Monday, July 28, 2008

Sprouted Moogh & Meethi Sukke

This is a typical Mangalorean dish, made by sprouting Green Moongh & Meethi seeds. It has a different taste, but a very healthy dish & easy to make. You can make the same dish also by just using Meethi & adding small diced potatoes along with it.

Moongh - 1 cup
Meethi seeds- 1/4 cup
Oil - 2 tsp
Mustard seeds - 1/2 tsp
Curry leaves - few
Coconut - 2 tbspn
Haldi Powder - 1/4 tsp
Chillie powder - 3/4 tsp
Salt to taste.


Day 1: Soak Meethi seeds for 6-8 hours. Then tie in a muslin cloth & set it out in sunlight to sprout. Meethi takes longer to sprout & hence we do this a day in advance.

Day 2: Soak Moongh for 6-8 hours & tie in a muslin cloth & set out in sunlight to sprout.

Day 3: Let sprouting continue for a day more.

Day4: In a pan add oil & season with mustard seeds & curry leaves. Then add the sprouted moogh & meethi together & mix everything well. Add required salt & water & cover & cook till it cooks well. The moogh & meethi must not get mushy, so add water as required for cooking.
In a bowl mix well together coconut, haldi & chillie powder & add to the pan & mix well. Cover & cook for 5-7 minutes.
A delicious & healthy sprouted dish is ready!!!
UPDATE: Lot of friends had asked me name of the bean i had used in the below posting called - Kidney bean curry. The Bean is called Double Beans. I picked it up from Nilgiris in Chennai.

Friday, July 25, 2008

Kidney Bean Curry

Kidney Bean, is a big flat creamish coloured bean. Its very tasty & has a creamy texture to it. In India, you get these in 2 sizes.. a medium one & a giant big one. I usually buy the big ones as we like those.
UPDATE: These are called Double beans in the store. I picked up the packed from Nilgiris in Chennai.

This curry is my Mom's recipe & comes out great. Its easy & delicious too!

So this curry is off to Srivalli of Cooking 4 all seasons, whos hosting the "Curry Mela". Thanks Sri for hosting a great event!

Kidney Bean - 1 cup
Coconut - 1/4 cup
G.Chillies - 3
Ginger - 1" piece
Garlic - 1 pod
Tomato -1
Onion - 1
Jeera - Dhania powder - 1 tsp
Salt -to taste
Oil - 2 tsp


1. Soak the kidney bean over night. Pressure cook for just 1 whistle next day. The bean has to retain its shape & not get mushy.

2. Grind together - Coconut, G.Chillies, Ginger & Garlic to a fine paste.

3. In a pan add oil & saute finely chopped onions till slightly brown. Then add the ground masala & fry for 3-4 mts.

4. Now add chopped tomato, salt, jeera-dhania powder & mix well. Add required water & bring to a good boil, till raw smell off masala is gone.

5. Finally add the cooked bean & boil again.

Garnish with corriander leaves & serve hot with fluffy phulkas or fried rice! A perfect meal is ready....

Wednesday, July 23, 2008

Capcicum-Potato Stir Fry

This is simple yet tasty side dish, that goes well with chappathis or even dal & rice. Its very easy to make & can be ready in a jiffy!! A perfect dish, to make for that unexpected extra guest! If u have no capcicum on hand, just make it out of potato or mix & match other veggies of your choice.


Capcicum – 2
Potato – 1
Onion – 1
Sambhar Powder – 1 tsp
Salt – to taste
Oil – 2 tsps


1. Chop the capcicum, potato & onions into small cubes.
2. In a pan add oil & fry the onions for 2-3 mts.
3. Then add the capcicum & potato & mix everythoing well.
4. Add sambhar powder, salt & mix it & sprinkle water & cook.

A yummy vegetable will be ready in 10-15 mts! Serve hot & enjoy!!

Sunday, July 20, 2008

Rava Dosa & Coconut-Corriander Chutney

Rava Dosa is one yummy dosa & to get it nice & golden & crisp with those numerous holes is a hard thing. My initial trial at these were a big flop…. Tried all the zillion mixes we get in stores only to land up in a gooey dosa! What a disaster I thought & totally gave up until now.

I was all again geared up to try it out again, especially since this is my definet order for BF at any restaurant. My Dad told me he had it at his friend’s place & it was so great. He got the proportion & inspired me to try. I did & it turned out fantastic! We just loved it .


Rava – 1 cup
Maida – 1 cup
Rice Flour – 1 cup
Curd – 1 tbspn
Water – 6 cups
Salt – 3 tsps
Jeera – 1 tsp
Pepper – few
G.chillies – 2 (finely chopped)
Curry leaves – few (finely chopped)
Corriander Leaves – few (finely chopped)


1. Measure & put all the Ingredients in a large bowl & mix well. Make sure there are no lumps.

2. Keep aside for 45mts to an hour. It wil be a watery batter, do not worry.

3. Heat a dosa pan to a high temp & pour with a ladle slowly. Put oil on side & cover & cook. Takes 3-4 mts…then turn & cook other side too.

Serve with chutney or sambhar .I served them with coconut-coriander chutney.

Yummy Rava dosas are ready… with a cup of filter coffee…a delicious BF is ready & what a way to start the day !!



Coconut – 3 tbspns
Corriander Leaves – a hand full
G.Chillies – 3
Ginger – 1” piece
Salt – to taste.


1.Grind all the Ingredients to a smooth paste using little water.

2.Season with oil, mustard seeds, udad dhal & curry leaves.

A delicious chutney is ready to be served!

