Peanut Onion Red Chutney


Ingredients :

  • Peanut  1/4 cup Roasted
  • Onion  1 small Chopped
  • Red Chilies  4 - 5
  • Tamarind 1/4 inch piece
  • Curry Leaves  Few
  • Hing a pinch
  • Oil  2 tsp
  • Salt to taste

Method :

1) In a medium flame heat a pan and sprinkle a few drops of oil and nicely roast the peanuts till turns to golden color. Remove from the pan and cool and rub the skin off or you can use with skin too
2) In the same pan add 1tsp of oil and fry the onions, then add the red chilies, curry leaves, tamarind,  salt and fry for a minute. Remove from the flame and let it cool completely
3) Grind the roasted peanuts, onions mixture to fine paste using a little water.
4) Transfer the chutney to a bowl and set aside.
5) Heat a teaspoon of oil for tempering. Add the mustard seeds and urud dal/white lentils let them splutter. When the seeds stop popping, add the curry leaves and hing. Stir for a couple of seconds and turn off the heat.
6) Pour it over the chutney and combine well. Serve with dosa, Idli, Rava Roti.
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Sabudana Kichadi / Javvarisi Upma South Indian Style


Whenever we thought to prepare Sabudana khicadi, first we remember using the potatoes and peanuts mixture like Maharashtraian style dish. Here i  made  little tweak, instead of these 2 main ingredients I used moong dal. Always some variations brings another new version of  dish...isn't it? Try this recipe for different yummy tast

Check the below quick and easy breakfast Upma Varieties:

  • Sabudana/ javvarisi / tapioca  pearls- 1 cup
  • Moong Dal (Yellow split pea/Split Mung Bean) - 1/4 cup
  • Green chili- 3 to 4 nos
  • Curry Leaves - Few
  • Mustard Seeds - 1 tsp
  •  Cumin Seeds- 2 tsp
  • Fresh Coriander Leaves for garnishing
  • Oil - 2 tsp


1) Wash the sabudana twice and add small amount of water and let it stand for 5 to 6 hrs (on top just half inch of water is more than enough)
2) Soak the moong dal separetly for 3 to 4 hrs
3) After long hours of soaking sabudana should appear swelled up. From your fingers loosen up nicely as separate pearls
4) In a medium flame heat a pan with 1 tbsp of oil, add the mustard  & cumin seeds. When the seeds crackle, add the green chilies, moong dal and curry leaves saute till slight brown color
5) Add the soaked sabudana and salt and mix nicely to the above mixture cook it in a low flame for 5 to 6 mins
6) Garnish with coriander leaves and serve hot and enjoy!

Note: Small pearls of javvarisi / Sabudana is a good option for this recipe. 

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Mooli /Radish Pickle


Ever heard pickle in Radish/mooli…. Sounds interesting is it? Here is the one simple and instance pickle recipe.

  • Mooli/Mullangi/ Radish(White)  - 1 No. (medium size)
  • Raw Mango/ kacha Ambha - 1/2
  • Onion (Small) - 1 no.
  • Green chili - 2 to 3 nos. (as per your spice taste)
  • Lemon Juice - 2 tbsp
  • Hing/Asafoetida powder - 1/4 tsp
  • Red chili Powder - 2 tsp
  • Salt to taste

Time Required: 10 mins


1)  Wash and peel then cut them in to small dices 
2)  Add chopped onion, raw mango, green chilies, lemon juice, salt, red chilli powder, and  Hing  mix well
3)  Store it in a bottle and keep this in a refrigerator
4)  Leave it for 1 day to marinate, and  then it is ready for serving

This simple pickle goes very well with Rava Upma & Curd rice
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Semiya Upma / Vermicelli Upma


Semiya/Vermicelli/thin noodles are popular in many parts of India. This noodle is prominently used for breakfast dish like Semiya Upma and also as sweet dish like Vermicelli kheer or a sweet dessert similar to rice pudding. You should roast the semiya to get the good taste of upma. 

