Friday, 5 October 2018

Ladies’ finger dry fry in microwave/ microwaved okra/ bendekai

This is the easiest way of making okra/ lady’s finger palya/ subzi if you have a microwave oven!  I learnt it from my sister recently which is actually her friend’s recipe. Usually I feel making okra palya needs little attention than other stirfries. Should avoid water content in it and requires more oil too. Otherwise, it turns sticky & we end up having burnt pan to wash. It takes just 15 minutes if you are preparing for 2. This makes a perfect combination with rasam & rice or with roti/ chapathi.

I need not mention about the goodness of okras/ ladies’/ lady’s finger, as it is known to be one healthy & tasty vegetable. Fried okras are loved by many! Look for my recipe of Okra raita.

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 2
Okras/ tender ladies’ fingers – 15-18
Salt – ¼ tsp, adjust to taste (needs very less)
Red chilli powder – ¼ tsp – ½ tsp
Oil – 2 tsp

  • Wash okras/ bendekais as usual.
  • Chop/ cut into desired shape, suggested slicing into rounds or also you can slit them lengthwise.
  • Spread chopped vegetables on a microwave compatible bowl/ baking tray.
  • Sprinkle salt, chilli powder and oil on top.
  • Microwave heat it for 15 minutes (not convection mode).
  • Check in between and sauté once just to mix salt and chilli once.
  • Once done, take out and serve with rice/ chapathi.
  • You can do optional seasoning/ tadka on top.

  • Time for heating varies from oven to oven. So keep monitoring when doing for the first time.
  • If you feel like little more cooking needed, then heat for 2-3 minutes more.
  • Take care, as it chars/ burns fast.
  • These microwaved okras can be used in raitas or other dishes where frying required.
  • Take care while adding salt as it requires very less (ladies’ finger shrinks on heating)

Wednesday, 3 October 2018

Cucumber Spicy Paddu/ Southekai khara guli appa/ khara suttavu

This snack/ breakfast is very tasty with the aroma of cucumber, onions & other spices. The batter preparation is very similar top Cucumber spicy dosa.
You can serve this with any chutney, green chutney is ideal combination.

Also check recipe for the sweet guli appa (paddu) here.

Preparation time: 2 - 4 hours
Cooking time: 20 minutes
Serves: 4
Rice- 1.5 cups
Cucumbers – 2 (small)
Green chilli – 1 or 2, adjust to your taste
Ginger – ½ inch
Onions - 1
Salt – to taste
Curry leaves – 1 sprig
Coriander leaves – 2 tsp (chopped)
Curds-1 ladle
Ghee & Oil – for preparing paddus

  • Wash & soak rice for 2 - 4 hours.
  • Chop onions, curry leaves, coriander leaves and 1 green chilli and keep aside.
  • Peel off and deseed cucumber if using yellow ripe cucumber. Otherwise if cucumber is tender, use it right away.
  • Chop cucumbers finely, mix little salt and keep aside.
  • Wash the soaked rice once and drain water.
  • Take rice, 1 green chilli and ginger in mixer jar (wet), grind to smooth paste. Add a fistful of chopped cucumber and water oozed from it to the rice while grinding.
  • Consistency of the batter should be of regular dosa batter.
  • To this batter, add chopped cucumber, chopped coriander leaves & curry leaves, curds, chopped onions and mix well.
  • Heat the paddu making pan on medium flame.
  • Drop ½ tsp of oil/ ghee on each form (mould).
  • When oil is hot & starts boiling, drop 1 tbsp. of batter into it (guli).
  • Cook covered for 1-2 minutes, flip off with a spoon.
  • Cook till other side it cooked properly & you see brown spots on top of paddus. 
  • Serve hot & cute paddus with green chutney or any coconut chutney.

Tuesday, 2 October 2018

Sweet corn masala curry/ gravy

This is a sweet and spicy gravy makes a good combination to Ghee rice, chapathi or roti. If you like gravies with sweet taste, then this is for you. Difficulty level of this dish is easy to make.

