Sri Rama Navami Naivedyam Recipes (March 28, 2015)

March 28, 2015 is Sri Rama Navami or the festival that celebrates the birth of Sri Rama. It also marks the end of Chaitra Navaratri.

The traditional naivedyam for Sri Rama Navami includes:

  • Panakam – A cooling drink made with dried ginger, jaggery, and pepper
  • Vada Pappu – A soaked moong and cucumber salad
  • Chalimidi – A sweet made with rice flour
  • Majjiga – Spiced Buttermilk

In Andhra Pradesh, the Sree Seetha Ramachandra Swamy temple at Bhadrachalam is the centre of some glorious celebrations. This is a temple constructed by Kancharla Gopanna who was popularly known as Bhakta Ramadas, who was a also a great composer.

You can listen to some beautiful renditions of Ramadasu Kritis at

Shree Rama Rama Rameti
Rame Raame Manorame
Sahasranaama Tat Tulyam
Raama Naama Varaanane||

Carrot Hesarubele Kosambari – Carrot and Split Mung Salad – Rama Navami Special

Carrot and Moong Dal Salad

Carrot Kosambari

Kosambari is a traditional naivedyam for Rama Navami which heralds the end of Chaitra Navaratri. I have already written about the traditional Kosambari which is made from Cucumber and Moong Dal.

Here is a version of Kosambari made with carrot. I make it often through the summer as it is a light, tangy, crunchy salad.

Serves: 2


  1. Grated Carrot – 1 Cup
  2. Moong Dal – 1/2 Cup
  3. Grated Coconut – 1/4 Cup
  4. Green Chillies – 2
  5. Lemon Juice – 1 tbsp
  6. Mustard Seeds – 1/2 tsp
  7. Curry Leaves – 4 to 6
  8. Oil – 1 tsp
  9. Salt to Taste

Carrot Kosambari - The Ingredients


  1. Soak the moong dal in water for about 1 hour.
  2. Drain all the water from the moong dal.
  3. Chop the green chillies to very small pieces.
  4. Mix together the grated coconut, drained moong dal, grated carrot, lemon juice, green chillies, and salt.
  5. Heat the oil.
  6. Add the mustard seeds.
  7. When the mustard seeds start to crackle, turn off the heat.
  8. Add the curry leaves to the hot oil and mix.
  9. Add the tempering to the Carrot Kosambari.
  10. Let the Carrot Kosambari rest for at least 10 minutes.
  11. Serve as a part of a meal or eat like a salad.
Carrot Kosambari for Rama Navami Karnataka or Udupi Cuisine

Carrot Kosambari


I am taking this to the party at Fiesta Friday #60!

Fiesta Fridayand



Kothambir Vadi – Coriander Fritters – A Low Oil Version


Kothambir Vadi

Kothambir Vadi

Kothambir Vadi or fritters made with Coriander (Kothmir) and chickpea flour (besan) is a great tea-time favourite is Maharashtra.

I was reminded of it when one of my team member’s wives sent me some. Her version was loaded with Coriander and oh-so-crumbly-and-light and this is what I made last weekend.

Kothambir Vadi could be deep-fried or shallow-fried and I chose the latter option. Also, the consistency and texture depends on the proportion of besan to fresh coriander. Higher the proportion of Kothambir, lighter and more crumbly is the vadi.

You could also eat the vadi by itself, after it has been steamed and before it is fried. At this stage it is cooked and is delectable in itself!

Makes: 10 to 12

Time: 60 Minutes


  1. Besan or Chickpea Flour – 1.5 Cups
  2. Kothambir or Fresh Coriander Leaves – 2 Cups
  3. Hari Mirch or Green Chillies – 3 or 4 (more if you want the vadi spicier)
  4. Adrak or Fresh Grated Ginger – 1 tsp
  5. Til or Sesame Seeds – 1 tbsp
  6. Haldi or Turmeric – 1/4 tsp
  7. Tel or Oil – 3-4 tbsp
  8. Namak or Salt to Taste
  9. Paani or Water as Required
Kothambir Vadi - The Ingredients

Kothambir Vadi – The Ingredients


  1. Sieve together the besan and turmeric.
  2. Chop the fresh coriander leaves to very fine pieces.
  3. Grind together the green chillies and ginger to a coarse paste.
  4. Dry roast/toast the sesame seeds till they start to change colour.
  5. Mix together the besan, turmeric, coriander, green chilly-ginger paste, and sesame seeds.
  6. To this dry mix, add some salt and mix well.
  7. Gradually add water and make a firm yet pliable dough.
  8. Oil your hand with about 1/2 tsp of oil.
  9. Roll the dough into a 8″ inch log about 2″ in diameter.Kothambir Vadi - Ready Dough
  10. Oil a colander or a vessel with a flat base.
  11. Place the roll in a colander or vessel. Ensure that there is enough space for the roll to expand a bit (about 30%).
  12. If you are using a colander, place it in another vessel.
  13. In a pressure cooker, add enough water to form a 1.5″ layer.
  14. Place the vessel with the uncooked dough the pressure cooker.
  15. Steam for 10 minutes.
  16. Let the cooker cool for about 15 minutes till it is just warm.
  17. Open the cooker and take out the steamed Kothambir Vadi roll.Kothambir Vadi - Steamed
  18. Cut the roll into slices that are about 1/2″ thick.Kothambir Vadi - Cut into Slices
  19. Heat a tava and oil with about 1 tbsp oil.
  20. Place the Kothambir Vadi into the pan.
  21. Cook over medium heat for about 7 minutes or till the side touching the tava starts to brown. Drizzle a few drops of oil along the edges of the Vadi, if required.
  22. Flip over.
  23. Drizzle a few drops of oil along the edges of the vadis.Kothambir Vadi - Toast the Other Side
  24. Cook till the flip side starts to brown as well.
  25. Serve hot by itself or with Tomato Ketchup!
    Kothambir Vadi - Ready to Enjoy

I am taking this tasty snack to the parties at:

Recipes for Ugadi, the Telugu New Year (March 21, 2015)


ఉగాది శుభాకాంక్షలు! Ugadi Shubhakankshalu! 


Ugadi, the Telugu New Year, is a time of celebration with family and friends. Here are a few recipes for dishes traditionally prepared on Ugadi:

Paruppu Adai (Mixed Lentil Pancake/Mixed Dal Dosa)

Parippu Adai

Parippu Adai with Jaggery

On weekends, I like to have a “different” breakfast. By different, I mean not idli, upma, poha… etc. which are my staple for weekdays. So I have a wide variety of dosas (and variations thereof) that I like to make.Two  of my favorites are Pesarattu and Paruppu Adai.

I have already posted the recipe for Pesarattu, so here is the recipe for Paruppu Adai.

To all my health and diet conscious friends: Want a yummy protein-packed, fibre-rich breakfast? Try this dosa. :-)


  1. Rice – 1/2 Cup
  2. Kandi Pappu/Tuvar Dal/Pigeon Pea – 1/4 Cup
  3. Senaga Pappu/Chana Dal/Bengal Gram – 1/4 Cup
  4. Pesalu/Moong/Green Gram – 1/8 Cup
  5. Asafoetida – 1/4 tsp
  6. Red Chilli Powder – 1 tsp
  7. Turmeric – 1/4 tsp
  8. Salt to Taste
  9. Oil 


  1. Soak rice and dals with enough water for at least 6-8 hours.

    Paruppu Adai - The Soaked Dals and Rice

    Paruppu Adai – The Soaked Dals and Rice

  2. Drain the water, and wash the soaked rice and dal well.
  3. Add salt, turmeric, red chilli powder, and asafoetida.

    Paruppu Adai - Ready for Grinding

    Paruppu Adai – Ready for Grinding

  4. With a little water, grind the soaked rice-dal mix into a coarse thick paste.

    Paruppu Adai - The Ground Batter

    Paruppu Adai – The Ground Batter

  5. Heat a tava till its hot.
  6. Add 1 tsp oil and spread over the entire surface.

    Paruppu Adai - Oil the Tava

    Paruppu Adai – Oil the Tava

  7. Turn the heat to medium-low.
  8. Using a heavy ladle, pour a ladle-full of batter into the centre of the tava.
  9. Use the ladle and spread outwards to form a thickish round dosa.

