Tuesday 29 October 2013

Thori Gashi


Thori  (Thuvara)                                 1 cup

Grated coconut                                  1 cup   

Red chilly                                             10 to 15

Tamarind                                             small piece

Garlic                                                    6 to 8 flakes



Pressure cook thori for 3 to 4 whistles.

For masala 

Grind coconut, tamrind and fried red chilly into fine paste.

Add this paste to cooked thori put  salt and  boil it for   10 min.

Then heat oil in pan add crushed garlic fry till brown pour this on boiling curry. Close the lid.  Thori Gashi ready to serve.

Wednesday 23 October 2013

Rava Dosa

Rava dosa is an easy and quick breakfast.


Rava                                  1 cup

Rice flour                          ½ cup

Wheat flour                     ½ cup

Onion chopped               2 tbsp

Jeera                                  ½ tsp

Mustard seeds                 ¼ tsp

Curry leaves few

Chopped coriander leaves


Mix rice flour, wheat flour (normally use maida for this since I dnt like it, I use wheat flour), rava and water mix well prepare thin batter.  Keep aside for  15 min.

Heat oil in a pan add mustard seed, jeera, chopped onion fry for light pink,  then add chopped onion, green chilly, curry leaves fry for 2 min. pour this on batter, add chopped coriander leaves and mix well. Prepare thin crisp dosa from this batter. Serve with coconut chutney.





Ghee Roast

I learnt this from mother in law, actually she learnt this from her grandfather who was running a famous vegetarian hotel of that time. 

Rice                                        1cup

Udad dal                                ½

Tovar dal                               ¼ cup

Channa  dal                          ¼ cup

Moong dal                             ¼ cup

Methi seeds                          ½ tsp




Soak all the ingredients for 4 to 5 hour  then grind into fine paste.

Add salt mix well keep aside for 6 to 7 hour for fermentation.

Next day morning heat dosa  tawa and prepare thin and crispy dosas.  Serve with spicy coconut chutney. yummy yummy tummy full..:P

Saturday 19 October 2013

Missal pav

This is generally prepared with sprouted pulses, here I have used Moong(Green gram).  Pav  is a type of bread available in Goa and Maharastra.  We can use our normal bread instead of Pav.
Moong                                            1 cup
Onion                                             2 big
Garlic                                              3 to 4
Ginger                                            1 inch piece
Chilly powder                               1 tsp
Garam masala powder              ½ tsp
Jeera powder                              ½ tsp
Coriander powder                      1 tsp
Coconut grated                           1 tbsp      
Tomatoes                                     3
Coriander leaves
Mustard seeds                            1 tsp
Hing pinch   
Turmeric powder                      ¼ tsp
Green chilly                                 2 to 3
Pressure cook moong  for 3 whistles.  Drain extra water and keep aside.
Heat  oil in a pan add 1 chopped onion and  fry till light pink then add chopped ginger, garlic, green chilly  and grated coconut fry till coconut turn into brown. Then make fine paste of this.
Heat oil in another pan  put mustard seed and hing fry for a min.  Then add chopped onion when it turn light brown add turmeric powder, chilly powder, garam masala, coriander powder, jeera powder and salt fry for 2 min, then add chopped tomatoes fry for 3 to 4 min then add coconut paste and cooked moong.  Add little chopped coriander leaves.
Missal gravy is ready.
Method to serve this..pour curry in a bowl  add mixture, sev  etc, then garnish with chopped onion and curry leaves.
Eat this with roasted  bread or pav bun.

Puli koddel

This is a sweet and spicy curry.  I learnt this from my Sudha pachi in mulleria.  She  prepares this excellently.  Its my husband’s favourite dish and she never forgets to prepare this whenever we go there.  Since this is an No onion No Garlic dish this is prepared in our temples also.



Ash Gourde (Elavan)                --  1 kg cut into cubes

Grated coconut                         -- ½  coconut

Red chilly                                    --  9 to 10

Coriander seeds                        --  2 tsp

Hing                                             -- a pinch

Methi seeds                               --   ¼ tsp

Urad dal                                      --   2 tsp

Sesame seeds (white)              --  1 tbsp

Jaggery                                         --  2 lemon sized pieces

Curry leaves  few

Salt to taste

Coconut oil                                  --  2 tbsp



Pressure cook ash gourde with salt and jaggery for 2-3 whistles.  (Remember not to overcook).

For masala

Heat 1 ½ tbsp oil in kadai, add mustard seeds, methi seeds, urad dal, sesame seeds fry for a minute then add grated coconut.  When coconut becomes light brown add red chilly and fry till dark brown.  Then grind it to coarse paste.


Add this masala into the boiled vegetable and  boil for 5 to 10 minutes. Heat ½ tbsp oil in a frying pan add mustard seeds, pinch of hing and curry leaves.

Pour this on the boiling curry.  Puli koddel is ready to serve with steamed white rice.

Doodhi ani kobba upkari (pumpkin with sugar cane stir fry)

Pumpkin                                   ½ kg cut into cubes
Sugar cane                               ½ cup cut in to 1” long pieces
Green chilly                              3 to 4
Grated coconut                       2 tbsp
Grated jaggery                        2 tbsp
Hing                                           pinch
Mustard seeds                        ½ tsp
Coconut oil                              2 tsp
Salt to taste
In a pressure cooker heat oil, add hing and mustard seeds when it pops up add pumpkin and sugarcane and slit green chilly, salt and grated jaggery with ½ cup of water cook till 1 whistle.  When it cools add grated coconut and boil for 5 minutes.
Good combination with steamed rice or rotis.   

