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my veggie world

Updated: 2018-03-05T11:17:43.122-05:00


Plantain stem spiced with mustard



Tender Plantain Stem is cut into disks and then these disks are finely chopped into bite size pieces before cooking.These pieces are added to diluted buttermilk until cooking time to avoid any discoloration.Plantain stem can be used to prepare stir-fries and raita.


Image courtesy:Subbuskitchen
1 cup chopped plantain stem
1 tbsp thick tamarind juice
1/4 tsp turmeric
Salt to taste
for seasoning,
1 tbsp oil
1 tsp urad Dal
1 tsp mustard seeds
1/4 tsp asfoetida

  • Boil the chopped plantain stem pieces in water just until cooked but not mushy and soft.Drain off any extra water.
  • In a wide vessel,heat oil and add the ingredients for seasoning.Add hing/asfoetida after the lentil turns golden brown.
  • Add turmeric and cooked plantain stem pieces.
  • Add thick tamarind paste and stir.Add salt to taste.
  • Serve hot with rice

Paneer Butter Masala


This rich creamy curry is a fave in my house. I made a note of this recipe from Nita Mehta's Paneer book .Making this is very easy and hardly takes any time.Ingredients:1 medium sized onionsmall piece of ginger about 1/4 tsp when grated1 flake garlic2 big tomatoes1/2 block paneer(125 gm)4-5 cashew kernels crushed to a coarse powder1/2 cup milk1/2 tsp sugarsalt to tastepinch of kasuri methi leaves1 tsp red chilli powder1/4 tsp garam masala powder1/4 tsp corainder powderpinch of cumin powder1/2 big capsicum or 1 small capsicum sliced into rings2 green chillies slit1 small onion sliced into ringsMethod:Grind onion ginger garlic to a paste without adding water.Grind the tomatoes to make puree.Heat 1 tbsp oil and fry the onion paste till cooked but not brown.Add the coarse cashew powder,coriander powder,cumin powder,crushed kasuri methi,garam masala powder,red chilli powder and saute for a minute.Add half cup milk and cook till the mixture thickens.Add sugar.Add the tomato puree/paste.If using canned tomato paste add about 2 tsps.Cook till the raw smell disappears and tomato puree is all cooked.Add salt to taste.Now keep this gravy off the heat. In a separate pan heat about 1 tsp butter or just as needed to fry. Add sliced capsicum/green pepper,onion rings and slit green chillies. Once onions and capsicum are cooked add these to the gravy. In the same pan fry half of the paneer cubes till light brown just so that they dont crumble in the gravy.Add the remaining half cubes just as is.Stir everything gently and keep the gravy on low flame for 10 mins .Now Rich and creamy Paneer Butter Masala is ready to serve .[...]

Pindi Pulihara


Happy new Year to all the readers of my blog!The recipe I am sharing here today is a classic my mother makes.She usually makes this for any occasions ,picnic,travel and when we have friends over.My mom makes this very often.It is quick and can be made in less than 20 min.To make Pindi Pulihara you need1 cup ground riceWash the rice and let it dry in the sun .Grind to a coarse powder.Alternately even unwashed rice can also be ground to a coarse powder.1.25 cups water1 tbsp oil1 lemon sized tamarind ball1 fistful of raw peanuts1 tbsp each Channa Dal and urad Dal1 tsp brown mustard seeds¼ tsp cumin seeds¾ dry red chillies teared to small pieces or whole4/5 slit fresh green chillies2/3 sprigs curry leaves¼ tsp turmericDash of asfoetida or as desiredMethod:To make pulihara,first take a wide kadai and add 1.25 cups of water.Bring the water to boil and add 1 tsp oil to this water.Now,slowly rice rava with one one hand to the water and use other hand to constantly sir the rava in the water till you finish all the rava.Then stir one more time and cover.Let it cook.In about 5-10 mins the rava will be ready.Make sure the rava looks grainier and not like paste.If not let cook couple more Min's till it looks grainier.Stir and take off the heat.This cooked rava is called pindi.Meanwhile ,take the lemon sized tamarind and add hot water to it.When cool extract the pulp and cook it to make it thicker.Add this to the cooked rava.Now in a small pan,add a table spoon oil and fry the raw peanuts.add these without oil to the cooked rava.In the same oil add the remaining ingredients Channa dal,urad dal.Let the dal become light brown.Now add dry red chillies,mustard,cumin seeds and fry till the dals turn red and mustard starts popping.It is now time to add turmeric,asfoetida,slit green chillies and curry leaves.Stir once and add these to the cooked rava.Add salt to taste and mix all the ingredients.Pindi pulihara is now ready to serve and can be stored up to 2 days in cold weather.[...]

