Wednesday, July 26, 2017

Special Beetroot Upkari

Love beetroot this vegetable can be used in so many different ways this is one special way to use it which I learnt it from my sister Soumya ...simple stir fry it tastes so good you can have this healthy stir fry just like that without even Rice....very healthy and very tasty too ...Do try this simple stir fry you will love the taste that is for sure !


2 med sized beetroot (peeled and grated thickly)

1/2 tsp Jeera (Whole Cumin seeds)

3 green chillies (slit cut into 2)

3-4 garlic flakes (finely chopped)

2 tbsp coriander leaves

2 onion (finely chopped)

1 sprig of curry leaves 

1/4 tsp Red chilli powder

1/4 cup scraped coconut 

salt to taste 

2 tbsp oil 


  • Grate beetroot  and keep aside. In pan add oil  Jeera /Cumin seeds when it splutters add in garlic and green chillies and fry well . Now add  in onion, curry leaves and fry well for 4-5 mins. 
  • Now add in coriander leaves,  little red chilli powder and grated beetroot and fry well for couple of mins ( No need of adding water as you have grated beetroot it will cook fast.
  • Now add in salt to taste.  Garnish with freshly grated coconut and give in a good mix. Done simple yet fab !

Monday, July 17, 2017

Tingloro & Bimbul Kotna /Haricot Beans Curry

I love simple curries which doesn't call for any masala yet is so tasty to have that the taste though simple leaves it lingering in your mouth. Here is one such curry which is my childhood favourite which I learnt from my mom , oh it's so good to taste that I absolutely love it with Rice style of comfort food apart from curd rice and pickle... Do try this dear friends it's yummy !


1 cup Haricot beans / Tingalora ( konkani name)

4-5 Bimbul /Bimbli  (sour fruit )  (cut into 1'  Roundels)

3-4 Green chillies (cut into bits)

2 tbsp coriander leaves (chopped)

2 Potatoes (cut into Medium sized cubes)

3 tbsp freshly grated coconut

Hing water Made from fresh hing or 1/2 tsp Hing powder

For Tempering/ Tadka 

1 tbsp oil  + 1 tbsp ghee 

1/2 tsp mustard seeds

1/4 tsp hing powder

 1-2 Red chillies  (broken into bits)


  • Soak Haricot beans overnight for around 10-12 hrs. 
  • Next day Pressure cook this haricot /Tingaloro and cook for 1-2 whistles.
  • Now add in diced Potato, Green chillies, salt, 1 tbsp coriander leaves, hing water, grated coconut , Bimbul Cut into roundels . Pressure cook for 1 more whistle. when the Pressure releases add in salt and cook for 2-3 mins.
  • Now let's Prepare the tempering : Heat oil  add ghee when it is hot add in mustard seeds,  hing powder, when it splutters add in Red chilli and pour on the cooked haricot beans. Garnish with Coriander leaves and Tadaaa it's ready to serve with Rice ...wasn't it quick ?... Do try this Gorgeous curry and do leave in your feedback !

Saturday, July 1, 2017

Fried Onion Chicken Masala

Friday menus are always special it's a weekend around try to make either chicken  or egg curry today so I tend to try out so many dishes ...this was one particular dish where all the flavours turned out perfect and suited our taste buds perfectly....simply Yumm ...the key is the fried onion paste giving this whole dish such a lovely flavour !!...Do try this lovely chicken dish for your family ..hope they too love it as much as we did ....Do drop in a feedback if you try would love to hear from all my readers :D


1/2 kg chicken ( washed and cut in pieces )

2  Big onion Sliced and fried in oil ( see the method for the details)

To be made into paste 

1 tbsp Khus khus / poppy seeds

8-10 cashews

For Marination 

1/2 tsp haldi 

3 tbsp curd / Plain Yogurt  

1 tbsp ginger garlic paste 

salt to taste 

2 tsp red chilli powder (kashmiri)

1/2 tsp Dhania / Coriander powder

1/2 tsp garam masala

For the curry 

2 cloves

1 ' Dalchini 

2 Green cardamom / elaichi 

1 Bay leaf

2 tbsp coriander leaves

2 tbsp oil / ghee for curry + 2 tbsp oil  for frying onion 


For Making the Paste 

  • Soak khus khus and cashews in hot water for 15 -20 mins. After 20 mins drain out all water and keep aside and grind it to a fine paste. Keep it aside.

  • Take a non stick pan put 2 tbsp oil fry onion till it turns brown and well roasted and keep half the fried onion separately. Remaining half  after it cools down grind it to a fine paste. keep it aside. 
For Marinating the chicken 

  • In  a mixing bowl take out chicken, add haldi, yogurt, ginger garlic paste, salt, Red chilli powder, Dhania powder, garam masala, ground fried onion paste mix well and keep aside for 20  mins .
Making the curry 

  • Heat pan add oil + ghee when hot add in the whole spices when it sizzles  add in the marinated chicken and fry well till chicken gets cooked and leaves out oil add in the fried onion , cashew paste and cover and cook till it leaves the sides of the pan add in little water, salt to taste and cook till done.
  • Garnish with coriander leaves . Done it's delicious and finger licking good with paired with Jeera rice / Parathas !