Thursday 10 October 2013

Karathe god nonche(bitter gourd sweet pickle)

Bitter gourd is one of my fav vegetable and with that I prepare lots of spicy, sweet and bitter dishes.  My grandmom used to prepare sweet pickle with Karathe.  After a very long time I am wanted to eat the sweet pickle so I tried it today.   I like this pickle very much because  of the   bitterness of karathe,  sweetness  of jaggery  and  the sourness from tamarind.   This pickle is an unique one.


Karathe (bitter gourd)                                    2

Red chilly powder                                           4 tsp

Tamarind                                                          1 lemon size

Coriander seeds                                              2 tsp

Methi seeds                                                     ¼ tsp

Mustard seeds                                                1 tsp

Hing                                                                   1 pinch

Turmeric powder                                            ¼ tsp

Jaggery                                                              2 big cubes

Curry leaves few

Salt for taste


Cut the karathe(bitter gourd) into slices then pressure cook it with grated jaggery, salt, turmeric powder and tamarind water  for 2 whistles.

Heat 2tsp oil in pan add mustard seeds, coriander seeds, methi

Seeds  and hing and fry it till nice aroma comes.

Then grind the roasted spices with chilly powder  into fine paste.

Then add this paste to cooked karathe boil it for 5 to 10 min.  Then season with mustard seeds and curry leaves.  Karathe god nonche ready to serve.

Wednesday 9 October 2013


This is a no onion no garlic which is usually prepared during fasting and festival time.  My grandma used to prepare this well.  “Theppal” (Chinese pepper) is used in this curry for aroma.  


Dudhe (pumpkin) cubes  1” size             --  ½ kg

Grated coconut                                          --   ½ cup

Red chilly                                                     --   7 to 8

Theppal (Chinese pepper)                        --   5 to 6

Jaggery (optional)                                      --    lemon size

Salt to taste

Coconut oil                                                   -- 1 tsp


Cook the pumpkin with salt.

For masala:- grind red chilly and grated coconut into fine paste, at the end of grinding add theppal and grind till it becomes paste.  Add this paste to cooked pumpkin boil for 5 to 10 minutes, switch off gas and pour 1 tsp of coconut oil on top of the curry.

Gulla podi (Brinjol bajji)


Brinjal                                                         --  ½ kg

Chana flour  (besan)                                --   ½ cup

Chilly powder                                            -- 1 tsp

Rice flour                                                   --  1 tbsp

Hing (kaayam)                                           --  ¼  tsp

Salt to taste

Coconut oil for frying



Cut the Brinjol into thin slices. 

For batter :-  add chana flour, chilly powder, rice flour, hing,  salt and little water and make thick paste.  Heat oil in kadai, dip the brinjol slices into the paste and cover it fully and deep fry.

Brinjol fry is ready to eat a snack or side dish for lunch.


Avere vaghu (Amara vithu)

This is a recipe which is generally prepared during fasting days because in this no onion or no garlic is used.  The method given here is my mother-in-law’s method.
Avaro  (amara seed)       --  1 cup
Tomatoes                         -- 2 to 3
Chilly powder                  --  2 tbsp (according to  taste it can vary)
Hing                                   -- ½ tsp
Mustard seeds                 -- ½ tsp
Methi  seeds                         --  ¼ tsp
Coriander powder            -- 1 tsp
Curry leaves    few
Coriander leaves chopped   -- 2tbsp
Soak Avaro for 5 to 6 hours and pressure cook. 
Heat oil in kadai, add mustard seeds, methi, curry leaves, hing powder, chilly powder and coriander powder  fry for 5 minutes in a low flame then add chopped tomatoes and cooked Avaro and chopped coriander leaves.  Boil it for 10 to 15 minutes.  This is a semi dry curry.  Goes well with chappathi or rice as side dish.


Tuesday 8 October 2013

chana upkari

Chana Povu—most fav  breakfast dish on Fridays

For chana upkari
Kabuli  chana (chick peas)             ---  1  cup
Red chilly                                          ---   3 to 4
Mustard  seeds                                ---   ½ tsp
Hing                                                   ---   pinch
Raw banana/potato                       ---   1 no
Grated coconut                               ---   ¼ cup
Oil                                                       ---   2 tsp
Curry leaves  few
Salt to taste
Soak kabuli chana for 5 to 6 hours, then pressure cook with chopped raw banana or potato till 3 to 4 whistles.  Let it cool and drain the excess water.
Heat oil in kadai,  add mustard seed, when it splutter add red chilly cut into two. Fry for a minute add curry leaves and hing and add cooked chana and add grated coconut and mix well and cook till dry.

Chana dali polo (chana dal dosa)

As a kid i used to call this “yellow dosa” because of its colour.  Its my unclces favourite dosa as breakfast.   I dedicate this dosa to my Santabappa.  This dosa doesn’t need fermentation.


Chana dal                             --  1 cup

Urad dal                               --  1 cup

Salt to taste.


Soak urad dal and channa dal for 4 to 5 hours then grind into smooth paste  add salt.

Heat the dosa tawa and thin and crispy yellow dosas.  Yummy yummy with any chutneys.



Karathe sasam (sundried bitter gourd curry)

Sun dried bitter gourd      --  10 to 12

Mustard                              -- 1 tsp

Red chilly                            -- 5 to 6

Grated coconut                 -- ½ cup

Salt to taste (sundried bittergourd is already salty so as per req.)



Deep fry the bitter gourd pieces  and keep aside. 

Grind coconut and red chilly into fine paste.  Then add mustard seeds and grind it for one or two seconds.

Crush the deep fried bitter gourd (karathe), make coarse powder add into the masala.  Mix well. Keep aside for 5 to 10 minutes check the salt and ready to serve with steamy white rice.