Thursday, May 30, 2013

Potato and Okra Gravy for Vegan Thursday

This is the north indian gravy I tried few days back. I am quite bored with regular vegetable kurma, so made this just for a change.  Potato and Okra didn't go well together as much as Carrot and Beans. But I can definitely have this once in a while as this gravy came out quite different with nice flavors just because of those two veggies added.

Recipe source: Rak's kitchen


Potato 1 Big
Okra 5-6
Tomato 2
Onion 2
Finely chopped Ginger 1 tsp
Finely chopped Garlic 1 tsp
Chilli Powder 1/2 tsp
Coriander Powder 1 tsp
Cumin Powder 1/8 tsp
Garam Masala 1/8 tsp
Turmeric Powder 1/8 tsp
Cumin seeds and fennel seeds few
Bay leaves 2
Coriander leaves for garnishing
Salt and Oil


Chop Onions and tomatoes. Chop okra lengthwise. Chop potatoes into thin slices.


In a pan, heat little oil. Add chopped ginger, garlic and onion(1). When they turn translucent, add chopped tomatoes. Fry till they are cooked. Cool and grind it to a fine paste.

In another pan, heat little oil and fry the okra pieces. Fry till they are done and turn crispy. Keep it aside. In the same pan, add sliced potato pieces. Fry till they turn slightly brown and gets half cooked. Remove and keep it aside.

In the same pan, heat little more oil and add cumin seeds, fennel seeds and bay leaves. Fry till they crackle and then add the chopped onions. Fry till they turn translucent. Now add the ground tomato paste and all the Masala powders.

Fry till the oil separates. Now add half cooked potatoes, water and salt. Allow boiling. When it is almost done, add fried okra. Boil for few more minutes until done.

Garnish with coriander leaves.

Serves: 2
Serve with Chapati or any Indian Bread.

Linking this recipe to vegan thursdays.  Vegan thursdays is to share vegan recipes that does not include dairy products, eggs, honey and any other animal derivatives. I am happy to be a part of this group. To join contact here.

Sunday, May 26, 2013

Pasiparuppu Kootu / Yellow (split) Moongdhal stew

Kootu in Tamilnadu refers to a stew that combines vegetables, dhal and coconut. Kootu in tamil refers to addition. I'm brought up with this kootu and this is my son's latest favorite along with curd rice; not sure how soon he is going to get bored of this. He keeps changing his favorites often..

This is one of the favorite recipes for both me and my mom. If she has to to prepare just for both of us, it would be rasam and this kootu or Puli kuzhambu and this kootu. I like the versatility of this recipe; it can be had alone with rice or like a side dish to curd rice or with Rasam / Puli Kuzhambu. It takes part in our weekly menu atleast once or twice.

Here goes the easy recipe:


Pasiparuppu (Split yellow Moong Dhal) 1/2 cup
Chopped vegetables 1/2 cup
Grated coconut 4-5 tsp
Dried Red Chilles 1-2
Cumin seeds 1/2 tsp
Turmeric Powder
Salt and water

To temper:

Mustard seeds 1/2 tsp
Urad Dhal 1/4 tsp
Pearl Onions few
Curry leaves few


Soak Yellow split moong dhal for 10-15 minutes. Grate coconut and grind it along with chillies and cumin seeds.


In a Pan, heat water and cook vegetables. Mean while cook dhal in pressure cooker. 

When done, transfer the cooked dhal to the vegetables. Add turmeric powder, asafoetida and salt. When both gets combined well and start boiling well, add the coconut paste. 

Boil till done. Prepare the tempering and pour it over.

Serve with just steamed rice/ curd rice / steamed rice with Puli kuzhambu or Rasam.
Serves: 2

I've used Snake Gourd (Pudalankai) in this recipe.

Other Vegetables used in this kootu:

Peerkankkai  (Ridge Gourd)
Surakkai (Bottle Gourd)
Poosanikkai (Pumpkin)

Also Linking this recipe to Cook like Mom happening at Foodelicious,  Celebrate - Love for Mum happening at Tangy Minds intially started at Jagruti's cooking and WTML - Walking through Memory lane happening at Nivethanams and initially started at Gayathri's cook spot.

Wednesday, May 22, 2013

Kodhumai (Wheat) Dosai

This recipe can be made faster and easier. My Mom makes this recipe often. If  I need a change from regular Dosa, this comes to my mind at the next moment. 

This is something that anyone can prepare but my Mom's Kodhumai Dosa is so special for its crispiness. It is as crispy as regular Dosa. I am trying my best to make it crispier which she achieves at much ease. This speaks about her experience.


Wheat Flour 2 1/2 cups
Water 4 cups or as needed


Combine Wheat Flour, water and salt in a mixer and whip it till there is no lumps. This would take only few seconds. The batter needs to be of Dosa batter consistency.

