Sunday 6 December 2015

Kale Greens Stir Fry

Stir fried Kale is a simple recipe and makes a perfect accompaniment for Plain Rice ,Rasam And Curd Rice.The various types of kale maintain a lot of texture, which makes them perfect for stir-fries.

Kale is a member of the cruciferous family of vegetables (genus Brassica), so named because their flowers have four petals in the shape of a cross. A nutritional powerhouse that tastes wonderful when properly cooked. 

Kale is one of nature’s best sources of vitamins A, C and K and a very good source of copper, potassium, iron, manganese and phosphorus.( source : Wiki)

Kale Greens Stir Fry
Kale Greens Stir fry

Kale - 1 bunch

Onion - 1 medium
Dry red chilli - 3 no
Turmeric Powder - A Pinch
Coconut - Grated 2 tbsp 
Salt  - to Taste
Water - 1/4 cup


Oil - 2 tbsp

Mustard Seeds : 1/2 tsp
Channa dal - 2 tsp
Urad dal - 1tsp
Hing - A pinch


1. Wash and drain kale leaves, remove the hard thick vein and chop the leaves finely .( Instead you can use the packed kale greens).

2.Heal t oil in a pan ,add mustard seeds allow to splutter.

3. Add the channa dal  & Urad dal fry till golden brown , then add  dry red chilli, hing and chopped onions.

3. Fry the onion for 2-3 minutes and add chopped kale leaves

4 .Add a pinch of  turmeric powder and stir well then add 1/4 cup water and close it with a lid and cook for 10 min.

5.Open the lid and give a gentle stir and now add shredded coconut and stir fry for a minute.

6. Serve hot with Plain Rice , Rasam or  with curd rice.

Friday 6 February 2015

Hariyali Wheat Ravva Upma

Godhuma Ravva Upma  or  Wheat Ravva Upma is one of the most common  recipes in south India.This Upma turns out really nutritious by adding the leafy vegetables a great way to incorporate greens into our daily cooking.A Healthy twist to a reguar wheat ravva upma.

Hariyali Wheat Ravva  upma is a simple,  healthy and easily digestible , that can be made either for breakfast or dinner as a one pot fully satisfying meal.


Wheat Rava - 2 cups
Water - 5 cups
Chopped onions -1/4cup
Chopped Tomatoes - 1/4 cup
Carrot - 1/4cup
Green Peas- 2tbsp
Green chillies - 3
Spinach -1/4 cup finely chopped
Methi Leaves - 1/4 cup finely chopped
Amaranth Leaves  ( Thota Koora) - 1/4 cup finely chopped
Mint leaves - 2 tbsp finely chopped


Oil -2 table spoons
Mustard Seeds - 1 tsp
Channa dal - 1tsp
Urda dal - 1tsp
Hing - A pinch
Red chilli - 1
Curry leaves - A few

Hariyali Wheat Ravva Upma
Hariyali Wheat Ravva Upma


1.Heat a  heavy bottomed kadai with 2 table spoons of oil. Saute it with mustard seeds, urad dhal, channadal  and once they splutter add red chilli and hing and fry for few seconds.

2. Now add Choped onions and  green chillies fry for 2 minutes,add tomatoes ,carrot and green peas fry for another 3 minutes.

3. Now add Spinach, Methi Leaves, Amaranth leaves (Thotakoora) and fry till the raw smell goes.

4.Now add the wheat ravva and fry well for 2 minutes in medium flame.

5.Add required salt and 5 cups of water. Mix well and close the pan with a lid. Keep the stove in low flame for 20 minutes or until the all the water gets absorbed. If the water is absorbed fully and the upma is well cooked switch off the stove.

6. Serve hot with cup of curd.

Similar Recipes:
Cracked Wheat Upma

Thursday 5 February 2015

Sesame Laddu (Nuvvula Laddu)

A quick and easy sesame seed  laddu,  South Indian dessert made for special occasions. Laddoo is the Indian word for any ball-shaped sweet. Laddoo is made with all sorts of ingredients like grains and legumes! This particular dessert is especially popular during winter months as sesame as thought to have heating properties.

