mango:1 (over ripe or very soft works best here)
Green Chilies - according to your taste. Slit them.
Curry leaves - few
Mustard seeds black - 1 teaspoon
Coconut oil - 2 teaspoons ( if you not like coconut oil use whatever you like but this adds a distinct flavor)


Step 1: Peel the ripe mango and mush it up.

Step 2: Heat coconut oil and add mustard seeds (let it pop) caution: be careful and cover it or keep moving it with a spoon.

Step 3: Add the chilies (Slit them) and curry leaves - again exercise caution as it can splatter oil all over.

Step 4: Add this hot tadka (seasoning) to the mango pulp and add salt.

Mix and serve with roti, rice and dal, or with any appetizer.

I love the sweet and sour - you can add tamarind paste or jaggery to please your palate.

Note: I tried to use different color chilies - I found some purple chilies at farmer's market and added it here for color contrast. You can also use bell peppers instead of chilies to add color to this dish.

Squash Flower Fritters

Another dish that is courtesy of Farmer's Market. This is an inspired dish and not authentic - I got it from my Bengali friend so if follow a different recipe please let me know. Crunchy and soft at the same time with the onion and poppy seeds adding texture love this with little ketchup or masala chai.


One bunch squash / pumpkin flowers - 8 to 10 pcs
Rice Flour - 1/2 cup
Kalonji (onion seeds) - 1/2 teaspoon
Poppy seeds (white) - 1 teaspoon
Chilli powder - according to taste
Turmeric powder - 1/4 teaspoon
Salt according to taste
Oil for frying (peanut is best)


Step 1: Wash the flowers in running water and keep aside.

Step 2: Make the batter by mixing all the ingredients listed and add little water. Make sure the batter is of pancake consistency.

Step 3: Heat oil

Step 4: drop a small dollop of the batter and it should raise immediately - that means the oil is ready for frying.

Step 5: Dip the flowers one by one and drop in hot oil carefully.

Step 6: Fry till light golden brown.

Note: you fill with any veggie or cheese or meat filling. Though as is in it's simplest form is what I like.

Wednesday, August 6, 2014

Tulsi or Tulasi Podi (Holy Basil Powder)

Farmer's market always brings so much inspiration and motivation to create new dishes. That is exactly what happened - I saw Tulsi and grabbed a bunch with no idea on what to make of it. Initially I thought I could just add it to water and drink the water - to get the tulsi benefits. Later in the week I was talking to chef friend and he casually mentioned about different podis (powder) and added Tulsi to the list. I immediately created it.

In South India from where I come we use different types of lentil based powder as a base for rice and then have it with yogurt and a veggie a complete meal and comes in handy for week nights when you do not want to add more dishes or if you want something quick and flavorful.

2 bunches of tulsi (Holy Basil) well washed and spun. Remove the leaves from the stem. Throw the stem or use them to make infused water.
Channa Dal - 2 teaspoon
Urd Dal - 2 teaspoon
Tuvar Dal - 2 teaspoon
Coriander seeds - 1 teaspoon
Sesame seeds - 1 teaspoon
Red Dry Chilly - 4 or 5 nos (or more if you want it spcier)
Sesame oil - 2 teaspoon


1. Heat a wok and add the oil.
2. Add all the ingredients mentioned above.
3. Keep frying till you see a light brown color - make sure to not leave the ingredients alone it can burn easily.
4. Take the fried ingredients out and keep on a plate to cool.
5. Now in the same wok (no need to wash) just make sure there are no seeds or dals in it. Add now add the tulsi leaves.
6. Saute till they wilt - not too much.
7. Cool and grind to a rough consistency or fine (depending on what you like.)

NOTE: you can use any type of dal or not use them and use just peanuts or other nuts. Also if tulsi is not available you can use curry leaves, coriander leaves or basil leaves. There is NO constraint on creativity for ingredients here. - benefits of Tulsi

Wednesday, July 30, 2014

Yam Curry - South Indian Style

I am not a great fan of yams or sweet potatoes. The other at Sangeeta Sunnyvale the chef got us the special sweet potatoes curry. I totally flipped after tasting it so decided to make it for dinner today.

Yams and Sweet Potatoes - 3 nos
Grated coconut (I used frozen)
Tamrind paste - 1 tsp
Ginger - finely chopped
Green chilli - according to your taste
Curry leaves - couple

Mustard Seeds
Coconut oil


Step 1: Boil the yams in pressure cooker / pan for 1 whistle.
Step 2: Peel and chop them into big pieces.
Step 3: In a wok / kadai - add some coconut oil and let it heat. Now add the mustard seeds and let it pop, now add curry leaves, ginger and the yams.
Step 4: Saute till they have slight brown color.
Step 5: Add tamrind paste, salt and coconut. Saute for a min and put in serving dish.

Serve with rice and sambar / rasam, and Indian breads.