Salted Crackers



These crackers will be great for a tea time snack or just to munch on.I made these for my daughter.

1 cup all purpose flour
1 tbsp butter or ghee
salt as per taste
ajwain seeds or cumin seeds(optional)
Take all purpose flour in a bowl and add ajwain or cumin seeds and salt.Also add melted butter or ghee. Knead to a dough using little water or as needed.Take out small balls of the dough roll them out like a chapati. Cut out circles using a milk can lid or use any desired cookie cutters.Make holes with a fork and bake them in the oven at 350F for 20 Min's or till golden brown.

Home made Amchur Powder


(image) When right mangoes are in season my Mom makes this amchur powder and stores it for us.when ever we visit her during the rest of the year we bring back a big packet of this with us.
We use this in just about anything and everything that needs mango and things that need a tangy taste.This is one very useful ways that worked out for us to use the mango crop every year in my parent's house.

To make this,it takes some time but it is really worth it.

  • When u have right ,firm,sour mangoes in season, take a few,wash,dry and peel them after cutting the stalk.
  • Grate the mango and dry it in the hot sun for 3-4 days or till you feel it very dry and no moisture left out.
  • Store it just as it is or grind it once for a more finer constituency.It can be stored for more than a year.

We use it to make many things like mango rice or mamidikaya pulihara,mango dal or mamidikaya pappu,coconut-mango chutney,moong dal-mango chutney to name a few.I also use this a substitute for tamarind in many recipes.

Green Peas Masala sans Onion & Garlic



I made this green peas masala curry for lunch to along with rotis .With the fresh ripe tomatoes and very little spices used it was just prefect with very minimal ingredients.


3 medium tomatoes

2 cups fresh or frozen green peas

2 cloves or a pinch of clove powder

1 pinch of dried fenugreek leaves or kasuri methi (optional)
salt ,sugar and red chilly powder as desired to taste

1 pinch of garam masala powder(optional)

1/4 tsp of cumin seeds

1 tbsp of oil

1 tsp of almond powder


  • Heat 1 tbsp oil in a pan.Add 1/4 tsp of cumin seeds,let them splutter.
  • Add 2 cloves or a pinch of clove powder.
  • Add finely chopped tomatoes.
  • Add salt according to taste and about 1/4tsp of sugar.
  • Let the tomatoes cook.
  • Once the tomatoes are cooked,add a pinch of kasuri methi leaves crushed between palm of your hand.
  • Also add a pinch of garam masala and red chilly powder according to your taste.Stir everything together.
  • Stir in green peas.
  • Add a cup of milk and let the gravy cook till it thickens.
  • Stir in almond powder to enhance the taste.

Oatmeal Carrot Cookies


I made this cookies with my daughter today.They turned out great and she liked them,the best part of our effort.
To make these cookies I used,
1 cup of oatmeal( I pulsed some quick cooking oats in blender)
1 tbsp of all purpose flour
1/4 cup of softened butter
1/2 tsp of baking powder
1/2 tsp of baking soda
2 carrots grated
1 large egg
1 cup of sugar
Heat oven to 350F.
In a bowl,add oatmeal,flour,baking powder,and baking soda.Stir and keep aside.
In another bowl,cream together butter and sugar.Beat egg till fluffy n another bowl and add to the creamed butter and sugar.Now add grated carrots and all the dry ingredients.Stir to form dough.
Grease cookie sheets and drop batter by spoonfuls about two inches apart.
Bake at 350F for 7 -8 minutes or till the cookies turn golden brown.Take out of oven and enjoy warm soft cookies.



I made this kulfi for my daughter’s third birthday party earlier this week and all of my friends and kids liked it.So here I am posting the recipe.I made about 60 such kulfi ’s using small paper cups and craft sticks.
1 tin sweetened condensed milk
Heavy whipping cream 1.25 cups
(I measured whipping cream in empty condensed milk can)
1 tbsp MTR Badam feast powder
(alternately saffron,crushed elaichi and other preferred falorings can be added)
1/2 envelope gelatin dissolved in lukewarm water
(alternately ,fruit pectin or china grass can also be used)
crushed unsalted nuts as desired
Fold in condensed milk,whipping cream in a blender and mix just until combined.Add dissolved gelatin,badam feast powder or choice of flavor and desired nuts.Just stir the mixture gently once and pour into paper cups.Insert a craft stic in the centre.Freeze for 4-5 hours or until it is set firm like icecream.(image) To serve gently tear the paper cup from top and peel off to the bottom. (image)
Enjoy creamy kulfi.

