February 27, 2013

Murmura chiwda recipe - Mandakki oggarane recipe - Churmuri chivda

Sseasoned Puffed Rice in a serving plate
Murmura chiwda recipe - Murmura chiwda is one of my favorite snacks and I make it often.This is so simple and easy chiwda which can be made quickly with few ingredients. This is also a crispy munching snack which is very useful while travelling. I like the murmura and the addition of crispy peanuts, coconut, putani, delicious tempering and these make the snack tastier.

Turmeric powder gives a beautiful yellow colour to the chiwda. This is also a perfect evening teatime snack to relish with a hot cup of coffee or tea. Just make a tempering with curry leaves, green chillies, turmeric powder and salt. Add the puffed rice, fried peanuts, dry coconut and stir for few minutes. Delicious crispy murmura chiwda gets ready within few minutes. Friends, try out this very easy murmura chiwda to treat your family.

Preparation time - 10 minutes
Cooking time - 15 minutes
Yield - serves 4

  • 4 cups puffed rice / murmura
  • 1/4 cup peanuts / groundnuts 
  • 3 tbsp dry coconut pieces
  • 2 tbsp roasted bengal gram / putani
  • 25 curry leaves 
  • 2 large sized green chillies
  • 1 ½ tsp turmeric powder 
  • 3/4 tsp salt or as required
  • 4 tbsp oil

  1. Handpick and clean puffed rice. Test the crispness of the puffed rice by pressing it with finger tips.
  2. If they are crisp use them as it is. If the puffed rice are soft dry roast them over a medium low flame till they become crisp. Allow them to cool.
  3. Chop green chillies as shown in the picture below. Keep it aside.
  4. Heat 4 tbsp of oil in a kadai, fry peanuts and coconut slices separately  till they become crisp.
  5. Fry putanis till they become golden colour.Remove and keep them aside.
  6. In the same kadai add curry leaves and saute for a few seconds. Add chopped green chillies and stir fry them till they become crisp.Add turmeric powder and salt. Saute for  few seconds.
  7. Then add puffed rice. Stir fry till the puffed rice is evenly coated with oil. Add fried groundnuts, coconut slices and  putanis. Mix gently and serve.
Sseasoned Puffed Rice is ready to serve

February 25, 2013

Vangyachi koshimbir recipe - Brinjal koshimbir

brinjal salad in a serving bowl
Vangyachi koshimbir recipe - Brinjal salad is a very healthy and delicious salad prepared with roasted brinjal, fresh onions and  grated coconut. This is served as a side dish with jowar roti or jolada rotti, rice or chapatis. Several varieties of  brinjals are available here throughout the year. Any variety of large or medium sized brinjal can be used to make brinjal bharta and brinjal salad.  this koshimbir has smoky aroma as the brinjal is directly burnt on stove top and tempering with  dry red chillies also give some smoky flavor to the dish. The remaining ingredients such as onions, coriander leaves, green chillies and fresh coconut  are mixed in raw form and the koshimbir tastes great with the combination of all these ingredients.

Preparation time - 10 minutes
Cooking time - 10 minutes
Yield - serves 2 

  • 1 large sized brinjal 
  • 1 large sized onion, finely chopped
  • 1/2 cup chopped coriander leaves
  • 1 green chilli, finely chopped
  • 1/2 cup grated fresh coconut
  • 2 tsp curd / yogurt
  • Salt 
For the tempering 
  • 2 tsp oil
  • 1/4 tsp mustard seeds.
  • 5-6 curry leaves
  • 4  dry red chilli pieces
  1. Wash and pat dry the brinjal and apply little oil over it. Roast it over a high flame. Turn the brinjal frequently  to roast on all sides till it  becomes soft.
  2. Remove it from the flame, cover with a lid and keep it aside to cool. 
  3. Then peel off the skin of the brinjal. Cut the roasted and peeled brinjal into small pieces and mash it well.
  4. Mix together the onions, green chillies,  coriander leaves,  coconut, curd, salt and mashed brinjal. Mix well the mashed brinjal and other ingredients. 
  5. Heat 2 tsp of oil in a small pan, add the mustard seeds to it. Allow it to splutter. 
  6. Add the curry leaves. Fry for  few seconds. Add the red chilli pieces, fry till crispy.
  7. Remove the tempering  from the flame. Pour it over the brinjal salad.  
  8. Mix gently and serve the badnekayi kosambari with choice of your main dish.
Vangyachi koshimbir - step by step pictures

1.  Wash and pat dry the brinjal and apply little oil over it.  Roast it over a high flame. Turn the brinjal frequently  to roast on all sides till it  becomes soft. Remove it from the flame, cover with a lid and keep it aside to cool. Then peel the brinjal
roasted and peeled brinjal
2.  Chop the brinjal into thin pieces and mash it with a back of spoon. 
mashed brinjal
3.  Mix together the onion, brinjal, green chillies, coconut and coriander leaves. 
onion, coriander leaves green chillies and coocnut
4.  Mix all the ingredients well. Make a tempering of mustard seeds, curry leaves and red chillies. Pour it on the salad. Serve the badnekayi kosambari as a side dish.
add mashed brinjal and tempering

