October 31, 2012

Kabuli chana masala recipe - How to make chickpea masala

Kabuli chana masala recipe - Chickpeas are very rich in proteins. High protein snacks and dish will leave a body satisfied for longer period of time and allow the body to remain energetic throughout the day. Also it is good for muscle strength.This protein rich dish is very easy to prepare with few ingredients. This can be served hot as a side-dish with any main course. Such kind of masala sabzi can be prepared with any kind of whole pulses, like brown chickpeas, moth beans,  dried or fresh green peas and green grams.

Preparation time - 15 minutes
Cooking time - 30 minutes 
Yield - serves 4

  • 1 cup kabuli chana / white chickpea
  • 2 onions, chopped
  • ¼  tsp ginger paste
  • ¼ tsp garlic paste
  • 2 tomatoes, chopped
  • ½ tsp mustard seeds
  • ¼ tsp cumin seeds / jeera
  • 8-10 fenugreek seeds / methi
  • few curry leaves
  • 1 tsp red chilli powder
  • ¼  tsp turmeric powder
  • 1 tsp garam masala
  • Oil as required
  • Salt to taste
  1. Wash  the chickpea thoroughly. Soak them with sufficient water and keep it aside for 7 - 8 hours. 
  2. While making chana masala, drain water and transfer the chickpea to a cooker container.
  3. Add  2 cups of fresh water, half of the chopped onions.
  4. Pressure cook till 4 -5  whistles. When the pressure releases, remove the container from the cooker and keep it aside. 
  5. Heat  oil in a pan. Add  mustard seeds, when it splutters, add cumin seeds, fenugreek seeds and curry leaves .  
  6. Add  the remaining onions,  ginger-garlic paste and saute till the onions turn translucent.  
  7. Add the tomatoes and cook covered on low heat till the tomatoes turn soft.
  8. Add the chilli powder, garam masala and turmeric powder, saute for a minute. 
  9. Add the cooked chickpea along with  water . Add  salt. Mix  well. 
  10. Bring it to boil and  simmer till you get the desired consistency.
  11. Remove from the flame. Garnish with coriander leaves. 
  12. Serve hot with  roti, chapati or plain rice with curry.

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October 29, 2012

Pomfret ghashi or gassi recipe - How to make papleta sol

coastal karnataka special pomfret ghashi
Pomfret ghashi or gassi recipe - This is  a very popular fish curry with thick gravy in the coastal part of Karnataka. I learned this ghashi from my mother. Thick gravy in this ghashi is very light with delicious tamarind and chilli flavour. The same recipe can be used for any kind of fish, be it  King Fish (Surmai, Iswan), Nogli (Lady Fish), Bangade (Mackerel), Shrimp (Prawns), Sardine (Toori, Tarle).  This ghashi goes well with steamed plain  rice or brown rice. What I love about this recipe, apart from the fact that it is so simple and practically easy. This ghashi actually tastes like real South Indian fresh fish cooked in thick gravy  when I make it.

Preparation time - 30 minutes
Cooking time - 20 minutes
Yield - serves 2

  • 2 medium sized pomfret / paplet
  • 1/2  grated  fresh coconut
  • 4 tsp red chilli powder
  • 1 green chilli
  • 1 tsp coriander seeds
  • 5 garlic flakes / lasun
  • 1" piece ginger / adrak
  • 7- 8 fried fenugreek seeds / methi seeds
  • 1/2 tsp  turmeric powder / haldi
  • 2 tbsp thick tamarind pulp
  • 1 small onion, chopped
  • Oil as required
  • Salt to taste
  1. Cut each pomfret into 2-3 slices, clean and wash it thoroughly under running water.
  2. Grind the coconut, red chilli powder, green chilli, coriander seeds, methi seeds, garlic, ginger, turmeric powder, tamarind pulp, and half of the chopped onions along with  little water and make a smooth paste. Keep it aside.
  3. Heat little oil in a deep pan and fry the remaining onion until translucent.
  4. Add the ground paste, salt and little water. Mix  well to make a thick gravy.
  5. Bring it to boil.  Add the pomfret slices when the gravy is boiling. Cook till the fish turns soft and the gravy becomes thick. Serve hot with steamed plain rice or brown rice.

October 25, 2012

Dudde sukke recipe - Pumpkin sabzi - Kumbalakayi upkari

Dudde sukke recipe - Red pumpkin sabzi is a very nutritious side dish which is slightly sweet in taste. Pumpkin is widely used in Karnataka cuisine. Among them sambar, palya, sukke, poori, halwa are very popular. This sabzi is very easy to prepare and can be made in a jiffy. This is a very basic sabzi  that is served with chapathi, roti and rice with South Indian curry and pickle. Though recipe seems to be very simple, it is such a delicious sabzi and is a quick cooking side dish. Do try this healthy pumpkin sabzi and enjoy.