1 cup sesame seeds
1 cup jaggery
3 tbsp ghee (clarified butter)
1/2 tsp Cardamom Powder

Sesame Laddu (Nuvvula Laddu)
Sesame Laddu (Nuvvula Laddu)

1.Dry roast the sesame seeds in a flat pan on medium heat. Do this till they turn pale golden color and aromatic.

2. In a mixer add roasted sesame seeds and grind to a coarse powder.

3.Now add 1 cup of jaggery to  the powder and grind well .

4.Take out the mixture in to a bowl and add 3tbsps ghee and cardamom powder .Mix well.

5.Grease your palms ,take enough mixture in your hand to form a golf ball-sized lump.

6.Roll between your palms till smooth.

7.Store for up to 10-15 days in an air-tight container.

Wednesday 4 February 2015

Rice Pongal ( Ven Pongal)

You can serve a rice dish with any meal at any time of the day. This non - messy ,easy to pack and simple to make rice dish make tasty and nutritious
packed lunch.. Or to have it as a breakfast.


Rice - 1cup
Moong dal (split) - 1/2 cup
turmeric- 1/2 tsp
Ghee- 6tbsp
Raw cashew nuts - 2tbsp
Black Peppercons  - 1tsp
Cumin seeds - 1tsp
Water - 4 1/2 cups
Oil - 2tbsp
Ginger - 1 inch grated
Curry leaves - a few
Salt - to taste
Grated coconut- 2tbsp

Rice Pongal ( Ven Pongal)
Rice Pongal - Ven Pongal


1.Place cumin seeds and black peppercons in an electric blender or mixer. Blend into a  coarse powder.

2.Split the cashews in half. Saute in 2 tbsp of ghee until golden colour. Set both aside.

3.In a heavy sauce pan, dry roast the rice and  moong dal separately , about  5 mins each.

4.Wash both rice and moong dal  well. Mix together and place in a Pressure cooker.

5.Add ground turmeric and 4 1/2 cups water. Pressure cook for 4 whistles. reduce the heat .Simmer for 5  min until soft.

6.Switch off the flame and set aside.

7.Heat the remaining  ghee and oil in a heavy frying pan or skillet.

8.Add cumin seeds and peppercons ,powder, grated ginger and a few curry leaves. Saute for  1 minute.

9.Add pressure cooked rice and dal, salt to taste and  grated coconut. Mix well. If necessary, add 1/2 cup water.

10.Garnish with sauted cashews. Serve hot with any coconut chuney or Onion Sambar.

Note: Pearl Onion Sambar recipe


Pearl Onion Sambar

Thick and fiery, sambars are the first course in any South Indian meal. Serve them steaming hot with plain cooked rice, vegetable accompaniments and pappadams, either fried or roasted. A dollop of bubbling ghee adds a flavour of its own.

Pigeon Peas /Toor dal - 1/2 cup
Water - 2cups
Tamarind - Lemon sized
Hot water - 1 1/2 cup
Turmeric - 1/2tsp
Salt - to taste
Pearl Onions -250gms
Coriander leaves - 1/2cup finely chopped

Ingredients for Sambar Masala Paste:
Oil - 2tbsp
Fenugreek seeds - 1/2 tsp
Red chillies - 6
Hing - 1/2 tsp
Cumin seeds - 1tsp
Coriander seeds - 3tbsp
channa dal - 1 1/2 tbsp
Poppyseeds - 2tsp
Freshly grated coconut - 4tbsp

For Tempering:
Oil- 2tbsp
Mustard seeds -1tsp
Cumin seeds - 1tsp
Fenugreek seeds -1/4tsp
Red chilli - 1
Curry leaves - A few

For Masala Paste:

1.Heat 2 teaspoons oil in  a heavy frying pan or skillet.
2.Add fenugreek seeds,6 red chillies, hing, cumin seeds, coriander seeds, channa dal and poppy seeds.
3.Saute for 2-3 minutes. Blend to a fine paste in a mixer  along with grated coconut adding very little water.