Stuffed Potato Bajji


To make these stuffed potato bajjis,baby potatoes are the best pick.


10 baby potatoes
Oil for frying
1/4 cup besan
1 tablespoon rice flour
baking soda
For stuffing
2-3 dry chillies
1 garlic pod
1/4 cumin
1. Make a coarse powder of all ingredients given under stuffing adding a pinch of salt.
2. Make a thin batter of pancake batter consistency,using besan or chick pea flour, rice flour,pinch of baking soda,and a pinch of red chilly powder is desired.
3. Pressure cook potatoes in lightly salted water if desired.
4. Adjust salt as there is salt already in the stuffing and the coating batter.
5. Peel and slit the potatoes either sides making sure both the slits are perpendicular to each other.carefully stuff with the prepared stuffing powder.dip the stuffed potato in the prepared batter for coating.
6. Deep fry till the potato looks golden on all sides.
7. Slice the potato into halves and drizzle some lemon juice and enjoy with chopped onions if desired.

Happy Varalakshmi Vratham



Hi all

August is month of festivals and every friday is very auspscious for all women in India.With many pujas and festivals coming after this.Lets start our season with varalakshmi puja.I wish all my fellow bloggers happy varalakshmi vratham.I pray varalakshmi to give all the happiness for everybody and bless us with wealth,happiness and prosperous year ahead.


Vegetable Biryani



Vegetable biryani has been my alltime favourite whether its for a get together or family time whatever it is, I prefer biryani because of the aroma it creates.Thanks to Sudha my cousin who shared her recipe.


Basmati Rice 5 rice cooker cups

Dry Masala

Bay leaves 5

Cloves 3

Elaichi 2

Shahjeera 1 spoon

Oil 5 tablespoon






For Masala

Ginger 1 inch

Garlic 5 pods

Green chilli 7-8 depends on your spice levels

Mint 15-20 leaves

Coriander 3-4 sprigs

Cinnamon 1/2 inch

Cloves 3

Elaichi 2

1.Grind wet masala into fine paste.
2.Heat oil in a wide vessel and add elaichi,bay leaves,cinnamon , cloves fry them and keep them aside.
3.In the same oil add masala paste and fry it until its golden brown
4.Add vegetables one by one , first add beans and potato as they need longer time to fry , slowly add rest of them and cook for 5mins until they change their color
5.Add pudina and curd and wait until they are fried.
6.Add rice and let it get coated with masala and oil mixing them properly and allow it cook for a min or two
7.transfer all these contents into rice cooker , add salt according to taste.Add bayleaves and rest of the fried masalas in the rice.
8. Fill the rice cooker with water in 1:2 ratio and cook

Moong Dal Laddu/Pesara Sunni



This is my sister's recipe learnt from her motherinlaw.Its easy to make and also comes out good.
For this we need :
Moong dal 1 cup
Rice 2 teaspoons
Sugar 1 cup
Elaichi Powder a pinch
Ghee 1/2 cup
Roast moong dal and rice in a kadai on low heat until they turn golden brown.
Leave them aside until they are at around room temperature and grind them into powder.
Grind sugar separately into powder along with elaichi pods if you do not have elaichi powder.
Meanwhile we can heat ghee until its transparent and liquid in consistency on low heat.
Mix all dry ingredients in a bowl and add ghee slowly checking if it is enough to make round balls.Leave them aside for few minutes for the ghee to settle down.
We can use urad dal also instead of moong dal with the same proportions.

My Cousin's Mixed Vegetable Curry


Its been a long break from blogging for me.For some time,it was because of some problems with our laptop and then because of my long vacation .I am in my hometown Vizag now having a nice time with family and hope to resume blogging from first week of august.Meanwhile,my cousin ,Sudha,who is an excellent cook is interested in contributing some of her recipes.

