Raw Mango Dal with Baingan Bartha

Here I am posting my hubby favorite dal & baingan bartha. Raw Mango Dal Ingredients: 6 pieces Raw Mango3/4cup Moong Dal5-6 Cloves Garlic1 Medium Onion1 Medium Tomato1/4 Turmeric powder1/2 tsp Chilli powder1/4 tsp Coriander powder2 medium size dry chillies1 tsp Mustard seeds4-5 Curry leaves2 tsp Salt2 tbsp OilMethod:1. Boil the dal with raw mango,cloves garlic,onion & tomato till two whisle. 2. Now,add the turmeric powder,coriander powder,chilli powder & salt. 3. Then, heat the oil in a kadai & splutter some mustard seeds & curry leaves.

4. Finally,Add the dal & cook for 2 mts.
5. Raw Mango dal is ready serve hot with Rice,Roti etc... Baingan Bartha: Ingredients: 4-5 Indian Eggplant2 Medium Onion2 Medium Tomato2 Green chillies3/4 Chilli powder1/4 tsp Turmeric powder1/2 tspCoriander powder1/2 Lemon size tarmarind(soaked in hot water for 10 mts & take the juice)1/2 cup Water1/2 Mustard seedsOilSalt for taste Method:
Cut the eggplant a + slit length wise add 1/4 tsp sal…

Banana Goli

Ingredients: 4 cups Maida 11/2 Cups Sugar(Depends on how much sugar you want)4-5 Mashed Banana1/4 tsp Salt 1/4 tsp Baking powder1 Large Egg(optional) 1/2 cup cooking Oil for fryingWater
Method:1. Add Maida,sugar,salt,baking powder,mashed banana and egg in a bowl. 2. Then add the water & make the batter little thicker then dosa batter. 3. And leave the batter for 15-20 mts.

4. Now,In a kadai heat the oil and using tablespoon or it is better to use the hand.

5. Put the goli in the oil & fry till gloden brown. 6. Serve hot with tea,coffe etc...


For a very long time, I wanted to try to make Paratha all from scratch instead of just heating-up what you get from grocery stores.
Back in india, I was a big fan of parathas and biryani and Iam still. I use to order either of them everytime I get a chance.
Anyway, I just had the mood today and voila, here you go - Paratha as my mother would prepare back at home.

Guys, try it and let me know how it was.

Ingredients: 4 cups Maida1/2 cup Yogurt (preferably home made)1 tsp Salt1/4 tsp Baking soda1 Large Egg(optional) 1/2 cup cooking OilWarm waterSmall amount of ButterMethods: 1. Add salt, baking soda, oil, yogurt and egg to maida ad mix them well. 2. Add warm water to the mix and keep stirring it to the consistency of Chappati dough.3. Cover the dough with damp cloth and let it sit for one hour.4. Create a medim size balls from the dought. With four cups of flour you should be able to create at least 7 balls for a medium size paratha.5. On a large flat surface like your kitchen countertop, r…

Moong Dal Sambar


1/2 cup Moong Dal1 Chinese Eggplant5 inches piece White Radish3-4 Pieces of Drumstick1/4 tsp Turmeric powder1/2 tsp Chilli powder11/4 tsp Coriander powder1 Medium size Onion1 Medium size Tomato1tsp Mustard seeds1/2 tsp Fenugreek seeds1/4 tsp Tarmarind pulp1/2 tsp AsafetidaOil Salt for tasteCurry leaves for garnishingMethod:

1. Boil the moong dal in a pressure cooker until 2 whistle.2. Now, add the cut vegetables,turmeric powder & salt to the dal & cook for 10mts. 3. Then,add the Asafetida & tarmarind pulp to the gravy.

4. In a kadai heat 3tbsp of oil & splutter the Mustard seeds first & then fenugreek seeds & then add the chopped onion & fry for 6-7mts. 5. Add the chopped tomato & fry for 6-7mts.Then,add the chilli powder & coriander powder & fry the masala for 5mts. 6. Now,add the dal with vegetables to the kadai & cook for 2-3mts. 7. Garanish with curry leaves. 8. Sambar is ready serve with rice & roti.

Salna / Mutton chalna

Salna - This dish is very common in my part of tamil nadu.
Although, I have to admit, I don't make it very often.Last week, we brought goat meat.
There was just too much of bones hidden beneath.
That's when it strike me to make this dish, as this dish needs more bones and less meat.I made regular goat curry ("Aatu kari pirattal") as side dish and made the salna as the main dish.As usual my husband liked it very much, but this time the surprise was that my 2 yr old, who has no inclination for non-veg, also liked it very much.It might look different for a non-veg dish but for those who like less spice and still want mutton, this will be perfect fit.Give it a try. Ingredients:

1/2 cup Toor Dal
1/4 kg Mutton bones
1 tsp Fennel seeds
2 Onion(medium size)
2 Tomato(medium size)
1/ tsp turmeric powder
2 tbsps Coriander powder
2 tbsps Chilli powder
1 tsp Ginger-garlic Paste
1/2 tsp Garam masala powder
4 Cloves
2 Bay leaves
2 Cinnamon(medium size)
5 tbsps Oil
Coriander leaves for garnishing

Spinach Pakoda

Friends,It seems like summer has not quite yet there in Chicago area, at least till last week end.
Weekend was quite gloomy and my husband, as usual, nagged for some evening "theeni" to go with tea. That's when I thought of this Spinach pakoda and masala tea. We had good time with tea, pakoda and sun tv. Here is the recipe. Ingredients:

1 Cup Besan flour 1/2 Pack Spinach
2 Medium size Onions
1/2tsp Baking powder (or)Baking soda
Food color (if needed)
Oil for frying

Cut the spinach & onion in small pieces.Fry both spinach & onion till they are half done (for 4-5 mts).

Now add the baking powder to the besan flour & add the fried spinach & onion.
Mix all the ingredients into a thick batter(paste).

Then,heat the oil in a thick kadai & when the oil is in medium heat put the batter into the oil using the teaspoon or by hand.Fry till golden brown.Spinach pokada is ready serve hot with tea or coffee.

Egg Kuruma

4 Boiled Egg
2 Boiled Potato ( cut into 4 pieces)
2 tbsps Poppy seeds paste
1/2 tsp Garam Masala
1/2 tsp Fennel seeds
1 Large Onion
3 Medium size Tomato
4 Green chillies
1 tsp Corinder powder
1/2 Chilli powder
1 1/2 tsps Ginger-garlic paste
1/2 tsp Turmeric powder
4 tbsps Coconut paste

2 tbsps Yogurt
Salt for taste
Corinder leaves for garnising


1. Pre-heat the oil in a kadai & spultter the fennel seeds.Add the chopped onion & the green chilli & fry till slight golden brown.

2. Add the ginger-garlic paste cook for 5-6 mts.Add the chopped tomato,salt & turmeric powder & fry for 7-8 mts.

3. Now, add the garam masala,poppy seeds paste,corinder powder,chilli powder & coriander powder & cook for another 5-6mts.

4. Add 3/4 cup of water & cook the gravy for 7-8mts.

5. Now add the boiled egg & boiled potato & cook for 2mts.

6. Now,add the coconut paste & yogurt paste keep the flame in low.

7. Egg kuruma is ready garnish with coriander leaves.

8. Serve hot with Ch…