Monday, July 30, 2012

Sago Vegetable Upma/Javvarisi Upma

Sago vegetable Upma or sabudana upma is a maharashtrian favorite food. This dish is highly nutritious and less in fat , hence people who are in diet can take this upma instead of rice.


1 Cup 
Onion - 1 (finely chopped)
Beans- 1/4 Cup (finely chopped)  
Carrot - 
1/4 cup  (finely chopped)
Green chillies -  2(chopped)
Ginger -  1/2" (Grated)
Potato - 1/4 cup(optional)
Curry leaves - few

Red chilli powder - 1/4 tbsp
Garam masala powder - 1/4 tbsp
Salt - as needed
Oil - 1 tbsp
Lemon juice - 1 tbsp


Wash and soak the sago/javvarisi with 3/4 cup of water for 4 hrs and drain out all the water from sago/javvarisi.

Pressure cook the sago/javvarisi with 1/2 cup of water for 1 whistle.

Heat oil in a pan & add Mustard seeds.After splutter, add onion and fry it till they transparent.

Add green chillies, ginger and curry leaves saute for few mins. Then add the chopped carrot,beans & potato and saute for a while.

Add chilli powder and garam masala powder and mix well.

At medium flame,sprinkle some water & add salt. Cover the pan and cook till vegetables are soft.

Add the 
sago/javvarisi  & mix it well.Finally add the lemon juice & turn off the stove.
Garnish with chopped coriander leave & serve hot.

Friday, July 27, 2012

Raw Plantain Stir Fry (Valakkai Thoran)



Raw Plantain - 1 (big size)
Oil - 1tbsp
Mustard seed -1/2 tbsp
Red chillies -2
Curry leaves - few
Coconut - 2 tbsp
Cumin seeds - 1tbsp
Garlic -1 pod
Turmeric Powder - 1/4 tbsp
Pepper powder - a pinch


Peel the skin and cut the plantain in small cubes . 

In a pan, add 1 cup of water, turmeric& salt.Close the pan &cook till the plaintain is done.Drain the water and keep it aside.                                         


Grind the coconut ,turmeric, garlic ,cumin seeds,red chilli& pepper powder into a coarse paste.
In a pan, add oil,mustard seeds & let it splutter. Then add curry leaves, cooked plantain and the ground coconut paste.Mix it well till the raw smell goes.Then turn off the stove.

Serve it with sambar or curd rice.

Wednesday, July 25, 2012

Spicy Potato Gravy



Potatoes - 2 (peel the skin and chopped)
Onion-1 (Finely Chopped)
Tomatoes - 2
(Finely Chopped)
Turmeric Powder- 1/4 tbsp
Chilli Powder -1 tbsp
Coriander Powder -2 tbsp
Cumin Powder -1/2 tbsp
Pepper Powder -1/2 tbsp
Garlic - 3 pods
Mustard seeds -1/2 spoon
Fenugreek seeds -1/4 tbsp
Tamarind juice - 1/2 cup
Dry Red chilli - 3
Oil - 3 tbsp
Asafoetida powder-1/4 tbsp
Curry leaves - few 


Heat oil in a pan,add mustard, a
safoetida powder,fenugreek seeds, curry leaves, garlic and red chilli's. Fry it for few mins.
Then add chopped onions, saute them till they turn transparent.A
dd chopped tomatoes & saute it until they soft.
Now add turmeric powder,chilli powder,coriander powder,pepper powder,cumin powder & mix it well.Sprinkle some water & fry them well till the oil comes out seperately.
At low flame, add chopped potato and mix it well for few mins.Add tamarind juice and close the pan with a lid.cook it for 15 mins.
Then turn off the stove and garnish with coriander leaves.

Serve it with hot rice. 

Monday, July 23, 2012

Mango Kesari


Rava - 1 cup

Milk - 1cup
Water - 1 cup
Mango puree - 1 cup
Sugar - 1/2 cup
Ghee - 2 tbsp
Badam - 3
Cashew - 5


Heat 1 tbsp of ghee in a pan.Add the cashew and badam and fry them for few mins & keep aside.

In the same pan, add rava and fry until it turns light brown & keep aside.

Heat a pan,add water,milk and mango puree one by one &stir the mixture for few mins.

Add sugar and stir it for 2 mins.