In southern part of India commonly called as Upma /Uppuma/Uppittu. Upma usually cooked as a thick porridge using vegetables with various main ingredients  like, Rava(semolina), Poha (flattened rice), rice, Moong Dal(Yellow split peas/mung bean) and Oats.

Check the below quick and easy breakfast Upma Varieties:

  • 1 cup Semiya/Vermicelli/thins noodles (Roasted)
  • 2 (medium size) onions chopped
  • 1 (medium size) Tomato chopped
  • 5-6 green chilies slit lengthwise
  • 1/4 cup Green Peas
  • Curry leaves -Few
  • 1 tsp Turmeric
  • salt to taste
  • 2 tbsp oil
>For Seasoning:
  • 1/2 tsp mustard seeds
  • 1/2 tsp urud dal / White Lentil (grown in Indian subcontinent- Available in Indian Store)

>For Garnishing:
  • 1/4 cup Fresh coriander leaves
  • grated coconut ( optional)



Step 01) In a medium flame heat a pan and sprinkle a few drops of oil and nicely roast the semiya till it turns to golden color, once done transfer into a tray and keep aside. or omit this step if you are using ready made roasted semiya (now a days you can get this is Indian store look for Brand name called "Bambino Roasted vermicelli")

Step 02) In the same pan heat 1 tbsp of oil, add the seasoning seeds. When the seeds crackle, add the chopped onion and tomatoes, green chilies and curry leaves and saute till the onion turns to golden brown.

Step 03) Add One & half cup of water and bring them to boil(1 cup for semiya  and 1/2 cup for vegetables) Add turmeric powder and salt

Step 04) Once water starts boiling add roasted vermicelli,  a little at time and constantly stirring to mix with water. if you feel all the water is absorbed and still vermicelli is not cooked, add water little by little

Step 05) Simmer and cook the upma till nicely thick and tender

Step 06) Return to low flame stir gently every now and then. Transfer to a serving dish and garnish with coriander leaves & grated coconut and Serve hot with any pickle and freshly brewed coffee.

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Poha Dosa


Very simple procedure to prepare and tastes great. This dosa will be good if it is little thick, small and soft texture instead of more crispy.


  • 2 Cups of Rice
  • 1 Cup Poha / Aval/ Flattened Rice flattened rice   
  • 2 tbsp. Curd
  • 1/4 cup Chana Dal / Split Black Chickpeas  (Optional)
  • Salt to Taste
  • Oil for shallow frying

  1. Wash and soak rice and poha separately in plenty of water.Keep aside for 5 - 6 hours. 
  2.  Drain and grind them to a fine paste, using as little water as possible. 
  3. Keep aside for 7 -8 hours or overnight. 
  4. Add curd and salt and beat well. 
  5. Add soaked chana dal/ kadalai paruppu for more crunchiness. (This is optional)
  6. Put a serving spoonful of batter on a hot griddle. 
  7. Spread just a little, like an omelette. 
  8. Sprinkle a tsp. of oil on it. Cover with a plate/lid.
  9. Allow to fry over low heat, till bottom is golden brown

Serving: Serve immediately with any chutney.


A dash of finely chopped onions, green chilies, coriander leaves or cheese may be sprinkled
over the dosa, as soon as it is spread. Proceed to cook as above.
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Aloo Palak Sabzi / Potato & Spinach Curry



  • 3 cups chopped spinach
  • 2 Potatoes boiled 
  • 2  onions chopped fine
  • 1 tomato Chopped
  • 2 Green Chilies
  • Cumin seeds
  • 1 tsp. clove powder
  • 1 tsp cardamom powder
  • 1/2 tsp. garam masala (mixture of many Indian Spices - available in Indian store)
  • 1 tsp. red chili powder
  • 1/4 tsp. turmeric powder
  • 2 garlic Flakes - chopped
  • 1" piece ginger grated
  • 1 tsp. lemon juice
  • 1/2 tsp. wheat or other flour
  • Pinch of asafoetida/Hing
  • 1 tbsp. butter or Oil
  • salt to taste

