Wednesday, December 30, 2009

Shavige Oggarane (Lemon Flavored Rice vermicelli)

Misty mountains, birds chirping, cool breeze, mountains & paths filled with lush green grass, small streams with crystal clear water..., all these are some of the amazing beauty of Malenadu (a region in Western Ghats). Monsoon creates magic here & this place becomes a paradise on earth.
I have loads of memories attached with these places. Though I have spent my childhood days in cities, I never missed to come here during holidays. I used to envy my cousins who spent all the time there. Even now, the very thought of visiting these places makes me rejuvenated. During my visit to India this time, I did visit some of these places but could not spend much time.

Whenever I visit my aunt's place in Malenadu, she serves me home made akki shavige/shamige (rice vermicelli). She prepares the tangy lemon shavige as she knows that it is a hot favorite for many of us. Here in Singapore, I do not have the instrument to prepare akki shavige. Hence, I have used store bought rice noodles/vermicelli.

Ingredients: (Serves 2-3)
For noodles
Rice noodles: 200 gms
Water: 1 liter
Salt: According to taste
For tempering/oggarane
Oil: 2 tbsp
Mustard Seeds: 1/2 tsp
Urad dal: 1.5 tsp
Channa dal/gram dal: 1.5 tsp
Groundnuts/Peanuts: 2 tbsp
Green chilli: 3-4nos
Curry leaves: 2 strings
Turmeric: 2 big pinches
For garnishing
Coconut: 3-4 tbsp
Coriander leaves/cilantro: 2 tbsp (finely chopped)
Other ingredients
Lemon juice: 4-5tbsp (adjust accordingly)

  1. Boil water in a broad pan. Add salt. When water starts boiling, add the rice noodles & cook according to the package instructions. (I normally cook for 3-4 mins). When noodles become soft, turn off the heat & let the noodles sit in hot water for another minute.
  2. Drain the hot water & run the noodles under cold water. Break the noodles into manageable size.
  3. Allow it to cool.
  4. Meantime, prepare the tempering. Heat oil in a pan. When oil is hot, add mustard seeds. When mustard seeds splutter, add urad & channa dal. When dal turns golden, add ground nuts & roast till the nuts turn golden brown. Add green chilli, curry leaves, turmeric & turn off the heat.
  5. Pour this tempering over the noodles, adjust salt. Add lemon juice, coconut, coriander leaves to the noodles. Mix then thoroughly.
  6. Serve it with chutney, pickle or as is.

Thursday, December 24, 2009

Doddapatre Bajji (Coleus aromaticus Pakora)

How are you guys? What are you planning for Christmas & New Year? I am back this monday & am all tired, sad, sick & what not!! On top of it.., I had to rush back to work on the same day.., hmmmmm..., Boring isn't it? I will write about my exciting trip to India in my coming posts. Also, will soon catch up with you guys too. I have got few recipe requests. Will try to publish them in the coming months.

I will quickly jump to the recipe & stop all the blah.., blah..
This bajji/bonda/pakoda.., huh...whatever you call it... is from my ajji(grandmom). The strong aroma of the doddapatre leaves along with the bland gram flour & the spicy chilli powder made a great match. I forgot all my diet & took 2-3servings :)

Gram flour/besan/kadale hittu: 1 cup
Rice flour: 2-3tbsp
Chilli powder: 1 tsp (adjust according to your family needs)
Salt: According to taste
Baking Soda: a small pinch
Oil: 1 tbsp
Water: Around 1 cup (Sorry.., didnot have time & patience to measure it)
Doddapatre yele/Coleus aromaticus: 8-10 leaves
Oil: For deep frying


For the batter: Add the gram flour, rice flour, chilli powder, salt, baking soda to a bowl & gently mix them. Heat the 1 tbsp oil & when the oil is hot, add it to the gram flour mixture. Mix it again.

Now add water (little at a time) & prepare the batter. Batter should be like a thick milkshake.

Wash each doddapatre yele(leaves) carefully & allow it to dry or pat them dry.

