Saturday, April 25, 2015

Kurkuri Bhindi and Bhindi fry two ways

This recipe idea was inspired by Vah chef videos but i have altered the recipe here ...when you cut in a match sticks and fry tastes sooo yummy and great ...simply Awesome :) ...Here goes the recipe for that :)


10 -12 bhindi (sliced into fine Matchsticks)

1/4 tsp Vinegar

1/2 tsp haldi

1/2 tsp Red chilli powder

Generous pinch of Hing powder

2 tsp rice flour (fine one)

3 tbsp Gram flour

2 Sprig of curry leaves deep fried

salt to taste

oil to deep fry


  • Slice Bhindi  remove the seeds like in the picture shown above then slice into  thin matchsticks and keep aside.
  • Now add vinegar and mix and keep aside so that it doesn't go sticky
  • Now add in red chilli power, hing, haldi , riceflour, salt to taste,  gramflour and mix well with the bhindi so that all masala and bhindi gets well incorporated. Please dont add any water as its is not needed.
  • Heat oil when it is sizzling hot deep fry these bhindi till it is v crisp remove on to the kitchen towel and crush fried curry leaves with your fingers and sprinkle this on the bhindi .....believe me curry leaves flavour sprinkled on these tastes so heavenly  serve immediately was so yummy that it tasted like sev. Enjoy !!!
  • Note: Please don't add any extra water and the stickiness is quiet enoough to hold the coating :) 

Bhindi Fry - 2

This recipe comes from Vidya Nayak akka she has got such a lovely collection of recipes and this is the simple yet tasty recipe which i had learnt from her goes the recipe for that ...


1 and 1/2 tsp Red chilli powder ( milder variety ) 

1/2 tsp coriander powder

3 tbsp rice flour 

10-15 Bhindi ( Lady's Finger) 

salt to taste

3 tbsp oil for shallow frying 

  • Make a thick paste of Red chilli powder,salt, coriander powder, rice flour ad little water 
  • Wash and wipe Lady's finger (bhindi) then keep the tops intact and break it half till the end keeping tops intact (check for the bad ones and discard if any)
  • Now add the the paste both inside and outside bhindi .
  • Heat oil on a very low flame and shallow fry till golden on both side and crisp .
  • It's absolutely yummy and you will love it :) 

Tuesday, April 21, 2015

Golden Fried Babycorn

10-12 babycorn(medium size)
For Marinade
1 tbsp vinegar
1 tbsp ginger-garlic paste
1/2 tsp ajinomoto(optional)
salt to taste
For the batter
1 cup Maida
1/2 cup cornflour
1/2 tsp red chilli powder 
pinch of haldi (to give that golden tinge)
large pinch baking powder
water to bind it into semi thick dough
1 tsp hot oil

  • Marinate the babycorn with vinegar,ginger-garlic paste, salt and ajinomoto for 30 minutes
  • For the batter add maida,salt,cornflour,baking powder,red chilli powder,haldi,  water in a bowl and mix it well to form a smooth semi-thick paste and keep aside
  • Heat oil in a pan, when its very hot put 1 tsp oil from it to the batter and mix it well
  • Dip each marinated babycorn in the batter and deep fry till in small batches of 4-5 till golden brown and very crisp, drain it in a kitchen towel and then serve hot with schezwan sauce.

Tuesday, April 14, 2015

Instant Rawa Uttapam

This is Quick fix dosa and one of the best recipes as well which can be prepared in no minutes and your family will absolutely love it too goes the recipe for this :)

Recipe Credit ...Nita Mehta


For the Batter

1 and 1/2 cup Fine Semolina

1 and 1/2 cup curds /Yogurt

3/4 cup water

1/4 tsp Soda - bi- carbonate

salt to taste

1/4 tsp Hing powder


1 green chilli (finely chopped)

2 onion (finely chopped)