Pearl Onion Sambar
Pearl Onion Sambar

1.Rinse toor dal well.
2.In a pressure cooker add 2 cups of water, turmeric  and dal  cook it for 3 whistles.
3.Set the cooked dall aside.
4.Soak the tamarind in 11/2 cups of hot water for  15 min. Strain tamarind  water  into another bowl squeezing as much liquid as possible out od the
help. Set aside.
5.Heat 2 tbsp oil in a heavy saucepan. Add the mustard seeds, cumin seeds, fenugreek seeds, halved red chilli, and few curry leaves.
6.When the mustard seeds splutter, Add pearl onions. Saute over a low heat about 5 minutes.
7.Add tamarind Juice, ground turmeric and salt to taste.
8.Cover and simmer for 5-7 minutes until the raw smell of tamarind disappears.
9.Add cooked dal and masala paste. Cook for another 5 minutes until thoroughly blended.
10.If the sambar is too thick, adjust the water and bring to the boil.
11. Garnish with  Finely chopped coriander and serve with steamed rice ,pongal ,Idli or Dosa.


Sunday 1 February 2015

Barley Lentil Soup

There is nothing like a steaming pot of hot soup to warm you up on a cold winter's day and this one does the trick. Deceptively simple ingredients cook into a robust vegetarian soup.

Barley may be an even better breakfast choice than oats for persons with Type 2 diabetes.
Barley is relatively low in calories, high in fiber and packed with vitamins and nutrients. Barley is nutrient rich and makes a satisfactory meal. It is packed with fiber and essential minerals.


Pearl Barley - 1/2 cup
Masoor dal - 1/2 cup
Carrots - 1/2 cup diced
Tomato - 1 medium sliced
Onion - 1 small thinly sliced
Greeen peas - 1/4 cup
Dried oregano - 1tsp
Salt - to taste
Blackpepper powder - to taste
Cumin Powder - 1/2tsp
Coriander powder -1/2 tsp
Corainder leaves - to garnish

Barley Lentil Soup
Barley Lentil Soup

1.Wash and  Soak the Barley in hot water for an hour.

2.Add soaked barley ,masoordal, onions,greenpeas, tomatoes,caroots and salt to a pressure cooker or to a pot and let it cook.

3.If using a pressure cooker, just add enough water to cover the vegetables, and pressure cook for 10 minutes for up to 2 whistles. 

4.When cooking in a pot, add  all the ingredients to the pot and 3 cups of water, bring the soup to a boil, reduce the heat and cook the soup at low-to-medium heat for 20 minutes until the barley and lentils are cooked and the soup reaches the desired consistency.

5.Now add corainder powder ,black pepperpowder,cumin powder and boil the soup for 5 more minutes.Adjust salt.

6.Serve hot.

Berry Banana Delight

Try out this quick and easy recipe for a healthy and delicious sweet smoothie made with banana, strawberries and Blueberries.Berry smoothie recipes are probably the most favourite ones because of their tasty flavor and ability to mix with other fruits.


Fresh Strawberries -1 cup
Ripe Banana -1 No
Blue Berries- 1/2 cup
Honey - 2 tbsp
Ice Cubes - 7-8

Berry Banana Delight
Berry Banana Delight

1.In a blender or mixer, combine all the ingredients. Blend until  smooth. Pour into a glass and serve.

Related Recipe:
Strawberry Banana Smoothie

Friday 30 January 2015

Missi Roti

Missi roti is an authentic recipe of  Rajisthan. Rajisthan’s most recipes have a strong base in Gram flour (besan) .The Missi roti tends to get dry, so it good to serve it hot along with butter, favorite dal or Raita.