Time Required: 45 Minutes



  1. Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
  2. Cover and boil over a high flame for 2 minutes. To cool quickly,  hold under running water in a colander.
  3. Put in a blender, add green chili and run for a minute. Keep slightly coarse, do not make very smooth. Keep aside.
  4. Cut the potatoes into big pieces and boil them in microwave for 5 minutes. Drain the potatoes, keep aside.
  5. Heat the pan with 2 tsp ghee add the cumin seeds.
  6. Add the ginger, onions and fry till very tender.
  7. Add the tomato and further fry for two minutes.
  8. Add all the dry masalas and fry till ghee/butter separates.
  9. Add spinach and potatoes.
  10. When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice
  11. Just before serving, heat butter in a tiny saucepan and add the asafoetida/hing and pour over the vegetable and mix gently. 

Serving: Serve hot with naan or parathas or even rice.

Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of potatoes.
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Microwave Besan Ladoo


Looking for fast 10 minutes sweet dish? Here is the one…  A recipe for besan ladoo that looks do-able and utterly delicious. You can prepare this in microwave no need of vigorous stirring. You don't have to struggle in front of gas stove to make these laddus:) If it's too dry , heat some more ghee and add it the mixture or you can add a tsp of milk in the dough and make Ladoos:)


  • Besan/Kadalai Mavu/Chickpea Flour - 1 cup 
  • Sugar - 3/4 cup (powdered) 
  • Ghee (Clarified butter) - 1/2 cup 
  • Almonds / Cashews - Few (chopped) 
  • Cardamom Powder- 1 tsp

  1. Add besan and ghee in a microwave safe bowl and set for 2 minutes interval up to 5 or 7 minutes ( Keep checking and stirring after every 2 minutes)
  2. When the aroma comes, remove from heat and cool. 
  3. Add the powdered sugar to it and mix well. 
  4. Add the almonds and shape the mixture into balls using a tsp of milk

Enjoy this super easy sweet dish for any occasion or festival.
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Moong Sprout Broccoli Cucumber Raita


Broccoli, green mung bean sprout, cucumber, curd with simple spices gives compliment taste to this raita.

Raita means - it is  an Indian side dish of yogurt containing chopped cucumber or other vegetables and spices.

Check here to know, how to make mung bean sprout at home!

  • Moong Sprout/Mung Bean Sprout - 1 cup
  • Cucumber - 1 (sliced or chopped)
  • Broccoli - 1/2 lb
  • Sour Curd - 1 cup
  • Garlic Flakes - 3
  • Green Chili - 2 nos ( Optional)
  • Curry Leaves - Few (optional)
  • Coriander Leaves for garnishing (optional)
  • Crushed black Pepper - 2 tsp
  • Salt to taste

Time Required: 10 mins


1. Wash and cut the cucumber and broccoli

2. Add sprouted moong, chopped garlic flakes, curd, salt and pepper & mix well
3. Add chopped green chilies if you are looking for spicy raita 
4. To enhance more taste you could also add curry leaves and coriander leaves

Serve: Serve this with chapati/ roti or even with pulao
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Aarsimav Ammini Kozhakattai or Pearl Modak


There are many types of Kozhakattai to offer as prasadam for Ganesh Chaturthi. Like Jaggery/ Vellam Modak, Ellu/ Thil/Sesame seeds Modak and Uppu/Salt Modak.  And this ammini kozhakattai usually my mom prepares when there is a left over flour and filling. 
The highlight of this modak is you can serve them as breakfast or for dinner. So why wait for the festival to come to cherish this dish. Enjoy the spicy pearl/mini modak/ Ammini Kozhakattai any time:) You can prepare this dish in 2 ways. Simple and a normal standard version. Here i am sharing both the recipes...  

