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Wednesday, July 12, 2017

Oats vegetable upma

  • 1 cup quick cook oats. 
  • 1 onion 
  • ¼ cup chopped carrot
  • 1 broken red chili
  • 1 sprig curry leaves
  • ¼ tsp, chopped ginger 
  • pinch of hing
  • ¼ tsp mustard
  • ¼ tsp cumin
  • 1.5 tbsp oil
  • ½ tsp. chana dal
  • ½ tsp urad dal
  • 1tbsp. Peanuts
  • Salt to taste
  • lemon juice as needed 
  • Coriander leaves for garnish
  • Grated coconut (optional)
  1. Add oil to a hot pan, When the oil is hot, add cumin, mustard, broken red chili,dals and hing. Allow the dals to turn golden, add curry leaves,onions and carrot.
  2. Fry till the onions,vegetables are soft. Cover and cook if needed.
  3. Add 1 cup quick oats, salt and fry for one to two minutes without burning.
  4. Sprinkle 3 tbsp. water. Mix.cover and cook for about 2 minutes.
  5. Serve hot garnish with coriander leaves.

Tuesday, July 11, 2017

kakarakaya fry


5 kakarakaya/bitter gourd
1 tsp mustard seeds
1 tbsp. urad dal
1 spring curry leaves
1 small onion
1 tbsp. jaggery(optional)
2 tbsp. pappula podi
3 tbsp. oil


  1. Soak kakarakaya pieces in salt water for 15 mins.
  2. Heat pan with oil add mustard seeds, urad dal and curry leaves fry for 1 min. Add onion and some salt fry until onions become transparent.
  3. Add Kakarakaya pieces cook on a low flame till bitter gourd pieces are done with lid ,remove the lid and mix in the middle.
  4. Now add puttnala pappula podi and mix well, adjust salt. If u like add jaggery.
  5. Serve kakarakaya fry with rice and roti.

Thursday, July 6, 2017

dondakaya chutney

  • ¼ kg dondakaya / ivy gourd/ tindora
  •  1 tbsp. chana dal 
  • 1 tbsp. urad dal
  • 4 to 6 green chilies (adjust)
  • 2 garlic cloves or one inch ginger piece
  • ½ tsp Jeera / cumin
  • ½ tsp tamarind paste or lemon juice as needed
  • Oil as needed
  • Salt to taste
  • 1 tbsp. Oil
  • 1 sprig curry leaves
  • ¼ tsp mustard
  • ¼ tsp jeera
  • Pinch of hing
  • 1 broken red chili

  1. Soak dondakaya in lot of water for 10 mins. Rinse them. Dry them on a cloth, trim the edges. Chop to thin strips or circles.
  2. Heat pan with oil. Fry green chilies and garlic for 1 to 2 mins. Set them aside.
  3. Fry dals till golden. Set aside. Add salt to dondakaya and fry till they cooked.Allow to cool.
  4. Grind green chilies, and jeera together without water. Add dals and powder, then add dondakaya and tamarind paste or lemon juice. Grind to smooth or coarse, do not add water.
  5. Adjust salt if needed. Add little oil to a pan and add mustard, cumin, curry leaves and red chili. When they splutter sprinkle hing. Switch off the stove and add it to the chutney.
  6. Serve dondakaya pachadi with rice.