Monday, January 30, 2012

Spinach Kootu/Spinach-dhal-coconut gravy

Cooked n mashed dhal-1/4cup [you can use either thoor dhal or moong dhal]
Spinach (washed,chopped n tightly packed)-1 cup to 11/2cups
Turmeric powder-1/8teaspoons
Mustard seeds-1/2teaspoon
Red chilly-1
Urad dhal-1teaspoon

To grind
Coconut-2 tablespoons
Pepper corns-10
Cumin seeds-1teaspoon
Red chilly-1

Dry roast the items given under "to grind" table slightly and grind it to a fine paste with enough water.

Combine the spinach, cooked dhal and turmeric powder with 1/2 cup of water and cook on medium heat.

Once the the dhal started boiling, add the coconut paste,1/2cup of water,enough salt and cook for 5-6 minutes. (Adjust the water according t0 the desired consistency)

Heat oil in a small pan, make the tempering with mustard seeds, urad dhal n red chilly, pour it over the kootu and serve hot with white rice and a dollop of ghee. Any kind of Appalam/vadam will be the best combination.
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Thursday, January 26, 2012

Tried and Tasted..

I got attracted to some recipes while blog-hopping and tried them. The first one is sweet shells/gavvalu, which is a cute sweet from Andra. Saw this in VaniLohith's blog. Actually I have done this long then I used a fork to make the shells. This time I used the new comb to make the shells and they turn out really cute. :)

You can very well see the difference in the shapes in using a comb & fork in the picture below.
Here I am giving only the pictorial, to see the recipe click here.
I just followed the same recipe..She is having a nice blog with neat pictures. Do visit her space.
The next item is a Kannada special breakfast item. Paper thin Cucumber dosa's /thellevu.
To see the recipe click Here.
Finally I tried Faseela's Yellow Pumpkin Curry. Its a quick n easy curry which can be done under 10 minutes!
Cook a cup of pumpkin with little water and enough salt. Meanwhile grind one green chilly & a small piece of ginger with a cup of plain yogurt. Add the yogurt mixture with the cooked pumpkin and cook for a couple of minutes on low heat. Make the tempering with mustard seeds and red chilly and pour it over the curry. Thats it!

The curry was tangy and spicy.Had it with hot rice. So ladies, when ever you are in a hurry, you can try this curry! :)
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Monday, January 23, 2012

Thakkali kuzhambu / Tomato Gravy

Green chilly-1
Big Tomatoes-3
Red chillies -6 (adjust to your spice level)
Cumin seeds-1teaspoon
Coriander seeds-1teaspoons
Channa dhal-1teaspoon
Fresh coconut-2to3tablespoons
Mustard seeds-1/2teaspoon
Turmeric powder-1/8teaspoons
Cilantro to garnish

Chop one onion and the tomatoes finely.
Heat oil in a pan, add the Chana dhal. Once the dhal turns golden in color, add in the coriander &cumin seeds. Let them crackle.
Now add the red chillies and onion, fry till the onions become transparent. Add the tomatoes n cook till they become soft and mushy.
Finally add the coconut,fry for a minute and let it cool completely.
Grind it into a fine past by adding enough water.

Cut the remaining onion, green chilly into thin slices. Heat oil and add the mustard seeds. After they crackle add the onion-green chilly slices,fry till the onions slightly turn in color.

Add the ground masala and a cup of can add or reduce the water according to the desired gravy consistency. Add the turmeric powder,salt and let the gravy boil for 7-8 minutes on medium heat.

Reduce the heat to low and cook for 4-5 minutes, and put-off the flame. Garnish with chopped cilantro. Serve it with idli/dosa or white rice.

Back home Mom makes the masala in the stone grinder(aattukkal), and the kuzhambu will be a yummy accomplishment for our hot delicious breakfast..sending this recipe to Gayathri's "Walk Through Memory Lane event"

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Friday, January 20, 2012

Vegetable Pulao

This is a quick n easy preparation of veggie pulao..if you have frozen vegetables at hand, then we can prepare this colorful n party friendly dish within an hour. :)


Basmati Rice-1cup
Frozen green peas-1 fist full (or)
Your choice of ready made frozen veggies -1/2 cup
Cumin seeds-1teaspoon
Cinnamon -2" Stick
Bay leaves(small)-2
Ginger-garlic paste-1teaspoon
Green chilly-1 (or) 2
Oil+Ghee -2tablespoons

Wash and soak the rice for 30 minutes.
Chop the onion and green chilly and (if using fresh veggies)Chop the carrot-beans into fine pieces.