Make Dosas as usual. This takes a little more time to cook when compared to ordinary Dosa. One need to wait for few more seconds to flip over. The ends of the Dosa would raise and slightly bend towards the center of the dosa. That is the right time to flip over.

This Kodhumai  Dosa tastes better if had as soon as prepared.

Serves: 2
Serve with Coconut Chutney

Linking this recipe to Cook like Mom happening at Foodelicious,  Celebrate - Love for Mum happening at Tangy Minds intially started at Jagruti's cooking and WTML - Walking through Memory lane happening at Nivethanams and initially started at Gayathri's cook spot.

Tuesday, May 21, 2013

Dhokar Dalna for SNC 8

When Nabanita of Esho-Bosho-Aahare posted this recipe for SNC this month, I got interested to try as Dhokar (Lentil cakes) resembles Paruppu Urundai (Lentil balls) in Paruppu Urundai Kuzhambu (Lentil balls cooked in Tamarind Gravy) recipe of Tamilnadu. But the gravy is very different from usual gravies I make and was very doubtful whether my family would like it. 

So I altered the gravy recipe alone according to our taste. We do not like the flavor of cumin seeds, garam masala and asafoetida much in any recipe, so reduced their quantity. I've never used onion seeds so reduced it too.. I used yellow lentils instead of split peas dhal (or Matar Dhal) ; I'm not sure both are same or different. If you are looking for the perfect Dhokar Dalna recipe, check out Nabanita's space. Thanks Nabanita for this tasty and healthy recipe with step by step instructions and clicks. As expected, the Dhokar caught much attraction here; my Hus said to make it some time again.


For Dhokar:

Channa Dhal ¾ cup
Yellow Lentils ¼ cup
Green Chillies 2
Grated Coconut ¼ cup
Finely grated Ginger 1 tsp
Onion seeds ¼ tsp
Turmeric Powder ½ tsp
Asafoetida a big pinch
Salt and Oil

For Curry:

Potatoes Medium 2
Tomato (finely chopped) 1
Coconut Milk 1 ¾  cups
Grated Coconut ½ cup
Finely Grated Ginger 1 tsp
Cumin seeds 1 tsp
Asafoetida a big pinch
Tumeric Powder
Cumin Powder 1 ½ tsp
Garam Masala 1 tsp
Chilli Powder 1 tsp
Bay Leaves 2
Green Chillies 2
Salt and Oil


Soak Dhals for 4 hours. Grind them to a coarse paste along with ginger and chillies.
Grate coconut. Chop tomatoes and Chillies. Cube Potatoes.


For Dhokar (lentil cakes):

Mix salt and the other ingredients to the ground dhal batter.

Heat one tbsp of oil in a Pan. Add Tumeric Powder and the dhal batter. Stir continuously until the batter leaves the kadai.

Meanwhile grease a plate. Pour this batter on the plate. Spread and cut into desired shapes.

Heat oil for deep frying. Fry the Dhokar until golden brown and set it aside.

For the curry:

Now, heat little oil in a Pan. Add Asafoetida and Turmeric powder and cubed potatoes. Fry until they turn golden. Keep it aside.

In the same pan, heat oil. Add Cumin seeds, Bay leaves, finely chopped ginger, green chillies and Tomatoes.Fry for a while and then add all the Masala Powders.

Fry till they combine well. Now add fried potatoes, enough water and salt. Bring it to a boil. Now add grated coconut and coconut Milk . Allow boiling until done.Now add the fried lentil cakes and sprinkle little garam masala. 

Now Dhokar Dalna is ready to be served with hot steamed rice.

Linking this recipe to SNC of this month.


Add only little oil when frying the batter.
Grease the plate before pouring the batter.
Add Dhoka to the curry when about to serve.

Monday, May 20, 2013

Keerai Masiyal

Keerai Masiyal is often referred to as Keerai Kadainjadhu (Mashed or Pureed spinach) at my home. Traditionally, spinach is mashed using a wooden ladle (called matthu in tamil) for this recipe. 

Though this is healthy , I hate this since my childhood. My Mom tried to make me to eat explaining its health benefits; but I was very stubborn not even to taste it. Till now, I've never tasted this recipe. As I eat spinach stir fries and curry made out of spinach, my Mom didn't trouble me much. Also, there is nothing that I hate except for this recipe and beetroot stir fry.

When my Hus asked to prepare this for lunch today, I got really irritated, as I've to prepare three different recipes for myself, hus and my son. I know my son would dare to touch this. 