    Paruppu Adai - Spread the Batter

    Paruppu Adai – Spread the Batter

  10. Turn up the heat and drizzle a little oil along the edges.
  11. Wait till the surface dries out. Rotate the pan if required.
  12. Using a spatula, loosen the edges of the dosa and work towards the middle.
  13. Flip the dosa over.
  14. If required, drizzle a little oil along the edges.
  15. Let the flip side of the dosa cook.
  16. Fold in half.

    Paruppu Adai - Ready to Eat

    Paruppu Adai – Ready to Eat

  17. Serve hot with jaggery and fresh white butter.


  • Some people make a hole at the centre of the dosa or small cuts on the surface of the dosa, and drizzle a few drops of oil in these holes to ensure that the dosa is well cooked and crisp.
  • The batter should be thicker than a regular dosa but thinner than that of idli. :-)

Homemade Sambar Podi or Sambar Powder

Freshly Made Sambar Powder

Freshly Made Sambar Powder

When one is a blogger, one gets so caught up in thinking up new and exotic recipes that basics sometimes take the back seat or indeed, are forgotten. At least that is the case with me.

It was while writing about Paruppu Urundai Kuzhambu that I realised that I had not posted the recipe for Sambar Powder and so set about rectifying this oversight.

There are oh-so-many variations of Sambar Powder. In fact, there must be more than one version in every district in South India! :-)

This recipe for Sambar Powder is the one I make at home. I make it in small batches because I love the aroma of fresh Sambar Powder.

An important caveat: Most recipes for Sambar Powder call for a lot of red chillies. You should use your judgement based on the spiciness of the chillies you have. In this recipe, I have used fewer chillies because the ones in my home are really spicy!

Makes: 2 Cups

  1. Tuvar Dal or Husked Split Pigeon Pea – 2 tbsp
  2. Channa Dal or Husked Split Bengal Gram – 2 tbsp
  3. Urad Dal or Husked Split Black Gram – 2 tbsp
  4. Saboot Dhania or Coriander Seeds – 1.5 cup
  5. Akha Spicy Dry Red Chillis – 2 Packed Cups
  6. Methi Dana or Fenugreek Seeds – 1 tbsp
  7. Jeera or Cumin Seeds – 1 tbsp
  8. Kali Miri or Whole Pepper – 1 tbsp
  9. Haldi or Turmeric Powder – 1/2 tbsp
  10. Hing or Asafoetida – 1 tsp


  1. Inaheavy-bottomedkadhai, over medium flame, dry roast all the dals together.

    Sambar - Dry Roast the Dals

    Sambar – Dry Roast the Dals

  2. Roast till the dals turn golden brown.

    Sambar Powder - The Roasted Dals

    Sambar Powder – The Roasted Dals

  3. Add Fenugreek seeds and dry roast for 2 minutes.

    Sambar Powder - Add Fenugreek Seeds

    Sambar Powder – Add Fenugreek Seeds

  4. Add coriander seeds and dry roast till the coriander seeds give off a pleasant aroma.

    Sambar Powder - Add Coriander Seeds

    Sambar Powder – Add Coriander Seeds

  5. Add pepper and cumin, and dry roast for 2 minutes.

    Sambar Powder - Add Pepper and Cumin Seeds

    Sambar Powder – Add Pepper and Cumin Seeds

  6. Add the red chillies and dry roast till they start to change colour.

    Sambar Powder - Add Red Chillies

    Sambar Powder – Add Red Chillies

  7. Remove into a plate and set aside the entire mix to cool.
  8. While the mix is still warm, add the turmeric and asafoetida.

    Sambar Powder - Add Turmeric and Asafoetida

    Sambar Powder – Add Turmeric and Asafoetida

  9. Let the mix cool completely.
  10. Grind to a fine powder.
  11. Store in an airtight bottle.
  12. Make yummy Sambar, Sambar Rice or Paruppu Urundai Khuzhambu.


  • Traditionally, each of the ingredients is roasted separately. I lack the patience to do that. I also find that the method I have used does not change the taste in any way.
  • The proportions I have used will give you a spicy sambar powder. For a milder version, use less chillies (then your sambar powder will not be so red), use a less spicier breed of chillies, or use 1 cup spicy chillies and 1 cup Kashmiri chillies.


Paruppu Urundai Kuzhambu (Lentil Balls in a Tangy, Spicy Gravy) – Recipe by Lalitha Krishnan

Paruppu Urundai Kuzhambu, Lentil Balls in Spicy Tangy Gravy from Tamil Nadu

Paruppu Urundai Kuzhambu

I have been meaning to write about Paruppu Urundai Kuzhambu for the longest time. In fact ever since I started the blog, but have been putting it off. I finally made it over the long Holi weekend and what a wonderful treat it was!

Paruppu Urundai literally means Lentil Balls, while Kuzhambu means a gravy made primarily of Tamarind.

I first tasted this super delicious dish about 6 years ago at the home of Mrs. Lalitha Krishnan, who is the mother of one of my friends. She had made Paruppu Urundai Kuzhambu for her daughter, who apparently loves the dish, and as I was visiting I had a second round of lunch at their home exclusively to taste this dish. :-)

Mrs. Krishnan is a super cook and I have had many a sumptuous meal cooked by her. This is the first of many of her recipes that I hope to share with you.

Serves: 4

Soaking Time: 2 hours

Cooking Time: 45 Minutes

Ingredients for the Paruppu Urundai

  1. Tuvar Dal or Split Pigeon Pea – 2/3 Cup
  2. Red Chillies – 4
  3. Turmeric – 1/4 tsp
  4. Asafoetida – A Large Pinch
  5. Salt to Taste

Ingredients for the Kuzhambu

  1. Sambar Powder – 1 tbsp
  2. Thick Tamarind Pulp – 2 tbsp
  3. Sesame Oil – 1 tbsp
  4. Mustard Seeds – 1 tsp
  5. Curry Leaves – A Few
  6. Salt to Taste

Method to Make the Paruppu Urundai

  1. Wash and soak the Tuvar Dal in 2 cups of water for 2 hours.
  2. Drain the water and leavethesoakedTuvar Dal in the colander for about 15 minutes to drain completely.

    Paruppu Urundai Kuzhambu - Drain the Soaked Dal

    Paruppu Urundai Kuzhambu – Drain the Soaked Dal

  3. Add the soaked dal to the grinder.
  4. Add salt, red chillies, turmeric, and asafoetida.

    Paruppu Urundai Kuzhambu - Grind the Dal, Red Chilli, Turmeric and Salt

    Paruppu Urundai Kuzhambu – Grind the Dal, Red Chilli, Turmeric, Asafoetida, and Salt

  5. Grind to a coarse paste.

    Paruppu Urundai Kuzhambu - The Ground Paruppu Urundai Paste

    Paruppu Urundai Kuzhambu – The Ground Paruppu Urundai Paste

  6. Add the paste to a coldwokorKadhai.

    Paruppu Urundai Kuzhambu - Dry Roast the Paste

    Paruppu Urundai Kuzhambu – Dry Roast the Paste

  7. Dry roast the paste till the raw smell disappears and the paste dries out just bit. Do not fry the paste too much because then the Urundai will be rock hard.

