Monday, April 30, 2007

Paatra Leaves

Tasty dish with Colocaesia (Baby Yam) leaves.
Can be served as a Snack during with Tea or with Dal Rice during Lunch or Dinner.
This dish I learnt from my Gujju [Gujarati] friend when I was in Nashik.

Ingredients Needed:
1. Yam leaves - 7 to 8 (nicely washed and wiped)
2. Thick Tamarind Water - 2 tablespoons
3. Salt - to taste
4. Sugar - 1/2 tsp
5. Sesame Seeds - 2 tsp
6. Ajwain - 1/4 tsp (Omam)
7. Toor dal - 1/4 cup
8. Channa dal - 1/4 cup{Soak both dals for 1 hour and grind it without adding water. (Smooth paste)}
9. Dhania Powder (Coriander Powder) - 1/2 tsp
10. Garam Masala Powder less than - 1/4 tsp
11. Oil - 3 tablespoons

1. In grinded dal paste, add Salt, Sugar, Tamarind water, Coriander Powder,Garam Masala Powder andAjwain. Mix well and keep it aside.
2. Take Yam leaves, apply this paste thoroughly on back side of yam leaf.
3. Roll the leaves and keep it aside. ( Follow same procedure for other leaves)
4. Steam the Rolled leaves till done, Cool and Cut into small circles.
5. Heat Oil in a Pan/Kadai, add Sesame seeds and fry these Circles till golden brown in small flame.

=> Paatra Leaves - Crispy and Tasty - Do you agree? =>

Note:My friend's version is made with Gram flour, I substituted it with dals.

This is my Submission for JFI(Greens) hosted by Indira of Mahanandi

Thursday, April 26, 2007


I tried Khaman Dhokla from Spice who loved me and it came out very well .
Thank you Trupti !!!! for sharing this recipe.

Thursday, April 19, 2007

Kovakkai Fry

Kovaikkai {Ivy Gourd} Fry:
~ A Dry, Fry Curry.

Making of the Kovakkai Fry:-

Ingredients needed:
1. Kovaikkai 300 gms {Cut into lengthy pieces.}
2. Hing - little
3. Salt to taste
4. Turmeric Powder.
5. Oil 2 table spoons.

Ingredients for Making Curry powder:
1. Coriander Seeds - 2 table spoons.
2. Dry Red Chillies - 4 to 5 ( according to taste)
3. Channa dal (Kadalai Paruppu) - 1 tablespoon
4. Urad dal 1 table spoon
5. Grated Coconut 2 tablespoons
Fry the above in little make into powder.

For Seasoning:
Mustard and Curry Leaves.
1. Heat Oil in a Kadai, add Seasoning and add Kovaikkai pieces and fry for 3 minutes in
medium flame.
2. Sprinkle some water, close with lid and cook for another 2 more minutes.
3. Add Salt, Turmeric, Hing and mix well.
4. Fry vegetables till soft and add sprinkle curry powder generously .
5. Cook till the Vegetable is Coated with curry powder .
* Goes well with Rice and Rotis.

Kovakka Fry

Monday, April 16, 2007

Ribbon Pakkoda

Ribbon pakkoda made with Rice and Besan flour mixed with Ghee/Butter and Spices.
Deep fried snack that can be stored for many days.

Ribbon Pakkoda
Ingredients Needed:
1. Rice flour 2-1/2 cups
2. Besan 1 cup
3. Salt to taste
4. Hing little
5. Chilli powder 1 tsp (according to taste)
6. Ghee or Butter 21/2 tsp
7. Oil for deep frying
8. Water to knead


1. In a bowl mix Rice flour, Besan, Salt, Hing, Chilli powder, Ghee, till resembles crumbs.
2. Sprinkle water and make a dough.
3. Apply Oil in Murukku press, put some dough and make pakkodas direct in hot oil.
4. When it is crisp take out , drain excess oil and store in air tight container.

# Hot Ribbon Pakkkoda is ready.

Wednesday, April 11, 2007

Chidambaram Kothsu

Chidambaram Kothsu

Chidambaram [Tamil Nadu] is famous for the Nataraja Temple and also for Kothsu. In this Temple they serve this Kothsu with Samba rice.Kothsu is also best served with Arisi Upma, Dosa and Pongal.My version includes Onion and Brinjal.

Measure of Main Ingredients:
1. One big size brinjal or 4 medium size brinjals - Cut Lengthwise
2. Big Onion - 1
3. Tamarind - Lemon size - Soak in 1-1/2 cups of water and take out pulp.
4. Salt to taste
5. Curry leaves
6. Hing
7. Kothsu Powder 2 table spoons.
8. Oil 2 tablespoons.
9. Green Chilli 1
10. Jaggery little.

Measure of Ingredients for tempering:
1. Mustard seeds
2. Channa dal
3. Urad dal

Measure of Ingredients for the Kothsu Powder:
1. Coriander seeds - 1 tsp
2. Channa dal - 1 tsp
3. Urad dal - 1/2 tsp
4. Dry red Chillies - 5
5. Grated Coconut - 2 tspsFry the above in little oil till good smell comes cool it and make a powder

Making of the Kothsu:
1. Heat Oil and splutter Mustard seeds. Add Channa dal and Urad dal, when it becomes red addsliced Onion. Fry well till Onion goes brown.
2. Now add Brinjal pieces and Fry till it shrinks. Take out and keep aside.
3. In the same Kadai add Tamarind pulp and bring it to a boil.
4. When raw smell of Tamarind goes, add Slit Green Chilli, Fried Onion and Brinjal pieces,Salt, Hing and Curry leaves.
5. When Brinjal is almost cooked, add Kothsu powder.
6. Cook further for 5 minutes

# Serve Hot with Arisi Upma or Ven Pongal. #
This is my Submission for RCI hosted by Lakshmi of

Monday, April 09, 2007

Arisi Upma

Upma made with Rice Rawa.
Popular dish of Tanjore (Tamil Nadu) Distict.