Add sufficient oil to a deep pan & heat the oil. Dip the leaves in the batter(one leaf at a time) & put the leaves properly coated with batter to hot oil. Fry on both sides until they turn golden brown.

Drain it on an absorbent paper & enjoy the hot bajji/pakora with coffee/tea.


1. Donot try to mix ginger, garlic, coriander leaves to the batter as it would out power the aroma of doddapatre leaves. These leaves have a great aroma (difficult to take.., if you are first time to this leafy vegetable).
2. Be very gentle while washing these leaves as they tear our easily.

Will write more about the medicinal values of doddapatre in my coming posts (One more interesting recipe using doddapatre soppu is following soon). Meantime, have a close look of the leaves.

Last but not the least....

"Merry Christmas. Enjoy your day with family & friends"

Thursday, November 12, 2009

Rave rotti(Semolina Roti)

This dish is requested by a reader of mine & she wanted me to publish it as early as possible. So.., here it goes for you & also to others who want to give it a try.

Chiroti rava or small rava/semolina: 3.5 cups
Akki hittu/Rice flour: 1/2 cup
Anna/Cooked rice: A fistful/ondu hidi (optional, makes the rotti soft)
Carrot: 1/2 cup grated
Erulli/Onion: 1 medium sized (finely chopped, optional but recommended as this would give a crunchy effect to the dish)
Curry leaves: as much as you want (finely chopped)
Coriander leaves: a fistful (finely chopped)
Grated coconut: 3-4 tbsp
Salt: According to taste
Jeera/Jeerige/Cumin seeds: 1 tsp
Mosaru/Curd/Yogurt: 1/2 cup (shouldn't be very sour)
Grated cucumber: 1/2 cup (this gives a totally different flavor to the rotti, but if you don't like you can discard it too)
Finely chopped green chillies: As much as you want (I normally do not add this, as my family likes it less or rather no spicy)
Oil: 1 tbsp for each rotti
Water: Roughly around 1 cup (use cucumber water as much as possible)

  • Blend the cooked rice to make a smooth paste.
  • Mix all the above ingredients mentioned. Make a dough similar to rice rotti dough.
  • Pat it on the tava or a banana leaf, cook on both sides & serve with coconut chutney.

  1. If you want the rotti to be soft, decrease the rawa & increase the rice flour.
  2. Do not pat the rotti very thin, keep it medium like parathas.
  3. Add the oil generously as it helps in roasting the rotti better.
  4. Feel free to add leafy vegetables like methi, dill to this rotti for different flavors & nutrients.

Saturday, November 7, 2009

Spanish Rice: My version

I am one of those nuts who watch all cookery shows without a book & pen in hand. I just enjoy watching the show. Sometimes, few dishes attract me soo much that I start memorizing the ingredients & prepare it on the same day or the very next day. I note the ingredients in a small chit & prepare it.. One can see soo many such chits floating in my home; hubby keeps wondering as to what those chits are for!!

Spanish rice is one such dish I saw in Zee Kannada Channel. I found it to be a very simple dish. It was prepared the very next day at my home & since then this recipe is treasured in my list. Cook it & relish it to believe me. It is very tasty & filling.


Long grain rice: 3 cups (I used basmati)
Water : 6 cups
Onion: 1/2 cup (finely chopped)
Capsicum: 1/2 to 3/4th cup ( chopped into 1 inch cubes)
Tomato paste: 1 tbsp
Garlic: 2 tbsp (finely chopped)
Red chilli: 8-10 (adjust according to your needs)
Cheddar cheese: 3tbsp (grated)
Butter: 1 tbsp
Cilantro: 2tbsp (finely chopped)
Lemon juice: 1 tsp (optional)
Parmesan Cheese: a big pinch (for garnishing, optional)

  1. Wash the rice 2-3 times in running water & cook it by adding 6 cups of water. Allow it to cool.
  2. After the rice is warm, spread the rice & let it cool completely.
  3. Meantime, make a fine paste of red chillies & garlic. Add a tbsp of water if required while grinding.
  4. Heat the butter in a broad pan, when butter is hot, add onions & saute till turn soft (need not wait for it to turn golden brown). Add capsicum & cook it on a medium-high heat for 2 mins.
  5. Add the chilli-garlic paste, tomato paste & saute for a minute.
  6. Add the cooked rice, salt, cheese, mix well & cook till the cheese melts.
  7. Add lemon juice, mix & garnish it with cilantro
  8. Serve it hot/warm with wafers or papad


Asha of "Asra Ashaon Ka"has showered me with a lot of awards. Thanks a lot Asha. It means a lot. Here is a quick peek into the awards.I'll put them soon in my sidebar too.