    Paruppu Urundai Kuzhambu - The Roasted Paste

    Paruppu Urundai Kuzhambu – The Roasted Paste

  8. Let the paste cool.
  9. Divide the paste into 12-16 equal portions.
  10. Rolleachportion into a ball (urundai).

    Paruppu Urundai Kuzhambu - Make the Urundai

    Paruppu Urundai Kuzhambu – Make the Urundai

  11. Set aside the Paruppu Urundai.

Method to Make the Kuzhambu

  1. Dissolve the tamarind paste in 1 cup of water.
  2. In a large vessel or wok, heat the sesame oil.
  3. Add the mustard seeds and wait till they splutter.

    Paruppu Urundai Kuzhambu - Heat Sesame Oil and Add Mustard Seeds

    Paruppu Urundai Kuzhambu – Heat Sesame Oil and Add Mustard Seeds

  4. Add the Sambar Powder, Curry Leaves, and diluted Tamarind Paste.
  5. Bring to a boil.

    Paruppu Urundai Kuzhambu - Add Tamarind Paste and Sambar Powder

    Paruppu Urundai Kuzhambu – Add Tamarind Paste and Sambar Powder

  6. Add 2 cups of water and boil till the Kuzhambu reduces by a third. The Kuzhambu will be watery at this stage; it will thicken after you add the Urundai.

    Paruppu Urundai Kuzhambu - Add Water and Boil

    Paruppu Urundai Kuzhambu – Add Water and Boil

  7. Reduce the flame.
  8. Add the Paruppu Urundai to the Kuzhambu. The Paruppu Urundai will sink to the bottom.

    Paruppu Urundai Kuzhambu - Add the Balls to the Boiling Kuzhambu

    Paruppu Urundai Kuzhambu – Add the Balls to the Boiling Kuzhambu

  9. Over medium heat, continue to boil the Kuzhambu till the Paruppu Urundai float to the top. This is how you know the Urundai are cooked. The Kuzhambu would have also thickened and reduced in quantity at this stage.
  10. Turn off the heat.
  11. Add salt and mix well.
  12. Serve with steamed rice.
  13. Enjoy!

    Paruppu Urundai Kuzhambu

    Paruppu Urundai Kuzhambu

I am taking this to the party at Fiesta Friday # 59.

Fiesta Friday

Mango Dal – Konkani Style (Ambe Daali or Lentils with Raw Mango)

Konkani Style Mango Dal or Ambe Daali

Konkani Style Mango Dal or Ambe Daali

Mammidikaya Pappu or Andhra Style Raw Mango Dal was the very first recipe that I posted when I started the blog. And as is wont with something new I told all my friends that I had started a blog. One of the many who visited my blog was my friend Almas. The instant tip that I got from her was make the same dal and add some coconut to the tempering as the Konkanis do.

As you can see it tool me 3 years to try this and now I am kicking myself about why I did not try it earlier!

So this past week, when I made Mango Dal, Almas Style!


  1. Tuvar Dal  – 1 Cups
  2. Raw Mango – 1 Large (or 2 Small)
  3. Red Chillies – 2-3 (more if you like it hot, as I do!)
  4. Mustard Seeds  – 1/2 tsp
  5. Ghee – 1/2 tsp
  6. Turmeric – 1/4 Tsp
  7. Water – 2 to 3 Cups
  8. Garlic Cloves – 4 to 6 (Optional)
  9. Grated Coconut – 2 tbsp
  10. A few curry leaves
  11. Salt to Taste


  1. Soak tuvar dal in 2 cups water for about an hour.
  2. Peel the mango and chop into 1/2″ pieces.
  3. Pressure cook the dal and mango pieces separately till done.
  4. Mash the dal.
  5. In a heavy bottomed vessel, heat ghee on a low flame till it melts.
  6. Add mustard seeds and wait till they splutter.
  7. Add the garlic pods and fry till golden brown.
  8. Add split red chillies, turmeric, and curry leaves.
  9. Stir fry for a few seconds.
  10. Add the grated coconut and saute for a few seconds.
  11. Add dal, mango pieces, and salt.
  12. Add some water, if required.
  13. Mix well and bring to a boil.
  14. Serve hot with rice and ghee.
Konkani Style Mango Dal or Ambli Daali Saar

Konkani Style Mango Dal or Ambli Daali


  • Soaking the dal is just a way of making it cook faster.
  • Do not mix the dal and the mango before cooking. The sourness in the mango stops the dal from cooking easily.
  • Mango pieces are done when they look transparent and can be mashed by hand.
  • You can make this dal to be thick or to have pouring consistency like sambar.
  • We often have Potato Fry or Bhindi Fry as a side-dish.


Dharwad Pedhas or Mathura Peda with Dulce de Leche – Quick and Easy

Dharwad Pedha or Mathura Peda

Dharwad Pedha or Mathura Peda

It all started with someone posting pictures of Dharwad Peda (aka Mathura Pedha) on one of the Facebook food groups and thanking Aparna Bhat for her awesome recipe. Normally, I am able to wait a week or so before trying tempting recipes, but not this time.

You see Dharwad Pedha is one of my most favouritest food in this whole wide world, as my family and Dr. Dixit will testify. Who is Dr. Dixit, you say? He is a colleague of my mother’s and a family friend. Each time Dr. Dixit went to Dharwad (his hometown) he would get us generous amounts of Dharwad Pedha and Belgaum Kunda. In fact, I used to so so look forward to Dr. Dixit’s visit to his native place so that he could get me some. :-)

As you can see, I looked forward to Dr. Dixit’s bi-annual visits to Dharwad more than him! :D

So when I saw that you could make Dharwad Pedas quickly at home, I was ecstatic and tried the recipe immediately.

The recipe I followed was Aparna’s Dharwad Pedha. However, I used Mava and made the pedha in an iron kadai. The appearance and texture of my pedha’s is more like that of Mathura Peda, which is grainier than Dharwad Pedha but has the same flavour. I intend to try this Pedha again with milk powder for a smoother texture. I will update this post when I do!

I made Dulce de Leche using condensed milk and in a pressure cooker the day before so it did not take much time to make the pedas.

Dulce de Leche with Condensed Milk and Made in a Pressure Cooker

Dulce de Leche

Do visit Aparna’s marvellous blog called Flavors and Colors. I discovered it just recently and am already a fan.