Cauliflower- ½ cup grated
Onion (chopped)- ½ cup
Wheat flour- 1cup
Gram Flour- 1/2cup
Red chili powder- ½ tsp
Cumin powder- ¼ tsp Ghee- 2 tbsp
Green chillies- 1 finely chopped
Coriander - 2 tbsp finely chopped
Salt-to taste

Missi Roti
Missi Roti


1.In a big bowl add wheat flour and gram flour.

2.Now add salt, ghee and Red chilli powder and cumin powder.

3.Add chopped fresh coriander ,onion, and  grated cauliflower  mix well.

4.Now add water and make a medium dough.

5.Cover and rest for 5 minutes.

6.Make equal sized balls from the dough.

7.Dust the ball with wheat flour and roll to make a medium thick roti.

8.Place the roti on a medium hot griddle/tawa and cook from both the side till it changes its colour and get few golden spots.

9.Cook from both the sides till get few golden spots all over.

10.Remove from the heat and apply some butter over it. Serve hot

Missi Roti


Thursday 29 January 2015

Tomato Bath (Udipi Style)

Tomato bath is a popular breakfast made in most of the Indian houses known for its delicious taste and quick cooking process..Tomato Bath is a bit more tangy and spicy than regular upma. And It is very easy to make and quite filling too.

Semolina- 1 cup
Onion-1 medium thinly sliced
Tomato -2 medium chopped
Green chilies -1tsp finely chopped
Ginger -1 tsp finely chopped
Cashew nuts -3 tsp
Lemon Juice - 1/2tsp (optional)
Salt – to taste
Coriander leaves - to garnish

Oil-1 tbsp
Mustard seeds-½ tsp
Cumin seeds-½ tsp
Urad dal - 1/2tsp
Channa Dal - 1tsp
Red chillies- 2 no
Curry leaves- 4-5
Hing - A pinch
Turmeric - A pinch
Tomato Bath (Udipi Style)
Tomato Bath
1. Dry-roast ravva until it just begins to turn brown, then keep aside.

2. In a large pan, heat the cooking oil.

3. Add mustard seeds and wait for them to sputter. Then add cumin seeds, urad dal, channa dal,ginger, green chillies, red Chillies and chopped onions and fry until onions are slighty done.

4. Now add pinch of turmeric. Add  the copped tomatoes ,and cook till the tomatoes are mushy now add salt and 3 cups of water, and bring to boil.

5. Add the roasted rava, reduce the heat, and mix quickly to avoid lumps forming.

6. Tomato Bath is done when all the water is absorbed by the ravva.

7.Garnish with chopped cilantro leaves and lemon juice.

8.Serve hot with coconut chutney.

Note: While adding the semolina (ravva) to the boiling water, lower the flame and keep adding the semolina little by little to the boiling water to avoid forming lumps. Stir continuously while adding the semolina to the boiling water.

Tuesday 27 January 2015

Aloo Pudina Raita ( Potato and Mint Yogurt Dip)

Aloo Pudina raita has a high  cooling effect when served in summers. Aloo Pudina raita goes well with paranthas and pulaos.  This raita simple and nutritious and a traditional Indian side dish that is cool and delightful especially with spicy curries,the most popular and common raita in indian cuisine, very easy to make and taste best when served chilled.

Potato-1 Medium size
Mint leaves- 3tbsp finely chopped
yogurt- 1 1/2 cups
Salt- to taste
Jeera powder - A pinch
Red chilli Powder-A pinch

Aloo Pudina Raita ( Potato and Mint Yougurt Dip)
Aloo Pudina Raita


1.Boil the potato and cut into small pieces.

2.In a bowl add youghurt,boilded potato pieces,finely chopped mint ,salt and mix well to the desired consistency.

3.Garnish with jeerapowder and red chilli powder.

4.Serve chilled with choice of rotis and pulaos.