Heat Oil + ghee in a pressure cooker, add the cumin seeds and whole garam masala (elaichi-cinnamon-cloves-bay leaves),let them splutter. Then add onion,green chilly and fry for a couple of minutes..add the ginger-garlic paste and fry till the raw smell goes off.

Now add in the veggies with enough salt, fry for 2-3 minutes.

Drain the water from the rice and add it with the veggies..
Add 11/2cups of water...
Close the cooker and cook on medium heat for 7 minutes and put off the flame. (Don't bother about the whistle..either it comes or not, put off the flame after 7 minutes, since the rice is soaked already this time will be perfect for the rice to be fluffy n separate)

Open the cooker after the pressure has gone completely, mix it gently without breaking the rice grains.
Quick and flavor full veggie pulao is ready to serve. Enjoy it with simple raitha or any other gravy of your choice.

To make the pulao rich you can add the roasted cashews at the end before serving, also you can replace the 1/2cup of water with coconut milk. Keep an eye that the rice-water ratio is 1:1.5
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Tuesday, January 17, 2012

Ulunthu Vadai/Methu Vada

whole white Urad dhal -1/2cup
Pepper corns-10
Green Chilly-1
Chopped Onion -2 tablespoons

Wash n soak the urad dhal for an hour.
Grind in in a wet grinder with little water. (Add water little by little and grind for 20-25minutes)..the batter should be light n fluffy.
add the chopped onion,green chilly and coarsely ground pepper, enough salt with the vada batter and mix well.
Heat oil on medium heat. Wet your hands and take a lemon size batter, make the vada, and put it in the oil. Flip the vada after some time and fry till it becomes golden color.

Take them out and drain the excess oil on a paper towel. Enjoy with Coconut chutney and pongal! I was about to publish the recipe some time back, but last week end being a long week end here, it could not happen. So the pongal/sangaranti wishes are coming little late! :)
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Friday, January 13, 2012

Kadalaiparuppu Poli / Puran Poli

Channa Dhal-1cup
Jaggery-1 to 1/4cup (adjust according to your sweet tooth! :) )
Dry coconut powder-1 tablespoon
Ghee-2 tablespoons

All purpose flour/Maida -1cup
Rice Flour-1tablespoon
Rava/Sooji -2 teaspoons
Salt- a pinch
Turmeric powder -1/4teaspoons

Combine the all purpose flour,turmeric powder,rice flour,rava,salt in a wide bowl, mix well, add the water and knead it into a soft dough.Add the oil/ghee and knead it again for a few minutes.
Coat the dough with little oil and keep it covered for at least 20 minutes.

Pressure cook the channa dhal with enough water for 3whistles. Open the cooker and drain the dhal and let it cool.

Grind the dhal with elaichi. (without adding water).

Heat the jaggery with 1/4cup of water on low heat it till the jaggaery dissolves. Strain the impurities if any, then add the mashed dhal. Mix it well.

Now add the coconut powder,give a quick stir and put off the flame. Let the mixture cool completely. Then make small balls and keep aside.
Make small balls out of the all purpose flour, flatten them a little bit and stuff the channa dhal. Repeat the process and finish off.
Heat a griddle on medium heat..flatten the poli's with your fingers.
Cook them with drizzling the ghee on both sides, till the poli's turn nice golden color.
Let the poli's cool completely then transfer them to an airtight box. They tastes great on the next day. Stays good at room temperature for 1-2 days..if you are keeping it for more time, keep it refrigerated.
Soft delicious poli's are ready! Enjoy! :)
Mahi's Kitchen is entering on its 3rd successful year! :)
Thanks to all my readers & friends for your support during the last couple of years!
Looking forward to share more recipes from my kitchen!
Thank You!

