Friday, January 23, 2015

Chayote Squash(Seemebadnekai) kooTu

This kooTu is a Tamil preparation. It is a very aromatic curry which could be eaten both as a side dish as well as with plain white rice. Learnt from Gayathri Rajesh

Prepare a paste/masala using half a coconut, 6 roasted red chillies, 1 tblsp roasted urad dal, 1/2 tsp roasted cumin seeds, 7-8 peppercorns and 2 pinches of asafoetida/Hing. Grind all these together in a mixer. Cook in a container adding ample water and salt until it starts boiling
. To this, add medium sized cubes of seemebadnekai and cook until done.

Monday, January 19, 2015

Avrekai Akkiroti

Avrekai or lilva beans or papdi is a winter plant and its beans are used to prepare a number of delicacies. Akki roTTi is a dosa kind of item which has its origin from Karnataka. Its basic ingredient is riceflour. To be savoured with coconut and coriander chutney..
Learnt from Navarathna.

Cook 2-3 cups of lilva beans with salt and some water in a pressure cooker. Drain out the water. Mix equal amount of rice flour, finely chopped onion, finely chopped coriander leaves, 1 tsp cumin seeds, 1/4 tsp hing/asafoetida, one grated carrot, 2 green chillies and a handful of fresh grated coconut.Add just enough water and salt to make a batter which is good enough to smear on a hot tava with hands. Make small and thin rottis and cook till done on both the sides by covering the tava with a lid. Serve hot with fresh coconut-coriander chutney.

Mangalore Buns

Mangalore buns, as the name itself suggests, is a konkan belt delicacy. It's a fried snack/breakfast item. Could be eaten  as a single item or along with saaru/coconut chutney.

Mix 1/2 cup curd, 1 cup sugar, 2 pinches baking soda, 1 pinch salt, one mashed ripe robusta banana and enough maida/all purpose flour to knead it into a dough. Its consistency should be in between that of poori n chapati. Make medium sized balls, dip in flour and roll into small flat circles using a rolling pin. Fry in oil till both sides are cooked well. Serve hot.


Huggi is a traditional but a very tasty variety of moongdal khichdi/ pongal. While the regular pongal tastes bland and boring to many, huggi has an interesting flavour n spice. Learnt it from Vidya Kamath.

Grind cloves and cinnamon(2 each), quarter inch ginger, 1/2 tsp cumin seeds, 2 tsp grated coconut, 1-2 green chillies, a few peppercorns, v little tamarind and a few garlic cloves to a dry and slightly coarse paste.
In a pan, take 2-3 tsp of oil/ghee. Sputter 1 tsp of mustard seeds, a sprig of curry leaves and fry one chopped onion along with finely chopped garlic(3-4 cloves). To this, add the ground paste and saute till it loses its rawness. Pour twice the amount of water as rice+greengram dal (1:1) and bring to boil. Add 2 pinches of turmeric powder, required amount of salt, washed rice+ green gram dal and cook on medium flame. When half done, cover and cook till its completely cooked. Garnish with chopped coriander leaves. Serve hot with a tsp of ghee m roasted cashews.

Thursday, January 08, 2015

Pasta Arabiatta

Pasta comes in number of shapes and varieties and is of Italian origin.It is anyday preferred as a meal/snack by children as well as adults who have a palate for Italian cuisine. Very easy to make and delicious too.

1 tbsp olive oil
2 medium onions chopped
2 tsp chopped garlic
2 tomatoes peeled n chopped
1 cup pureed tomato
1 tsp basil
1 tsp oregano/ pasta seasoning
1/2 tsp vinegar
Salt to taste
2 cups penne/fusili/macaroni
1 tsp paprika
2-3 grated processed cheese.

Cook pasta in boiling water n drain it.
Warm oil in a pan.Saute onions, garlic, green chillies till the onions turn pale. Add tomatoes n saute for 2 mins. Add tomato puree, chilli flakes, basil, oregano, vinegar and salt. Mix well and cook on medium flame. Add pasta and ensure that it is well coated with the sauce. Remove from flame. Garnish with cheese and chilly flakes. Serve hot with garlic bread.