Under medium flame add the roasted rava & stir the whole mixture for 2 minutes without any lumps.

Finally add 2 tbsp of ghee and roasted cashew and badam and mix it well.

Once you reached the consistency,then switch off the stove.

Garnish with grated badam.

Friday, July 20, 2012

Pepper Chicken Fry/ Pepper Chicken Varuval


Chicken - 1/2 kg
Onion -1(Chopped)
Tomato -
Ginger&garlic paste - 2tbsp
Chilly powder -1tbsp
Coriander powder -1 1/2tbsp
Garam masala powder -1/2tbsp
Turmeric powder -1/2tbsp
Black pepper -1 1/2tbsp
Fennel seeds(sombu) - 1/2tbsp
Curry leaves - few
Coriander leaves- few(chopped)
Oil -2tbsp
Salt - as needed


Clean and wash the chicken pieces & marinate the chicken with 1 tbsp of Ginger&garlic paste,chilly powder,coriander powder,turmeric powder and salt for  30 minutes.

Grind the black pepper into a coarse powder & keep aside.

Heat oil in the pan,add sombu ,chopped onion &curry leaves.Saute it for few mins.Then add 1tbsp of ginger&garlic paste and fry it until the raw smell goes off.

Add the chopped tomato and cook it for a while.
Now add the marinated chicken & saute it for few mins.Now add 1/2 cup of water and stir it.Close with lid and cook it under medium flame.

After the chicken has cooked,add the pepper powder to the cooked chicken & mix it well.
Then turn off the stove .

Garnish it with coriander leaves and serve hot.


No need to fry it for long time after adding pepper powder.

Wednesday, July 18, 2012

Green Gram Dhokla


Dhoklas are a very popular tea time snack in Gujarat . It is easy to prepare and protein-rich breakfast.


Green gram dal (skinned) - 1 cupJeera powder - 1 tbsp
Ginger-garlic-green chilli paste - 1  1/2tbsp
Curd - 1 tbsp
Turmeric powder - 1/4 tbsp
Baking soda - 1/2 tbsp
Oil - 1 tbsp
Mustard seeds - 1/2 tbsp
Channa dal - 1/2 tbsp
Curry leaves - few
Salt - as needed


Wash and soak the green gram dal for 4 hours.Then wash and remove the skin by beating the dal and filter the water.

Grind the squeezed dal with curd to a smooth paste.

In a bowl, add the dal paste,turmeric powder,jeera powder,ginger-garlic-green chilli paste,baking soda powder,salt to taste and mix it well.


Pour the batter immediately into the greased plates and spread the batter evenly.

Stream cook it in idly vessel for 10-15 mins and let it cool for few mins.Then cut the dhokla into desired shapes.

In a pan heat oil and add the mustard seeds. Once the pop add the sesame seeds, chillies & curry leaves and pour this over dhoklas.                                                                               

Serve hot with Coriander chutney.

Saturday, July 14, 2012

Chicken Curry and award


Chicken - 1/ 4 kg
Onion - 2 ( finely chopped)
Tomato - 2 ( finely chopped)
Red chilli powder - 1/2 tbsp
Coriander powder -1/2tbsp
Turmeric powder - 1/2tbsp
Gingely oil - 3tbsp
Red chilly - 4
Coriander seeds - 1tbsp
Ginger - 2 inch pieces
Garlic - 3 cloves
Cinnamon - 3
Cloves - 3
Cardamom - 3
Star anise - 1
Pepper - 1tbsp
Cumin - 1/2 tbsp
Curry leaves - few
Grated coconut - 1 1/2tbsp
Mustard - 1tbsp
Fennel - 1tbsp

Heat 1 tbsp of oil in a pan and roast red chilly,Coriander seeds,Ginger ,Garlic ,Cinnamon, cloves, cardamom, Star anise, Pepper, Cumin ,Curry leaves ,Grated coconut into a smooth paste.

Heat gingely oil in a pan, add mustard, fennel and curry leaves. After splutter, add chopped onions and saute till it turns transparent.
Add chopped tomatoes and cook until the tomatoes are soft.
Add red chilli powder,coriander powder, turmeric powder, salt and stir well.