Do not over boil the yams or sweet potatoes.
Just give it 3 mins in microwave. Since I did mine in pressure cooker it was a little mushy. I would prefer it little more al dente.
Make sure to use coconut oil as that is what adds the taste.

Tuesday, February 22, 2011

Sarso Ka Saag (Mustard leaves)

Very popular Punjabi dish eaten with makkai (corn) ki roti or paratha. Every time I make this my husband hated this dish and would never eat it. But finally my bhabi Tinni came to my rescue and she gave me the recipe which is easy to make and tastes like heaven. Of course my 48 year old baby loves it now.
Sarso Ka Saag and Makkai Ki Roti

Saag is a combination of mustard, fenugreek and spinach leaves but you can any combo with mustard leaves. But mustard is a must when you are making sarso saag (meaning mustard) this is usually made in winter. So if you are making in summer then of course you will find it hard to get mustard and at that time use whatever greens you have on hand.

What you need:
Saag (a combo of mustard, spinach and fenugreek leaves) - each one bunch
Ginger and garlic paste - 2 tbls
Green chillies - 3 or 4 (more if you like it spicy)

Tadka (seasoning):
Finely chopped onions - 1 nos
Tomatoes diced - 2 nos
Desi Ghee / Butter - 2 tbls
Iron kadai (a must to add the authentic taste)
Salt to taste

How to make it:
1. Boil all the green leaves (make sure you put the mustard stems), ginger and garlic paste, green chillies and salt in pressure pan. Give up to 3 whistels.
Tip: now this can be stored in refrigerator and taken out whenever needed.

2. Heat ghee/butter in a iron kadai.

3. Add chopped onions and satue till pink.

4. Add chopped tomatoes and salt and let it all get mush. 

5. Add boiled sag and keep on low. Stir till all the water is aborsbed. If there was no water to begin with then half cup water and stir till most of the water is evaporated.

Serve warm with butter and makkai ki roti and a big glass of lassi.

Bell Pepper Rice

Bell Pepper Rice

I got tons of peppers (sweet and hot) from farmers market. Initially did not know what to make but them remembered my mother's pepper rice. She always made them with green pepper so I just followed her recipe for these colored peppers. Turned out to be delicious and can be made in a jiffy even when you are super tired.
What you need:
Peppers - at least 10 medium size (different colors or just green or just red or just yellow)
Basmati Rice - 1 1/2 cups
Mustard Seeds - 1 tsp
Curry leaves - 1 spring
Cashews - 5 or 6 (or more if you like them or any other nut)
Gingili oil - 4 tbl spoons

Masala Powder
Dhania (coriander) seeds - 2 tsp
Tuvar dal - 1 tsp
Sesame seeds - 2 tsp
Dry red chilies - 5 nos (or more if you want it hotter)
Curry leaves - 1 spring

How to make it:
1. Chop all the peppers and keep them aside.

2. Cook the basmati rice in a large pan and drain the water.
Tip on cooking the rice: Keep triple the amount of water and let it boil. Then add the washed basmati rice and let it cook to al dente. Once al dente strain the water and keep the rice uncovered. This will give you rice where each kernel will be separated.

3. Dry roast the masala powder ingredients and powder them. Not too fine or too coarse. Medium fine.

4. Now heat gingili oil in a wok or kadai.

5. Add mustard seeds once the splutter, add cashews once they turn golden then add curry leaves once they turn crisp, add the bell pepper and the cooked basmati rice.

6. Mix the rice and the peppers once and add the masala powder. Do not cook the bell pepper too much otherwise they will lose their crunch and it will not be as tasty.

7. Lastly add salt - mix and remove.

Serve warm with raita or yogurt.

Saturday, September 25, 2010

Red, Orange and White Sabji (Beetroot, Carrot and Aloo)

Well maybe it is a flag of some country:) This sabji used to be made by my periamma and she would always make only this sabji whenever we visited her but I love it so never complained. Now it is a favorite at my house.

What you need:
Beetroot - 2 no
Carrot - 2 no
Aloo - 1 or 2 no (depending on how aloo you want to eat. I added only one to this recipe)
Jeera seeds - 1 tbl spoon
Turmeric powder - a pinch
Chili powder - a little or more depending on your taste
Salt to taste

How to make it:
1. Chop all the vegetables and keep them separated - otherwise the beetroot will color all of them. Chop beetroot he last.

2. Heat oil in a khadai and add jeera. Let jeera change color but not burn.

3. Now add the beetroot and aloo. Add little salt so that they roast well.

4. Now add turmeric powder.

5. Once beetroot and aloo have some color on them add the carrot and let it cook.

6. Once carrot is cooked add chili powder and sauté for a minute or so.

7. Remove from fire and garnish with cilantro.

Serve with roti or paratha.

Beetrot, Carrot and aloo sabji