Saturday, November 7, 2015

Sweet potato / sakaraivalli kizhanghu curry...non fry method

Sweet potato as any other variety in the family is so versatile and tasty however cooked. This can be plain boiled and eaten or mixed with masala or fried or made into sambar...the uses are endless. Most of the recipes I come across are about frying the veggie up like a roasted curry. Am wondering why the variation to the sweet potato curry is not so popular. The below is a very common way we cook this veggie in our families and it's super healthy, tasty and quick to make.

All you need to do is boil the potato, grind masala and mix them together...simple isn't it?!��

Prep time: 20 mins.      
Cook time: 5 mins

1 medium size sweet potato or 2 small
3-4 red chilies (vary as per ur preference)
1-1/2 tbsp channa dal
1 tbsp coriander seeds
1/2 tbsp urad dal
2 tsp oil to fry
A pinch of asofoetida
Salt to taste
A sprig of curry leaves


- Boil the sweet potatoes in a pressure cooker to two whistles. A fork or toothpick should pass thru the veggie clean.

- while waiting for the veggie to cook and pressure to yield in the cooker fry up for the masala and grind them into a powder.
- in 1 tsp of oil, first add channa dal, after 30 secs add urad dal, once they begin to get golden add the coriander seeds and red chilli and in the end switch off heat and add the asofoetida powder. 

- let this cool down before you grind it into a coarse powder
- when you are able to open the cooker, drain the water and peel the skin of the potatoes. Mash them lightly with a spoon to make small pieces. Need not be symmetrical.
- in a kadai, heat 1 tsp oil, splutter little mustard, 1 tsp urad  dal, curry leaves and then add the potatoes in.

- on this add the masala you just freshly ground, add salt as necessary.
- mix them all up and remove and serve hot with rice.

- if adding asofoetida as crystals, you can fry them up in the beginning and keep aside. If using powder, add towards end of frying masala or directly while doing tadka. Reason being, if fried a lot it can turn bitter.
- I did not have coriander seeds, so added coriander powder directly to curry.
- this curry can be mixed with hot rice and a tsp of ghee and served with papad or mor khuzhambu( a.k.a kadi or majjige huli or majjiga pulisu).
- this can be eaten as a side for rasam or curd rice too.

Wednesday, November 4, 2015

Small Jar for a US Blender

So you know from the title this is not a recipe post. I couldn't stop myself from publishing this cool find and such an easy peasy solution to my everyday cooking needs. Am sure there are many of you like me out there trying to find an alternate to having an Indian mixie in the American soil. Bingo! Here you go...this is your solution ��

While I began my search for a good blender that I can use for regular batters like dosa, idli or the likes and also for grinding small quantities of chutney or masala, I always hit a dead end with the US blenders as not many came with a small jar option. The ones that came did not have great reviews or were steeply priced. One of these searches on the World Wide Web led me to this incredible find where I could use the 300ml "Ball" or "Mason" glass jars in the regular blender base and use for grinding small quantities. So, I went ahead and bought myself a 14 speed Oster blender and a couple of mason jars along! Believe me it's the perfect solution. You do not have to spend on an Indian mixie and waste your time cleaning too. Most of the US blenders are dishwasher safe and so is the small glass jars...what more can you ask...

1) To the base of the blender, attach  or screw the mason jar 

2) In the blender base fit the small jar as shown blelow in step 3...

3) Your perfect solution

Note: use only glass jar for grinding. Any other metal or plastic is not advised.

Friday, October 30, 2015


A recipe that I searched on net and couldn't find any hint of this delicacy in any site. Not sure if I searched the right name or may be its in another name on the web. This is a sweet usually offered as a neivedyam during festivals. 

During the navarathri that just went by, I learnt and made it for the first time and it turned out delicious. It's very simple and easy to make.
Prep time: 3 hours                   
Cook time: 10 mins


For batter
1/2 cup raw rice
1/2 cup urad dhal
A pinch of salt

For filling:
4 tbsp grated jaggery
1 tsp ghee (clarified butter)
1/2 cup shredded coconut
1/4tsp ellaichi powder
Water to dissolve the jaggery

Oil for deep frying

- Wash and soak the rice and dhal together for 3 hours.
- Grind the above into a thick batter adding little salt to taste. Should be lose enough to coat the filling well. Do not add water like you would for idli or dosa batter. Should be of thicker consistency than that.
- In a kadai, add the jaggery and pour little water to cover the jaggery. Wait for the jaggery to dissolve well and come to a boil.
- now add the coconut and the elaichi powder and cook until they come together.
- Add ghee and switch off heat. Let the filling cool to make them into dumplings.
- Once oil is heated, make small dumplings of the filling, dip in the batter and add to oil for frying.

- Remove from oil when golden brown.
- Tasty suiyan is ready to serve��

Monday, November 3, 2014

Pav Bhajji

Goodmorning friends! Today, I plan to use her morning nap time to post this incredibly simple yet loaded with taste chat:-) One of Mumbai's favourite road side eat, now equally popular among Chennai-ites too. Once I finish posting this long pending recipe, I can start ground work on the next road side chat;-) Keep watching the space for what is to come!