Makes: 12 to 16

Time: 60 Minutes (With Dulce de Leche already made)


  1. Dulce de Leche – 100 ml
  2. Mava – 100 gms
  3. Caster Sugar – 2 tbsp (optional)


  1. Place the mava in the cold kadhai.

    Dharwad Pedha - Mava in the Kadhai

    Dharwad Pedha – Mava in the Kadhai

  2. Over low flame, heat the mava till it starts to melt a bit.

    Dharwad Pedha or Mathura Peda  - The Heated Mava

    Dharwad Pedha or Mathura Peda – The Heated Mava

  3. Add the Dulce de Leche to the Mava.

    Dharwad Pedha pr Mathura Peda - Mix the Mava and Dule de Leche

    Dharwad Pedha pr Mathura Peda – Mix the Mava and Dule de Leche

  4. Mix well so that the Mava and Dulce de Leche are well incorporated.

    Dharwad Pedha or Mathura Peda - Khoya  or Mava and Dulce de Leche

    Dharwad Pedha or Mathura Peda – Khoya or Mava and Dulce de Leche

  5. Continue to cook till the mix turns thick.
    Dharwad Pedha or Mathura Peda - The Ready Dough

    Dharwad Pedha or Mathura Peda – The Ready Dough


  6. Let the mix cool.
  7. Divide the mix into 12 or 16 equal portions.
  8. Roll each portion into a ball and flatten it slightly.
  9. You can roll each Pedha in Caster Sugar.
  10. Enjoy!
Dharwad Peda or Mathura Pedha Quick and Easy

Dharwad Peda or Mathura Pedha

Shankarpali, Shakkar Para or Sweet Maida Diamond Biscuit – Holi Special – Fiesta Friday #58

Shakkar Pare or Shankarpali

Shakkar Pare or Shankarpali

Shakkar Pare or Shankarpali are crunchy-muchies of the sweet sort that are a great favourite with Indians. Commonly made during festivals such as Diwali or Holi, these sweet treats are quite popular with young and old alike.

Time: 60 Minutes


  1. Maida or Refined Flour – 1 Cup
  2. Powdered Sugar – 1/4 Cup
  3. Ghee – 2 tbsp
  4. Milk – 3 tbsp or as required
  5. Salt – A Pinch
  6. Oil to Fry

Method to Make the Dough

  1. Sift together the salt, sugar and maida.
  2. Make a well in the centre of the maida.
  3. Melt the ghee and pour it into the well.
  4. Fold some of the maida into the ghee.
  5. Mix the ghee and maida well till the flour is crumbly.
  6. Now gradually mix the milk to form a firm dough. Add just enough milk so that the dough forms into a smooth yet firm ball.
  7. Cover the dough and set aside for 10 minutes.

Method to Make the Shankarpali or Shakkar Pare

  1. Divide the dough into 3 equal parts.
  2. Roll each part into a ball.
  3. Roll one of the balls into a circle. Be sure you do not roll it too thin.
  4. Using a sharp knife:
    1. Cut the circle into 1″ strips.
    2. Now cut the strips diagonally at 1″ intervals so that you have diamond-shaped pieces.
  5. Set the pieces aside.
  6. Repeat the process with the other two balls of dough.

Method to Fry the Shankarpali or Shakkar Pare

  1. In a kadhai or wok, over medium flame, heat enough oil.
  2. To test if the oil is hot enough:
    1. Drop a small piece of dough into the oil.
    2. If the dough rises immediately to the surface, the oil is hot enough.
  3. Drop a few pieces of the Shakkar Pare into the oil.
  4. Fry till the Shakkar Pare are golden brown.
  5. Remove from the oil and place on a kitchen tissue so that excess oil is absorbed.
  6. Repeat steps 3 to 5 to fry the rest of the Shakkar Pare.
  7. Let the Shakkar Pare cool to room temperature.
  8. Store in an air-tight container.


  1. The oil should not be smoking hot. If it is, the Shankarpali will burn.
  2. Be sure to constantly stir the Shankarpali as they fry and keep a sharp eye on them. Because these treats have sugar in them, they tend to brown very quickly.

In fact, this snack would be perfect for the part that is on at Fiesta Friday #58.

Fiesta Friday


Dulce de Leche – Made With Condensed Milk In a Pressure Cooker

Dulce de Leche with Condensed Milk and Made in a  Pressure Cooker

Dulce de Leche

I have been wanting to make Dulce de Leche for the longest time. However, I have been putting it off because I could not think of ways to use it.

Then last week, there was a discussion about making Dharwad Pedhas using Dulce de Leche (DDL) and so there was an opportunity to make it.

I made the DDL dark and thick because it would help me make the Pedhas quickly. You could make it lighter in colour and of thinner consistency, by cooking it for a lesser time.

The recipe is so simple that I am also embarrassed to write about it, but here it is.


  1. Sweetened Condensed Milk – 1 Can (Sealed)
  2. Water


  1. Pressure Cooker


  1. Do not unseal the can of condensed milk.
  2. If the can has a paper label, remove it.
  3. If the can has a plastic lid, take it off.
  4. Place the can on its side in the pressure cooker.
  5. Fill the pressure cooker with enough water so that the water is about 2 inches above the can.
  6. Close the pressure cooker. Ensure that the weight is in place.
  7. Over high flame, heat the pressure cooker for 1 whistle.
  8. Turn the heat to medium low:
    1. For a light coloured and runny Dulce de Leche, cook for 10 minutes.
    2. For a darkish coloured and thick Dulce de Leche, cook for 15 minutes.
    3. For a darkish coloured and almost solid Dulce de Leche, cook for 25 minutes. (I did this because I wanted it for the pedha.)
  9. Turn the heat off and wait the pressure cook to cool a bit so thatitcan be opened naturally. (About 7 to 10 minutes).
    1. Do not hold the cooker under cold water.
    2. Do not remove the weight to relieve the pressure.
  10. Open the cooker as soon as you can safely.
  11. Using a pair of tongs, remove the can of condensed milk from the cooker.
    1. If you leave the can in the cooker, the DDL will continue to cook.
  12. Let the can cool completely.
  13. Unseal and enjoy the Dulce de Leche.


Dulce de Leche - The Pressure Cooker Method

Dulce de Leche

Magai Pappu – Guest Post by Sandhya Nag

Magai Pappu or Magaya Pappu

Magai Pappu or Magaya Pappu

The other day I had posted the pictures for Magai (a dried raw mango pickle from Andhra Pradesh) on one of the food groups as also the pictures for two chutneys that we make with Magai; Teepi Magai Pachadi and Magai Perugu Pachadi.

This was when Sandhya Nag mentioned Magai Pappu and generously shared her recipe instantly. The one thing that you need to know about Sandhya is that she is generous; whether with praise or sharing information. You always find her saying something encouraging or sharing an informative tip or two.

I tried Sandhya’s recipe for Magai Pappu this past weekend and it turned out to be simple great; tangy and  spicy.

Now I know what to do when the craving hits and I have no raw mango on hand!

Thank you, Sandhya!

Serves: 4

Time: 45 Minutes


  1. Kandi Pappu or Tuvar Dal – 1 Cup
  2. Magai – 1/4 Cup
  3. Neyyi or Ghee – 2 tsp
  4. Avalu or Mustard Seeds – 1 tsp
  5. Jeelakarra or Cumin Seeds – 1/2 tsp
  6. Endu Mirapakaya or Red Chillies – 2
  7. Pasupu or Turmeric – 1/4 tsp
  8. Karivepaku or Curry Leaves – A Few
  9. Inguva or Asafoetida – A Pinch
  10. Uppu or Salt to Taste


  1. Pressure cook the tuvar dal with 2 cups of water till it is of mashable consistency.
  2. With a ladle, mash the dal.
  3. Add the magai to the dal and mix well.
  4. Add the salt to the dal and mix well.
  5. Add some water, if required to the dal.
  6. Bring to a boil.
  7. Turn off the heat.
  8. Heat the ghee.
  9. Add the mustard seeds and wait till they splutter.
  10. Add the cumin seeds, curry leaves, red chillies, and asafoetida.
  11. Add the tempering the dal.
  12. Mix well.
  13. Serve hot with steamed white rice.

Akki Rotti – A Karnataka Special Rice Flour Pancake – Fiesta Friday #57


Akki Rotti - Ready to Enjoy

Akki Rotti


A few hours ago, I was flipping through my recipes books wondering what to try next. And boy, did I end up confused! I wanted to make the Rajasthani Dal-Baati, Konkani Amti, Andhra Bandar Laddoo, Tamil Nadu’s Vathal Kuzhambu ….. The list is endless.