Sunday, November 1, 2009

MTR Style Khara Bhath Recipe | How to make Hotel Style Khara Bhath

We are a big time khara bhath family. That too MTR style. I have made it many times over the years and all my friends who eat it go ga-ga over this upma/khara bhath. The specialty of this khara bhath is the addition of Udupi Rasam Powder. Do not use any other rasam powder to make this, use MTR Rasam Powder or make your own Saaru Pudi using my recipe.

Preparation Time: 10 mins
Cooking Time: 20 mins
Serves:4 to 6


Upma rava/semolina/cream of wheat: 3 cups
Vegetables of your choice: 1 cup chopped, optional (I normally add carrots, french beans, peas, potato)
Tomato: 1 medium sized
Onion: 1 medium sized
Finely chopped bell pepper: 1/4 cup
Green chilli: 1 to 2 nos, refer notes
Grated ginger: 1 tsp
Water: 6 cups to 7 cups
Ghee/Clarified butter: 1 tbsp, divided use
Oil: 2-3 tbsp
Mustard seeds: 1/2 tsp
Cumin seeds: 1/2 tsp
Urad dal: 2 tsp
Cashew nut: 2 tbsp
Turmeric powder: a big pinch
Rasam powder: 1.5 tsp (MTR rasam powder would taste great too)
Curry leaves: 1 string
Grated coconut: 3 tbsp
Salt: According to taste
Sugar: 1 tbsp, refer notes (adjust according to your needs)
Lemon juice: 1 to 2 tsp (adjust according to your family needs)
Coriander leaves: 3 tbsp (finely chopped)

Heat 1 tsp ghee in a wok & when ghee is hot, add the mustard seeds, cumin seeds and urad dal. When the seeds crackle, add the cashew nuts. When the cashew nuts turn golden brown, add the rawa/semolina to it. Roast the semolina on a low/medium heat for 5-8 minutes or until the semolina turns golden & aroma fills the house. Keep the semolina aside.

Cook the mixed vegetables in a cup of water until soft & yet crunchy. (if you use the vegetables).

Meantime, boil the water.
Heat oil in a broad pan & start the tempering process. Start with curry leaves, broken green chili, followed by onion. 

Saute until onions turn translucent. 
Add the bell peppers and saute for a minute or two. 

Add tomato &  ginger. Saute again for a minute or two. 

Add the rasam powder, turmeric & mix well.

Pour in the boiling or hot water to the pan.
Add salt, sugar & allow the water to boil again. When water starts bubbling, reduce the heat.
Now carefully, add the semolina to the boiling water. Keep stirring to ensure no lumps are formed. 

(Keep the semolina in a big plate. Take the plate in one of your hands, carefully start dropping the semolina to the boiling water & keep stirring the water using the other hand). Close the lid & reduce the heat. Let the semolina get cooked on a low heat for 2-3 mins.
Open the lid & mix well.
Add the lemon juice, coriander leaves, coconut and the remaining 2 tsp ghee. Mix again & serve it hot.

Coconut chutney goes well as a accompaniment for this masala bhath.


  • If your family likes to eat mildly spiced khara bhath, skip the green chilies. But, never the rasam powder.
  • Jaggery could be used in place of sugar.
  • Do not use rice rawa or bansi rawa (the thicker version of the rawa) to make this khara bhath. Use the finer variety.  

Saturday, October 24, 2009

Doodh Peda/Milk Peda

This was in my draft since Krishna Janmastami & I was hoping that I atleast publish this for Deepavali. But.., again I'm late..