Normal Version:

For Kozhakattai / Modak/Dumplings:
  • Rice Flour - 2 cups
  • Salt to taste
  • Water

Uludu/White Lentils Filling
  • Urud Dal /White Lentils - 1/2 Cup  (grown in Indian subcontinent- Available in Indian Store)
  • Green chili- 4 to 5 nos
  • Ginger - 1/2" piece
  • Lemon Juice - 2 tsp
  • Salt to taste

For Seasoning:
  • Mustard Seeds / Kadukku - 1 tsp
  • Urud Dal/ Ulutham Paruppu/White Lentils - 1 tsp
  • Hing/Asafoetida - 1/4 tsp
  • Turmeric Powder - 1 tsp (optional)
  • Curry Leaves Few

Kozhakattai/ Modak Mehod: 

Follow this procedure you will never go wrong!

1. In a bowl add rice flour and salt without lumps mix it with 1 cup of water


2. Put a reasonable size heavy bottom pan on the range and heat 1 cup of water and bring to boil


3. Keep the flame in slow and then add the rice flour mixture and stir it nicely until it makes nice shiny dough 


4. Let them to cool for a bit and then pinch out a small dough roll them as a ball. Repeat with the rest of the dough.

5. Steam it for 10 mins. And allow them to cool so to retain the shape of the ball

For Uludu/ Urud dal/White Lentils Filling Method:

1. Soak the urud dal for 2 to 3 hrs. Drain and grind along with green chilies, salt, ginger and Hing/asafoetida with 1 to 2 tbsp of water.  


2. Steam the filling for 10 mins. ( Instead of steaming separately you could steam both kozhakattai and filling in a idli cooker to save the time)

Procedure for mani/Mini/Pearl Modak/Kozhakattai/Dumplings

1. Heat a pan with a teaspoon of oil, add the seeds and allow them to splutter 
2. Add curry leaves and whole red chili (for more spicyness)
3. Add uludu/ Urud dal filling add a turmeric powder, lemon juice and mix it well
4. Once done add mini/Ammini Kozhakattai and mix nicely until all the modak coated with fillings.
5. Garnish with coriander leaves and grated coconut and serve hot.

Simple Version:

1. Prepare the dough as above mentioned method
2. Instead of uludu filling, just give the seasoning of the seeds (use 2 to 3 tsps of seeds ) allow them to splutter
3. Add green chili, salt, hing and curry leaves and fry for 2 more mins
4. Add steamed peal/mani/mini modak/kozhakattai and mix well
5. Serve with onion and tomatto gojju 

6. You can serve with mor molaga/ Stuffed masala mirchi too. Mor Molaga is a marinated dried green chili in curd - available in Indian store

[Continue reading...]

Potato Stir Fry Sabji


This is one of the simple sabji which you can prepare much faster and yet spicy crispy satisfactory dish ever. This goes very well south Indian dishes like vatha kuzhambu and Pepper Rasam & chutta papadam  (Papad roasted in charcoal or fire) and even with Curd Rice. To enhance the taste more you can also add the home made Rasam powder to it.

  • Potato  Medium - 3 to 4 Nos
  • Mustard Seeds - 2 tsp
  • Urud Dal /White Lentils (grown in Indian subcontinent- Available in Indian Store) - 1 tsp
  • Curry Leaves - Few
  • Turmeric powder - 1 tsp
  • Red Chili Powder - 3 tsp
  • Home Made Rasam Powder - 2 tsp (Mixture of many Indian spices - Available in Indian store)
  • Hing/Asafoetida - 1/4 tsp
  • Salt to Taste
  • Oil 


1) Nicely clean and  wash the potatoes and dice them into 4 or 6 pieces
2) Put a reasonable size heavy bottom pan on the range and heat oil. 
3) Add the seeds and allow them to splutter. 
4) Add the potatoes and fry them nicely in low heat ( in between add a teaspoon of oil while stirring take care not to burn it more)
5) Once the potatoes are half fried add turmeric powder, red chili powder, rasam powder,  salt and Hing and mix well and cook till potatoes are tender 

Serving: Serve with Vetha Kozhambhu or Pepper Rasam or with any other dishes.
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Vegetable Cut Dosa