It would take several lifetimes to explore all the cuisines in India.

I finally settled on Akki Rotti, a savoury rice flour pancake from the Southern Indian state of Karnataka. The main reason was that I love it! Whenever I am in Bangalore, I do try to have Akki Rotti.

Akki Rotti is to Kannadigas what Parathas are to Punjabis. First it is sacred and second there are any number of variations. I made the simplest of Akki Rottis and it turned out to be delicious!

Makes: 4 x 6″Akki Rottis

Preparation Time: 15 Minutes

Cooking Time: 25-30 Minutes


  1. Rice Flour – 1.25 Cups
  2. Onion – 1 Medium
  3. Green Chillies – 2
  4. Fresh Coriander – A Handful
  5. Cumin Seeds – 1 tsp
  6. Salt to Taste
  7. Oil
  8. Water

Method to Make the Akki Rotti Dough

  1. Chop the onion, green chillies and coriander into fine pieces.
  2. Add some salt and cumin seeds to the rice flour.
    Akki Rotti - The Ingredients
  3. Mix together the rice flour, cumin seeds, green chillies, onion, and coriander.
  4. Taste a small portion of the flour to check for and adjust the salt. It should just a touch less salty than you want it. 
  5. Make a small well in the middle of the dry mix.
    Akki Rotti - The Dry Mix
  6. Add a little bit of water in the centre of the dry mix.
  7. Start mixing the dry ingredients into a dough. Add water as required.
  8. The dough is ready when it forms a firm but pliable ball.
    Akki Rotti - The Mixed Dough

Method to Make the Akki Roti

  1. Divide the dough into 4 or 5 equal portion.
  2. Roll each portion into a ball.
  3. Oil a cold tavaIf you are using a non-stick, you can skip the oil if you wish. I still use a drop or two.
  4. Place one portion of the dough in the centre of the pan.
    Akki Rotti - Place the Dough Ball on a Cold Pan
  5. Moisten your fingers.
  6. Press the dough into a thin round pancake.
    Akki Tori - Press into a Flat Thin Pancake
  7. Make a small hole in the center of the Akki Rotti.
  8. Make a few cuts at various points.
    Akki Rotti - Make a Hole in the Centre and a Few Cuts
  9. Place the tava on a flame.
  10. When the tava heats up, drizzle a few drops of oil along the edges of the Akki Rotti as well as in the centre.
  11. Let the Akki Rotti cook till the surface dries.
  12. Flip over and cook for a couple of minutes.
    Akki Rotti - Flip Over
  13. Serve hot with a generous dollop of white butter, Coconut Chutney or Tomato-Onion Chutney.
    Akki Rotti - Ready to Eat

Before Making the Next Akki Rotti

  1. Turn down the flame.
  2. Hold the tava under cold water to cool it down.
  3. Repeat the steps to make the Akki Rotti.

An Alternate Way

  • Make the Akki Rotti on a piece of butter paper or banana leaf and then transfer to the Tava.


  • Akki Rotti should be eaten hot.
  • I do not recommend making the dough well in advance of making Akki Rottis as it tends to dry out.
  • You can spice up the Akki Rotti with dill, grated carrots, grated cucumber, Avarakkai (broad beans), seeds and so much more.

I am taking this to:

Fiesta Friday

Virtual Vegan Linky Potluck

Tex-Mex Salad with Cilantro Dressing – Guest Post by Sonal Gupta of SimplyVegetarian777

Tex Mex Salad with Cilantro Dressing

Tex Mex Salad with Cilantro Dressing

It is my pleasure today to host Sonal of SimplyVegetarian777. Ever since I started blogging, I have followed Sonal’s work and love her collection of vegetarian and healthy recipes.
Over the past year, I have noticed that Sonal repertoire has expanded and her palate has become even more sophisticated. However, Sonal’s focus on health never wavers; if anything this focus has sharpened. The best part is that Sonal never compromises on taste.
Her post today for me today the Tex-Mex Salad with Cilantro Dressing is so representative of this health-with-taste approach of Sonal’s. I also love it represents a style of fusion cooking where the recipes and flavours of another culture are blended with those of the local culture to come up with an altogether new flavour. Tex-Mex is to the US what Indo-Chinese is to India. :-)
Now without much ado, I present Sonal’s delicious and healthy Tex-Mex Salad with Cilantro Dressing. Isn’t it so colourful and inviting?

Aruna asked me for a guest post in January. I can’t believe that it has taken me this long to finish this simple, hearty, filling and healthy food post. My apologies dear girl for being soooo late.
There were no doubts in my mind to do a guest post for Aruna. Her recipes are so full of information, well grounded, trendy and reflect her patience in cooking and love as a foodie.
I had so many thoughts in my mind for her post but I wanted to do something colorful and soulful since Holi is coming up :). Just like Indian cuisine, Mexican cuisine is as colorful, flavorful and is very hearty. So I thought of making a Tex-Mex Salad, which is my absolute personal favorite. It’s healthy! It’s kinda raw and clean eating category. It’s full of bursting flavors and it’s a complete meal. I promise. Tex-Mex is not authentic but an evolved recipe as the Mexican cuisine spread  in the southern parts of the United States of America.
Here is how I made it !
Tex Mex Salad - 2
Serves – 2
Kitchen Equipments Required – chopping board, knife, a big bowl, blender, mixing spoon or fork.
  1. Corn kernels – 1/2 cup, boiled
  2. Black beans or Kidney beans (rajma) – 1/2 cup, boiled
  3. Red onions – 2 tbsp
  4. Tomato – 1 small, chopped fine or 8-10 cheery tomatoes
  5. Bell peppers / capsicum  – 1/4 cup, chopped fine. Colorful bell peppers recommended.
  6. Green scallions / Green onions – 2 tbsp
  7. Lettuce – 1 cup chopped or shredded fine
  8. Cilantro / Coriander leaves – 1 tbsp
Cilantro Dressing
  1. Greek or Thick yogurt – 1/4 cup
  2. Lemon / Lime juice – 2 tbsp
  3. Cumin powder – 1 tsp
  4. Garlic cloves – 2
  5. Coriander / Cilantro leaves – 3 tbsp
  6. Vinegar – 2 tsp
  7. Salt to taste
Condiments – You may use all or any one, to your taste
  1. Coriander/Cilantro leaves – 2 tsp
  2. Salsa – 2 tbsp
  3. Sour cream – 2 tbsp
  4. Guacamole – 2 tbsp
  5. Tortilla chips
Assembling the Salad
  1. Take the individual salad bowls. Lay the bed of lettuce at the bottom.
  2. Mix corn and beans together. Sprinkle some salt. Toss well. Divide in 2 and place in the middle of the bowl.
  3. Place onions, tomatoes, bell peppers, scallions around the corn n bean mixture.
  4. Pour the dressing on top. Place 1 tbsp each of salsa and sour cream. Squeeze some more lemon or lime juice. Sprinkle some cumin powder, red chili flakes and coriander leaves.
  5. Stash some tortilla chips on the side. Enjoy a bowl of goodness for lunch.
1. It can be easily packed for lunch.
2. Fill a tortilla and make a burrito roll with some cheese.
3. You may serve in tortilla salad bowl.
4. A great weight watchers meal. Heart healthy and fit foodie choice!
Tex Mex Salad - 3


West African Peanut Stew or Soup

West African Peanut Stew

West African Peanut Stew

It is indeed true that we eat with our eyes first; at least, it is in my case. The moment I saw the photo for this West African Peanut Stew on COOKIE + kate, I knew this was a stew I wanted to try as soon as I got time.

