Chow chow or chayote squash chutney

Chayote/chow chow is one veggie which I was not fond of as a kid.But its a super healthy veggie which contains many amino acids, vitamin C and the minerals potassium, calcium and iron.Its called as seeme badnekayi in kaanada. Try this quick chutney and I am sure you will be thrilled!

INGREDIENTS 2 medium sized chayote squash chow chow(I used the peel too)1/4 cup coconut scraped fresh or frozen1 inch tamarind piece soaked in 2 tbsp water2 Tsp oil2 Tbsp chana dal 4 medium dried red chillies2 green chillies1/2 tsps salt1 pinch asafoetida1/2 tsp mustard seeds
HOW TO MAKE To make the chow chow vegetable into a chutney, start by vertically slicing it. Cut out the seed. Don't peel but scrape any spikes that may be there on the skin and dice or slice it.Heat 1/2 tsp oil in a pan. Add mustard  seeds ,a pinch of asafoetida, 2 tbsp chana dal ,green and red chillies and saute on medium heat until the dal is golden brown. Move them onto a plate and cool for few minutes.Heat 1 tsp oil in a pan. Sau…


Kodbale is a perfect tea time snack and can be stored for a long time!Try this recipe and enjoy snacking:)

Ingredients ½ cup rice flour / akki hittu¼ cup semolina / sooji / bombay ravasalt to taste½ cup maida / plain flour / all-purpose flour½ tsp ajwain / carom seeds / om a pinch of hing / asafoetida2 tbsp hot oiloil for deep fryingfor masala paste:¼ cup coconut, fresh or desiccated½ tsp jeera / cumin seeds5 whole dried kashmiri red chilli¼ cup water, or as required
In a mixing bowl take rice flour, rava and maida,ajwain and salt. combine well.fNext pour 2 tbsp of hot oil and mix well.In the meantime,prepare the masala by grinding coconut, jeera and red chilli to smooth paste adding water as required.Now transfer the prepared masala paste to the flour.knead to smooth and soft dough.Next roll and prepare small circles.Then deep fry the kodubale in hot oil .fry the kodubale till they turn golden brown and crisp on medium flame.and drain off excess oil on to a kitchen paper .St…

Pepper n' Jeera Rasam

Pepper n' Jeera Rasam- Is a very good as a digestive n light on the tummy along with hot rice and a dash of ghee. This is non spicy but flavorful rasam. Can be had like soup as well. Rich source of protein as well as its made of toor dal.


Toor Dal - 1 cup [appx. 50gms]Tomato - 1-2Jeera - 1 tbspPepper - 15-20 [as per requirement]Hing - generous pinch [mix little water with the hing paste]Tamarind - watery pulp [little]Mustard - for temperingGhee - 1-2 tsp for temperingTurmeric - 1/2 tspCurry Leaves - 1-2 sprigsSalt - as per taste
How to prepare: Pressure cook toor dal till it is completely mushy. Mash it well till smooth.Add adequate water and turmeric to the mashed dal. Let it boil.Add chopped tomatoes, tamarind pulp and hing water. Simmer it.Simultaneously, take a skillet and prepare the tempering which is vital for this dish.Using a mortar and pestle hand crush the jeera and pepper. It should be very coarse.In a hot skillet add ghee. Add mustard and let it crackle. T…

Nippat / Nippattu

Nippat or Nippattu is an age old recipe passed on by grandmothers n mothers.. crisp crunchy and a quick to make savory item made of rice flour. This dish doesn't need a whole lot preparations! Its made of ingredients which are commonly used in our kitchens. Nippat is made during festivals like Krishna Janmashtami / Diwali and other festivals. It can be made in a jiffy and a perfect tea/coffee partner.

To make approximately around 30-40 nippats [depends on the size.. smaller the size more in number]


Rice flour [500 gms]Chiroti Rava or Fine Semolina [2 tbsp]Ground Nuts - 50gmsFried Gram - 30gmsDry Copra [Finely Chopped to small bits] - 1 cupCurry Leaves [dried and finely chopped, optional]Red Chilli Powder - 3-4 spoons [can vary with requirement] Hing/Asafoetida - a generous pinch [if its a paste] or 1-2 tsp [if powdered]White Til - 1 tbspGhee / Clarified Butter 2 teaspoon for mixingSalt to tasteHot Oil - for deep frying [out of which 1-2 tbsp while mixing the dough] Ho…

Palak Methi aur Paneer ki Saag / Gravy

Palak Methi aur Paneer ki Saag is a calcium, minerals and protein rich gravy. Its got a very herby and fresh flavour, making it ideal to go with both roti and rice alike. This gravy is prepared along with fresh cream and paneer making it nutritious and delicious especially for expectant mothers. The usage of spices are minimal as it tends to over power the greens.

To Serve 4 Ingredients - Palak / Spinach - 3 medium bunches [cleaned, blanched and pureed]Methi - 1 medium bunch [separate only the leaves, cleaned and finely chopped]Paneer - 200gms [Appx.]Onions - 2 big [roughly chopped]Green chillies - 1 or 2 [best if sparingly used]Garlic - 10 pods or more! [garlicky flavor gives an edge to this dish]Coriander powder - 1-2 tbspCumin/Jeera - 2 tspBay leaf and Elaichi/Cardamom - 1Red chilli or Paprika - 1-2 tsp [as per requirement]Kasuri Methi or Dried Fenu greek leaves - 1-2 tspMilk - 1 cupOil or Ghee - 1tbspFresh Cream - 2 tbspCashew - 10 [soak in hot water for about half hour and grind …

Goli Baje / Goli Bajji / Mangaluru Bajji

Goli Baje or Bajji also called as Mangaluru Bajji is a Karavali dish which is hugley popular everywhere. Its made of very simple ingredients and doesnt take a lot of effort but the result is just awesome. Its crisp on the out and spongy in the inside. Its flavorful and a hit with both young and old. Since the ingredients are very easily available, it can be made in large quantities like functions or parties. Its served with simple coconut chutney or tastes great with tomato ketchup or any of the sauces/dips!
For Coconut or Kayi chutney please click on this link -
To Serve 4 Ingredients - Maida / All purpose flour - 300 gms [appx.]Rice flour - 50 gms [appx.]Soda bi Carbornate - 1/2 tspSour curds - 1 big cupGreen chilli - 5-6 [depending on the vartiety and heat] finely choppedCurry leaves - 3-4 sprigs finely choppedCoriander leaves - a bunch finely choppedCoconut - about 50gms or 1 cup very finely choppedGinger - 2 inche…

Veggie Tomato Cream Pasta / Pink Veggie Pasta

Veggie Tomato Cream Pasta - This pasta satiates an Indian palette to the T!! It has a pleasing colour [pink] and a great creamy texture making it favorite with both elders as well as kids. Veggies like coloured bell peppers, mushrooms, zucchinis, olives added to this yummy pasta makes it a complete and filling meal. I remember getting to know about this as a "new" dish in the early 2000 as a college student when it started making waves in India. My little sister who was a school girl and I were curious then and tried different ways to cook this versatile dish and came up with different stuff every time! Nostalgic for sure:) Today, though we get ready to eat pasta or different flavored pasta sauce off the shelf in any super market, I always prefer the home cooked simple yet tasty tried and tested sauce used in this recipe. One can be more creative by adding more ingredients to enhance the taste or the consistency of the pasta to suit tastes.

Ingredients: To serve 4
Pasta variety …