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Monday, January 9, 2012

Mysore Masala Dosa

This is again another variety of Masala dosai..its spicy n tangy with the potato masala! :P :P

Dosa Batter
Potato Stuffing

For the chutney
Red chillies-5
A tiny piece of Tamarind

Peel and chop the ginger-garlic.
Heat oil in a small pan, fry the ginger,garlic till the raw smell goes. Then add tomato and tamarind, cook till the tomato becomes mushy. Let the mixture cool completely, then grind with enough salt n little water.
Chutney is ready.

Make the potato stuffing, click here for my version of potato podimas.

Heat the griddle and pour a laddle full of dosa batter, make a thin dosa. Close the griddle and cook for 30-40 seconds.
Now apply 2-3 teaspoons of chutney on the dosa uniformly, Keep the potato stuffing in the center of the dosa, close the griddle n cook for 30 seconds.
Fold the dosa as shown in the picture below and cook for few more seconds.
Spicy n yummy Mysore Masala Dosa is ready to serve..enjoy with your choice of chutney/sambar.

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Friday, January 6, 2012

Onion Thokku / Onion Curry

Onion (big)-2
Green Chilly-1
Chilly powder-1teaspoon
Turmeric powder-1/8th teaspoon
Mustard seeds-1/2teaspoon
Channa dhal-1teaspoon
Urad dhal-1teaspoon

To make a coarse powder
2" Cinnamon stick
1/2teaspoon fennel seeds

Julienne the onions and green chilly. Chop the tomato into small pieces.
Heat oil in a kadai..make the tempering with mustard seeds,followed by channa & Urad dhal..let the dhals become golden color.
Now add the onion and green chilly, fry till the onions become transparent.
Add the tomato pieces and cook for few more minutes.
Add 1/2cup (adjust to your desired consistency), chilli powder,salt and turmeric powder. Let it boil for 6-7 minutes.
Meanwhile make the spice powder with cloves,fennel seeds and cinnamon. Add this powder with the gravy and switch off the flame.
Garnish with cilantro and serve as a side dish for Roti,idli/dosa.

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Tuesday, January 3, 2012


Besan/Kadalai maavu -1cup
Turmeric powder-1/8teaspoon
Eno fruit Salt-1/2teaspoon

To grind
2"piece of ginger
Green chillies-2

To temper
Mustard seeds-1/2teaspoon
Sesame seeds-1tablespoon
Green Chilly-1
Few curry leaves

To garnish
Fresh coconut-11/2tablespoons
Chopped coriander leaves-1tablespoon

To pour over the Dhokla

Grind the ginger and green chilly with little water.

Combine the besan(kadalai maavu), turmeric powder,sugar,curd and the ginger-chilly paste in a bowl..add the water and mix it without lumps to a smooth batter.

Heat water in a steamer,and grease a plate with cooking oil. Once the water is hot and the steam started coming, add the fruit salt with the dhokla batter,mix it quickly,pour in the greased plate, and steam it for 10 minutes.

Switch off the stove after 10 minutes. Open the steamer and take the dhokla plate n let it cool for couple of minutes. Transfer the dhokla to another plate.

Dissolve the sugar in 2 tablespoons of water, pour this over the dhokla.

Heat oil in a small pan, make the tempering with mustard seeds followed by sesame seeds, green chilly pieces & curry leaves. Pour the tempering over the dhokla.

Sprinkle the grated coconut & cilantro and spread everything uniformly on the dhokla.

Cut into desired shapes and enjoy!

Adding the sugary water will help to avoid the dry feeling in the throat while eating dhokla. Some people add this sugar+water in the tempering and pour it over the dhokla. Either way its fine. :)
Adding sesame seeds in the tempering enhances the taste. The roasted sesame seeds give a nice aroma! :)

We enjoyed it as such... you can make some green chutney,sweet chutney and serve on the side.

For me personally, these spongy dhoklas are so good on their own! :P:P
what you say?? :)))))
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Sunday, January 1, 2012

Happy New Year!

Wishing You All A Very Happy & Prosperous New Year With This Hot n Sweet Funnel Cake! :)
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