There are so many varieties in making this dosa. The beauty of vegetable dosa is you can always change. I play from different vegetables and masala tweaking will always gives a different taste. You could make this dosa with left over sabji too. This is a good option to add all healthy veggies spiced with masalas and give them the shape however you want to attract your kid to eat the healthy Dosa. Enjoy one of my version of Vegetable Dosa…

Click here to know how to make the Dosa Batter

  • Fresh green string Beans - 7 to 8 no.
  • Cauliflower - 8 to 10 florets 
  • 1 medium size carrot 
  • 1 medium size potato 
  • 1 medium size Onion 
  • 1 medium size Tomato 
  • Peas (optional)

Masala Powders:
  • Garam Masala - 2 tsp (Mixture of many Indian spices - Available in Indian store)
  • Turmeric Powder - 1 tsp
  • Red Chili Powder - 1 tsp
  • Salt to Taste
  • Oil
  • Fresh Coriander leaves for garnishing
For Seasoning:

  • Mustard Seeds - 1tsp 
  • Urud Dal / White Lentils - 1 tsp (grown in Indian subcontinent- Available in Indian Store)
  • Saunf/ Fennel seeds - 1 tsp
  • Garlic and Ginger Paste - 2 tsp 
Time Required : 20 mins (Excluding Batter Preparation)

Vegetable Stuffing Method:

1) Wash & cut all the above said vegetables and cook them as half boiled. Drain the water and keep it aside

2) Put a reasonable size pan on the range and heat oil. Add seeds allows them to splutter
3) Add garlic & ginger paste and fry for a minute and then add onion and fry till onion turn pink.
4) Add tomato and fry for about 2 minutes
5) Add salt and  all other masala powders and mix well and cook till raw smell of masala disappear
6) Garnish with chopped coriander leaves

How to Prepare Dosa:

1) Heat a flat frying pan with a teaspoon of oil. When the pan is hot enough, take a ladle full of dosa batter and pour it on center of pan and spread it nicely as big as pan size. Add a teaspoon of cooking oil/ghee/butter to one side of the Dosa.

2)Turn dosa in to other side, and spread the vegetable stuffing over the dosa. 

3)Cover another half over it. When it turns golden brown, it is ready to be taken off from the frying pan.

The thinner and crispier the dosa, the better it tastes!

Serving: Serve hot with any of your choice of chutney.
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Dum Aloo / Baby Potato Curry



  • Baby Potato/ Aloo (small) -   10 to 12 nos.
  • Garlic - 4 flakesa
  • Ginger - 1" piece
  • Onion - 1 Nos.
  • Tomato - 1 nos
  • Curd - 1/2 cup
  • Oil

For Seasoning:
  • Cumin Seeds - 1 tsp
  • Mustard Seeds - 1 tsp

For Gravy:
  • Green chili- 3 to 4 nos
  • Coriander Seeds -1 tsp
  • Coconut Grated - 1 tbsp
  • Khus Khus / Couscous - 2 tsp 
  • Cashew Nut - 4 to 5 nos

Masala Powder:
  • Turmeric Powder - 1 tsp
  • Red chili Powder - 1 tsp
  • Garam Masala - 2 tsp (Mixture of many Indian spices - Available in Indian store)
  • Salt to taste 


1. Boil the baby potatoes peel them and pierce them with a fork in a multiple places and fry them in 1 tbsp of oil and drain the potatoes in paper towel to remove the excess oil.

2. In the remaining oil, add ginger and garlic paste saute for 1 minute then add onion and fry for another 2 minutes and add mustard and cumin seeds
3. Add the gravy paste and 2 cup of water and cook them for 1 or 2 minutes and then add potatoes, and all masala powders
4. Beat the yogurt/curd and blend into the smooth mixture and add it on top
5. Mix gently, cover and cook for about 10 minutes in low heat
6. Garnish with coriander leaves and serve with hot paratha, Roti or Chapati. (Indian flat bread)
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Recently we had this pancake for breakfast in a hotel and we liked it instantly :) I requested the serving girl for the recipe and she is pleased to explain the recipe to me. So nice of her! As it is incredibly easy to prepare so thought to give a shot and it came awesome :).... Here is the recipe...