Anyways, better late than never. Happy Karthika Masa/Masam/Month. Diyas are lit infront of our house for this whole month & each day of the week is celebrated.

(Photo courtesy:

So, what did you guys cook at home?Did any of you buy gold/platinum/silver on the dhanteras? At my side.., nothing. No gold/silver too. We were on a short trip to Indonesia & so not much of celebrations. We were back only after Deepavali. I'm happy that I spent all the time with my kiddo & hubby, which otherwise I would have spent in the kitchen.

My version of the doodh peda is a quick & an instant one. It almost tastes like authentic one, however expert eaters can make out the difference in this version. My take is when this method is so easy, why on earth should hours be spent on the authentic way ;)

Ingredients:(Adapted from a monthly kannada magazine)
Condensed Milk: 1 tin
Full cream milk powder: 2 cups (my one cup holds 180ml water)
Unsalted butter: 1/2 cup (melted or at room temperature)

  1. Gently, mix together the condensed milk & milk powder. Ensure that there are no lumps.
  2. Add in the butter & mix again.
  3. Pour the batter to a microwave safe bowl.
  4. Heat/cook in the microwave for 3 minutes (check the temperature settings).
  5. Remove the bowl, stir well & put in the microwave again for 1 minute.
  6. Repeat the steps 4 & 5, for 2 more times. Ensure that the rawness of the milk powder is removed & it is cooked well.
  7. Allow it to cool for another 5-10minutes. When the batter is still warm, prepare small lemon sized balls & give it a nice peda shape.
  8. Cool it in the refrigirator for 1-2hours before serving.
  9. Enjoy the instant doodh peda :)

Update: Hurray!!, I won a tote bag from Foodie Blogroll. I am eagerly waiting to receive it. Thanks a lot Foodie Blogroll.

Wednesday, October 14, 2009

Thondekayi Palya (Ivy gourd stir-fry)

Hurray!!!, we have booked our tickets to India. I am all excited & have no mood in doing anything (of course I'm dreaming & planning about my trip to India). I'm in no mood to cook too. To add to my laziness.., my hubby is on diet. He is on some #$%^@ diet for one month. So, whom should I experiment on?!! I don't want to risk on myself ;) Hence, my kitchen is closed for experiments this month.

So, today I'm giving you a tried & tested dish that I have been cooking for many years now. A very simple & delicious 'Karnataka style' palya recipe for you all to enjoy.

Here are the ingredients & the method.

Ivy gourd/Thondekayi: 250gms
Grated coconut: 3-4 tbsp
Mustard seeds: 1 tsp
Amchur powder/Huli pudi: a big pinch
Oil: 1 tbsp
Mustard seeds: 1/4th tsp
Curry leaves: a string
Chilli powder: 1 tsp
Coriander leaves : 2 tbsp (finely chopped)

Salt: According to taste


  • Wash the ivy gourd & pat dry. Chop them into thin slices or discs.

  • Heat oil in a broad pan. When oil is hot, add mustard seeds, curry leaves & saute until mustard seeds start spluttering. Add the chopped ivy gourd & saute them well. Add 1/2 cup water & allow it to cook on a medium flame.

  • Meantime, make a coarse paste of coconut, mustard seeds & chilli powder. Add a tbsp or 2 of water if required.

  • When the vegetable is cooked & soft, add the salt, huli pudi(amchur powder) & the coconut masala. Cook for another 2-3minutes.

  • Garnish it with coriander leaves & serve it with rice or roti.


  • The palya has to be dry & not a gravy kind of stuff.Hence, keep a watch on the amount of water added to the masala & to the vegetable.
  • For faster cooking, pressure cook the vegetable before hand & then prepare the palya as mentioned above.

Wednesday, October 7, 2009

Southekayi Guliyappa (Cucumber rice balls)

Some of my friends have commented that I have reduced the number of posts/month. Sorry pals, I was busy with other activities. I hope to publish atleast once a week. Also, thanks for being regular to my blog.