1 tomato deseeded and finely chopped

1 tbsp chopped cashews

2 tbsp finely chopped coriander leaves


  • Mix all the ingredients listed under the topping and keep it aside.
  • In Mixing bowl add Semolina, yogurt, hing , soda bi carb , salt and mix well add water and mix well ( Don't pour the water more than the stated quantity ...else this dosa wont work for you .
     This is the consistency your looking for ...DON'T add any extra water

  • Grease  Dosa Pan with oil and pour one ladleful of batter and spread v little needn't spread at all put all the toppings evenly on the dosa and cover and cook on low flame  and drizzle with oil. 
  • After 2 mins flip and cook or the other side as well.
  • Serve with Tomato chutney or any chutney of your choice :) 

Thursday, April 9, 2015

Saravana Bhavan style Sambar

Thanks to my friend Asha Radhakrishna Shenoy whose post inspired me to cook this .... I was Drawn to the recipe simply cause of fact that Saravana bhavan is one of my fav restaurants as well . when i tried this I absolutely fell in love with the sambar ,so yummy the taste was exactly like the one we get in the hotels ...Here goes the recipe for that :) 

Original recipe source is from


2 cups of mixed Vegetable (I have used carrot, beans, cauliflower)

To be ground to paste

2 tbsp Roasted gram/ Daria dal/ Fried gram

1 big Tomato

2 big tbsp coconut 

3 tbsp Sambar Masala (I always use Shakti Brand )

1/4 tsp Hing /asafoetida  

For Sambar

1 cup Toor dal

1/4 tsp haldi

2 onions cubed 

1 tomato chopped 

2 tbsp tamarind paste or 1 tbsp tamarind 

2 tbsp finely chopped coriander leaves  

salt to taste

For Tempering 

1/4 tsp Mustard seeds

2-3 red chillies 

1/2 tsp cumin seeds

2 med sized Onion ( cut into small cubes) / small sambar onion (6 -8 Peeled) 

2 tbsp coriander leaves

1 sprig of curry leaves

  • Wash the toordal and put haldi and pressure cook it till soft and gets mashed well . Cool and Mash well and keep aside.
  • Par boil all the vegetables and keep aside.
  • Grind roasted gram, 1 tomato (roughly chopped), sambar powder, hing , coconut to a smooth paste and keep aside.
  • Now add the boiled vegetables, 2 cubed onion and 1 roughly chopped tomato to the cooked dal, put the tamarind paste and bring to a boil till the onion and tomato gets cooked.
  • Add ground paste to the dal and cook for 2-3 mins on a low heat and keep stirring in regular intervals .
  • Heat oil in another pan add mustard seeds, cumin seeds, urad dal , red chillies and stir till the mustard seeds pop up . Now add onion (2 cubed ), coriander leaves, curry leaves and fry well and add over the dal. stir well
  • Cook for 3 - 4 mins till the masala gets mixed well and get well infused .
  • Serve with Idli / steaming hot rice and papad.....heavenly !

Wednesday, April 1, 2015

Chilli Garlic Potato

Chilli Garlic Potato is one of  best recipes (Local name for this dish ("Lassalo Batao ") is heavenly tasty dish originally from Mangalore....I found this recipe in this blog has such lovely collection of traditional konkani recipes to treasure this is one among them which both my sons Actually including me and hubby just loved it ....though simple one of the best recipes Do try it everyone goes the recipe for that :)


4-5 Potato (boiled ) (cut into wedges)

3 big flakes of garlic 

4 Fried Red chillies (Fry red chilles in oil ..It will become mild if fried first)

A gooseberry size tamarind

salt to taste

2 tbsp oil + oil for frying the paste

salt to taste 


  1. Take a non stick pan heat  2 tbsp oil and fry wedges and keep aside.
  2. Grind fried Chillies, garlic, tamarind to a fine paste adding little water to a fine thick paste.
  3. Take a non stick pan add oil add this paste and fry till it leaves out oil add salt,  then add the wedges and fry till the masala gets well coated to the wedges v nicely .
  4. Serve hot with Rice and dal ....actually its so yummy we had it as a tea time snack ......My kids asked me to do it again...Do try this and leave in your feedback :)