Preparation time: 10 minutes
Cooking time: 15-20 minutes
Serves: 3 - 4
Fresh or frozen sweet corn – 1 cup
Tomatoes – 2 (small)/ 1 (large)
Onion – 1
Grated fresh coconut – ¼ cup
Garlic – 4 cloves
Green chilli -1
Red chilli powder – 1 tsp
Salt - to taste
Cinnamon – small piece
Garam masala – ½ - 1 tsp, adjust to taste
Turmeric powder – a pinch
Coriander seeds – ½ tsp
Cumin seeds – 1 tsp
Mustard – 1 tsp
Oil – 1 tbsp
Corn flour – 1 tsp (optional)
Lemon juice – 1 tsp (optional)
Fresh coriander leaves – 1 tsp, chopped (for garnishing)

  • Chop onions & tomatoes, keep aside. Slit green chilli lengthwise.
  • Cook sweet corn with little water and salt. When cooked and tender, switch off the heat and keep aside. It does not take much time to cook.  
  • Meanwhile, heat a pan. Add few drops of oil, cinnamon and garlic. When garlic is done, add coriander seeds and fry until brown.
  • Take grated coconut and fried spices in a mixer jar. Add half the measure of the chopped tomatoes & onions. Add
  • Grind the above ingredients to smooth paste adding water if required.
  • Now, heat the pan. Add oil, mustard and cumin seeds.
  • On spluttering, add slit green chilli and chopped onions. Fry until onions turn translucent.
  • Add chopped tomatoes and fry couple of minutes, until cooked.
  • Add salt (not much as already added while cooking the corn), turmeric powder, chilli powder and garam masala.
  • Add the ground puree (masala), fry it sautéing occasionally until the raw smell goes off.
  • Add cooked sweet corn. Adjust the thickness of gravy by adding required water. If it looks watery, then add a tsp of corn flour dissolved in 2-3 tbsp of water.
  • Boil the curry and switch off the heat.
  • Add the lemon juice (optional) and garnish with chopped fresh coriander leaves.
  • Serve hot gravy with roti/ flavoured rice like ghee rice or jeera rice.

Thursday, 27 September 2018

Raw banana stew/ Balekai Bolu huli/ Bolu kodilu

This is a simple recipe which is handy when you are running out of time, but should cook something to fill stomach. This tastes good with rice if you give a super duper tadka/ seasoning with garlic. This goes well with hot rice and a dollop of fresh ghee or with curd rice too.
If you make the thicker consistency, it can be called as gojju or saaru/stew if it is of thinner consistency. Refer my recipe of okra/ bendekai gojju. This recipe holds good for vegetables like brinjal, bottle gourd (sorekai), bitter gourd, sambar southekai (cucumber), Ash gourd and more…
Raw banana is a vegetable rich in starch, which can be used in making sambhar, majjige huli, mosaru gojju, palya, chips, dosa, Raw banana Pakoda and bajji (only few variety). I need not mention the uses of ripe banana. Other than eating right away, it can be used in cooking like in, Banana buns, Banana Dosa, Banana bread, Banana payasa (prathama), Banana Soup, smoothies, halwa, etc…
Now please find the recipe of bolu huli (stew)/ saaru.

 Balekai Bolu huli/ Bolu kodilu

Preparation time: 10 minutes
Cook time: 15 minutes
Serves: 3
Raw bananas – 2, suggested to use varieties that cook soft*
Tamarind – gooseberry sized
Jaggery – lemon sized, adjust to taste
Salt – 1 tsp/ to taste
Turmeric powder – ¼ tsp
Chilli powder – 1 tsp, as you like
Coconut oil/ cooking oil – 2 tsp
Mustard seeds – 1 tsp
Garlic cloves – 8-10
Dry red chilli - 1
Curry leaves – 1 sprig


  • Wash, scrape banana’s outer fibre layer and chop into small piece. Take these pieces in a vessel covering with enough water for few minutes (say 5 minutes).
  • Meanwhile, soak tamarind in water and set aside.  
  • Drain the water from chopped banana, add fresh water and keep on a stove for boiling.
  • Add tamarind pulp (in water) mashing a bit with fingers. 
  • Add salt, jaggery, chilli powder and turmeric powder too. Boil until bananas are cooked properly.
  • Simmer the stove until it thickens a bit. You can press few pieces of banana with a ladle to increase the thickness of gravy.
  • Switch off the stove once done. You can adjust the taste by adding or reducing salt, tamarind, chilli powder and jaggery.
  • Now, prepare a seasoning of mustard, broken dry red chilli and peeled & crushed garlic in oil. On spluttering add curry leaves to the tadka and add it to the saaru/ gojju.