Though I know the method, I've not prepared this myself. But with hopes and quite irritated me, made this recipe. My Hus said it was good and said would look for wooden ladle to puree it manually...  aaaaaah!!! So I would be preparing this often. :(

There are many who love this recipe, especially my mom and some of my friends. This is the easiest recipe and my mom says it tastes better if araikeerai is used. I don't get that here; so used palak. She enjoys eating this curry mixed with steamed rice and papad.


Spinach a small bunch
Green Chillies 1
Garlic Cloves 2

To temper:

Mustard Seeds
Urad Dhal
Curry leaves few
Pearl Onions few


Wash and chop the spinach. Remove the stems.

In a pan, add chopped spinach, garlic cloves, salt and enough water. Cook for few minutes. This would take less than five minutes. Cool the mixture.

In a pan, heat little oil and add chopped green chilli. Fry for few seconds till they sizzle. Grind this along with the cooked spinach in a mixer.

Transfer to a bowl. Pour the tempering and serve with Papad.

Serves: 1-2

Linking this recipe to Celebrate - Love for Mum happening at Tangy Minds intially started at Jagruti's cooking and WTML - Walking through Memory lane happening at Nivethanams and initially started at Gayathri's cook spot.

Tuesday, May 14, 2013

Vellai Kondaikadalai Sundal

I've seen many mothers buy chips and other forms of instant foods after they take back their children from school daily. I don't remember having seen a child with only one pack. They have few along with candies and his mom would also carry some packs along with the school bags. This made me realize that how much have we forgotten our own traditional snack recipes. Are these really healthy? Not at all. After eating these foods, Do you think children would eat what his Mom has prepared at home for him. 

Unless Moms stop buying these foods, I don't think children are not going to stop themselves. So I made myself clear that I should give mostly home food to son and avoid junk foods as much as possible right from his birth. I am quite successful and still try to continue the same but through some way or the other, my toddler son gets chips or his favorite popcorn through relatives or picking it himself during weekend shopping. But I make sure those are added not frequently in his menu.

This sundal recipe is his snack recipe after coming back from school.  I don't expect him to complete the bowl but at least have the satisfaction that I am providing the best snack to my son. Check out my post on baby food ideas.


Vellai Kondaikadalai / Kabuli Channa 1/2 cup
Mustard Seeds few
Urad Dhal few
Curry leaves few
Dried Red Chilly 1
Grated coconut 1-2 tsp
Salt and Oil


Soak Channa Overnight.


Pressure cook Channa for 3 whistles.

In a Pan, heat Oil. When hot, add Mustard seeds. When they start popping up, add Urad dhal, Chilly  and Curry leaves.

Now add strained channa.Sprinkle salt and grated coconut. Mix well so that tempering combines well with the channa. Fry for few minutes until done.

Serve as a snack or an offering to God.

Saturday, May 4, 2013

Poondu (Garlic) Chutney

I like my Mom's cooking for the reason that she cooks with much ease and she doesn't complicate cooking except for the desserts and snacks that are prepared quite rare and during festivals. Though she cooks with much ease, I find little twists in her regular recipes and she delights me with new recipes made out of leftovers.

My Mom makes this Chutney when she runs out of Tomatoes or Coconut. I prepare this not quite often here as it takes more time to remove the skin of Garlic cloves. But this is one of our favorites for both of us and we completely love its taste and flavor. It is the best accompaniment to Idli and Dosa next to Coconut chutney and Sambar. 

The method is as simple as any other chutney. But since this is a Garlic chutney, other ingredients are added quite less. My toddler son likes both Tomato chutney and this one. He is so much choosy that if either of these is not made, he simply likes to have plain Dosa or Idli  without any side dish.


Garlic (Poondu) 4 whole
Dried Red Chillies 2-3 (depends on hotness of chillies and one's taste)
Sambar Onions / Small Onions / Pearl Onions 2-3
Urad Dhal 1 tblsp heaped
Tomatoes Medium 2

To temper:

Mustard seeds 1/4 tsp
Urad Dhal 1/8 tsp
Curry Leaves few


Chop Pearl Onions. Remove the outer skin of Garlic. Chop Tomatoes.


In a Pan, heat oil. Add Urad Dhal and Garlic. When Garlic gets slightly roasted, add the chopped tomatoes and salt. Cook till the tomatoes are cooked and its skin separates. When cooled grind it in a mixer with enough water.

In the same Pan, add little oil. When hot, add Mustard seeds. When they start popping up, add Urad Dhal and Curry leaves. Pour this tempering over the chutney.

Serves: 2
Serve with Dosa or Idli.

Linking this recipe to Cook like Mom happening at Foodelicious,  Celebrate - Love for Mum happening at Tangy Minds intially started at Jagruti's cooking and WTML - Walking through Memory lane happening at Nivethanams and initially started at Gayathri's cook spot.