Wednesday, July 30, 2008

Potatoes in coconut gravy

Foody Chat

Its been a long long time since I ate this dish, had almost forgotten it.. When I came across curry mela hosted by Srivalli, I suddenly recalled it. It is called as "Batata Umman", & is a konkani dish prepared at Mangalore. It was the first time that my husband tasted it & within minutes the dish had disappeared, with both of us relishing & enjoying it with rice. If you are a prawns lover, you can use the same masala to make a prawn's curry & it too would taste great... I made it with potatoes & here's the list of ingredients & method to prepare this dish.

  • 4 Medium sized potatoes
  • 1 Full cup grated coconut
  • 5 Fried red chillies
  • 1.5 Tsp of tamrind pulp
  • Half Tsp of Hing (or as required)
  • 1.5 cup of water
  • 1 Tsp of oil
  • Salt as per taste

  • Cook potatoes, cut it into small cubes & keep aside.
  • Grind Coconut, red chillies, tamrind pulp, hing with water to a smooth paste.
  • Add the masala to the cooked potatoes, add salt & bring to a boil.
  • Just before you switch off the gas, add oil & allow it to boil for a minute( usually coconut oil is preferred, but you can use any other cooking oil also).

The dish is ready to savour with rice now!!! Enjoy!!

I contribute this recipe to The Curry Mela Hosted by Srivalli

Friday, July 25, 2008

Methi Dosa

Foody Chat

I tasted this dosa only after my wedding & it tops among my favourites.. I made this one with dried methi leaves as I could'nt find fresh methi leaves. It came out well & tasted as good as the one, had it been done with fresh methi leaves.
Suma has posted this recipe in her blog..Just go throught the below link to find out, just how its done....

Friday, July 18, 2008

Sprouted Moong Sidedish

Foody Chat

This is the first time that I prepared a side dish made of sprouted moong, especially after learning the numerous health & dietary benefits that sprouts encompass. Apart from increasing its protein content when sprouted, they are considered excellent for people who are trying to lose weight.
For more benefits on sprouts & proteins kindly go through the below link, which is very informative.

Back to the recipe now. We call this "Mooga Ghassi" in Konkani. Make a note of the below ingredients & get in your cooking aprons...

  • 1 Bowl of sprouted moongdal
  • Half bowl grated coconut
  • 6-7 Fried red chilly
  • 2 Tsp tamrind pulp
  • 1 glass of water
  • Salt as per taste

For seasoning
  • 1 Tsp mustard seeds
  • Few curry leaves for garnishing
  • 1 Tsp zeera/cumin seeds
  • 1 Tsp oil

  • Grind grated coconut, red chilly & tamrind into a smooth masala paste.
  • Heat oil in a small pan. Add mustard seeds & once it starts to pop, add curry leaves & zeera & fry for a minute.
  • Add sprouted moong dal & masala to it, add salt, required quantity of water & bring to a boil.

You can make this dish a bit watery or make it dry also by adding the required quantity of water accordingly..

Happy cooking!!!

I contribute this recipe to Sangeeth's Eat Healthy - Protein Rich CONTEST

Wednesday, July 2, 2008

Palak Aloo Paratha

One more post from Suma's blog. Combination of Palak ( Spinach ) & Aloo ( Potato ) is both nutritious & tastes awesome. Must try for chapathi lovers...Here's the link to it..


Apple Banana Halwa

I tried this one from Suma's blog, with slight variation. Came out superb..!!Check out the recipe here..

The only variation I have done is instead of deep frying the apples & bananas, I have chopped them & heated them together in a pan with just a drop of oil, kept stirring till it became brown.
Rest of the process remains the same...

Thursday, June 26, 2008

Dal Tadka

Foody Chat

My husband's boss loves all kinds of Indian food. But he has a special liking towards Dal Tadka. So the last time he came home for dinner I had prepared it & he loved it!! You can have dal with rice or with chapathi's or you can gobble it up just like that... All taste equally good..
Here's how it's done..


  • 7-8 Garlic cloves (chopped)
  • 1 Tsp zeera (cumin seeds)
  • 2 Onions chopped
  • 2 Tomatoes chopped
  • 1 & half cup of boiled toor dal
  • Half cup of water
  • 1 Tsp chilly powder
  • 1-2 Pinch turmeric powder
  • Half tsp garam masala powder
  • 1 Green chilly (slit into half)
  • 1 Tsp oil
  • Salt as per taste
  • Coriander leaves for garnishing

  • Heat oil in a pan
  • Add zeera , one green chilly slit into half, chopped garlic & chopped onions & fry till the onions are a little brown.
  • Add tomatoes & fry for some time.
  • Now add chilly powder, garam masala powder, turmeric powder & salt & stir for 2 minutes till all the masalas properly blend together.
  • Add dal & water & mix well. Allow it to cook till it comes to a boil. Ensure that the consistency is not very watery.
  • Lastly garnish with chopped coriander leaves.

Dal tadka is now ready to eat!!

Thursday, June 19, 2008

The South Indian Sambar

Foody Chat

I wanted to make this post last week back on “Father’s day” & dedicate it to my dad, but as I was caught up in some urgent work was unable to do so.

My dad has a lot of liking towards any kind of food. Being a non cook I didn’t know what was his most favorite. He had a long list of the things which fall into his list of favorite foods. I selected this one since it comes under the favorite listing of my husband & my brother as well.

The “South Indian Sambar” is the most famous & loved ones among the South Indian Cuisines. The addition of the varied spices gives it a spicy flavor & aroma which makes it impossible to resist & have a helping!! Sambar are eaten with dosa's, idly's & rice. There are different ways in which its made due to the varied use of the spices & addition of different vegetables.This is how I make it….

  • 1 Cup Beetroot cut into square cubes ( or any other vegetables like raddish, carrot, potato, brinjal, beans, capsicum)
  • 1 Medium sized onions
  • 1 Medium sized Tomato
  • 1 & half cup of boiled toor dal(Yellow lentils)
  • 1 & half - 2 Cups of water
  • Salt as per taste

For the Masala :

  • Half Cup of Coriander Seeds(Around 40 seeds)
  • 1 Tsp zeera seeds(Cumin Seeds)
  • 8-10 Methi seeds(Fenugreek Seeds)
  • 1/4 Tsp of hing(Asofetida)
  • 1/4 Tsp of turmeric powder
  • 7-8 Fried red chilly
  • 1 1/2 Tsp tamrind extract
  • 1 Tsp oil

For Seasoning
  • 1 Tsp mustard seeds
  • Few curry leaves
  • Chopped coriander leaves
  • 1 Tsp oil
  • Fry Coriander, zeera, methi, hing, turmeric powder with little oil till the mixture is slightly brownish.
  • Add the above mixture along with fried red chilly & tamrind & grind to a thin paste & keep it aside.
  • Cook the vegetables with water in a big vessel till all the vegetables are a bit soft.
  • Now add all the masala & the boiled toor dal to the boiled vegetables & cook till it starts to boil.
  • Ensure that the sambar is not very watery.
  • Now garnish the sambar with the fried mustard seeds & curry leaves.
  • Finally add chopped coriander leaves & cook for only 2 minutes.
  • Sambar is ready to savor now....