Author Archive

Simple Eggplant Curry (Vankaya Kura)

January 21, 2011 3 comments

Eggplant Curry

Eggplant, one of the vegetable which can be cooked in different ways. Here i am posting simple curry. no extra work is required. So here goes the recipe


Eggplants – 6 medium size
Onions – 1
Green Chillies – 4
Ginger Garlic Paste – 1 tablespoon
Coriander – 1 bunch
Mint leaves few. for extra flavor
Crushed Sesame seeds – 2 table spoons
Tomato – 2 medium size.
Oil – 3 tablespoons
Red Chilli Powder – 1 tablespoon
Daniya powder – 1 teaspoon
Mustard seeds
Dry Coconut Powder – 1 tablespoon

Method of cooking.

First Cut eggplants into medium size pieces.

Take a pan. Pour oil. let it heat, Add zeera, and mustard seeds,

Add onion pieces and green chillies. once they are cooked

Add ginger garlic paste

Add Turmeric powder and then Eggplant pieces and coriander leaves, add salt, let it cook for few minutes.
and then add chilli powder, dry coconut powder, sesame seeds powder.

Stir well, so that all the ingredients well. add the tomato pieces and little water.
let it cook for few minutes. Lastly add daniya powder. And garnish with coriander leaves

This recipe goes well with rice and chapati.

Categories: Curries

Tindoori Chutney (Dondakaya Chutney)

January 19, 2011 Leave a comment

One of the vegetable, i does’nt like much is the Tindoori. My mother prepares excellent chutney with this vegetable. The taste is simply excellent. Last time i asked my mother to give this recipe.. I tried out this recipe. It came out well. Here goes the recipe.. enjoy !!


Tindoori – 1/4 kg.
Green chillies – 7
Coriander – 1 bunch
Curry Leaves-1 bunch
Tamarind – 1 small ball
Sesame seeds – 2 Tablespoons
Chana Dal – 2 Tablespoons
Moong Dal (pesara Pappu) – 2 Tablespoons

Talimpu Ingredients:

Red Chillies – 4
Zeera – 1 teaspoon
mustard seeds – 1 teaspoon
Curry Leaves- 5

Method of Cooking:

Firstly take a pan, pour 1 teaspoon oil. add Chana dal and moong dal. roast them coarsely. make sure that they don’t turn black. remove them and keep aside.
And then roast sesame seeds. keep aside.

Then in same pan Add 1 tablespoon oil, add green chillies. curry leaves, corriander leaves. once they are fried, add tindoori pieces. and also add salt. let it cook until they become soft. let it cool.

Now. first grind all the dry ingredients (chana dal, moong dal, sesame seeds) and then add this cooked tindoori. add tamarind juice while grinding.


Now take a pan, add 1 tablespoon oil and add all talimpu ingredients. Red chillies, Mustard seeds. zeera.
and curry leaves. mix the prepared chutney in it. Now the chutney is ready.

Suggestion: You can also use lemon instead of Tamarind.

Categories: Chutneys Tags: ,

Coconut Fritters

February 6, 2010 Leave a comment

Coconut is considered as rich food of proteins. Usage of coconut dried as well as fresh in curries adds richness and healthy taste to food. Here i am going with Coconut Fritters recipe. A good recipe for evening snacks.


Whole Coconut – 1
Gram flour – 2 cups
Rice Flour – 2 spoons
Chilli powder – 1 teaspoon
Green Chillies – 3
Ginger garlic paste – 1/2 teaspoon
Oil for deep frying


Firstly Prepare coconut paste along with adding little water so that the paste is not to dry and not to be loose.

Then to the coconut paste add gram flour (besan/chanaga pindi) and rice flour. add ginger garlic paste, salt, chilli powder . Mix all the ingredients properly. so that all the ingredients get mixed in the flour. Don’t add water. since the coconut has already certain water it get absorbed with the flour. Now the thick dough is ready.

Now take lemon sized amount of dough and flatten it on the palm. Repeat until all the dough is finished.

Then Take a pan, Add oil sufficient for deep frying. Once oil gets heated add these prepared discs. Fry them till they turn light gold color. Now Coconut Fritters are ready.

Serve hot with onions and coriander leaves.

Note: You can also add Coriander powder (Dhaniya Powder) to the dough, for extra flavor.

Tip of The Day:

You can add curd to the curries while cooking for better taste. and to thicken gravy. Especially for vegetable like Aloo, Broad Beans, Ridgegourd

Categories: Snacks

Aloo Curry with Mint Leaves

November 6, 2009 2 comments

Last week I tried out a different curry, I had left over potatoes.. Got bored with preparing same type of  recipes with potatoes.  Potato is one of the best vegetable which can be tried with different varieties of recipies. So here goes the recipe for Aloo Curry with Mint Leaves.  This is a healthy recipe. It is said that Mint leaves improves Digestion.