Aloo Pudina Raita
Aloo Pudina Raita


Vegetable Grilled Sandwich

Quick and easy to make, grilled sandwiches are big on nutrition and flavor. Whole grain breads filled with  fresh vegetablesand melted cheese make a typical any time snack . This delicious sandwich cooks up hot and toasty on the grill in no time. Vegetable grilled Cheese Sandwich is easy to make and  very filling .Also a great way to include some vegetables in your daily diet!
Vegtable grilled sandwich is a must try Enjoy with tomato ketchup.

Whole WheatBread  -6 slices
Onion -1no
Tomato- 1no
Green chutney -1/2 Cup
Mozerella Cheese-1/4Cup Grated
Butter- 4tbsp
Pepper-As required

Vegetable Grilled Sandwich
Vegetable grilled Sandwich
1.Cut the onion, tomato and cucumber into round slices. Set aside.

2.Take the bread slices and apply butter  on 1 of the slices and coriander chutney on the other slice.

3.Place an onion on top of the bread slice,then place the tomato and cucumber slices .

4.Sprinkle grated mozeralla cheese and pepper on top.

5.Place the buttered slice on top [with the butter side facing up] to close the sandwich.

6.Heat a grill medium heat. Once hot, place the sandwich on the pan with the buttered side facing down.

7.Apply some butter on the slice that's facing upwards now.

8.Close the grill lid and grill the sandwich untill the nice golden grill marks appears.

9.Serve hot with Tomato sauce or with green chutney.

Monday 26 January 2015

Kandi Pachadi ( Toordal Chutney)

Toor Dal Chutney is a famous dish in South India and  it is an Andhra delight.. Kandi  Pachadi is very easy to make and is typically eaten with hot rice and ghee.This is a great tasting Andhra delicacy made with the protein-rich Kandi pappu (Toor Dal, Pigeon Peas). This is so easy to make with a few ingredients.


Toordal       -  1 cup
Dry Red Chillis 3 or 4 (adjust according to your spice level)
Cumin Seeds - 1tsp
Tamarand Paste -  1 tbsp
Salt to taste


Oil -1tbsp
Channadal - 1/4tsp
Mustard Seeds-1/4tsp
Urad Dal - 1/4tsp
Curryleaves - few
Hing- a pinch

Kandi Pachadi (Toordal Chutney)
Kandi Pachadi ( Toordal Chutney)


1.Take a frying pan and add 1 cup of toor dal and dry roast the dal on low flame till it turns light brown .

2.Switch of the flame and keep it aside and let it cool.

3.Heat 1 tsp oil add redchillies and cumin seeds roast the ingredients till turns crisp.

4.Take a mixie jar add toordal ,cuminseeds ,red chillies, salt  and tamarind paste grind it to  a coarse paste adding little water.

5.Grind the mixture to a desired consistency. Take out into serving bowl.

6.Heat a Pan  and add 1tbsp of oil  then add all the ingredients under tempering and pour on the chutney.

7.Serve with steamed rice and dollop of ghee.

Note: Add the tempering just before serving to keep the moisture in the chutney.
(Since toor dal absorbs lot of water soon the chutney
will become dry.)

Tuesday 20 January 2015

Ragi Ravva IDli

A healthy and yummy breakfast is what you deserve to fill your stomach and that you get in Ragi Rava Idli. Ragi Rava Idli is a delightfully healthy way to start your day.Ragi is the richest source of Calcium among cereals and Calcium is vital for bone health.

The Ragi Rava Idli recipe is a healthy preparation of the traditonal Rava Idli that is made with just Semolina. In this Ragi Rava Idli recipe I have combined the ragi flour, also known as the finger millet flour along with semolina (rava) and spiced it up with green chillies, mustard and curry leaves.


