Friday, July 30, 2010

Broccoli - Snake Gourd Stir Fry with Black Channa


Broccoli Florets - 1 Cup
Snake Gourd - 1 Cup ( cut into small pieces)
Black Channa - 1 Cup (Soaked over night and cooked till tender)
Mustard seeds - 1 tsp
Broken red chillies - 3 or to taste
Urad dal - 1 tsp
Turmeric powder - 1/2 tsp
Asafetida - a pinch
Fresh coconut - 2 tsp
Salt - to taste
Oil - 2 tsp


Heat oil in a wide pan and add mustard seed to splutter.  Add the broken red chillies and urad dal and fry till golden brown.  Add broccoli, snake gourd, turmeric powder, asafetida and salt.  Mix well.  Cover the pan and cook the vegetables until tender.  Alternatively, you can also cook the vegetables in the microwave for 4 to 5 minutes, then add it to the tempering.  Now add the cooked black chine and saute for 2 minutes.  Add the fresh coconut and mix well.  Serve hot.

Sending this to MLLA#25 event hosted by Siri

Saturday, July 24, 2010

Mangai Sadam ~ Mango Rice


Cooked rice - 2 cups
Peeled and Shredded raw mango - 1 cup
Mustard seeds - 1 tsp
Slit green chillies - 3
Broken red chillies - 2
Grated ginger - 1 TBSP
Urad dal- 2 tsp
Chana dal - 2 tsp
Turmeric Powder - 1/2 tsp
Asafoetida - a pinch
Salt - to taste
Curry leaves - 5-6
Oil - 2 TBSP


  1. Heat oil in a wide pan and add mustard seeds.  
  2. Now add green chillies, red chillies, ginger, urad dal, chana dal, turmeric powder, asafoetida and curry leaves.  
  3. Fry until the dals turn to golden brown.  
  4. Add the shredded mango and saute for 2-3 minutes.  Make sure not to over cook the mango.  It will become mushy.
  5. Add salt and mix gently.
  6. Add the mango mixture to the cooked rice and mix well.
  7. Serve hot with raita.

Thursday, July 22, 2010

Watermelonade - Thirst Quencher

Watermelon(seedless) - 2 cups
Mint leaves - 2
Honey - 1 tsp

Whip all the above ingredients in a blender until smooth.


Wednesday, July 21, 2010

Potato - Sago(Javarisi) Burger


Potatoes - 5 (boiled and mashed)
Sago- 1/2 cup (Soaked for 1 hour and cooked with little water for 2-3 whistles in a pressure cooker or on a stove top till soft to touch)
Any Salad mix - 1 cup (I used rainbow salad mix)
Tomatoes - 2 (sliced)
Green chillies - 5 or to taste (finely minced)
Garam Masala - 2 tsp
Grated Ginger - 2 tsp
Fresh Coriander - handful
Coriander Chutney and Sweet tamarind Chutney
Salt - to taste

For the Yogurt - Mint Sauce:  Blend the following:
Yogurt - 1 cup
Mint Leaves - 1/2 cup
Green chillies - 3 or to taste
Salt - to taste


Mix the yogurt sauce in the salad mix and keep it aside.
In a large bowl mix in the mashed potatoes, cooked sago, minced green chillies, garam masala, grated ginger, fresh coriander and salt.  Mix well. 
Take some potato mixrue and make round patties.
Heat  2 TBSP of oil in a skillet and fry the patties bothe sides untill golden brown.

To assemble the burger:

Cut the kaiser roll in to half and place the salad mix on the bottom portion.
Place the burger on top of the salad.  Spoon some coriander chutney and sweet chutney.
Top the burger with sliced tomato and cheese( I didn't use).
Cover it with the kaiser roll.  ENJOY!

Recipe adapted and modified from Ranjani of Wake Up and Smell the Masala.

Sending this to Nupur for Blog Bite 5 - Sandwiches and Wraps
and to Niloufer for cooking with seeds event started by Priya.

Now,  Say Aahhhh.............

Saturday, July 17, 2010

Quinoa Salad with Moong Dal


Quinoa (Red or White) - 1/2 cup
Moong Dal - 1/2 cup
Carrot - 2 (shredded)
Tomato - 1 (Pulp taken out and diced)
Ground Black Pepper - 1 tsp or to taste
Lemon Juice - from one lemon
Salt - to taste
Fresh Coriander - 2 tsp
Water - 1 cup


  1. Soak the moong dal in water for two hours.
  2. Wash and cook Quinoa in 1 cup of water in a pressure cooker or on a stove top until tender.
  3. Let it cool.
  4. Drain the moong dal completely and add it to the cooked quinoa along with the shredded carrots, diced tomatoes, black pepper, salt, lemon juice and fresh coriander.
  5. Toss well and serve.

Thursday, July 15, 2010

Vegetable Kurma without Onion and Garlic


Mixed vegetables - 2 cups
(Potatoes, Carrots, Peas, Cauliflower, Corn)
Plum Tomatoes - 2 (chopped into medium pieces)
Coconut Milk (Light or Regular) - 1 Can
Salt - to taste
Fresh Coriander - for garnish

To grind:
Poppy Seeds (Khus Khus) - 1 tsp
Fennel Seeds - 1 tsp
Cashews - 5
Cinnamon stick - 1/2 inch piece
Clove - 2
Cardamom - 1
Ginger - 1/2 inch piece
Green Chillies - 5
Fresh Coriander - 2 tsp


  1. Soak Poppy Seeds and Cashews in hot water for 10 - 15 minutes.
  2. Grind all the ingredients listed under the to grind list along with the soaked poppy seeds and cashews into a fine paste.
  3. Cut Potatoes, Carrots and Cauliflower into small cubes and boil along with peas and Corn until tender.
  4. Add the ground paste and salt to the boiled vegetables.
  5. Let it boil for 7-8 minutes.
  6. Now add the coconut milk and the chopped tomatoes and cook on a low flame for another 5 minutes.
  7. Remove from the stove and garnish with fresh coriander.