Pudina Tomato Chutney /Mint Tomato Dip

Every body has recipe for pudina chutney and this is my version :) . Spring has brought back lots of pudina in the garden and one weekend a few days ago i  was cooking for  guests and had planned to make pudina chutney along with a few other things . I was preparing seasoning for some curry but by mistake added the pudina picked for chutney to it. And then thought of grinding pudina with seasoning  anyways and see how it tasted . Liked it so thought of documenting it for me and others . Goes well with dosa and paratha. Mix it with some left over rice and it makes a nice lazy day lunch with some chips. 

Pudina /Mint - 2 cups
Tomato - 1/2 cup
Green Chili - 3
Mustard Seeds - 1/4 tsp
Fenugreek Seeds - 1/4 tsp
Chili Pw - 1/2 tsp
Coriander Pw - 1/2 tsp
Turmeric Pw  -1/4 tsp
Oil - 2 tsp
Salt to taste.
Water - 1 tbsp

  1. Heat oil  and add mustard seeds and let it pop.
  2. Add fenugreek seeds and let it turn golden.
  3. Add chili pw, turmeric pw, coriander pw and mix well.
  4. Add tomato and green chilli and cook it covered for 2-3 minutes.
  5. Keep mixing and let tomato  cook well till oil starts to seperate.
  6. Add the pudina leaves and switch off the heat.
  7. Mix well and  keep it covered  and let it cool.
  8. Once cooled add salt and water and grind it .
  9. Transfer it to a bowl and you are ready to serve with dosa or paratha.
  10. Mix 2 tbsp with a 1/2 cup of cooked rice and serve with chips for a quick lunch.

Matar ki chaat / Sweat Pea stir fry

For authentic North Indian  cooking i refer to  Suvir Saran's " Indian Home Cooking ". Prepared this simple matar ke chaat   and loved it. I used frozen peas , think would be even better with the spring fresh peas . It is a wonderful snack and can be served with rice or roti too. I have modified the recipe a bit according to my families taste. 

Matar(Petite peas) - 1 , 10 ounce package
Ginger -  1/2 inch ginger , grated
Hot green chili - 2 , chopped fine
Lemon Juice -  1 tbsp
Turmeric Pw - 1/4 tsp
Chili Pw - 1/2 tsp
Hing - 1/4 tsp
Roasted cumin Pw - 1 tsp or to taste (toast the cumin seeds in  heavy pan till light brown ,cool and grind it to a powder. )
Whole red chili - 3
Cilantro - 1/4 cup chopped fine
Oil - 1 to 11/2 tbsp
Salt to taste

  1. Heat oil  in a pan and add hing and then cumin seeds and cook stirring  until golden brown.
  2. Add whole red chili , ginger  and green chili and cook stirring  for one minute.
  3. Add the peas , chili  and salt and  cook till peas are tender.
  4. Switch of the flame and stir in lemon juice and toasted cumin seeds powder.
  5. And now you are ready to serve.

Mixed Flour Thalipeeth /Mixed Flour Pancake

Thalipeeth is  maharastrian version of dosa. I love to make it with cucumber and lauki . Any vegetable which your family does not like  can be grated and used here :). Traditionally this dosa is spread by hand on a hot griddle which  takes a little practice and gives its trade make ridges on top side.You can spread it with a spoon too by making the batter a little loose by adding water.Today i have used jowar(sorghum) , bajra(pearl millet)  and wheat flour but some time use besan , rice or oats flour too.

   Jowar (sorgham)  flour- 1/4 cup
   Bajra(pearl millet) flour - 1/4 cup
   Atta (wheat) Flour - 1/2 cup
   Vegetable of Choice - 1 1/2 cup grated (  i have used lauki - bottle gourd)
   Jeera (cumin )seeds - 1/2 tsp
   Til (sesame ) seeds - 1 tbsp (optional)
   Green Chili - 1 tsp chopped
   Turmeric - 1/4 tsp
   Salt to taste
   Water - 1/2 cup

  1.    Toast the flour slightly over stove for few minutes .
  2.    In a deep bowl add flours , grated vegetable, chili, jeera, til , turmeric ,salt and 1/4 cup water.
  3.    Mix it well and leave it for at least 30 mins or overnight in the fridge.
  4.    Batter should be  cake like , maybe a little thicker than idli batter .
  5.    To get the batter to required consistency mix little water at a time .
  6.    Heat a griddle or tave and dip a tissue in oil and spread a griddle.
  7.    Pour the batter and spread and the batter and sprinkle little oil on top and around.
  8.    Let the pancake cook on onside and flip and cook the other side .
  9.    Enjoy with curd or pickle.

   Sending it to
      Breatfast Mela at cooking4allseasons.blogspot.com
      Kids Delight - Healthy Cooking with fruits and veggies at givemesomespice.blogspot.com

Vishu Kani 2012


Chembu Mezhukvaratti/Arbi Fry/Colocasia fry

Chembu is a very common ingredient in Kerala cuisine. Because of scare of itching lot of people avoid cooking this vegetable. If you are sensitive to this veggie then you can wear gloves to peel and cut and then drop in tamarind water . Wash and cook in tamarind water to avoid the itchiness. This is a wonderful vegetable with a little bad repo. I happen to be someone who loves this vegetable in all forms even like it boiled with a green chili chutney and we eat this combo on fasting days when no grain is supposed to be eaten. 

Chembu/Arbi/Colocasia - 1/4 pound ,peel and cut into chunks as in picture.
Onion - 1/4 chopped fine (Avoid it for upwas)
Green Chili - 4, slit into halves
Curry leaves - a few
Mustard seeds - 1/2 tsp (Replace it with Jeera for Upwas)
Turmeric - 1/4 tsp
Chili Pw - 1/2 tsp
Salt to taste
Oil - 2 tbsp

  1. Take the  colocasia in a deep dish and cover it with water .
  2. Add salt, tumeric, green chili and a few curry leaves.
  3. Cook the colocasia  till just fork tender.
  4. Drain the vegetable and keep aside.
  5. Heat oil  and add mustard seeds, let it pop.
  6. Add remaining curry leaves and onion to the oil.
  7. Cook onion till golden and add the chili pw.
  8. Mix well and add the drained vegetable.
  9. Mix gently and fry it well for at least five minutes.
  10. Serve with rice or roti.

Bagar Ki Kichidi

Bagar  is a rice replacement for upwas days in North India . And as summer NAVRATRI has started i thought of posting this recipe. I learned this during my recent trip to India from our Mangla mami. She is a great cook and i just love talking to her about food. Bagar is available here as "Samo Seeds" and is also called"Vrat Ke Chawal".

Bagar - 1/4 cup
Fresh Tomato  - 1 1/2 cup, chopped
Potato - 1/2 cup, 1/4 inch cubes
Green Chilli - 2 , chopped fine
Coriander Leaves - 1/4 cup chopped
Water - 1 1/2 cup
Jeera - 1/2 tsp
Salt to taste (I use sendha namak)
Ghee - 2 tsp

  1.  Heat  ghee and add jeera and green chilli .
  2. When jeera turns golden , add chopped tomato.
  3. Cook till the tomato turns mushy then add potato and bagar
  4. Add water , cover and cook till bagar is fluffy.
  5. Now add more water  to make khichidi soupy.
  6. Sprinkle with coriander leaves and serve hot.
  7. Serve with a  dollop of curd  or lemon wedge.