Mixed vegetable curry in my cousin Sudha's words,

Ingredients :
Potatoes 4-5
Tomatoes 2
Peas & Carrots 1 cup
Onion 1
Green Mirchi 5
Coriander 2-3 strands for garnishing
Mint Few leaves
Curry leaves 1 strand
Coriander powder 1tsp
Mirchi powder 1 tsp
Turmeric 1/2 tsp
Salt To taste
Mustard seeds 1tsp
Cumin seeds 1/2tsp
Add oil to frying pan and then add mustard and cumin seeds for seasoning. After the mustard seeds splutter add finely chopped onions to it and fry them until the onions turn slightly brown. Then add coriander powder, turmeric,tomatoes and fry for 1 minute. Then add all the veggies of your choice potatoes,peas,carrots etc and also add cut green mirchi, few mint leaves , curry leaves and salt to taste. Add water to the curry and cook it until all the veggies are done. Put some chopped coriander for garnishing. Your mixed veg curry is ready to eat with white rice, chapathi or pulao.

bell pepper curry


Everybody loves mirch bajji in Andhra with a little variations based on the districts.I have my own version of bell pepper in a bajji like flavour.For this I used light green peppers in the grocery store not the regular peppers.This makes the curry more tasty as the skin is not that thick like the regular peppers and curry doesn't become live a gravy.

To prepare this we need 2 light green peppers which are long and cut into pieces
1 tablespoon ajwain seeds
chilli powder
1.5 teaspoons chick pea flour
Add oil in a kadai and add ajwain seeds and wait for them to splutter.Then add these peppers along with salt and turmeric powder.cover with a lid and dont stir too much ,you might end up having a paste like curry.After it cooks add chilli powder and a little chick pea flour/besan to it and let it cook for sometime.This can be served with chapathi or rice when hot and enjoy the flavour of mirchi bajji.
Alternatively you can try adding roasted sesame seeds and jeera powder as well to create a different flavour.

Chutney Podi


Chutney Podi/Idly podi can be used with any tiffin.Usually I use it with idly or dosa because it is loaded with lentils and very good protein food for my kid.She loves it with ghee.recipe is as given below
Urad dal 1cup
fenugreek 1teaspoon
Red Chilli 1 cup
Channa Dal 1cup
Fried gram just a few 1 spoon
Dry roast all ingredients until they turn a little brown and grind all of these into a fine grind powder.Serve it with ghee and enjoy

Pesara avakaya



It’s been a while since I posted any recipes in blog these days. One of the reasons was because I was busy with my sister for the past few days with the entire sister talk, going around,taking care of kids, with little cooking and of course some was shopping too. I met my sister atleast after two and half years as both of us were not in the same country for all these days.So, there was so much for us to talk, laugh, share, fight and enjoy all the fun. I am very lucky to have such a nice sister. We are only two sisters and with no boys in the house we don’t know how it would have been if we had a brother.But, may be I strongly feel we wouldn’t have had that intimacy and fun as we sisters had.

Today I’ll be sharing some recipes which my sister made. About my recipe here , I feel my mom makes the best Andhra pickles on this earth. One of her all time famous pickles is this pesara avakaya.All these years being in US, I missed my moms pickles. But after my sister came to visit me, she brought back those good old days by replicating the pickle exactly with my mom’s taste. To our surprise it was the first time even she made this pickle. I will say, any pickle lover should taste this pesara avakaya.It is just so heavenly that you cannot stop eating it until the pickle is over. This has been our family favorite for many years.

As making this pickle is very easy, we make this in very small quantities each time we make so that it has that fresh taste every time.

To make this pickle

1 raw mango chopped into bite size pieces
2 cups moong dal powder (My mom usually sun dries for a day or two. But as we could not dry them in sun ,we dry roasted the dal and powdered it.)
1 cup red chilli powder
¾ cup salt
1 tsp mustard powder


Mix all these ingredients with little oil and keep it covered for a day. After a day, season it by frying a table spoon of mustard seems.2-3 dry red chilies broken into small pieces and hing to taste in a table spoon of hot oil.

Vegetable Pongal


I usually make this vegetable pongal for our weekend brunch as it is a power packed one pot meal that satisfies everything we usually have in a full course meal.It has lentils,vegetables ,spice seasoning and most importantly our staple food ,rice.

To make this vegetable pongal,

  • Take equal measure of rice and split mung lentil(or can be increased or decreased according to taste)
  • Roast dal and rice in a tsp of ghee ,cook till soft.
  • In a deep,wide pan,heat a tsp of ghee and saute 1/2 tsp each of mustard and cumin,till mustard seeds pop.Add leaves from a sprig of curry leaf.Saute.
  • Add choice of vegetables like chopped carrot,beans,green peas.Tomato can also be used.
  • Add finely chopped green chilly,saltand pepper to taste.
  • Cover and cook till veggies are soft and tender.Sprinkle water if needed.
  • When done,gently stir in cooked lentil-rice mixture.Stir.
  • Add fried cashewnuts and few cilantro sprigs finely chopped.Serve with yogurt or any other choice of accompainment.