Preparaton time - 15 minutes
Cooking time - 15 minutes
Yield - serves 2

  • 300 grams pumpkin / dudde
  • ¼ tsp mustard seeds
  • few curry leaves
  • 1 tsp red chili powder
  • ½ tsp turmeric powder
  • 1 tbsp jaggery powder
  • 1/4 garam masala
  • 2 tbsp grated coconut
  • Oil 1 tbsp
  • Salt to taste
  1. Wash the pumpkin and peel it. Cut it into small cubes and set aside.
  1. Heat oil in a pan and add the mustard seeds. Add the curry leaves and saute for a while.
  2. Add the pumpkin cubes and saute over medium flame for a minute.
  3. Add the  jaggery, chilli powder, garam masala, turmeric powder and salt. Saute for a minute.
  4. Sprinkle few drops of water on pumpkins. Cook covered on low flame till the pumpkins become soft. 
  5. If the pumpkin looks very dry, sprinkle few drops of water again. When the pumpkin is cooked, add grated coconut. Mix well.
  6. Further stir for a minute. Remove from the flame. Serve hot with rotis or chapathis and rice with South Indian curry.

October 20, 2012

Potato sambar recipe - Alugadde or batate sambar

Potato sambar recipe - This sambar recipe is about how to make lip-smacking South Indian style sambar with toor dal and potatoes. In South Inda, sambar is often made in every household for idli, uttappam, dosa   and rice. I really love this sambar and I have made so many times. Every time it comes out tasty. Homemade sambar powder, jeera, methi, hing, ginger, red chillies and curry leaves add flavour to this sambar. 

Preparation time - 15 minutes
Cooking time - 30 minutes
Yield - Serves 3 - 4

  • 1/2 cup toor dal
  • 2  tomatoes
  • 1 tsp grated ginger
  • 2 tbsp fresh coconut paste
  • 2 tbsp tamarind pulp
  • 1 tsp fenugreek seeds / methi dana
  • 1/4 tsp asafoetida / hing
  • 1/4 tsp mustard  seeds
  • 1/4 tsp cumin seeds / jeera
  • 1/2 tsp turmeric powder / haldi
  • 1-2 tsp red chilli powder
  • 2 large potatoes
  • 2-3 medium sized onions
  • 2 tbsp sambar powder
  • 2 tsp jaggery powder
  • 1 sprig curry leaves
  • Salt to taste
  • Oil  as required
  • 4 broken red chillies

  1. Clean and wash the toor dal. Add chopped tomatoes, turmeric powder, fenugreek seeds, ginger, asafoetida, and four cups of water.  Pressure cook for 3 - 4 whistles or till the dal becomes soft.
  2. When the pressure releases, remove the dal container, mash the dal and  keep it aside. 
  3. Wash and boil the potatoes till soft.  Peel and cut the boiled potatoes into small cubes. Keep it aside.
  4. Heat a tbsp oil in a pan.  Add  mustard seeds. When they start spluttering,  add the cumin seeds, asafoetida,  fenugreek seeds and curry leaves. Saute for few seconds. 
  5. Add the onions and fry till translucent.  Add  turmeric powder, sambar masala  and chilli powder. Saute for a while.
  6. Add tamarind pulp, coconut paste, jaggery and saute for 3-4 minutes. 
  7. Add the cooked  dal, and the boiled potato cubes along with water. Add salt and mix well.
  8. Add sufficient water to get the pouring consistency sambar.  Simmer for 3 -4 minutes. 
  9. Make a tempering with broken red chillies and curry leaves. Pour it on hot sambar. Mix well.
  10. Serve the sambar hot with uttapam, dosa, idli or hot rice.

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October 18, 2012

Sambar powder with dry coconut recipe - Ssambar masala using dry coconut

Sambar powder with dry coconut recipe - Today  I am posting a very basic South Indian sambar masala recipe. I am sure beginners will find this recipe very useful. Sambar masala or powder is an essential item in the kitchen. I always use homemade sambar powder. We need sambar for idli, dosa, uttappam and rice. If the sambar masala is readily available at home, sambar can be prepared very quickly. With this powder, you can prepare variety of sambar such as tiffin sambar, drumstick sambar, pumpkin sambar, brinjal sambar etc. 

Preparation time - 15 minutes
Cooking time - 45 minutes
Yield - Medium jarful powder

  • 24-25 curry leaves 
  • 24-25 dry red chillies  (preferably byadagyi )
  • 6 tbsp split bengal gram / chana dal
  • 3 tbsp split black gram / urad dal
  • 6 tbsp coriander seeds
  • 6 tsp cumin seeds / jeera
  • 3 tsp fenugreek seeds / methi dana
  • 50-60 black pepper / kaali mirch
  • 9 x 1" pieces cinnamon / dalchini
  • 9-10 cloves / lavang
  • 6 tbsp grated dry coconut
  • ¾ tsp asafoetida powder / hing
  • 1 ½  tsp turmeric powder
  • Oil as required


1.  Dry roast the grated dry coconut over a medium low flame until aromatic and crisp. Keep it aside and allow it to cool.
2.  Heat little oil in a pan and fry  curry leaves and red chillies separately until aromatic and crisp. Keep them aside and allow them to cool.
3.  Heat little oil in the same pan and roast chana dal, urad dal, coriander seeds, cumin seeds, fenugreek seeds, black  pepper, cinnamon sticks and cloves separately until aromatic and crisp. Keep them aside and allow them to cool.
4.  Mix together  all the above prepared ingredients. Add asafoetida and turmeric powder. Mix well. 
5.  Put this ingredients in a mixer jar and grind them to a fine powder to make a fine sambar powder. Remove the powder from the mixer jar and sieve it.
6.  Store this sambar powder in an air tight container.
7. It can be stored for about 10 months.