Garlic Pepper Vegge Balls

The vegetarian pepper balls are  wonderful finger food and a great starter too . These balls can also be added to any gravy to make a nice kofta curry .
Recipe Source : 

Vegge Balls 
Raw Banana - 3 , boiled , peeled and grated
Ginger - 1/2 inch , grated
Garlic - 2 , big one , grated
Onion - 1/2 cup , chopped fine
Sahi Jeera - 1/4 tsp
Chili Powder - 1/4 tsp
Coriander Powder - 3/4 tsp
Turmeric Powder - 1/4 tsp
Amchur / Mango Powder - 1/4 tsp
Oil - 1 tbsp
Salt to taste

  1. Wash the banana well and cut  into half and remove the top and bottom .
  2. Boil and cook the banana till fork tender.
  3. Remove the peel , cool and grate the banana.
  4. The peels  can be used to make banana-peel-stirfry .
  5. Heat oil and add s. jeera and cook for  30 seconds.
  6. Then add onion and ginger garlic paste and stir well.
  7. When onion turns translucent add chili , turmeric and coriander powder.
  8. Stir and add the grated banana, amchur and salt and mix well.
  9. Cool and mash with your hands and form small balls.
  10. Pour a tbsp oil on a baking tray and roll the balls .
  11. Arrange the ball on the tray and bake till golden at 350 F.

Onion - 2 tbsp , chopped
Garlic  - 2 tbsp , sliced
Green Chilli - 1 tbsp , chopped
Green Onion - 1/2 cup , chopped
Coriander leaves - 1/4 cup, chopped
Curry leaves  - a few , torn
Pepper Powder -  1/2 tsp
Soya Sauce - 2 tsp or more to taste
Amchur /Mango Powder - 1/2 tsp
Oil - 1 tbsp

  1. Heat oil and add the onion , garlic and chili .
  2. Cook till the garlic turns light golden on the corners.
  3. Add curry leaves, amchur and pepper powder and mix.
  4. Add the green onion , coriander leaves and soya sauce.
  5. Add the balls and mix everything well for few minutes.
  6. Add you are ready to serve.
PS: Original recipe has used a cup of grated carrot and a cup of grated lauki too.

Happy Christmas


Methi and Toor Dal

Methi greens is another vegetable that  is winter staple in India. And when cooked with dal makes a wonderful combo with rice and papad. This is yet another recipe from my favourite cook book "cooking with Pedatha".

Methi Leaves - 1 cup ,chopped
Toor Dal - 1/4 cup
Turmeric Powder - 1/4 tsp
Asafoetida Powder - 1/4 tsp
Green Chillies - 2 , slit
Lemon Juice - 3/4 tbsp
Ghee - 1 tsp
Oil - 1 tsp
Salt to taste
Curry leaves a few


Mustard Seeds - 1/4 tsp - 1/2 tsp
Cumin Seeds - 1/4 - 1/2 tsp
Whole Red Chilies - 2

  1. Cook dal with a cup of water and turmeric till soft , churn well and set aside.
  2. In a pan , heat oil for tempering  and pop mustard and cumin.
  3. Add the red chillies and wait for 30 seconds and add the greens.
  4. Cook  covered till the methi is well done.
  5. Add the cooked dal , green chilli and curry leaves and continue to cook for few minutes.
  6. Add the lemon juice and remove from fire.

Quick Aloo Parwal

Parwal is abundantly available in market  during winter and my favorite  recipe is dal stuffed parwal  but it takes a little time and preparation. But this is one of my goto parwal recipe which is quick and goes well with roti paratha. 

Parwal - 10 -12
Potato - 2 , yukon gold medium sized
Onion - 1/4 cup, chopped fine
Tomato - 1/2 cup, chopped fine
Ginger Garlic Paste - 2 tsp
Turmeric Powder - 1/4 tsp
Chili  Powder - 1/2 tsp
Oil - 1 tbsp
Salt to taste

Peel parwal  and potato and cut into one inch pieces.
Heat oil and add onion and ginger garlic paste.
When onion turns golden add the turmeric and chili powder.
Cook for 30 seconds and add the tomato.
Cook covered till the oil separates.
Add the parwal and potato and mix well.
Add 1/4 cup water and cook till parwal is tender.
Garnish with coriander leaves and you are ready to serve.

Tendli (Kovakka) - Andra Style

This recipe is from "cooking with Pedatha". I have used kovakka ( tendli in hindi) where as she had used a different vegetable in the original recipe . This recipe will go very well with rice and very good for lunchbox too.

Tendli - 1/2 kg 
Turmeric Powder - 1/2 tsp
Coriander Powder - 1/4 tsp
Red Chilli Powder - 1/4 tsp
Jaggery - 1 tsp
Sesame seeds - 1 tbsp
Oil - 1 tbsp
Salt to taste

Urad Dal - 1 tsp
Mustard Seeds - 1 tsp
Red Chilies  - 2-3 ,broken
Green Chilies - 2 ,slit
Hing - a pinch
Curry Leaves a few

  1. Roast sesame seeds till golden , cool and coarsely grind and keep aside. 
  2. Wash and cut tendli into half and slice thin.
  3. Heat oil in a big enough pan and  add urad dal and when it turns golden add mustard.
  4. Lower the flame and add chilies , curry leaves , hing turmeric,coriander and chili powder.
  5. Add the vegetable  and mix well and cook till tender.
  6. Then add sesame powder, jaggery  and salt and stir .
  7. Cook for another 2-3 minutes and you are ready to serve.
    Kerala Style Tendli : kovvaka-mezhukvaratti
    Maharastrian Style : 

Oven baked potato chips

Who doesn't  love potato chips to snack and i'm no exception and when i saw oven roasted potato chips at i knew what i wanted to try for this week's BlogHop from Anamika's blog.

 Yukon gold - 4 medim sized
 olive oil - 2 tbsp
 Salt - 1/2 tsp
 Ground black pepper - 1/2 tsp (I didn't use)
 Vinegar for drizzling (I didn't use)

  1. Clean the  potatoes  and  slice them (with the skin) to about 1/8 inch thickness .
  2. And leave it on cold water for half an hour.
  3. Remove from water and let it dry.
  4. Then toss it  with oil, salt & pepper.
  5. Preheat  oven to 425F.
  6. Line the baking tray with parchment paper.
  7. Now line potato on the baking tray in a single layer and bake for 5 mins.
  8. Flip them over and then let the other side too get golden, another 3-4 mins.
  9. Take it out, and drizzle with vinegar (if using) and serve 
Sending it to 

Baking Fest #2 @

 "Blog-Hop-Wednesdays" at tickling palates.

Bharva Bindi / Okra stuffed with Spices.

Vidhu Mittal is one of my favorite author. I am a big fan of her home style simple recipes. This bharva bhindi is simple and tasty.

Bhindi/Okra  - 10 -15


Turmeric Powder - 1/2 tsp
Coriander Powder - 2 tsp
Red Chilli Powder - 1 tsp
Fennel Powder -  2 tsp
Dry Mango Powder - 3/4 tsp
Salt to taste

Oil - 2 1/2 tbsp
Asafetida - 1/8 tsp
Cumin Seeds - 1 tsp

  1. Wash and wipe dry , cut the top and bottom.
  2. Slit vertically by keeping the shape intact.
  3. Mix the stuffing ingredients together and fill each bhindi
  1. Heat oil and add asafetida , cumin seeds and stuffed bhindi.
  2. Cover and cook and keep stirring occasionally until bhindi is tender.
  3. Serve with roti or rice.