Monday, October 08, 2007

Raw Mango Dal with Baingan Bartha

Here I am posting my hubby favorite dal & baingan bartha.
Raw Mango Dal
  • 6 pieces Raw Mango
  • 3/4cup Moong Dal
  • 5-6 Cloves Garlic
  • 1 Medium Onion
  • 1 Medium Tomato
  • 1/4 Turmeric powder
  • 1/2 tsp Chilli powder
  • 1/4 tsp Coriander powder
  • 2 medium size dry chillies
  • 1 tsp Mustard seeds
  • 4-5 Curry leaves
  • 2 tsp Salt
  • 2 tbsp Oil


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:
  • 4-5 Indian Eggplant
  • 2 Medium Onion
  • 2 Medium Tomato
  • 2 Green chillies
  • 3/4 Chilli powder
  • 1/4 tsp Turmeric powder
  • 1/2 tspCoriander powder
  • 1/2 Lemon size tarmarind(soaked in hot water for 10 mts & take the juice)
  • 1/2 cup Water
  • 1/2 Mustard seeds
  • Oil
  • Salt for taste

Cut the eggplant a + slit length wise add 1/4 tsp salt & 1/4 tsp coriander powder & mix well.
2. Now in a non-stick pan add 1 tsp oil & fry the eggplant in all size for 6-7 mts.
3. Now,heat the oil in a kadai & add the chopped onion & fry till golden brown.
4. Add chopped tomato,turmeric powder & salt & cook till the oil seperate from the gravy (for 4-
5 mts).
5. Then, Add the chilli powder & coriander powder & cook for 4-5 mts.
6. Now,add the tarmarind juice & 1/2 cup water cook for 10-12 mts till gravy is thick.
7. Then, add the fried eggplant to the gravy & cook the garvy in medium heat for next 2 mts.
8. Finally garnish with coriander leaves & serve hot.

Thursday, August 16, 2007

Banana Goli

  • 4 cups Maida
  • 11/2 Cups Sugar(Depends on how much sugar you want)
  • 4-5 Mashed Banana
  • 1/4 tsp Salt
  • 1/4 tsp Baking powder
  • 1 Large Egg(optional)
  • 1/2 cup cooking Oil for frying
  • Water


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...

Friday, July 27, 2007


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.


  • 4 cups Maida
  • 1/2 cup Yogurt (preferably home made)
  • 1 tsp Salt
  • 1/4 tsp Baking soda
  • 1 Large Egg(optional)
  • 1/2 cup cooking Oil
  • Warm water
  • Small amount of Butter


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, roll the ball as thin as possible. Dont worry about the shape for now.

6. Start from the longest end. Make a fold of about half inch toward the inner side. Next, fold it again so that first fold doesn't goes inside but stays outseide, in the shape of "W". Continue to fold on the fashion to create "zipzag" fashion in terms of folding.

7. Roll the zipzag pattern to come to the round shape as show above.

8. Set the pan in stove to medium heat.

9. Roll the dough in your desired shape. I prefer the popular circle shape.

10. Apply some butter and put in the pan.

11. Cook the paratha on each side for about a minute until in reach light brownish color.

12. Take the cooked paratha and place it on a plain surface. Smash the paratha sideways to make it soft & fluffy.

13. Serve hot with some spicy accomplishments.

Monday, July 16, 2007

Moong Dal Sambar


1/2 cup Moong Dal

1 Chinese Eggplant

5 inches piece White Radish

3-4 Pieces of Drumstick

1/4 tsp Turmeric powder

1/2 tsp Chilli powder

11/4 tsp Coriander powder

1 Medium size Onion

1 Medium size Tomato

1tsp Mustard seeds

1/2 tsp Fenugreek seeds

1/4 tsp Tarmarind pulp

1/2 tsp Asafetida


Salt for taste

Curry leaves for garnishing


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.

Wednesday, June 06, 2007

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.


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
Salt for taste


1. Take toor dal & the mutton bone pieces in a pressure cooker & cook untill 2 whistles.

2. Now,heat the oil in the kadai splutter Cloves,bay leaves & cinnamon.

3. Then,add the chopped onion & when the onion is half done add the ginger-garlic paste & fry for 2-3mts.

4. Now,add the chopped tomato,salt,turmeric powder & curry leaves & fry till oil seperates from the gravy.

5. Add the chill powder & coriander powder & fry for another 4-5mts or untill oil seperates from the oil.

6. Now,add the boiled mutton bone pieces & toor dal & cook for next 4-5mts.

7. Put the lid on the kadai & cook in low heat 3-4mts.

8. Salna or chalna is ready serve with Paratha,roti,puri ,Biryani , idli, idiyappam,dosai & also with plain white rice.

Wednesday, May 30, 2007

Spinach Pakoda


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.


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.

Thursday, May 03, 2007

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 Chappati,Naan,Rice & puri.

Tamil Nadu, South Indian, Authentic South Indian, Authentic Chettinad, Salna / Mutton chalna, Spinach Pakoda , Egg Kuruma , Spinach Curry(Pasalikeerai Poriyal) , Kadai Chicken , Gravy Egg Noodles(Mee rabbos in Malaysian) , Sardinas Fish Gravy , Potato in Tomato Gravy , Tindora curry , Idly Sambar , Fish Sambal , Cabbage Kootu , Pepper Chicken , Okra Curry , Chick Peas Kuruma , Bottle Gourd Dal , Quick Egg Fried Rice , Idly and Fried Coconut Chutney , Brinjal and Potato Tarmarind Gravy , Desi Chori(Cow Peas) Tarmarind Gravy , Vegetable Noodles , Payasam , Potato Brinjal Curry, Vendakkai Puzhi Kulambu (Okra Tamarind Gravy) , Peerkangai Kootu (Ridge Gourd Kootu) , Vegetable Rice , Aatu Kari Kulambu (Mutton Curry) , Urulaikizhangu Pattani Poriyal (Aloo Mutter Curry) , Fish Fry , Fish Curry , Chicken Fry , Chicken Gravy , Tomato Chutney , Sambar , Mutton Kuruma