Today's dish is....
Southekayi guliyappa (I know the title says it, he he)
This is a Udupi/Mangalorean delicacy. Adding vegetables to dosas, idli & paddu(guliyappa/gundpongalu/appe) is quite common in these regions. The abundant availability of cucumbers(yellow cucumbers popularly known as mangalore southe) would have made those creative ladies to come up with many dishes with cucumber as the main ingredient. You can see many versions of cucumber dosa, cucumber idli, cucumber rotti being prepared in their households. These Mangalore southe will be available with them 24/7 & on all 365 days a year. People preserve their home grown cucumbers until the next crop is ready :)

Southekayi guliyappa is a very simple breakfast/tiffin/snack item that doesn't need any fermentation & also no side dish to go along with. There are sweet & savory version of the cucumber guliyappa. I prefer a savory one & hence giving you the recipe of the same ;) Sweet version is also equally tasty & loved by the sweet toothed people (not my type...)

Raw rice: 3 cups (preferably use sona masoori or ponni rice)
Grated cucumber: Around 1.5 cups (remove the seeds if the cucumber is ripened)
(I use normal green cucumbers as I dont get yellow cucumbers here. It tastes good with green ones too)Grated coconut: 1 tbsp (fresh or frozen, optional)
Finely chopped onion: 1/2 cup (1 medium onion)
Curry leaves: 3 tbsp (finely chopped)
Green chilli: 3 no (finely chopped)
Salt: According to taste
Coriander leaves : 2 tbsp (finely chopped)


  • Soak the rice in water for about 4-5hours.
  • Drain the water & prepare a smooth paste out of it. Donot add much water as the grated cucumber oozes out water.
  • Squeeze out the water from the grated cucumber.
  • Add all the above mentioned ingredients(including grated cucumber) to the rice paste. Mix it well. Adjust the batter by adding the cucumber water. (Batter should be of dropping consistency & not pouring)
  • Heat the appe/guliyappa pan. Add few drops of oil to each mould. Add 2 tbsp of the batter to each mould & cook it on a low heat for 2-3minutes. Turn the guliyappa & cook on the other side too.
  • Serve it straight from the pan drizzled with some home made ghee.


  1. Rub the ends of the cucumber well. Also, it is better to taste the cucumber before adding it to the batter. Some cucumbers will be bitter. If the cucumber is bitter, then discard them & use another cucumber.
  2. Ensure the batter is of normal idli batter consistency.
  3. Eat these appe/guliyappa hot or atleast warm. If this guliyappa is consumed after it reaches room temperature, it becomes chewy.
  4. Use tender cucumber for better results.

Tuesday, September 29, 2009

Nimbe Thovve Saaru (Lemon Lentil Rasam/soup)

Needless to mention, during my parents & in-laws stay, they prepared soo many simple & quick rasams that my maid requested them to teach it to me & her. There used to be a fight to decide who shall cook for the day. My mom-in-law would unanimously win most of the times :D. During their stay.., nimbe saaru is one of the many recipes learnt from my MIL. If you keep this rasam thick.., it is named thovve (dal).

Here is what my mom-in-law uses to prepare this
: (Serves 3-4)
Yellow moong dal/Split & deskinned green gram/hesaru bele: a fistful
Water : Around 1 litre.
Curry leaves:2 strings (leaves separated & chopped)
Turmeric: a big pinch
Coriander leaves: 2 tbsp (finely chopped for the garnish)
Green chillies: 2-3 no
Asafetida: 1 big pinches
Mustard seeds: 1/4 tsp
Cumin seeds: 1/4 tsp
Pepper powder: a pinch (optional)
Coconut oil: 1 tbsp (use any oil of your choice)
Salt: According to taste
Lemon juice: 2-3 tbsp (we like it tangy)

  • Pressure cook the moong dal & allow it to cool (2-3 whistles or 15minutes must be sufficient for the dal to be soft).
  • Mash the dal gently & add the mashed dal, water to a broad pan. Add turmeric, half of the chopped green chillies, pepper powder, salt & cook on a low heat until water starts to boil. Once dal starts boiling, turn off the heat.
  • Prepare the tadka/tempering/oggarane. Heat oil in a small sauce pan. When oil is hot, add mustard & cumin seeds. When mustard seeds crackle, add the remaining green chillies, curry leaves, asafetida & pour the tempering to the rasam.
  • Add the lemon juice, coriander leaves & mix well.
  • Serve the hot rasam with piping hot rice, pickle & papad.