I researched the very many variations of this stew (or soup, depending on its consistency) and found one that was perfect for me. What I loved about this soup was that it was very very versatile and could be adapted to suit almost any palate.

This West African Peanut Stew is chunky because of the vegetables yet silky because of the peanut butter. In addition, you could add almost any vegetable you wanted to it and you could make it sweet or spicy as you prefer.

Do try it and I promise you will keep coming back for more.

Serves: 4

Time: 45 Minutes


  1. Finely Diced Potato – 1/4 Cup
  2. Finely Diced Sweet Potato – 1/4 Cup
  3. Finely Diced Carrot – 1/4 Cup
  4. Finely Diced Onion – 1/4 Cup
  5. Finely Chopped Spinach – 1 Cup
  6. Tomato Puree – 2/3 Cup
  7. Chunk Peanut Butter – 2/3 Cup
  8. Finely Chopped Garlic – 1 tsp
  9. Finely Grated Ginger – 1 tsp
  10. Red Chilli Powder – 1 tsp (Reduce if you want a sweeter taste)
  11. Oil – 1 tbsp
  12. Water or Vegetable Stock – 3 to 4 Cups
  13. Salt to Taste
  14. Tabasco or Sriracha Sauce – To Taste (optional)


  1. Heat the oil.
  2. Add the onion, ginger and garlic.
  3. Fry till the onion is translucent.
  4. Add the tomato puree and cook till the water evapourates.
  5. Add the potato, sweet potato, carrot, and spinach.
  6. Saute for 2 minutes.
  7. Add the spinach.
  8. Add 2 cups of water or vegetable stock.
  9. Cook covered till the root vegetables soften.
  10. Add the chilli powder, salt, and peanut butter.
  11. Mix well till the stew is thick and there are no lumps of peanut butter.
  12. Add water or vegetable stock, as required.
  13. Over medium heat, let the stew simmer for about 5 minutes.
  14. Turn off the heat.
  15. Add the hot Sriracha or Tabasco Sauce, if needed.
  16. Mix well.
  17. Divide the West African Peanut Stew into individual serving bowls.
  18. Garnish with roasted crushed peanuts.
  19. Enjoy!


  • If you prefer your stew to be sweetish, increase the quantity of carrots and reduce the amount of red chilli powder.
  • If you prefer your stew to be spicy, add the hot sauce or increase the quantity of red chilli powder.
  • If you prefer a soupy consistency, add more water.
  • If you do not have Peanut Butter at home:
    • Roast 3/4 cup of peanuts.
    • Rub them between your palms to remove the skin.
    • Grind the roasted, skinned peanuts with 1 tbsp oil and 1 tsp sugar into a coarse paste. Do not add any water.

As with all stews, the West African Peanut Stew tastes better the next day! :-)

Patishapta – Guest Post for Vidya Srinivasan of Traditionally Modern Food

Patishapta - A Bengali Speciality for Poush Parbon

Patishapta – A Bengali Speciality for Poush Parbon

There are some people with whom there is an instant connect. Vidya of Traditionally Modern Food is one such person for me. I have come to love Vidya’s style of recipes; simple, healthy and traditional. Her no-fuss cooking style suits my working woman lifestyle while her focus on keeping food healthy helps with my constant battle with the bulge. :-)

I am truly honoured and excited to do this guest post for Vidya. She made this fabulous Custard Powder Halwa as a guest post for me and this is my chance to reciprocate her generosity.

When I was talking to Vidya about what she would like, she mentioned that she loves sweets and left the choice up to me. I needed a sweet that befitted the sweet person that Vidya is and so I thought of Patishapta.

Patishapta is a traditional Bengali sweet made during Sankranti or (Poush Parbon as it is called in Bengal). It is very easy make and super delicious. Patishapta is essentially a pancake stuffed with a date palm jaggery-coconut-khoya mix. I used coconut palm jaggery because I had it at home. You could also use regular jaggery or just Sugar. If you want to make it creamy, just use sweetened condensed milk. As you can see, you are spoilt for choice. :-)

I added a bit more sweet to it by using a drizzle of sweetened condensed milk at the end.

The recipe for Patishapta is on Vidya’s blog at

Preparation Time: 15 Minutes

Cooking Time: 30 Minutes

Makes: 6 to 8

Ingredients for the Filling

  1. Fresh Grated Coconut or Desiccated Coconut – 2 Cups
  2. Grated Palm Jaggery or Sugar – 3/4 Cup
  3. Crumbled Khoya or Mava – ½ Cup

Ingredients for Pancake Batter

  1. Maida or All Purpose Flour – 2 Cups
  2. Rice Flour – 2 tbsp
  3. Rava or Semolina – ¼ cup
  4. Sugar – 3 tbsp
  5. Milk – 3 to 3.5 Cups
  6. Oil – 2 to 3 tbsp

Other Ingredients

  1. Sweetened Condensed Milk – 4 tbsp
  2. Milk – 2 tbsp

Method to Make the Filling

Patishapta - Filling Ingredients

  1. Mix the grated coconut, jaggery, and mava together.
  2. Place them in a heavy-bottomed pan or Kadhai.
    Patishapta - Mix the Ingredients
  3. On low to medium heat, cook the ingredients till the jaggery melts and the mix becomes sticky.
  4. Turn off the heat.
  5. Set aside.

Method to Make the Pancake Batter

  1. Dissolve the sugar in 2 cups of milk.
  2. Mix together the maida, rava, and rice flour.
  3. Add the sweetened milk and mix well to form a smooth, lump-free batter.
  4. Now add the rest of the milk slowly to create a batter of pourable consistency.
    Patishapta - The Batter for the Pancake

Method to Make Patishapta

  1. Over medium flame, heat a tava or a pan.
  2. Spread a few drops of oil.
    Pan with Oil
  3. Pour about ½ cup of batter and let it spread by itself into a circle.
    Patishapta - Pancake Cooking
  4. When the edges start to brown, turn the heat to low.
  5. Place about 1.5 tbsps of the filling in the centre of the pancake in the shape of a thin long tube.
    Place Filling on the Pancake
  6. Fold over the edges.
    Patishapta - Fold Over the Pancake
  7. Let it Patishapta cook for a minute or so.
  8. Repeat steps 2 to 7 to make other Patishaptas.

Serving the Patishapta

  1. Just before serving the Patishapta, mix the sweetened condensed milk and regular milk together.
  2. Over low flame, heat the mix till warm.
  3. In a plate, place one Patishapta.
  4. Drizzle 1 tablespoon of warmed condensed milk over the Patishapta.
  5. Take a bite, close your eyes and savour the taste!

Patishapta - Ready to Eat - 2


Want to read more of Vidya’s recipes? Visit her social network at:

I am taking this recipe to:


Tomato Omelette or Vegetarian Omelet – A Maharashtrian Favourite for Fiesta Friday #56

One thing about vegetarians in India is that we think up of a vegetarian alternative for every non-vegetarian dish. The Tomato Omelette (also known as Vegetarian Omelet because of its “looks”) is Maharashtra’s answer to the traditional egg omelette.

You will find it on many a menu and is traditionally served with buttered bread, tomato ketchup, and spicy coriander chutney. I served it with some Salsa Verde which I had leftover from the week.

It is also a very easy dish to make and can be whipped up in a jiffy, be it for breakfast or then afternoon tiffin/snacks.

