Kothimbir Vadi / Cilantro Cake


  • 2 cups coriander(kothimbir) leaves, finely chopped 
  • 1 cup besan / Chickpea flour
  • 1 tbsp rice flour 
  • 1 tbsp wheat flour (optional) 
  • 1 tbsp Ragi/Finger Millet flour or bajra/Pearl Millet flour(optional) 
  • 4- 5 green chilies paste 
  • 1 tsp thil /Sesame Seeds 
  • 1 tsp khuskhus / Poppy Seed 
  • 1 tsp lemon juice 
  • 1 tsp turmeric 
  • 1 tsp hing 
  • 1 tsp sugar 
  • salt to taste 
  • Oil for frying 

Time Required
: 30 mins


1) Mix all ingredients together in a bowl adding 1 tbsp of hot oil.
2) Then add sufficient water to make a thick batter. The batter should be smooth without any lumps.
3) Grease a flat vessel. Pour the batter into the vessel
4) In a pressure cooker, steam for about 20-25 minutes
5) Let it cool and then cut into square pieces.
6) Heat oil in a frying pan; fry the steamed pieces till golden brown and crisp.
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  • All types of Vegetables like (Beans, Carrot, Potato, suran, White pumpkin, kacha kela/raw banana, Drumstick. (Drumstick and suran/Elephant foot yam is the must it adds more flavor to this recipe).
  • 2 cups sour curd
  • Curry leaves Few
  • Salt to Taste

~ For Grinding:

  • 1/2 cup grated Coconut
  • Green Chili ( 5 to 6) (According to taste)
  • Jeera/Cumin Seeds - 1 tsp
  • Kaju (Cashew Nut) – 4 to 5 pieces (optional)

~For Seasoning:

  • Coconut Oil
  • Mustard Seeds - 2 tsp

Note: Don’t use mushy vegetables, like, tomato, ladies fingers, cabbage, beetroot  , radish & onion (it stains the dish)

Time required: 30 mins


1) Wash and cut all the vegetables lengthwise into 2" pieces (stick shape). Boil the vegetables, take a note not to overcook the vegetables. They should remain crisp. 

2) Grind the coconut, cashew, cumin seeds, green chili and salt without using much water.  coconut should be seen in the gravy so don't grind very nicely. This is also one reason which adds more taste to the aviyal. 

3) Add the gravy & curry leaves to the whisked curd  in a thick heavy bottom pan and bring them to boil. 

4) Now add the boiled vegetables and mix gently & make sure not to mash the vegetables. Cook for about 5 to 7 mins. Remove from heat, Add the seasoning using  coconut oil. Coconut oil gives aviyal the aroma and taste. 

Serving: Can be served with rice, dosa, kara dosa, Adai, chapati and even you can relish this recipe in a bowl just like that. 

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Fenugreek Pancake/ Methi Puri


  • 2 cups Wheat flour 
  • 1/2 bunch picked Methi/Fenugreek leaves 
  • 2 tsp Jeera/Cumin seeds 
  • 2 tsp Haldi/Turmeric powder 
  • 2 tsp Ajwain/ Carom Seeds
  • A pinch of Hing /Asafoetida
  • Oil for cooking 
  • Salt to taste 

Time Required: 20-25 mins


  1. 1) Pick methi leaves and immerse them in a pan containing water. After some time all the dirt separates from the leaves. Then wash the methi leaves thoroughly.
  2. 2) Mix wheat flour, chopped methi leaves, jeera, ajwain, hing and salt with sufficient water to make a thick consistency dough.
  3. 3) Remember while making puris always make thick consistency dough with minimal water, so as to not absorb excess oil while deep frying.
  4. 4) Divide the dough into small parts and then roll small puris out of it.
  5. 5) Heat oil in a frying pan or kadai, fry puris till they turn golden brown. Then drain excess oil on paper napkin.
  6. 6) Serve hot with chutney and dahi/curd. Goes well with any dry as well as gravy sabjis. 


If fresh methi is not available, kasturi methi/dried fenugreek leaves can also be used.
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Spinach/ Palak Rice


  • 1/2 bunch Palak / Spinach
  • 1/2 cup Moong Dal / Pasi Paruppu / Green Gram Split
  • 1 cup Cooked Rice
  • 2 tsp Haldi/ Turmeric owder
  • Salt to Taste

~ For Grinding:
  • 4 to 5 Green Chilies
  • 1/2 cup Grated Coconut
  • 3 tsp Cumin Seeds/ Jeera 

~ For Seasoning:
  • Oil 1 tbsp
  • 2 tsp Mustard Seeds
  • 4 -5 Garlic flakes -chopped

Time Required: 30 mins


1) Boil palak and moong dal in a pressure cooker    

2) Grind together grated coconut, green chilies and cumin seeds

3) Put a reasonable size heavy bottom pan on the range and heat oil. add seeds, allow to splutter then add garlic chopped and fry them for minute or so

4) Then add the cooked palak and moong dal, salt and turmeric 

5) Lastly add the blended mixture and mix it well and cook it for 3 to 4 minutes

6) Mix the above gravy with cooked Rice and serve hot with papad/tortilla and raw onion.

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Semolina Pancake/ Rava Rotti


You can prepare this dish instantly. There is no need of prior  preparations. This Rava Rotti will be better alternative to Rava Upma! To make it more healthy & colorful breakfast you can even add what ever the green vegetables existing in your fridge . It tastes great and filled with fiber and proteins. To jazz up more you can even add dry grated coconut and fried peanuts too.


  • Rava / Semolina - 2 cups
  • Rice Flour - 1 cup
  • Onion chopped - 1/2 cup
  • Green chili- 3 to 4 nos
  • Carrot small (chopped) - 1/4 cup
  • Fresh Coriander Leaves/Cilatro (chopped) - 1/4 cup
  • Curry Leaves Few
  • Hing a pinch / Asafoetida
  • Salt to taste
  • Oil for frying


Time Required: 20 mins


1) Take a big bowl and all above ingredients and slowly adding water knead and make a smooth dough . Let it sit for 10 minutes

2 )   Heat a tawa/griddle, drizzle teaspoon of oil. Once the griddle is hot enough, take small size dough ball place it in a center of frying flat pan and pat the rotti as thin as possible using your fingers. Take care of your fingers while doing this, if you are a beginner to the cooking, pat the rotti on plate or on plastic sheet and then transfer it to tawa.

3 )   Apply oil on top side and cook. Turn over the rotti and apply oil on other side also. Cook till rotti is crisp and little brown.

4 )   Serve hot with coconut chutney or onion tomato chutney. 

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Aloo Methi


  • Bunch of Methi/ Fenugreek leaves 
  • 2 medium sized potatoes – peeled and cut into tiny cubes
  • 2-3 garlic flakes– peeled and finely chopped (optional)
  • 1-2 green chilies 
  • 1tsp jeera/cumin seeds
  • 1tsp haldi/turmeric powder
  • Oil
  • 1 tsp sugar
  • Salt to taste

Time Required: 20 mins


1) Wash methi leaves and then drain the water. Chop the leaves, don’t chop it too fine.

2) Peel the potatoes and chop them into thin cubes.

3) Heat oil in a pan, add jeera and allow to splutter. Add haldi powder and green chilies.

4) Now add the thin slices of potatoes and cook until tender. Close the pan with its lid or a plate. The potatoes cook by steam.

5)To check whether the potatoes are done, try to cut few pieces by a knife. If you can cut the potato easily, that means it is cooked properly.

6) Now add the Methi leaves, cook for 2 mins. Then sprinkle some sugar and add salt as per taste.

7) Cover for 7-8 minutes and its ready to be served.
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