Tuesday 26 September 2017


Olan is a traditional kerala dish very regular at any veg sadhya.

Red cow peas (Van payar)    --  ½ cup
Ash gourde  (Elavan)             --   ½ cup cut into cubes
Grated coconut                       --   1 cup
Coconut oil                               --  2 tsp
Green chilly                              --  2 -3
Curry leaves few
Salt to taste


Clean and soak red cow peas in hot water for half an hour to one hour and pressure cook for one or two whistles and keep aside.   Extract 1 cup of thick coconut milk and 1 cup of second coconut milk.  Cook ash gourde in the second extract with salt, slit green chilly and cook for some time then add drained and cooked red cow peas and allow it to boil, when t boils switch off flame then add curry leaves and thick coconut milk.  Mix it well, add little coconut oil on it.  Rich and creamy Olan is ready to serve. 



Bhindi (ladies finger)              --  250 gm
Chilly powder                          --  1to 2 tsp
Coriander powder                 --   ¼ tsp
Jeera powder                          --  ¼ tsp
Hing                                          --   ¼ tsp
Gram flour                              --   2 tbsp
Rice flour                                 --   1 tbsp
Pepper powder                      --    ½ tsp
Salt to taste
Oil for frying


Wash Bhindi (ladies finger),  dry them with kitchen towel or kitchen napkin.   Slit bhindi into 2 pieces, remove the seeds, then cut them into thin stripes.  Add all masala powders(except pepper), salt, gram flour and rice flour, sprinkle little water and coat evenly.  Heat oil in kadai and deep fry the bhindi till crisp then sprinkle pepper powder over it and serve hot.

Saturday 23 September 2017


This is a spicy beans curry flavoured with coconut and hing.  Normally this curry is prepared with prawns or mussels.

Double beans                              --  1 cup
Grated coconut                           --  1 cup
Fried red chillies                          --  12 to 15
Tamarind                                       --  small piece
Hing                                                --  ½ tsp
Coconut oil                                   --   1 or 2 tsp

Soak double beans overnight in plenty of water.  Drain and pressure cook them and keep aside.  Roast red chillies in a drop of coconut oil and grind with tamarind in to fine paste.  Add masala to boiled beans, adjust water to get gravy not too thick not too thin consistency.  Add salt and hind powder and bring it to boil  for 5 to 10 minutes, switch off the gas,  and pour coconut oil above it.  Serve with plain rice.

Friday 22 September 2017


I learnt this from my mother-in-law, a very good combo with crispy dosa.


Grated coconut                         --  1 cup
Channa dal                                 --   1 tbsp
Urad  dal                                     --    ½ tbsp.
Red chillies                                 --    5-6
Tamarind                                    --    small piece
Oil                                                 --  1 or 2 tsp
Sugar                                            --   ¼ tsp.
Salt to taste


Dry roast the till dark brown.   Fry the channa dal and urad dal in oil till brown and keep aside.  Grind fried coconut, tamarind and red chillies into fine paste.  Then add fried dal, salt and little water again grind into fine paste.   Take this into a serving bowl add sugar, mix well.  This chutney is little thick, not watery and no need of seasoning.  Yummy mysore chutney is ready to serve with crispy dosa.


I got this recipe from my Food-page friend Nilima Kotulkar.  Its really  yummy.


Tamarind                                 -- small lemon sized ball
Red chilly fried                       --  12 to 15
Hing powder                           --   ½ tsp
Coconut oil                              --  1 tsp
Salt to taste


Add water to tamarind and prepare tamarind puree, soak red chillies in the tamarind puree for 10 to 15 minutes, grind this into fine paste.  Then add hing powder and coconut oil and mix it well.  Yummy Hinga gojju is ready to serve with dosa or rice.

Thursday 21 September 2017


You may be wondering what is GAT, its nothing but Godshe(sweet), Amshe(sour) and Thikshe(spicy).  Karathe in konkani is bitter gourd and Alsando is Long Yard Beans.  I learnt this recipe my aunty and my friend Nagini Rao, who is a wonderful cook.


Bitter gourd                             -- 250 gm
Long yard beans                     --  100 gm
Red chillies                              --   10-12 nos
Pepper corns                           --   1 tsp
Coriander seeds                      --  2 to 3 tsp
Grated coconut                       --  1 cup
Tamarind                                  --  lemon sized ball   or
Raw mango                              --   1
Green chillies                           --   3
Jaggery                                     --   2 cubes
Curry leaves few
Oil for tempering
Salt to taste      


Cut bitter gourd in to cubes and long yard beans into 1 inch pieces.  Add little water, salt and jaggery and pressure cook for 2 whistles.  Keep to cool.  Meanwhile, dry roast coconut with coriander seeds, pepper corn and red chillies. Fry till dark brown.   Let it cool for some time then grind this with tamarind into fine paste.  Add this masala to cooked vegetables, boil it for  5 to 10 minutes then season it with mustard seeds, curry  leaves and green chillies.  Yummy karathe-alsando GAT curry is ready to serve.