Monday, July 14, 2008

Ambya Thiksani Humman ( Spicy Mango Curry)

Well, wondering whats this dish with a long name????? Well, its Raw Mango & Bikkand - Thats jackfruit seed, all put together in one yummy curry. In the photo you'll see the jackfruit seeds too.

This is a spicy dish & goes extremely well with dosas & idlis, or even plain curd rice. This is all my all time favourite dish & i make it often when the jackfruit season is on.. eat the fruit & save the seed for a yummy curry... so practically no waste of anything!! Hows that?

I know in US we dont find the jackfruit seed. This curry can be made minus the Bikkand too & tastes great.Thats how i made all these years......

Raw Mango - 1
Bikkand(Jackfruit Seed) - 8-10 no
Coconut - 1/2 cup
Red Chillies - 4
Bedgayi Chillies - 2 (this is only for colour)
Tamarind- a tiny piece
Oil - 2 tbspns
Mustard seeds - 1/2 tsp
Meethi Seeds - 3/4th tsp
Salt - to taste.

1. Chop the mango into big cubes.

2. Pressure cook the Jackfruit seed & then peel the outer skin(thats non-edible). Then cut it into 2 pieces.

3. Roast in a little oil - red chillies till slightly brown. No need to roast bedgayi chillies.

4. Now grind together - coconut, redchillies, bedgayi chillies, tamarind to a fine paste.

5. In a pan add oil, then season with mustard seeds & meethi seeds. Then add the ground masala & mango & jackfruit seed & mix everything well. Add required salt & water & bring to a good boil.

6. Make sure mango is cooked & gravy thickens....

Serve with hot dosas & idlis. Its a perfect accompainment!This can be stored for 3-4 days too.

Well, another award from a Dear Friend Easy crafts of Simple Indian Cooking.
Thank you EC for the Friendship & Yum Yum Blog awards & thinking of me. It feels special & great getting both these from you. Thank you dear!

I would like to pass this on too,
1. Kalai of Samaithu Paarkalaam
2.Laavanya of Cookery Corner
3.Divya of Divyas Cook Book
4. Vanamala of Nalapaka
5.Pravs of Simply Spicy
Congrats friends on your awards!!

Wednesday, July 9, 2008

Sheera & an Award.

Sheera / Kesari / Sooji Halwa - many names but one delicious dessert! Its an all time favourite & easy to make too. Though its made during festivals, its also the easiest & quickest back up dessert incase of sudden guests!

We also love having Sheera after eating a plate of Bajjis!!! Yum Yum!! It sounds wierd, but a hot glass of Filter coffee, bajjis & sheera on a cold / rainy day.....Wouldnt that be great? Try it out & you'll know what a great combo this is.


Rava - 1 cup
Sugar 1& 1/4 cup
Kesari Colour - little
Elaichi powder - 1/2 tsp
Cashew & Raisins - a handfull
Ghee - 3-4 tbspns
Water - 2 & 1/2 cups


1. In little ghee fry the nuts & set aside.

2. Now in the same pan, add little ghee & fry the Rava till slightly golden brown.

3. Boil water in a pan & set aside

4. Add the sugar to the sooji & mix well. Then add the boiling water & keep on stirring. Make sure no lumps are there.

5. Add little colour, elaichi powder & mix everything well & cook till its done. Takes about 5 - 8 mts.
6. You can add in the fried nuts & mix everything well.

For Serving - You can serve in a bowl or you can grease a bowl with little ghee, put in some fried nuts & raisins on the bottom of the bowl, then fill it up with the Sheera & place the katori on a dessert plate upsidedown & empty it & you'll get a great presentation.
Divya of Divyas cook book has passed on the blogging with a purpose award . Thanks Divya for this award & thinking of me! It feels great to get another award... :-)

I would like to pass it on too...
RC of Red Chillies.
Uma of Essence of Andhra.
Happy Cook of My Kitchen Treasures.
Raaga of Chef at work.
Congrats to you all dear friends!

Tuesday, July 1, 2008

Podale Cutlets (Snake Gourd Cutlets)

Podale is a Konkani term for Snake gourd, also know as Podalankai in Tamil. It comes either as a long gourd – just like a snake or even a small short one. We make upkari or vegetable out of it. Tamilians make a yum yum kootu too, which I like.

On my visit to my In-laws place my Mil said "Today, we’ll make Podale Cutlets". I said what cutlets??? I never knew Podale was used to make cutlets I said. So she said ok, I’ll teach u. With my camera in one hand & curiosity on the other I entered the kitchen ( which I rarely enter when I am at my in-laws!! ) I took step by step pictures too! She made cutlets out of Podale & they were super delicious!! With so many of us at home, it was over in a second :-)


Podale – 1 ( small)
Green chillies – 4
Potato – 2
Hing – 1/4 tsp
Onion – 1 finely chopped
Fine Rava – little (for dipping)
Oil – for frying.
Salt- to taste


1.Pressure cook the potatos & mash them well.

2. Cut the podale into rounds (about ½” thick) & with a spoon on fingers take out the inside seeds & get it ready.
3.In a mixer or Ragado (traditional stone grinder) make a smooth paste of Green chillies & hing. Transfer to a bowl & add in the mashed potatoes & salt & mix well. Now add very finely chopped onions & mix & make into equal size balls.

4. Now take this potato balls & stuff inside the Podale & evenly press it so that it covers the entire circle of podale.
5. Now dip it in rave & place on a pan & shallow fry. Add oil as required. Cover & cook.
It takes a little while to cook, but worth the time & effort, as once these are ready they wont last long !! Serve it as it is or with ketchup.