Makes: 6 to 8

Time: 45 Minutes


  1. Besan or Gram Flour – 1 Cup
  2. Chawal ka Atta or Rice Flour – 1 tbsp
  3. Gehun ka Atta or Wheat Flour – 1 tbsp (or increase rice flour by 1 tbsp)
  4. Tomato – 1 Large
  5. Onion – 1 small (optional)
  6. Green Chillies – 2
  7. Finely Chopped Fresh Coriander – 2 tbsp
  8. Turmeric – 1/4 tsp
  9. Salt to Taste
  10. Oil for Making the Omelettes

Method to Make the Batter

  1. Chop the tomato into fine pieces.
  2. Peel and chop the onion into fine pieces.
  3. Chop the green chilli into fine pieces.
  4. Sieve together the gram, rice, and wheat flours.
  5. Mix together the flours, tomato, onion, green chilli and turmeric.
  6. Gradually add about 1.75 cups of water to make a thin batter of pouring consistency.
  7. Ensure there are no lumps.
  8. Add salt and mix well.

Method to Make the Tomato Omelette

  1. Over medium flame, heat a griddle or tava.
  2. Add about 1/2 tsp of oil and spread well.
  3. Add a large ladle of batter in the centre of the pan.
  4. Swirl the pan to spread the batter into a circle.
    Use the back of the ladle to spread the batter into a circle.
  5. Let the Tomato Omelette cook till the surface dries out.
  6. Use a spatula to loosen the edges of the omelette and flip over.
  7. Drizzle a few drops of oil around the edges.
  8. Cook the Tomato Omelette for a minute or till the flip side is done.
  9. Serve hot with buttered bread, green chutney, and tomato ketchup.
  10. Repeat steps 3 to 8 to make the more Tomato Omelettes.


  1. The wheat flour acts as a binding agent, while the rice flour adds a touch of coarseness to batter.
  2. I normally pound the green chilli into a coarse paste. That way, you get the bite of the chilli without biting into pieces of it.
  3. The tomato omelette is thicker than a regular dosa. However, don’t make it too thick because then the middle does not cook very easily.
  4. If you are using a non-stick pan, you can make the tomato omelette without using any oil. However, I find that a few drops of oil is required to get rid of the raw taste of the Besan.
  5. The way a tomato omelette is traditionally eaten is by “sandwiching” it between buttered slices of bread and then dipping the sandwich in the sauce/chutney before taking a bite! :-)

I am taking this to Fiesta Friday #56!

Fiesta Friday


Phool Gobi ka Parantha (Cauliflower Parathas)

Phool Gobi ke Paranthe or Cauliflower Paratha

Phool Gobi ke Paranthe or Cauliflower Paratha

Cauliflower is a vegetable that I am at a loss to cook with. I mostly use it in Pulao and Biryani or then in a dry curry such as Phool Gobi Aur Matar ki Bhaji (Cauliflower and Peas Curry).

Recently, I learnt to make this Phool Gobi Ka Parantha (Cauliflower Paratha) from the lady who helps me with cooking and it turned out to be a delight and a much-needed addition to my repertoire of cauliflower-based  dishes.

As with all stuffed parathas, enjoy this Paratha with cold dahi (curd or plain yoghurt), white butter and spicy pickle!

Makes: 6

Ingredients for Dough

  1. Wheat Four – 2 Cups + 1/4 Cup
  2. Salt – 1/4 tsp
  3. Oil – 2 tsp
  4. Water as Required

Ingredients for Stuffing

  1. Cauliflower Florets – 300 gms
  2. Green Chillies – 3
  3. Grated Ginger – 3/4 tsp
  4. Turmeric – 1/4 tsp
  5. Finely Chopped Coriander Leaves – 1 tbsp
  6. Salt to Taste

Ingredients to Cooking the Paratha

  1. Ghee – 3 tbsp (Vegans can use Oil)

To Make the Dough

  1. Add the salt to the 2 cups of wheat flour.
  2. Gradually add water and knead into a firm but pliable dough.
  3. When the dough is ready, add the oil or ghee and knead with a light hand.
  4. Cover and set aside for 30 minutes.

To Make the Filling

  1. Boil about 1.5 litres of water.
  2. Add the cauliflower florets to the boiling water.
  3. Let the cauliflower cook in the boiling water for 3 to 5 minutes.
  4. Turn off the heat and keep covered for 1o minutes.
  5. Drain the water from the cauliflower.
  6. Leaves the cauliflower florets in the colander for 10 minutes till all the water is drained off.
  7. Grind the green chillies and ginger to a smooth paste.
  8. Place the cooked florets in a large bowl.
  9. Add the green chilli-ginger paste, salt, turmeric and coriander.
  10. Mix well and mash to form a coarse mash.

To Make the Phool Gobi ke Parathe

  1. Divide the dough into 6 equal portions.
  2. Divide the cauliflower filling into 6 equal portions.
  3. Roll each portion of dough between your palms to form a smooth ball.
  4. Roll each portion of filling between your palms to form a smooth ball.
  5. Pat down the dough to form a flat disc.
  6. Dust the rolling surface lightly with some flour.
  7. Place the dough disc onto the rolling surface.
  8. With a rolling pin, roll the dough into a 4″ circle.
  9. Place one portion of cauliflower filling in the middle of the dough.
  10. Fold the dough over the filling and roll between your palms to form a smooth ball.
  11. Pat down the dough to form a flat disc.
  12. With a rolling pin, roll the dough into a 6″ circle about 1/4″ thick.
  13. On a hot pan or girdle, drizzle some ghee.
  14. Place the Phool Gobi ka Paratha onto the pan.
  15. Cook till the side of paratha touching the pan is golden brown with some dark brown spots.
  16. Spread some ghee onto the uncooked side of the paratha and flip over.
  17. Cook till the side of paratha touching the pan is golden brown with some dark brown spots.
  18. Repeat steps 5 to 17 to make other parathas.
  19. Serve the Cauliflower Parathas hot with chilled dahi (yoghurt) or pickle on the side.


  • When making the filling, ensure that the cauliflower florets are mashed to coarse bits. If not, the covering of the Cauliflower Paratha will tear.


Salsa Verde with Green Tomatoes

Salsa Verde with Green Tomatoes


One the best parts about blogging is all the virtual food exploration I do and the fellow travellers that I meet. One the blogs that I follow religiously is el chino latino cocina, which primarily features Mexican recipes. I find that Indian cuisine shares many common ingredients and cooking techniques with Mexican cuisine and so this blog is one that I follow religiously!

Recently, this blog featured a delicious looking Salsa de Tomatillo y Chile JaponésAt first glance, it looked like red, spicy and just what I would love; a feeling that was reinforced when I read the recipe.

It was this recipe that piqued my interest in various types of Salsa and my search lead me to Salsa Verde with Green Tomatillos. Since green tomatoes are a plenty this time of the year in Mumbai, I decided to make the salsa with them (many apparently do the same, as my search revealed).

The Salsa Verde turned out to be quite a delight; tangy, spicy, and a perfect accompaniment to salty Nacho Chips. My father, as is wont, is enjoying it as a Chutney/Pachadi with everything from Rice to Dosa.