Add the chicken & stir it for few mins. Then add the ground masala paste & mix well. Add some water,cover and cook it for 15 mins.
When the chicken is cooked, reduce the flame into low and cook it for few mins.Then turn off.

Garnish with curry leaves and coriander leaves.

Serve it with chappathi or dosai.


If chicken with skin and fat is used, reduce the quantity of oil.

Hi all, my blogger friend R.Punitha from has shared a blog ribbon award with me.She has got a wonderful site with traditional and nice collection of recipes.I am very much excited for receiving this wonderful award. Thank you so much dear.

Like the rule says i need to pass this award to my fellow blog-mates. I am passing this award to the following blog-mates,

Mahi -
Radha -
PT -
meena -
Kanan Patel -


Thursday, July 12, 2012

Dal Curry


Oil - 1 tbsp
Toor dal - 1cup
Channa dal - 1/2 cup
Mustard seeds - 1/4 tbsp
Asafoetida - a pinch
Ginger-Garlic paste - 1tbsp
Jeera - 1tbsp
Red chilli - 4
Onion - 1(finely chopped)
Tomato - 1(finely chopped)
Red chilli powder - 1/2 tbsp
Coriander powder - 1 1/2 tbsp
Garam masala - 1/4 tbsp
Curry leaves - few
salt - as needed


Soak toor and channa dal for 1/2 hour and grind it with salt, jeera and red chilli to a smooth paste.

Pour this paste to the greased idly plates and steam cook it for 10 mins. Then cut into small cubes.

Heat oil in a pan, add mustard seeds,asafoetida,ginger-garlic paste and stir it until the raw smell goes out.
Add chopped onion, tomato & curry leaves and stir it until they soft.Then add red chilli powder,coriander powder,garam masala,salt and water. Stit it for few mins.

Now add the dal cubes into the gravy and stir it for 2 mins.Then turn off the flame.

Garnish with coriander leaves.

Serve it for chapathi,roti and curd rice.

Monday, July 9, 2012

Lemon Semiya



Semiya / vermicelli - 2 cups 

Onion - 1/2 (finely chopped)
Lemon juice - 4 tbsp
Oil - 3 tbsp
Ground nuts /pea nuts - 1/4 cup 
cashews - 10

Chana dal - 1 tbsp
Urad dal 
 -1 tbsp 
Mustard seeds
 -1 tbsp 
Red chillies - 3
Curry leaves - few
Turmeric powder - 1/2 tbsp
Salt to taste.


Boil water in a vessel & add semiya /vermicelli and let it cook for 4 to 5 minutes till it becomes soft(Don't over cook as it becomes mushy). Then turnoff the flame.
Strain the cooked semiya under the cold water.Let the water drain completely and spread on a wide plate. 

Heat the oil in a pan, add the 
mustard seeds,chana dal,urad dal,broken red chillies, ground nuts and curry leaves and saute for 5 mins.Now add cashew nuts and saute for few mins.

Add onion,turmeric powder and add cooked semiya/vermicelli to it & add enough salt and stir it well &let it cook for 2 to 3 minutes then turn off the flame. 

Now add lemon juice & mix it well.

Garnish with coriander leave and serve hot.

Wednesday, July 4, 2012

Ragi Puttu


Raagi flour - 1 cup

Ghee - 1 tbsp 
Grated coconut - 4 tbsp
Cinnamon powder - 1 tbsp
Salt - 1/2 tbsp.
Sugar - 4 tbsp
water - 1/4 cup


Roast the raagi flour in a pan for 5 mins at low flame  and let it cool.

Add 1/2 tbsp salt with the raagi flour & Sprinkle water on the flour little by little and wet the flour. Flour should not stick with each other. You can see the picture below.
Heat 1/2 cup water in an idly vessel,spread a white cotton cloth in the idly plate and spread the prepared mix and  bring the 4 corners of the cloth to the middle(If you do not cover the wet flour with cloth, it will stick to each other because of the steam)

Steam it for 10 mins and remove from heat.

Add ghee,grated coconut,sugar and cinnamon powder and mix it well. 

Now, easy and healthy ragi puttu is ready to serve.


For Diabetic patients,instead of adding sugar,you can prepare the following method.

Heat oil in a pan,add mustard seeds, add 2 red chillies, few curry leaves, a pinch of hing and mix the boiled puttu. Now , Kaara puttu is ready!!