Wednesday, June 28, 2017

Strawberry and watermelon Juice

On a hot summer day what more do u need then a cold watermelon juice it's a perfect thirst quencher . The blend of fruits and a ting of lime gives such a lovely hype in taste to this juice ...Amazing and must on a hot summery day like today ....while I sip this juice here is the quick recipe :D


1 cup of watermelon (cut into cubes ) 

4-5 strawberries 

dash of lemon juice 

Ice cubes for serving 


Blend watermelon, strawberry to a fine puree and strain it if your watermelon had seeds .

Add a dash of lime and serve chilled !!!

Saturday, June 17, 2017

Corn and Pomegranate kosambari

Salads /Kosambari are my favourite there are so many variations which you can follow this is the recipe I got from a cookery show and absolutely loved the simplicity of the recipe and it had got 2 of my fav ingredients sweet corn and Pomegranate ....So did give it a try and absolutely loved it to core :D ...Here is the recipe for simple salad :) 


1 cup Sweet corn (I have used frozen)

1/4 cup Pomegranate Arils (seeds)

1 -2  green chilli (finely chopped)

generous pinch of hing /Asafoetida

1/4 tsp pepper powder

1/4 tsp mustard seeds

1 tsp oil 

salt to taste

1 tbsp freshly grated coconut 

  • In a deep pan drop in 2 cups of water and boil the sweet corn then drain and keep aside. Alternatively you can even thaw it in microwave then drain and keep aside.
  • In  pan add oil add mustard seeds, when it starts popping add hing, green chilli , fry well add in sweet corn, pepper powder fry well now add little salt, coconut mix well.
  • Now take this corn salad in a bowl then add in pomegranate arils and toss well . 
  • Serve hot or cold's very healthy and gorgeous ! 

Tuesday, June 13, 2017

Ambuli Nonche ( Raw Mango Pickle)

One of my fav pickles is Raw Mango pickle and I rarely try any pickle but was absolutely hooked by this perfect recipe shared by my dear relative Chitra shenoy mayi it was perfect and tasted wow like one we get in local mangalore food stores and this tasted even better tasted like one served in konkani marriages ...too good and my hubby absolutely loved it ...Have already done it 3 times in a row when the pickle got empty :D.  The best thing about our typical style pickle is we do not add any oil yet tastes equally good ...So here is one Perfect no fail recipe Raw Mango Pickle . Please note Rock salt plays a key here do not substitute with regular salt else the shelf life will be reduced :)


4 Raw Mangoes (small med sized ) ( chopped finely with skin on )

3 green chilli (cut into 1 inch bits)

1/2 tsp ginger grated

2 cups of water

1/2 cup Rock salt

1 cup of Red chillies (mix of bedagi and Normal red chillies)

1/2 cup Mustard seeds ( little less than that)

small piece of solid hing

1/4 tsp haldi


  • In pan boil rock salt with water to make a salt solution and when it comes to a boil switch off the gas and bring it to room temperature.
  • Mix green chillies, chopped green mango and ginger , 1/4 glass of the prepared salt solution  and keep aside for 1 hour. 
  • For Pickle Masala : Grind Red chilli , Mustard seeds, haldi , hing to coarse powder first then grind it to a fine paste with half the salt solution prepared earlier .
  • Mix this Pickle Masala with the chopped mango and mix well. Add in more salt solution water prepared to the consistency required.
  • Store in a sterilized bottle .
  • Mix well and keep it refrigerated . Use after 10 - 12 days of preparing this pickle . Keep it refrigerated ( Can be used for 3-4 months if it lasts :D )

Friday, June 9, 2017

Stuffed Bhindi (okra) Fry

Stuffed Bhindi I love try so many dishes with Okra fav being stuffed bhindi there are many variations which I have tried but this one really tickled my taste buds was perfect ! Thanks to Veena Mallya akka for contributing such a lovely recipe , I have tweeked a recipe a little bit and end result was a wow So thought of sharing this recipe with my readers.....Do try this you will find it absolutely yummy and as it's shallow fried so you can just enjoy it guilt free too :)


12 -15 Okra / Bhindi / Lady's finger

1/2 cup gramflour

1 and 1/2 tsp Red chilli powder

Juice of 1/2 lemon 

1/4 tsp haldi 

1/2 tsp Garam masala

2 tbsp finely chopped Coriander leaves 

1/2 tsp Jeera / Cumin seeds

2 tbsp desiccated coconut 

salt to taste

1 tbsp oil  +  2 tbsp Oil to shallow fry okra


  • In a wide mixing bowl add in gram flour, red chilli powder, haldi, Garam masala , salt mix well.  Add in desiccated coconut and mix well.
  • Take a pan add in little oil when it's hot add in cumin seeds, when they sizzle add in coriander leaves fry well. Now add this to the gram flour mix add in juice of half a lemon , add little water and mix to form a thick paste like shown in the picture below.
  • Wash the okras , trim the tops slit it to the end making sure u don't break them into two the fill the okra with prepared gramflour paste. Repeat the same with all the remaining okras .
  • Now take a non stick pan add in 2 tbsp of oil and spread it evenly add in this okra may be 6-7 at a time and roast in on a simmer flame on both the sides till well roasted you will notice the gramflour mixture being crisp.
  • Serve as an accompaniment with Rice and dal ...Yumm !