Potatoes/ Aloo – 1/2 Kg
Mint Leaves/ Pudina – 1 bunch
Ginger Garlic Paste  – 1 Tablespoon
Onion – 2
Oil – 4 tablespoons
Chilli Powder- 1 Tablespoon
Dry Coconut Powder – 2 Tablespoons
Salt – To Taste.
Masala Powder – 1/2 Teaspoon.
Coriander Leaves – 1/2 bunch


Firstly, Wash and Peel Aloo, nicely cut into cubes.

1. Take pan, let it heat, Add oil and then add onions. once onions turn light pinkish color, add Ginger garlic paste.

2. And then add 1/2 teaspoon Turmeric powder, and then add the Mint Leaves. Allow them to cook for 2 minutes.

3. Add cubed Aloo, Add salt, and allow to cook in oil for few minutes.

4. Add Chilli powder and Dry Coconut Powder, Let it to cook for few minutes.

5. Add 1 glass water.  Allow to cook , until the gravy gets thickened. At last add masala powder. let it cook for 1 min. And at last garnish with fresh Coriander, This taste well with Chapathi’s and Rice.

If you would like to have tangy taste, you can add tomato puree.


Categories: Curries

Palak Mutton Curry

March 25, 2009 1 comment

This recipe was my favourite non veg recipe, This is also my mothers recipe only.


1/2 kg Mutton.

2 cups of chopped Palak (spinach)

2 teaspoons Ginger Garlic paste.

1 bunch Coriander

1 bunch Mint(Pudina)

1 teaspoon Red chill powder

3 green chillies

Salt According to taste.

1/2 tea spoon coriander powder

1 teaspoon mutton masala.

3 tablespoon oil.

1 cup onions.

Method of preparation:

1. In a pan, add oil, then add onions, fry until they are well cooked.

2. Add Ginger garlic paste and then add turmeric

3.  Add coriander and mint leaves. let it fry for 2 minutes.

4.  Then add mutton. make sure that mutton is cut into small pieces, so that it can cook easily.

5.  Add salt and let the mutton to cook for atleast 15 minutes.

6. And then add palak. let it cook for 5 minutes, then add chilli powder. let it cook for 5 minutes and then add 1/2 glass water, you can add more, if you want more gravy. Let it cook  until the mutton is well cooked and finally add mutton masala and coriander powder.

This tastes good along with chapathis and also rice.


Categories: Curries, Uncategorized

Indian Style Pizza

March 25, 2009 Leave a comment

I always keep trying new recipes.  i like Traditional recipes very much. Most of those recipes I learned from my mother only . Last week i tried a traditional recipe.   After trying this one, i really felt like its little bit similar to pizza. So thought of giving a name Indian Pizza.


2 cup Rice Flour

1/2  cup wheat flour

1 cup onions

3 green chillies

1 teaspoon red chilli powder

1/2 cup greenleaves (karivepaaku)

1/2 cup Mint.

1/2 cup Corriander

1/2 teaspoon Ginger Garlic paste.

1/2 teaspoon zeera

Salt according to taste



First,  Take a riceflour in a bowl, add the wheat flour also.. just mix them with hand.. don’t add water now..

Then add all the ingredients.  mix them well in the dry flour.  so that all the ingredients get mixed well.

Add the required water.. the dough should be medium not to hard.

Take a pan. Pour 1 tablespoon oil. Take a handful of dough. Place that dough.. stretch it all over the pan with your hand.

And then cook this on slow flame.. make sure the pan is properly covered.

After 15 minutes. With the help of spoon turn over the pancake to other side to cook.   After 5 minutes remove from heat.. Its done.

Serve it hot with tomato sauce.  Kids just love this recipe. And this is a good breakfast recipe

Suggestion: You can also add few vegetables like carrot, Potato.

Categories: Breakfast, Uncategorized

Tindoori and Soyachunks

March 25, 2009 Leave a comment

My interests for cooking roots to my child hood days, but practically trying out the new recipes taken shape only after my marriage

Last friday my kitchen left with only tindoori and small pack of soya chunks.

I tried a new recipe, finally got success. 🙂

Just taken 1cup onions, 1/4 tindoori, 1 cup soya chunks. salt according to taste, pinch of garammasala powder, pinch turmeric. tablespoon chilli powder. and little water. 2 tablespoons oil

First keep aside the boiled soyachunks, boiled in the sense. just for 2 minutes.

Now take a pan, add oil, once heated add cumin seeds, and then the onions, once onions are fried. add ginger garlic paste, and then turmeric powder, and then add the tindoori. let the tindooris fried in oil. and then add soyachunks. cook for 2 or 3 minutes and then add salt and chilli powder. let it cook for 2 min. and then add 3 spoons of water and let it cook for 10 min. check whether the tindoori is cooked or not.

lastly add the garam masala powder.

you can garnish with coriander leaves. this goes well with rice and chapathi

Categories: Curries, Uncategorized