  • You can replace banana by other vegetables like bottle/ ash gourd, brinjal etc.. Adjust the ingredients according to the vegetable.
  • Some like this with mild sweet & tangy taste, whereas others with strong taste.
  • If you like thicker gravy, you can add 1 tsp rice flour or corn flour dissolved in water while boiling the saaru. It thickens.
  • Optional cooked dal can also be used.
*Bananas like sambhar banana or banana robusta cook fast & soft.

Raw banana stew

Wednesday, 26 September 2018

Drumstick stir fry or Gravy/ Nugge kai palya

Drumstick pods are vegetables rich in vitamins & minerals. The tender pods with seeds enhance the taste of the dish with its very own flavour. Drumstick leaves are very special when compared to other leaves & herbs as they contain good amount of protein and they are best sources of important minerals like calcium, iron, copper, manganese, zinc & more…
Normally drumstick pods are used in making curry or sambhar. I was trying various dishes with these as we have a bumper harvest this time. This post is all about drumstick palya in gravy. You can make it dry or with little fluid gravy, however you like.

Nugge kai palya

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 4
Drumstick pods (matured with tender seeds) – 6-8
Onion – 1
Tomato – 1
Tamarind – about ½ tsp piece
Jaggery – 1 tbsp, adjust as you like
Grated coconut – ¼ cup
Peanuts/ ground nuts – 2 tbsp
Gram dal – 2 tsp
Urad dal – 1 tsp
Dry red chillis – 2
Toil – 2 tbsp
Salt – 1 tsp/ to taste
Turmeric powder – ¼ tsp
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
Curry leaves - 1 sprig
  • Clean, wash and cut drumstick pods into 2 inch long pieces.
  • Cook cut drumstick (until tender) adding little water (about ¼ cup), salt, jaggery and turmeric powder.
  • Peel, wash and cut onions into thin slices or chop it. Keep aside.
  • Wash tomato & chop roughly.
  • Fry peanuts with few drops of oil until they turn dark brown and you get nice roasted aroma. Transfer to the mixer jar.
  • Fry urad dal (black gram lentil), Gram dal and red chillis with with ¼ tsp oil until dals turn brown. Do this on medium flame & avoid burning. Add this too to the same jar having peanuts.
  • Add grated coconut, tamarind and chopped tomato to the mixer jar. Grind to smooth paste.
  • Now, heat a pan or wok. Add oil mustard seeds and cumin seeds. Allow spluttering.
  • Add curry leaves and onions. Fry until onions turn translucent.
  • Add ground paste and sauté a few minutes until raw smell goes off.
  • Add cooked drumsticks to the masala. Add salt if required. Add water to adjust the thickness of the gravy.  If you like dry palya, do not add water.
  • Mix & boil everything well.
  • Serve with steamed hot rice & ghee.
Drumstick stir fry

Tuesday, 25 September 2018

Eggless Guava tea Cake

I personally love this fruit very much. It is a nutritious fruit with that mild flavour and at time it fills stomach if you eat one or two. It tastes awesome with salt and chilli powder sprinkled if you love spicy food. You can find them in lots during the season if you live in Bangalore. Street vendors & super markets sell them throughout the season.

Guava or Seebe (kannada) works great in baking, juice, Halwa & chutney. Look for my recipe of EgglessPassion fruit, Guava & Chocolate cupcake.