Who will not love a spicy treat on monsoon evenings. So, here I have been ticking off all my wish list items and I hope to try more before my maternity leave comes to an to the recipe


For masala:

- 2 chopped onions
- 2 chopped tomatoes
- 100 gms finely chopped beans
- 1 carrot finely chopped
- 1 capsicum finely chopped
- 3 cloves garlic
- 1 inch ginger
- 2 green chillies
- 2 tsp cumin seeds
- 1 tbsp butter
- 1 tbsp pav bhajji masala
- 1 tsp turmeric powder
- Coriander leaves for garnish
- Salt to taste

For chutney:

Refer Chilly Garlic Chutney

Prep time: 15 mins                                         Cook time: 30 mins


- Chop all veggies finely and keep aside for use
- Pressure cook beans, carrot and potaties adding little salt for taste
- Heat the butter in a pan, add cumin seeds and allow to splutter.
- Now add the onions and saute till they turn translucent. Now, add the finely chopped green chillies and ginger garlic paste or grated ginger and garlic.
- Once the ginger and garlic cook well, add the capsicum and saute for 2 minutes.
- Now add the tomatoes and let them all come together.
- Once the tomatoes are blended well, add the pav bhajji masala, turmeric powder and salt and allow to cook for 5 mins on low flame.

- Meanwhile, open the pressure pan and mash the potatoes and other veggies smoothly with a hand blender or a buttermilk churner.Do not throw the water in which the veggies were boiled.

- Add these to the masala in the pan and mix well. If you find the masala too thick, add the water from the boiled veggies.
- Let the masala cook for 5 minutes on low flame for all the flavours to infuse together.

- Sprinkle with lots of finely cut coriander leaves.
- Now, the masala is ready!


- Pav buns are available in stores.
- Smear both the insides of the pav with the garlic chutney. The picture below does not have the chutney spread.
- Heat a flat pan and add 2 tsp of butter. Now place the pav with the chutney smeared side down.
- Turn the pav and toast on both sides.
- Serve hot pavs, with above masala and side of a lemon piece and some fresh and finely chopped onions:-)

Garlic Chilly paste

In continuation of my Chutney series, here is yet another simple to make and and easy to stire chutney which is used in pav bhajji to give it that awesome original taste and spiciness. Without much ado, I go straight to the simple and cute recipe...Will update pics very soon dearies


- 12-15 whole dried kashmiri chillies
- 10-12 pods of garlic

Prep time: 1 hour                Cook time: 5 mins


- The prep time is so long because of the soaking time for the chillies.
- Soak the chillies in warm water for one hour.
- Roughly chop the garlic and set aside.
- Once chillies are soaked, drain the water and blend the garlic and chillies together in a blender.
- Use as required and store remaining in an air tight container in the fridge,

Yet another simple chutney done:-)

Sukha Lehsun ki Chutney or Dry Garlic Chutney

Hmmm...ok, now, this is like writing an exam. First I have very little time at my disposal and second I realise, am not fully organised to complete the exam on time;-) Was writing the post of Pav bhajji and realised, I had to give the recipe for garlic chutney without which the pav recipe is not complete:-) Now, thought, I will anyways publish all of the required chutneys which comes in handy for any chat or bhajji. And unfortunately, I had not taken any pics of any the chutney but promise to update the posts with pics very soon as I need to restock my fridge with it.

This is such a simple and easy to make chutney and comes in handy for many chat items.So, go ahead, make a bunch and put it in your fridge in an air tight container. You can use it for atleast 3 months. Does'nt go waste. Remember to use kashmiri chilly powder for this chutney. This gives the vibrant colour to your dishes and also, the spiciness is not too high.....How to make


- 20 garlic cloves
- 3 tbsp kashmiri chilly powder
- 1/4 cup grated coconut (kopra)
- 1 tsp coriander powder
- 1 tsp oil
- Salt to taste

Prep time: 5 mins                    Cook time: 5 mins


- Pound the garlic in a mortar-pestle and blend in a mixie till smooth
- Transfer to a container and mix all the above ingredients well with the garlic
- Store in air tight container and refrigerate and use as and when required.

Ain't that easy peasy and super simple:-)

Egg Burgi / Egg Sramble

Yet another on my to do list that I have been wanting to post. Simple and quick egg scramble for the rush hour breakfast or a side for roti or a quick starter for a cocktail party...this is a versatile dish that can go along as a dish by itself or as an accompaniment to any other meal.

Cutting down on any long talks, I go straight to the recipe. This was made in less than 10 mins so had no time for pictures step by step.


- 4 eggs
- 2 or 3 green chillies finely chopped
- 1 onion finely chopped
- 1 tomato finely chopped
- a sprig of coriander leaves finely chopped
- 1 tsp cumin powder(jeera)
- 1 tsp coriander powder
- 1/2 tsp pepper
- Salt to taste
- 1/2 tbsp oil

Prep time: 5 mins                             Cook time: 5 mins


- Break the eggs on to a mixing bowl( I use only whites for diet reasons) and beat the eggs well to blend them.
- In a pan, heat the oil and once hot, add the onions and green chillies and saute till onion begins to be translucent.
- Now, add the tomatoes and give it a stir while adding salt, pepper, cumin and coriander powder.
- Once the raw smell of the powders disappear whisk in the beaten eggs into the pan and keep stirring the mixture.
- In a minute the eggs will get scrambled along with the masala and your dish is ready to serve.
- Garnish with the corainder before serving.