  • Reduce the amount of oil & drink it as a soup too.
  • This rasam is helpful to beat the cold as it is rich in Vitamin C.
  • Add a pinch of pepper powder to take double advantage for fighting against cold.

Tuesday, September 22, 2009

Black eyed peas 'N' pasta

Do you remember my project "shifting the house"? I had mentioned about black eyed peas starring at me in my cupboard. During that time, I was eagarly searching for black eyed peas recipes as I had almost a kilo of dried peas. During the active search, I found a recipe here. I adapted the recipe to make it suitable for Indian taste buds. Voila!!, it tasted awesome. One of the best pastas I prepared & relished until now. My hubby happened to carry that pasta to office & I got a huge fan following for black eyed peas 'N' pasta.

Secret, secret..., we both (who else other than me & my hubby) have stranger anxiety. We don't want to try anything other than penne(because of their funny shapes). So, all my pasta recipes use penne only. I am planning to try macaroni soon. I am not sure whether it will be accepted or not.

This is what I used:

Black eyed peas: 2 cups
Penne: 500gms
Tomato puree: 2 cups
Onion: 1 cup (sliced)
Parmesan Cheese: 3 tbsp (optional)
Pasta herbs: 1 tbsp
Garlic: 3 pods
Capsicum: 2 cups (sliced)
Paprika: 1 tsp
Pepper powder: 1 tbsp
Salt: According to taste
Sugar: 1 tbsp
Butter: 4 tbsp
Olive oil: 3 tbsp
Coriander leaves : 3 tbsp (finely chopped)

  • Soak the black eyed peas for 5-6 hours.
  • Add little salt & pressure cook or boil the black eyed beans until soft & yet firm (It would take around 3 whistles in the cooker). Allow it to cool & drain the water from the peas.
  • Cook the pasta as per the package instructions. ( I add 3-4 litres of water(for 500gms penne), salt & few drops of olive oil & allow the water to boil.When water starts boiling, add penne & cook on medium-high heat for 10-15minutes, until soft & firm. Refer to the tip here to find out when pasta is properly cooked).
  • Drain the water from penne & add few drops of olive oil. Olive oil helps in keeping the penne seperate & the pasta doesnot stick to each other.
  • Heat olive oil, butter in a broad pan/wok. When oil is hot, add garlic, onion & saute till they turn golden brown. Add tomato puree, pasta herbs, sugar, paprika, salt(be very careful when adding salt as we have already salt while cooking penne & black eyed peas).& cook on a medium flame. The raw smell of tomato should disappear & the sauce must become thick.
  • During midway, add capsicum & keep heating the sauce. When capsicum is half cooked, add cooked black eyed peas, cheese & reduce the heat. Cook for another minute or two. Add pepper powder.
  • Toss the pasta with the sauce, garnish with coriander leaves & dig in.

Last but not the least, I have got quite a few awards from my friends. Sorry..I missed announcing them in last couple of posts. Thanks a lot Jyothi & Sushma. I have put the awards on the sidebar. I will talk about "The honest things" in my next post. Keep waiting !!

Update: This recipe goes to MLLA hosted by Sia & started by Susan.

Friday, September 18, 2009

Yennegayi/Yengai (Stuffed eggplant)

I believe that for anybody to fall in love with a cuisine, he/she needs to actually taste the authentic version first. If we try the cultured/modified version, we might not appreciate it much. Take my example.., I tried pasta at a Chinese resturant (Bad choice, isn't it!!) & decided not to eat any more pasta. Thanks to my friend, she took me to an Italian resturant to make me feel how the authentic pasta would taste.Same was the case of my hubby, he being born & brought up eating Udupi Cuisine didnot appreciate North Karnataka Cuisine, until I made him eat jolada rotti + yengai in a small food joint in D.D. Urs Road, Mysore. I need not specifically mention that he became a regular customer to them :)
Though I have spent a part of my childhood days in North Karnataka, I didnot have the recipe of this. I got this recipe from my friend who has literally grown up eating them. Thanks a lot for the recipe.