Ragi flour ( finger millet flour) - 1cup
Fine Semolina ( Bombay Ravva )-1cup
Yougurt - 1cup
Green chillies -2 finely chopped
Ginger-1 inch piece finely chopped
Eno Salt or Baking powder - 1/2tsp
Water - 1cup
Oil - 2tbsp
Curry Leaves -Few finely chopped
Mustard Seeds- 1tsp
Salt to taste
Ragi Ravva Idli
Ragi Ravva Idli

1.Combine the ragi flour, rava, yogurt and a little salt in a large mixing bowl.  Add a little water at a time to make a thick batter (like idli batter)

2. Allow the mixture to rest for 10 to 15 minutes.

3.Heat  1tbsp oil in a pan,add  mustard seeds and curry leaves and allow it to crackle. Turn off heat and keep aside.

4.Stir in any additonal water if the batter is become too thick.

5.Add the seasoning, green chillies, ginger, enos fruit salt or baking powder and the tablespoon of oi to the prepared idli batter.Mixwell.

6.Pour the Ragi Rava Idli batter into the idli plates. Place the idli plates into the Idli steamer er and steam the rava idli's for 10 -15 minutes.

7.Insert a tooth pick in the center of the idli and it should come out clean.. then your ragi ravva idlis are ready.(if not steam the idlis for another 5 minutes)

8.Once steamed, remove the Ragi Rava Idli from the steamer and keep aside for 5 minutes.

9. Use a spoon to run through the sides of the idli plates to remove idli's.

10.Serve the Ragi Rava Idli's with Spicy Red Coconut Chutney for breakfast .

Spicy Red Coconut Chutney (For Idli And Dosa)

This spicy red coconut chutney is quick and simple.This chutney goes well with idlis, dosas.It is commonly prepared for breakfast in South India and is one of the easiest chutney recipe.

Preparation time:  5 minutes 
Cooking time: 5 minutes 

Grated coconut  1cup
Red Chilllies -3-4 (Adjust to your spice level)
Pearl onions -2nos
Garliic - 1clove
Ginger - 1small piece
Salt - to taste
Water - 1/2 cup

For tempering:
Oil - 1tsp
Black Mustard seeds- 1/4 tsp
Urad dal / Minapappu -1/4tsp
Red Chillis -1
Curry Leaves - Afew

Red Coconut Chutney
Spicy Red Coconut Chutney

1. Grind coconut ,pearl onions, garlic,ginger,Red chillis,salt and little water to make a smooth chutney. Start with a few tbsp of water and adjust as you go.

2.Heat oil for tempering, add the mustard seeds and when they pop, add the urad dal. When the urad dal turns golden brown, add the red chilli and curry leaves.

3.Remove from flame and pour into the ground chutney. Mix well.

4.Serve spicy red coconut chutney with Idli /Dosa .

Monday 19 January 2015

Dosa Avakai (Melon Cucumber Pickle)

Indian cuisine consists of thousands of regional cuisines which One of the most important parts of the Andhra cuisine are the various
pickles, such as avakaya, a pickle made from green mango. Dosa Avakai is  an old Andhra culinary tradition which can be prepared easily.

Preparation time: 15 min
Resting Time: 6-8 Hrs
 Cucumber (Dosakaya) - 500 gms approx.
Red chilli powder -50gms
Salt -50gms(or as required)
Mustard powder-50gms
Methi powder-1tsp
Dosa Avakai
Dosa Avakai (Melon Cucumber Pickle)

1.Wash cucumber and wipe with a clean kitchen towel and dry for some time. 

2.There should not be any moisture on the cucumber. 

3. Chop the cucumber to small pieces. (Taste and make sure that the cucumber is not bitter)

4.Now take the cucumber pieces in a mixing bowl add red chilli powder, salt, mustard powder and methi powder ,mix well with a ladle.

5.Add 100gms of oil to the cucumber mixture and mix well.
6.Rest the Aavakai at room temperature in a dry place for 6-8 hours to absorb the spices.

7.Store it in a air tight container or jar.

8.The cucumber absorbs the spices and is ready to eat with rice and ghee.

Note:Tastes good for 2 to 3 weeks if refrigerated.