Yield: 1 Cup

Time: 60 Minutes


  1. Green Tomatoes – 1/4 Kg
  2. Onion – 1 Small
  3. Green Chillies – 3 or 4
  4. Fresh Coriander Leaves – 1/2 Packed Cup
  5. Unpeeled Garlic Cloves – 3 or 4
  6. Olive Oil – 1 tsp (optional)
  7. Salt to Taste


  1. Cut the green tomatoes in half.
  2. Place the green tomatoes halves and whole garlic cloves in a bowl.
  3. Drizzle with oil.
  4. Mix well.
  5. Pre-heat an oven to 150°C.
  6. Line a baking sheet with foil.
  7. Place the tomatoes (face down) and the garlic cloves on the sheet.
  8. Bake till the skin on the tomatoes start to wrinkle and the side that is face down starts to turn brown.
  9. Flip the tomatoes over.
  10. Bake for a further 5 to 7 minutes.
  11. Take the baking tray out of the oven.
  12. Let the tomatoes cool a bit.
  13. Peel the skin off the tomatoes and the garlic cloves.
  14. Peel and chop the onion into small pieces.
  15. Grind the tomatoes, onion, garlic cloves, green chillies, coriander, and salt together with a little water to a paste.
  16. Serve with Nacho Chips!


  • Do not peel the garlic before you put it in the oven. It will get charred and get a bitter taste.
  • I find that the tomatoes and onion have enough moisture and that very very little water is needed while grinding the Salsa.

I am taking this to:

Virtual Vegan Linky Potluck


Mysore Masala Dosa

Mysore Masala Dosa has a very very special place in my heart. It was a great favourite with my late mother and it was the special treat we shared when we ate at Ram Ashraya in Matunga.

Ram Ashraya in Matunga is this venerable eating place that has been in existence for over 80 years. It serves wholesome South Indian fare. If you are ever at this place do try Goli Bhajji, Pineapple Sheera, Paan Poli, Pongal-Avial (on Sunday only), and lunch-time fare like Bisi Bele Bhaat.

For me, however, Mysore Masala Dosa at Ram Ashraya is IT! What is not to like about a crisp dosa lathered with a spicy coconut-garlic-chilli chutney and stuffed with yummy potato curry.  I can never finish one by myself and so am always looking for someone to share it with. For me, the favoured people to share this treat with were my brother and my late mother, people who truly appreciated the goodness that was Mysore Masala Dosa.

I have recently discovered the Onion Rava Mysore Masala Dosa at Ram Ashraya, but that is a weighty matter for another post!

While I have made this dosa at home before (and also the Mumbai-street food version of Mysore Masala Dosa), I have never captured the taste exactly. This time around I tried it with Anupama’s recipe for the dosa and it turned out perfectly!

Do check out Anupama’s recipes for the Udupi Temple Rasam and Idli Upkari!

Serves: 4

Soaking and Fermenting Time: 14-18 hours

Preparation Time: 2 Hours

Cooking Time: 5 to 7 Minutes Per Dosa

Ingredients for the Dosa

  1. Moong Dal or Pesara Pappu – 1/2 Cup
  2. Tuvar Dal or Kandi Pappu – 1/2 Cup
  3. Udad Dal or Minapa Pappu – 1/2 Cup
  4. Chawal or Biyyam – 2 Cups
  5. Methi Dana or Menthulu – 1/2 tsp
  6. Salt to Taste

Ingredients for the Mysore Masala Dosa Chutney

  1. Grated Coconut – 1 Cup
  2. Spicy Red Chillies – 2 to 4
  3. Kashmiri Chillies – 3 or 4 (for color only)
  4. Garlic Cloves – 3 or 4 (Plump ones)
  5. Salt to Taste

Ingredients for the Potato Curry

  1. Potatoes – 3 Large
  2. Onion – 1 Large
  3. Peas – 1/4 Cup (Optional)
  4. Fresh, Grated Ginger – 1 tsp
  5. Bengal Gram or Chana Dal – 1 tbsp
  6. Mustard Seeds – 1 tsp
  7. Green Chillies – 3
  8. Turmeric – 1/4 tsp
  9. Salt to Taste
  10. Curry Leaves – A Few
  11. Salt to Taste

Other Ingredients

  1. Oil to make dosas

Method to Make the Dosa Batter

  1. Wash and soak all the dals together in 2 to 3 cups of water for about 4 to 6 hours.
  2. Wash and soak the rice along with the fenugreek seeds in 3 to 4 cups of water for about 4 to 6 hours.
  3. Once the dal and rice are well-soaked, drain them of water.
  4. Grind the dals with some water to a smooth and thick batter.
  5. Grind the rice and fenugreek seeds with some water to a smooth and thick batter.
  6. In a large vessel, mix the two batters and salt together with your hand till fully integrated.
  7. Set aside in a warm place to ferment for 8 to 12 hours. The batter will rise to about twice its volume so ensure that your vessel is large enough!
Mysore Masala Dosa Batter

Mysore Masala Dosa Batter

Method to Make the Chutney

  1. Soak the Kashmiri Chillies in some warm water for about 10 minutes. It makes them easier to grind.
  2. Grind together the coconut, red chillies, garlic, and salt with a little water to make a coarse paste.
  3. Add enough water to make the chutney smooth enough to spread on a dosa. Ensure that the chutney is not too water, else you will have a soggy dosa.
Chutney for Mysore Masala Dosa

Chutney for Mysore Masala Dosa

Method to Make Potato Curry

  1. Boil the potatoes and set aside to cool.
  2. Peel and cut the onion in half.
  3. Slice the onion halves.
  4. Peel the boiled potatoes and crush by hand into largish chunks.
  5. In a wok or kadai, heat the oil
  6. Add mustard seeds and wait till they splutter.
  7. Add the chana dal and fry till the dal is golden brown.
  8. Add the slit green chillies and curry leaves.
  9. Fry for 1 minute.
  10. Add the sliced onions and fry till transparent.
  11. Add the peas and stir-fry for 2-3 minutes.
  12. Add the grated ginger and fry for 1 minute.
  13. Add the turmeric and salt.
  14. Mix well and fry for 1 minute.
  15. Add 1/4 cup water and cook for 5 minutes.
  16. Add the boiled potatoes.
  17. Mix well with a light hand.
  18. Cook covered till the water has evaporated. Ensure that the potato curry does not have water, else you will have a soggy dosa.
Chutney and Bhaji for Mysore Masala Dosa - Mumbai Street Food Style

Chutney and Bhaji for Mysore Masala Dosa


Method to Make Mysore Masala Dosas

  1. Heat a griddle or tava.
  2. Add 1/2 tsp of oil and spread well to season the pan.
  3. Turn the heat down and wait for a minute or so.
  4. With a heavy ladle, spoon about 1 ladle of dosa batter in the centre of the pan.
  5. Using the bottom of the ladle, spread the dosa batter quickly into a 7″ circle.

    The Dosa in the Making

    The Dosa in the Making

  6. Turn the heat up to medium-high.
  7. Turn the tava around to ensure that the dosa is cooked evenly.
  8. When the surface dries a bit, turn down the heat.
  9. Add 1 tsp of chutney to the centre of the dosa and spread evenly on the surface. If you stop at this stage, it is called a Mysore Sada Dosa.

    The Mysore Sada Dosa Stage

    The Mysore Sada Dosa Stage

  10. Spoon 2 tbsp of the potato curry into the centre of the dosa.

    Mysore Masala Dosa With the Potato Stuffing in Place

    Mysore Masala Dosa With the Potato Stuffing in Place

  11. Fold over and serve with Coconut Chutney and Sambar.

    Mysore Masala Dosa - All Ready to Eat

    Mysore Masala Dosa – All Ready to Eat

  12. Repeat to make more mysore masala dosas.

Be warned: Stop at one Mysore Masala Dosa! :-)

Be Warned Again: You cannot stop at one Mysore Masala Dosa! :P

Mysore Masala Dosa is what I am taking to Fiesta Friday # 55.

Fiesta Friday