Showing posts from 2019

Methi Malai Matar

Methi Malai Matar is a simple yet delicious side dish which goes very well with any Indian bread or fried rice. Fresh cream gives this dish a nice rich and creamy taste and look. Very less spices used as this dish is on a slight sweeter side. Am sure your kids and family will love it. This dish goes to day 3 week 2 of BM 105 under the theme " Easy side dishes for rice / roti". Check out the ingredients and procedure.


Methi / Fenugreek leaves 2 cups
Boiled green peas 1 cup
Butter 1 tbsp
Garam masala 1 1/2 tsp
Cumin 1 tsp
Kasuri methi 1/2 tbsp

Ingredients for gravy:

Large onion chopped
Large tomato chopped
Fresh cream / heavy cream 1 cup
Green chili 2
Ginger garlic paste 1/2 tbsp
Cashew nuts 10
Sugar 1 tsp
Salt to taste
Oil 1 tsp


Heat  1 tbsp oil in a pan, add chopped onions and cashews. 
Once onions turn light pink in color add chopped tomatoes, green chili, ginger garlic paste.
Cook till raw smell disappears, add sugar and salt to taste.
Cook till tomatoes turn soft. 

Beerakaya Kura

Ridge gourd / Beerakaya / Turai / Luffa is  a tropical and sub tropical vines in the cucumber family. In Andhra we add lots of chana dal to this vegetable along with some spices to make a spicy masala curry. It can also be used to make chutney with lots of chilies and sesame seeds. As this veggie is on slight sweeter side to make it a spicy curry or chutney lots of green chilies are added. 
Today I will be making a simple gravy curry which can go well with plain steamed rice or rotis. For week 2 day 2 of BM 105 here comes Andhra  Style Beerakaya Kura.


Beerakaya / ridge gourd peeled and chopped 2 cups
Onion chopped 1/2 cup
Green chili 2
Garlic cloves 6 chopped
Curry leaves 4
Chana dal 1 tsp
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Red chili 1
Turmeric powder 1/2 tsp
Chili powder 1/2 tsp
Salt to taste
Oil 1 tbsp
Chopped cilantro 1 tbsp


In a presser cooker heat oil and add mustard seeds.
Once the mustard seeds crackle add cumin seeds, chana dal, red chili, curry leaves.
Saute for …

Sorakaya Pappu Kura

Sorakaya or bottle gourd or Calabash is harvested  young to be consumed as vegetable. It can be cooked with dal / lentils or cooked as it is with some spices. Lauki as it is called in Northern part of India is also used to make kheer, dessert made of milk and sugar.

Today I will be preparing a simple curry made with bottle gourd and dal along with some spices. Its goes very well with steamed rice or roti. This recipe goes for day 1, week 2 of BM 105 under the theme " Everyday easy dish for Rice / Roti". 


Toor dal 1 cup
Bottle gourd peeled and chopped 1 cup
Onion sliced 1/4 cup
Green chili 2
Turmeric powder 1/2 tsp
Chili powder 1 tsp
Salt to taste
Chopped cilantro 1 tbsp

For Tempering:

Udad dal 1 tsp
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Red chili 1
Curry leaves 4
Oil 1 tbsp


Wash toor dal thoroughly, add 2 cups water along with turmeric and green chili in a presser cooker.
Cover and cook for 3 whistles on medium flame.
Meanwhile in a pan add 1 tbsp and add mustard se…

Round Up for 26 Indian Sweets & Snacks

What an amazing month long  marathon it was, I enjoyed  this theme as much as I enjoyed the last Mega Marathon which we had in April ( 26 delicious Biryani / Khichdi / Pulao recipes)  Actually my family specially my kids loved and enjoy this theme more than anyone. They love fried snacks and it was easy for me to choose and make the dishes according to their taste.  All the recipes are very simple and easy to make except 2 or 3, so give it a try. Thanks to Valli who comes up with such a wonderful themes for us every month. She cooked 72 dishes for her 2 blogs, where as rest of us cooked  26. Hats off to her. 

Below you can check out all the sweets and snacks which I posted this month. 

                                                            Week 1 : Indian Sweets 

Day 1  Madata Khaja

Day 2 Qubani Ka Meetha

Day 3 Bellam Pakam Garelu

Day 4 Bandar Halwa

Day 5 Khajur Barfi

Day 6 Jalebi

Week 2 - Rajasthani Dishes
Day 7 Jodhpuri Mirchi Vada

Day 8 Papad Ki churi

West Bengal - Veg Chop / Bhejetebil Chop

Veg chop or Vegetable chop also known as Bhejetebil Chop is a popular street food from Kolkata, West Bengal. Main ingredient being beetroot, potato and carrots are also added to a nice binding to the chops.  Freshly ground masala give nice aroma and kick to the dish. Addition of crushed peanuts also give nice taste and nutty taste to the chops. The vegetables can be either cooked and mashed or the carrots and beets can be grated raw and added to mashed potatoes. Either ways they taste awesome. These chops can be made ahead of time and freeze  them for later use. Once ready to fry them just thaw them in microwave or leave them at room temperature for 30 mins and then fry them. Believe me your family would love these chops.

Finally we have come to the last day of Mega Marathon 104..... I cant believe its almost a month we started this theme " Sweets and Snacks". It was so much fun learning and cooking new dishes, specially the last week. Seeing and reading so many variation to …

Uttar Pradesh - Dahi Gujiya

Dahi Gujiya is another variation to Dahi Bhalla or Dahi Vade. Specialty of these  Dahi Guijiyas is that these gujiyas are stuffed with chopped nuts and khoya or sugar. These gujiyas are made during festivals specially Holi in  Uttar pradesh. Dahi Gujiyas are little tricky to make but little patience will help you get tasty and perfect vadas. I did mess up with few initially but later on got them in perfect shape. 

So these delicacies from Uttar Pradesh goes to day 25 of Mega Marathon theme " Sweets and Snacks".


Udad dal 1 cup
Raisins 1 tbsp
Almonds chopped 1 tbsp
Cashew nuts chopped 1 tbsp
Sugar 1 tbsp
Salt to taste
Curd 1 cup
Green chutney 1 tbsp
Sweet chutney 1 tbsp
Chopped cilantro 1 tsp
Chaat masala 1 tsp
Oil for deep frying.


Wash and soak dal over night or for at least 6 hours.
Drain the water and grind to smooth paste with out adding water.
Add salt to taste and mix well.
In a small bowl add chopped nuts and sugar, mix.
Take a wet cloth or a zip lock.
Spray little…

Tamil Nadu - Ooty Varky

Ooty Varky is a famous snack from Ooty - Tamil Nadu. It is a biscuit made of wheat flour, rice flour, sooji , ghee and sugar. It can be either deep fried or baked. These deep fried snacks are popular at roadside stalls and tea shops, where as a baked version varky are found in bakeries across the town. A pinch of baking soda is added to this recipe to give these varky a nice crispy crust outside and soft and puffy inside. Ooty varky are typically served with a cup of hot tea. 
Ooty Varky goes to day 24 of blogging marathon 104 under the theme “ sweets and snacks”. 


Wheat Flour 1/2 cup
Rice flour 1 tbsp
Sooji 1/2 tbsp
Sugar 3 tbsp
Pinch of Baking soda
Butter / Ghee 1 tbsp
Pinch of salt
Oil for deep frying


In a mixing bowl add wheat flour, rice flour, sooji, sugar, pinch of salt and baking soda.
Add ghee and mix well to make a crumbly mixture.
Now add water to make a soft dough.
Cover and set aside for 5 minutes.
Now divide the dough into small lemon size balls.
Heat oil in dee…