Guava tea Cake

Preparation time: 20 minutes

Bake time: 30-35 minutes

Guava puree (pulp) – 1½ cup, 3-4 ripe guavas
Fresh Curds or (curd+ milk) – ½ cup
Sugar – 1¼ cup
Maida/ Plain flour – 1¼ cup
Fine semolina/ chiroti rava – ½ cup
Baking soda – ½ tsp
Baking powder – ½ tsp
Salt – a pinch
Nutmeg powder – ½ tsp
Cocoa powder – 1 tsp
Ghee/ butter - ¼ cup
Lemon juice & zest – of 1 lemon

  • Wash guavas, chop roughly and boil with ½ cup water.
  • Allow cooling and blend using a juice making mixer jar. Extract only the juice using a juice strainer. Discard the seeds. You can add little water if needed to extract the juice completely.
  • Take the above guava puree in a wide mixing bowl.
  • Add curds, lemon juice, lemon zest and sugar to it. Mix well with a spatula.
  • Add ghee and mix by stirring with the spatula.
  • Now add dry ingredients one by one starting with fine semolina, give a quick mix so that it soaks in wet ingredient.
  • Add maida or plain flour, cocoa powder, salt, nutmeg powder, baking soda & baking powder. Mix properly so that no lumps formed. Also all the ingredients should combine well.
  • Set aside for two minutes.
  • Grease a baking tin with a tsp of ghee/ butter.
  • Preheat the oven at 180 deg Celsius.
  • Pour the prepared cake batter into the greased tray. Bake it for 30-35 minutes in preheated oven (cooker) or until inserted fork comes clean.
  • It took exactly 32 minutes for me.
  • Allow the cake cooling and unmould from the baking tin. Cut and serve warm cake with tea/ milk.
Eggless Guava tea Cake

  • It is important to remove the guava seeds from puree completely.
  • Baking time changes from oven to oven. So keep monitoring after 25 minutes of baking.
  • You can bake using a cooker without weight.
  • It is preferred to use ripe guavas.
  • Warm it before every serving if you refrigerate the cake.
Guava Cake

Monday, 24 September 2018

Okra raita/ Bendekai mosaru gojju/ Lady’s finger in spiced curds

Okra/ Lady’s finger is a very healthy green vegetable which is nutritionally rich. With high content of fibre it is good for digestion and helps in curing constipation. Naturally it cools body heat too. It is rich in vitamins & iron. It is believed that okra is good for diabetics, it regulates blood pressure and also controls obesity. Check for the recipe of Ladies’ finger dry fry in microwave/ microwaved okra/ bendekai here.
How do you feel/ like if this vegetable is combined with curds or yogurt? It really tastes great when fried with little oil & added to curds. Now, let us go for detailed recipe.

Okra raita

Preparation Time: 10 minutes
Cooking time: 15 minutes
Serves: 3
Tender lady’s fingers/ okra/ bendekai – 10-12
Fresh curds – 1.5 cup
Salt - to taste
Green chillis – 1 -2 (adjust to taste)
Chat masala – ¼ tsp (optional), add only if you like the flavour
Oil – 3-4 tsp
Mustard seeds – 1 tsp
Cumin seeds – ½ tsp
Curry leaves – 1 sprig
Dry red chilli -1

  • Wash okra and dry with a clean kitchen towel.
  • Chop cleaned okra into thin pieces.
  • Add oil to a pan, heat and prepare a seasoning of mustard, cumin, broken red chilli & curry leaves.
  • On spluttering add slit green chillis & chopped okra. Sprinkle salt and fry on medium flame until okra is cooked. Taste enhances if fried until it becomes little crispier.
  • Take curds in a serving bowl. Sprinkle chat masala & little salt if needed.
  • Add fried okras with seasoning to the curd at the time of serving. Serve this with rice or paratha.

  • Sasive can also be prepared by adding ground coconut (¼ cup) & mustard (1 tsp) paste to the curds.
  • Chilli powder/ garam masala can be added in place of chat masala. Or you can eliminate this step.
  • It can be garnished with chopped coriander leaves as well.
  • Adjust the spice levels according to your taste.
  • Adding fried vegetable at the time of serving enhances the taste instead of premixing.
  • You can use the microwave method to fry okras for raita

Bendekai mosaru gojju