As suggested by Latha of masala magic,I am sending this vegetable pongal to Suganya's WBB - Healthy Eats and Meeta's Monthly mingle - One dish dinners.

Thank you Latha.

Grits Idly


Grits is made by finely grinding corn kernels that are dried and hulled.More information about grits can be found here.I have been using this grits to make idlies like rav idly.It has now become a part of my common breakfast menu these days.

To make these idlies,

  • Dry roast grits till nice aroma comes and grits turn to very light golden colour.
  • Remove from heat and add desired amount of grated carrot and finely chopped beans.Few sprigs of cilantro finely chopped can also be stirred in.
  • Add and stir yogurt to this mixture just enough to make the batter thin like a cake batter.
  • In a pan,heat a tsp of ghee,add a tsp of cashewnuts and/or peanuts and fry them till golden.Then,add half tsp each of mustard and cumin and let mustard seeds pop.
  • Add this to the mixture.Add salt to taste,stir and leave it overnight so that the mixture is ready to make idlies the next day morning.
  • Make idlies as usual and serve with any chutney.

Aritikaya Bajji(Plantain Bajjis)


Assorted Bajjis,Muri mixture(bhel puri) and Spiced raw mango slices.These are the street foods that come into mind when I think of my very own native vizag beach. Ask any vizagite and the first thing they miss apart from their family and friends is these street foods.Even I am one among them.No wonder everytime I visit vizag now,I visit beach only to have these street foods. How ever much we try to replicate the taste,it is only an effort but not the exact one.One such effort I made in the recent times is this aritikaya(plantain) bajjis stuffed with onions

Bajjis are a deep fried snack where vegetables most commonly such as onion,potato,plantain,eggplant,ridge gourd are cut into thin round discs and are dipped in little spiced chickpea - rice flour combined batter.Other veggies and greens like cauliflower ,cabbage and spinach are also commonly used.

To make the ones I made ,


1.5 cup chick pea flour(besan/senagapindi)
1/2 cup rice flour
1 tsp red chilly powder
1/2 tsp salt
1/2 tsp carom seeds roughly crushed(cumin also can be used)
Pinch of baking soda
1 medium sized plantain peeled and cut into round discs

To make the batter,mix all the dry ingredients,add water little by little while stirring until the batter reaches thin pan cake batter consistency.
To make bajjis,heat 1 cup or enough oil to deep fry in a pan.Dip plantain circles in the batter to coat both sides then gently drop into hot oil.Repeat in batches for the remaining discs .Deep fry in medium flame,till golden on both sides.Drain on to a paper towel and bajjis are ready to stuff.Can be had just as it is with any pickle like avakaya.
For the stuffing, dry roast one tsp raw peanuts.Let cool and crush corasely with hand.Finely chop half of a medium onion.Add a pinch of salt,chilly powder and 2 tsps lemon juice.Also add one or two cilantro sprigs finely chopped .Let this stand for a minute.
While the bajjis are still warm,make a slit and stuff with the prepared onion mixture.

Spinach and corn fritters


I had a big packet of corn meal lying in my pantry from long time.Corn meal is new to me and I had no clue what to cook.Finally,I found few ways to use my corn meal stock.One of them is these Spinach - corn fritters.To make these fritters,I used
! cup cleaned washed and chopped spinach
1/2 cup sweet corn kernels
1 medium onion chopped fine
2-3 cilantro sprigs chopped fine
1/2 tsp fresh grated ginger
1/2 tsp red chilly powder
pinch of garam masala powder
salt to taste
pinch of baking soda
1 tbsp yogurt
1 .5 cup corn meal
1/2 cup all purpose flour
  • Mix all dry ingredients - flours,salt,chilly powder,masala,baking soda.
  • Add chopped veggies - ginger,spinach,onion,corn
  • Add yogurt - stir
  • Add needed water to make dough thick enough to drop into hot oil with a spoon.
  • Heat oil about 1 cup or enough to deep fry
  • Add small balls of batter with a spoon.Deep fry till golden brown on both sides.
  • Drain onto a paper towel and serve hot or warm