Upma Rawa

Ingredients Needed:
1. Rice I cup washed, drained and dried in a Towel.
2. 2 tsp Toor dal
3. 1 tsp Cumin Seeds
4. 1/4 tsp Pepper.
With dried Rice add Dal, Cumin and Pepper and Dry grind to Rawa consistency.

Ingredients for Cooking Upma:
1. 2 tsp Coconut oil
2. 1 tsp Cooking oil
3. 1 tsp Mustard Seeds
4. 1/2 tsp Urad dal
5. 1/2 tsp Channa dal
6. 2 Sprigs Curry leaves
7. Green Chilli 2 Nos.
8. Dry Red Chillies 2
9. One small piece Ginger finely chopped
10. Grated Coconut 2 tblsp
11. Salt to taste
12. Hing.
13. Water to cook Upma (for 1 cup Rawa 2-1/2 cup Water)

Arisi Upma with Kothsu

1. Heat Oil in a pressure pan and add Mustard Seeds, Urad dal, Channa dal, Curry leaves,Green Chiilies, Red Chillies, chopped Ginger and Hing.
2. Pour water and add grated coconut.
3.When water starts boiling add Rice Rawa. Mix nicely.
4. Close with a lid with vent and cook in slow flame for 10 to 12 mins.

Hot and Spicy upma is ready.

Serve with any type of Kothsu, Chutney.

[*] Enjoy this Hot on a Cold or Rainy Day.

This is my submission for RCI Hosted by Lakshmi of

Thursday, April 05, 2007

Bread Upma

Bread Upma
Upma is usually made of Sooji, Dhalia, or Semiya
I post now an Upma that is different.
It is Bread Upma

Ingredients Needed
1. Bread Slices - 15 (White or Brown)
2. Curd - 2 Tbsp
3. Chilli Powder - According to taste
4. Turmeric Powder - 1/4 tsp
5. Garam Masala Powder - 1/4 tsp
6. Onions - 2 (Chopped lengthwise)
7. Tomato - 1 chopped finely
8. Grated Carrot - 1/2 cup
9. Fennel Seeds (Sombu) - 1/4 tsp
10. Grated Ginger - 1/4 tsp
11. Mustard Seeds - 1/2 tsp
12. Slit Green Chillies - 2
13. Cooking Oil - 3 to 4 Tablespoons
14. Salt - to taste

1. Cut Bread slices into bite size pieces.
2. In a large bowl, put curd, Salt, Chilli Powder, Turmeric Powder,Garam masala powder and mix well.
3. In that mixture add the bread pieces and marinate for about 20 minutes.
4. Take a Big sized Non-Stick Pan, Heat oil and temper with Mustard and Fennel Seeds.
5. Now Add Slit Green Chillies, Onion and fry till colour changes and then add Tomato pieces.
6. Cook this for 5 minutes in Medium flame, now goes grated Carrot, Marianted Bread Pieces,Grated Ginger and cook in slow flame for 20 minutes or till crisp.
7. Garnish with Coriander Leaves.

~ Stomach Filling Soft and Crunchy Bread Upma.~

1. Cashew Nuts can be added to give crunchy bites
2. Garnishing with Lemon juice is optional.
3. Before making Upma, 15 slices may look huge, but after cooking, it will be just fine for 3 servings.
4. Always use one day old bread for better result.

Sunday, April 01, 2007

Pasta in Home Made Tomato Sauce

Sauce made of Tomato and cooked with Vegetables.

Ingredients for making Sauce:
1. Tomato - Fully ripe 3 nos.
2. Garlic - Finely chopped - 1 clove
3. Onions - Finely chopped - 1/4 cup
4. Tomato Sauce - 2 tablespoons.
5. Cinnamon Powder - 1/2 tsp
6. Nutmeg Powder - 1/4 tsp
7. Olive oil 3 tsp.8. Mixed herbs - 2 tsp [Parsley, Rosemary etc]
9. Bail leaves - Fresh or dried
10. Salt to taste
11. Sugar 1/2 tsp
12. Pepper Powder to taste

1. Boil the Tomatoes and remove its skin.
2. Blend this Tomato, Cinnamon Powder, Nutmeg Powder and keep it aside.
3. Heat Oil in a pan, add Garlic, fry for a minute and then add chopped Onion Pieces.
4. Cook Onion till transparent and then add blend Puree, Salt, Sugar.
5. Cook till it thickens, add Herbs Pepper Powder and Basil leaves.

Cooking Of Pasta:
1. Cook Pasta according to Instructions on pack.
2. Steam Vegetables (Carrot, Baby Corn) and cut them length wise.
3. Cut Green and Red Bell peppers into sticks.Slice Onions.
4. Heat 2 tsp of Oilve oil and Stir fry Bell peppers, Steamed vegetables, Onion Slices and fry for 2 minutes.
5. Add Home Made Tomato Sauce and Cooked pasta.

# Serve Hot and Garnish with Parmesan(Grated) Cheese. #

~ Home made items are tasty and Satisfying.

This is my entry for JHIVA (TOMATO) hosted by RP of Myworkshop