  • All-Purpose Flour / Maida - 1 Cup
  • Sugar - 3 tbsp
  • Baking Soda - 1/2 tsp
  • Baking Powder - 1/2 tsp
  • Salt - 1 tsp
  • Egg - 1
  • Butter Milk - 1/4 cup (for sourness)
  • Milk - 1/2 cup
  • Butter- 2 tbsp
  • Oil


1. In a large bowl add flour, sugar, baking powder, baking soda and salt
2.Melt the butter. Whisk egg, butter milk and milk and pour into above ingredients and whisk until lumps are gone. (Let the batter sit for 15 mins. This helps the fuffyness in the pancake)
3.Heat the  flat frying pan with one tsp of oil, spread the batter as a thin round. Add a teaspoon of cooking oil/ghee/butter to one side
4. Turn it to other side, when it turns to golden brown it is ready to be taken off from the frying 

Serving: Serve Pancake topped with any readymade syrup, or honey, or Banana peanut cream and strawberries!

Note: I did't use the baking soda and baking powder in this dish. It came good. But fluffiness is bit less.
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Instant Red Chili Chutney/ Chili Sauce


This chutney is very very simple to prepare. Yes,  this is not a authentic style of red chili sauce. Sometimes knowing short cut/ instant or quick and easy method helps a lot. I hope you agree with me :) To make it really hot use the seeds else shake out the seeds. So, here is my version of instant Chili sauce...


  • Red fresh Jalapeno - 4 to 5 nos.
  • 4 to 5 Garlic Flakes
  • One Lemon Juice
  • Cumin Seed Powder - 1/2 tsp (optional)
  • Water - 1/4 cup
  • Salt to Taste


1. Wash chilies in water 2 to 3 times. Discard the green stem. Use it or shake it out the seeds as per your spicy taste
2. In a blender add chilies, water, garlic, salt, cumin powder and lemon juice and whirl until smooth
3. Store it in refrigerator and use it when ever you need them.

This sauce is good to marinate the dishes for some extra spicy taste.

Note: You can also use dry red chilies. Wash them nicely and soak them in warm water for 15 mins. Or you can boil them for 5 mins. Strain the water and use the fresh water for grinding. Sometimes the strain water tastes little bitter.

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This is again one of the comfort food from South India's Breakfast dish. It is full of nutrition and you will be happy to serve the protein pack dish to your family. This recipe varies from region to region in south India. Adai and aviyal is a very good combination to serve. When ever i prepare aviyal for lunch then dinner will be Adai :) Yes, it goes well with coconut chutney too. Here is my version of Adai…


  • 1 cup Boiled Rice
  • 1/2 cup Toor Dal/ Yellow Pigeon Peas
  • 1/2 cup Chana Dal / Split Black Chickpeas
  • 1/2 cup Black Urud Dal / White Lentils
  • Whole Red Chili- 10 to 12 nos.
  • 1/2 cup Curry Leaves 
  • Jeera/Cumin seeds - 1 tbsp
  • Salt to Taste
  • Oil


1. Put every ingredients excluding salt & cumin seeds in big bowl. Thoroughly wash it for 2 to 3 times and soak it in water with cumin seeds for at least 6 to 7 hrs
2. Grind them coarsely  not very smooth like plain dosa batter. This batter should not be thick nor watery.
3. Add the salt and mix it well and keep it overnight for fermentation. To avoid the spill over always use the big container as batter rise up in the night.
4. Heat the  flat frying pan with one tsp of oil, spread the batter as a thin round. Add a teaspoon of cooking oil/ghee/butter to one sides of the Adai
5. Turn it to other side, when it turns to golden brown it is ready to be taken off from the frying

Serving:  Serve with Aviyal or with Coconut Chutney.

For Variation: You can add green sprout, moong Dal/Green Gram Split, Drumstick leaves or any green leaves and even any other lentils. Sometimes it is good to tweak the taste is' it?
[Continue reading...]
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