Sunday, June 4, 2017

Instant Quinoa and Oats Idli

There are so many healthy benefits of Quinoa ...they are excellent for weight loss and it's really good to incorporate in our daily diet as it's less in starch and is such a great source of protein . Today I am posting one of the ways you can incorporate this in your daily diet and this is low fat as well ....This is one perfect and beautiful concoction of ingredients which makes it perfect low fat recipe ....excellent diabetic as well as perfect weight loss recipe .;..Do try this I am sure many will benefit from this recipe :)


1/2 cup Quinoa 

1/2 cup Oats 

2 tbsp semolina

1 tsp Eno 

1 tbsp oil

1/4 tsp Jeera

4-5 finely chopped green chilli

1 Sprig of curry leaves (finely chopped)

1 tbsp chopped cashew (opt)

salt to taste 

1 and 1/2 cup water (approx)

  • Heat water in Idli steamer and grease the idli moulds well with oil.
  • In mixer grinder grind quinoa to a rawa consistency and take it out in mixing bowl .
  • Fry oats on a low heat then grind in a mixer grinder. Now In a mixing bowl add quinoa, oats, semolina then mix well.
  • Now take a pan add in oil when it is hot add in Jeera, add green chillies, broken cashews , finely chopped curry leaves and add this to the flour .
  • Now add salt and mix well. Add in water little by little and bring to the consistency needed it should resemble the texture of idli batter then add in eno and mix well,
  • Pour 2 tsp of the batter and steam for about 10-15 mins till done.
  • Serve with chutney / Sambar .

Monday, May 29, 2017

Beans Potato Palya

I Love stir frys they are low fat and so good to incorporate in your daily diet isn't it ...this is one of the spicy version of traditional karnataka style palya . I am sure there are different versions of this  recipes of every house is the one I have tried and loved it so thought of blogging it for mine and my readers reference . You can use any veg of your choice here like beetroot, cluster beans . I have tried with beans and potato here which is my fav combo. Without much fuss let's go on the recipe ...Do try this I am sure you will love it as much as I did .Please do drop in a feedback if you do try, I would love to hear from you . 


2 cups beans chopped into 1 inch bits

1 big potato (cut into small cubes)

1/4 tsp mustard seeds

1/2 tsp urad dal

1/2 tsp chana dal

1 onion (chopped)

1 sprig curry leaves

2 green chilli (finely minced)

1/2 tsp haldi

2 tbsp oil

salt to taste

To grind to a fine powder

1 tbsp Daria dal/ Kadale pappa / Fried gram / Chutney dal

2 tbsp dry coconut 

1 tsp Red chilli powder

pinch of haldi

very small piece of tamarind 


  • Grind daria dal, coconut, red chilli powder, pinch of haldi, small piece of tamarind to a fine powder.
  • In pan add oil add in mustard seeds, urad dal. chana dal fry till dal starts changing colour then add in onion and fry well.
  • Now Add in curry leaves, green chillies, haldi , fry well now add in beans, potato salt . 
  • Stir fry and keep it on a low flame . Keep stirring in between so that all the vegs are evenly cooked.
  • Now add in 3 tbsp of ground powder. Mix well.
  • Serve with Rice and dal it's so fab ...I can eat the whole stir fry just like that :) 

Thursday, May 18, 2017


There are many variations which I follow preparing Khushka biryani ...out of which this is the simplest and most favorite of all in my family . Flavours are really good and tastes so good and can be done in 10-15 mins time ...what more can one ask for it's a super quick lunch idea esp for me when some days I really don't feel like spending more time in the kitchen this is a perfect one pot meal I can think about ....Do try it and leave in your feedback ..hope you love it as much as we did !


1 cup Basmathi Rice

2 tbsp oil 

2 tbsp ghee

2-3 cloves 

2-3 green chilli (Sliced)

1 tbsp ginger garlic paste 

1 ' Dalchini / Cinnamon stick 

1 Bay leaf

1 onion (sliced)

1 big tomato (chopped)

salt to taste

1/4 tsp haldi / Turmeric powder 

2 tbsp coriander leaves (finely chopped)

2 tbsp mint leaves (finely chopped)

3/4 cup water


  • Soak Basmati Rice for 20 mins.
  • Take a pressure cooker add in oil and ghee and drop in cloves, dalchini, elaichi, bay leaf, fry on a med flame till it gives out lovely aroma then drop in sliced onion and green chillies.
  • Fry the onion till it gets little cooked and gets translucent . Now add in ginger garlic paste and fry till it gives out pleasant aroma add in chopped tomato and fry well .
  • Add in haldi ,mint leaves, coriander leaves and fry well.
  • Add Rice , salt and add in 3/4 cup water and Pressure cook till 1 whistle. Then switch off the gas and Serve with Raita , curry of your's fab !!!!