Ingredients: (Serves: 4-5)
For stuffing (Spice powder)
Coriander seeds/dhania: 1 tbsp
Ground nuts: 2 tbsp
Urad dal: 1 tsp
Roasted channa da(gram)l/hurigadale: 1 tbsp
Cinnamon: 1 inch stick
Clove: 3 nos
Cumin seeds/jeera: 1 tsp
Black sesame: 1 tsp
Niger seeds/hucchellu: 1 tsp (Thanks a lot for correcting me Jayasri)
Dry coconut: 1-2 tbsp (grated)
Red chilli: 12-15 (I like it hot & spicy)
Red chilli powder: 1/2 tsp
Curry leaves: 3 strings
Asafetida: 2 big pinches
Salt: According to taste

For the gravy:
Small eggplant: 14-18
Tamarind: 1 big grape sized
Powdered Jaggery: 1 tsp(optional but recommended)
Onion: 1 big
Garlic: 2 pods (optional)
Oil: 3-5 tbsp
Water: 1.5-2 cups
Mustard Seeds: 1 tsp
Cumin seeds: 1 tsp
Curry leaves: 2 strings
Coriander leaves: 2 tbsp (finely chopped, for garnishing)


For the masala/spice powder

Dry roast all the ingredients mentioned (except coconut, roasted channa dal, asafetida & salt). Allow the spices to cool.

After dry roasting the peanuts, peel the skin & keep them aside. Mix roasted channa dal, coconut, asafetida, salt to the other spices & prepare a fine powder. Finally add peanuts & run the mixie for 5secs (idea is to powder the peanuts to a coarse powder).

For yennegayi
  1. Wash the eggplant & pat dry. Make a slit of the eggplant as shown below.
  2. Fill a tbsp or less of the spice powder to each of the eggplant. Keep the stuffed eggplant aside.Heat oil in a broad pan (ensure to take a very broad one, as it has to fit all the eggplants). Add mustard seeds, cumin seeds. When they splutter, add curry leaves, garlic & onion. Saute until onion turns golden brown.
  3. Add tamarind extract, remaining spice powder, stuffed eggplants & stir well. Oil should coat on the eggplants. Add water, salt (check the taste & then add, because we have already added salt to the spice powder), jaggery & mix well.
  4. Cook the eggplants on a low heat sitrring occasionally. Add few tbsps of water if required. Cook until the gravy becomes thick & eggplants soft. (It takes around 10-15 minutes).
  5. Turn off the heat, garnish with coriander leaves & serve it with hot rotis.


  1. Yennegayi literally means kayi(vegetable) cooked in yenne(oil). The more oil you put, the tastier the dish would be.
  2. The dish would tast equally good without garlic & onion too. My mom doesn't add them & I love that version too.
  3. Try to take equal sized eggplants as all of them get cooked evenly.
  4. Nigella seeds are a must to get an authentic taste to the dish.

Monday, September 14, 2009

Veg Burger

I was clean bowled by her pictures & step-by-step procedure. I went to NTUC & bought all the things required to prepare the burger. Thanks a lot Nags for inspiring me to prepare veg burger.
I modified her patty recipe to suit our taste. Also, I used iceberg lettuce instead of the baby greens. Rest of the procedure remains same.

I offered this to my maid. She was tasting this for the first time. She struggled to bite the burger. The lettuce & onions started peeping out. She kept the vegetables aside. Just ate the bun + patty, later ate her greens :) I asked whether she liked the burger. Her answer was "this burger tastes good, but cannot be eaten outside". Me & my hubby laughed for 5 mins at her sincere & innocent answer. Ha ha...