Spicy onion paste stuffed in baby eggplants



1/2 medium onion chopped roughly
1/2 tsp cumin seeds
1/2 tsp red chilly powder
salt to taste(about 1/4 tsp)
1 tbsp oil
5-6 baby eggplants
  • Grind chopped onion along with salt,cumin,red chilly powder to a paste.
  • Slit baby brinjals in'+' Shape keeping the stalk intact.
  • stuff the slit part with the onion paste.
  • Heat a pan with 1 tbsp oil,add stuffed eggplants,cover and cook till eggplants are soft on a low flame and keep stirring in between.
  • Serve with cooked rice

Garlic Rice


About two months back when we were moving to a new house ,one of my friend Ashwini has made this garlic rice for us and sent it home.I liked it and made this with my own adaptations.My frined did not add coconut paste and grated carrot.This rice can be made even with left over rice.To make this rice,


Grind to a paste:
2 tsps grated coconut
1/4 tsp cumin
2 green chillies
For popu/tempering:
5-6 cashew pieces
3 or 4 garlic flakes finely chopped
1/2 tsp mustard seeds
1/4 tsp cumin seeds
1/2 tsp urad dal
Other ingredients:
1 cup cooked rice
1 baby carrot grated
  • In a pan,add and fry all the popu/tempering ingredients till garlic,cashew and dal are golden brown.
  • Add ground paste and fry for a minute.
  • Add grated carrot and stir.
  • Add cooked rice and stir.
  • Season with salt and serve with yogurt.

I am sending this as my entry for "Think Spice - Think Garlic" event hosted by Sunita.

Vankaya Bangaladumpa kura(Brinjal -Potato Curry)


Back in my home,my Mom used to make these kind of thick curries very often for our everyday meals. These kind of curries are quick to make,tasty and the best part ,use very less oil compared to stir fires .Stir-fries were just not so often .It is just the same even now in my Mom's place.
To make this curry,
  • In a pan add and toast popu.
  • Add peeled and cubed medium sized potato and about 6 baby brinjals - washed,wipe dried and chopped onto chunks.
  • Add salt to taste and a pinch of turmeric.Stir and let cook for 2 Min's.
  • Now,add 1/2 cup of tamarind juice. Alternately,add thick tamarind paste after the brinjal and potato are cooked tender.
  • Crush together 1/4 Th tsp of grated ginger and 2 green chillies finely chopped.
  • Add this paste to the cooked veggies.
  • Stir and let the curry remain on heat for 2 Min's on low flame
  • Remove from heat and serve hot with rice.

Majjiga Pulusu(Bottlegourd and tomato in Spiced Buttermilk)


Majjiga Pulusu or Buttermilk stew is a kind of stew where vegetables or greens are cooked in buttermilk,seasoned and then thickened a little bit.My favorite is always the one with greens.My mom makes this with buttermilk or even with fresh coconut milk.Given a chance,I would prefer the coconut milk one.For today,I am posting here a different version of this majjiga pulusu which my mother-in law and my sis-in law make usually.Today I used bottle gourd and tomato to make in my majjiga pulusu.This is one is equally tasty.So,here we go down the recipe.
Grind to a paste:
1 tbsp grated coconut
1/4 tsp grated ginger
3 green chiliies
1/4 tsp coriander seeds
1/4 tsp cumin seeds
1 tsp rice+ 1 tsp chana dal(soaked in water for atleast 30 mins and water drained out)
for the stew:
1 cup thick beaten curd
choice of veggies/greens .
Salt to season
Popu ->1/2 tsp mustard,cumin and 2 red chillies fried in a tsp of oil with a dash of asfoetida for flavor.
1.Boil veggies in salted water.
2.Add beaten curd.
3.Add ground paste.
4.Boil for 2 Min's
Add popu,stir and serve with rice.

Desi Style Oven Roasted Veggies


I tried my own version of roasted veggies to make a combo for phulkas today.And they came out more than delicious and very tasty . I chose veggies like zucchini,potato,carrot,beans,bell pepper,tomato and onion. I made it desi by adding our very own authentic spice powders like pav bhaji masala and garam masala unlike the regular orgenao and rosemary to season the veggies.Peel and chop carrots and potato into chunks.Slice onion .Trim and chop beans and zucchini.Chop tomato and bell pepper.In a bowl,add 1 tsp olive oil,salt,red chilly flakes,1 pinch pav bhaji masala,1 flake garlic finely chopped,1 pinch garam masala.Mix everything and stir in all the the veggies and toss them gently until masala coats them.Preheat oven at 400F and bake for 20 Min's or till done stirring in between.I liked the nice aroma that came as soon as I took them off from oven. It was a great healthy combo for phulkas.