Ingredients for the patty(This makes around 8 patties)
Potatoes: 4 medium sized (boiled)
Cottage cheese: 3 tbsp (grated)
Carrot: 1 medium sized (grated)
Green peas: 1 fistful (boiled)
Garam Masala: 1 tsp
Chat masala: 1 tsp
Red chilli powder: 1 tsp
Lemon juice: 1 tsp
Corn flour: 1 tbsp
Bread: 2 slices (Used whole wheat bread)
Salt: According to taste
Oil : 1-1.5 tbsp for each patty
Ingredients for burger(For 8 burgers)
Ham burger buns : 8
Iceberg lettuce: 8 big leaves
Tomato Sauce : 1 tsp for each burger (Use any spread/dressing of your choice)
Onion: 2 slices for each burger
Tomato: 1-2 slices for each burger
Cheese: 8 slices ( One for each burger)

Patty preparation:
Mash the potatoes ensuring no lumps are left. Add all the ingredients mentioned (except bread). Soak the bread in water for 5 secs. Squeeze out the water from the bread. Mash the bread & then add it to the mixture. Mix them thoroughly. Prepare 8 equal sized balls (around the size of a ping pong ball). Pat them gently. Heat the oil on a griddle/tawa. When oil is hot, place the patties & shallow fry them on a medium/slow heat for 5 minutes on each side. Remove the patties from the griddle.
Assembling the burger:
Cut the burger bun (There would be an indication in the burger bun itself. Use this to slice the burger bun). Tear the lettuce leaf & place them on the lower portion of the burger bun.
Place the cheese slice above the lettuce. Now, place the hot patty over the cheese.
Smear some sauce/spread over the patty. Place the slices of onion & tomato over the patty. Finally close the other slice of bun over the slices of tomato & onion & enjoy!!

  • Place a relatively hot patty over the cheese slice as it helps to melt the cheese a little. This adds an extra zing to the burger.
  • Donot skip the usage of iceberg lettuce. The crunchiness of iceberg lettuce takes the burger to another level.

Monday, September 7, 2009

Tava Fried Vegetables

People who are calorie conscious are requested to be away from this dish. Dont even see the pictures. Though the pictures have not come out good, there would be chances that you might feel like looking at the ingredient list. By chance if you happen to see the photo, dont ever peek into the ingredients because you might feel it is very simple & might think of giving it a try. Also, if you happen to try, dont blame me that I spoilt your diet.

If you are not calorie conscious, go ahead & try this simple, tasty tava veg that will surely be welcomed by all your family members. Do try & let me know if you liked it :)

Ingredients: (All vegetables are chopped into 1 inch cubes)
Small eggplants: 1 cup (I used green colored gulla badane & cut one brinjal into 4 parts)
Potato: 1 cup (peeled & cubed)
Cauliflower: 1 cup
Paneer: 1/2 cup
Capsicum: 1/2 cup
Shallots/Sambar onion: 1/2 cup (peeled)
Green chilli paste: 1 tbsp
Red chilli powder: 1 tsp
Pav Baji masala: 1 tsp
Amchur powder: 1 tsp
Chaat masala: 1 tsp
Tomato puree: 1/4th cup
Salt: According to taste
Oil : For deep frying (I use canola oil)

Sprinkle some salt on all the chopped vegetables & keep them aside for 5-10mins.
Squeeze the water released & deep fry the vegetables till brown. Vegetables should get half cooked in oil.
Drain in an absorbent paper.

Heat the tava & place the vegetables on the rim of the tava (I couldn't take the picture of this)
Add a tbsp of oil. When oil is hot, add a big pinch of green chilli paste, add the few pieces of fried vegetables of your choice. Add a pinch of red chilli powder, pav bhaji masala, chat masala, amchur powder, salt & 1-1.5tbsp of tomato puree. Mix them well. Allow it to cook on a slow flame for 3-5minutes. Keep stirring in between.

Remove it from the tava & serve it immediately with roti/phulka.

  1. Prepare the veg for 1 person at a time. Dont load all the vegetables as it becomes difficult for the spices to blend well.
  2. Feel free to use other vegetables like okra/ladies finger & mushroom to this dish. I didnot have okra handy, else I never miss adding them. Okra & mushroom blend very well with the above spices.

I happened to change the photo of bhindi besan. Have a look

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