February 23, 2013

Baingan ka bharta - Vaingana bharta recipe - Bbrinjal bharta

Vaingana bharta in bowl
Baingan ka bharta recipe - Brinjal bharta is a delicious accompaniment to all varieties of Indian flat bread. It pairs excellent with jowar roti or bhakri. It is absolutely easy to prepare and healthy too. Burn the brinjal directly on stove top, make a flavorful onion tempering and mix all the ingredients to combine well. Soft and smoky flavored bharta gets ready with few steps. Any  variety of large or medium sized brinjal can be used to make this dish. I had two deep purple  brinjals in my fridge. Out of them I used one brinjal  for making bharta and another one is used to make salad. Here is the easy recipe to get the perfect bharta.

Preparation time - 10 minutes
Cooking time - 20 minutes
Yield - serves 2


  • 1 large sized brinjal / eggplant
  • 1 large sized onion, finely chopped
  • 1  tsp chilli powder
  • 1/2  tsp garam masala
  • 1/4"  ginger, finely chopped
  • 2  flakes garlic, finely chopped
  • 1/4  tsp amchur powder
  • 1/2  tsp turmeric powder
  • 1/4  cup grated coconut
  • 1/4  cup chopped coriander leaves
  • 3 tsp oil or as required
  • Salt to taste


1.  Wash the brinjal and pat to dry
wash the brinjal and pat dry
2.  Apply little oil over the brinjal and roast it over the high flame as shown in the picture below.  

3.  Roast it properly from all sides. Remove it from the flame, cover with  lid and allow it to cool. Peel the brinjal and keep it aside
burn the brinjal on stove top
4.  Mash the peeled brinjal and keep it side.
peel and mash the brinjal
5.  Heat 3 tsp oil in a pan. Add onions and fry till they become soft. Add ginger and garlic and fry till raw smell goes. 

6.  Add chilli powder and fry for a few seconds. Add amchur powder, garam masala and turmeric powder. Fry till the oil separates.Remove the fried onion mixture on a plate. 
make a tempering with onions
7.  Mix the mashed brinjal, coconut, onion mixture, coriander leaves and salt. 
mix all ingredients and mashed brinjal
8.  Serve the vaingana bharta with jowar roti  or any other Indian flat bread
vaingana bharta is ready to s erve

February 20, 2013

Iswana ambat recipe - Surmai or kingfish Curry

Iswana ambat recipe - The speciality of this curry is that there is no frying or roasting of the spices and other ingredients. The raw spices give a unique flavor to the curry. Another important thing is marination of the fish slices. Marination increases the flavor and reduces the fishy smell. The same curry masala paste can be used for making curry from any fish.

Preparation time - 15 minutes
Cooking time - 15 minutes
Yield - serves 3

  • 10  mediun sized kingfish slices / surmai / iswan
  • Salt to taste
For the marinade 
  • 1 small grape sized tamarind, soaked
  • 2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp salt
For the masala paste 
  • 2 + 1/2 cups fresh grated coconut 
  • 1 medium sized onion, roughly chopped
  • 8 garlic cloves
  • 3 tbsp coriander seeds 
  • 10 fried fenugreek seeds / menthe kaalu
  • 3 tbsp red chilli powder 
  • 1/2 tsp turmeric powder
  • Small lemon sized tamarind.

1.  Soak the tamarind in little water and squeeze out the thick pulp from it. 

2.  Mix together the tamarind pulp, red chilli powder, turmeric powder and salt. Mix well and make a thick paste. Use water if required. 

3.  Marinate the fish slices with this paste. Keep this marinated fish in the fridge for about 30 minutes.
4.  Grind together the coconut, onions, garlic cloves, coriander seeds,  fenugreek seeds, red chilli powder, turmeric powder and tamarind along with 1/2 cup of water and make a smooth masala paste. Use more water if required. 
5.  Take a heavy bottomed vessel and add the masala paste and salt along with 1 cup of water. Mix well. 

6.  Add sufficient water to get the desired consistency of the curry. Bring it to boil. Now, add the marinated fish slices to it. 

7.  Cook it on a low medium flame till the fish becomes soft. Simmer  for 2-3 minutes. Remove from the flame .

8.  Serve hot with steamed rice.

February 18, 2013

Strawberry raita recipe

 Strawberry raita in a serving bowl
Strawberry raita recipe - This sweet and sour raita is a perfect accompaniment  for pulao, spicy rice or biryani. It also goes well with poori and phulka. Even I like to have it as it is. Strawberry is a seasonal fruit which is available only a few months and it is a perishable fruit. So I make milkshake and raita when it is available fresh. Earlier, I was making only milkshake with it,

off late, I started to make raita which is not only tasty but also keeps the body cool. When the strawberry in the raita absorbs the sweet yogurt, it tastes absolutely delicious. The raita has thick creamy texture as I have used strained thick yogurt. This is an easy dish which can be prepared with only four ingredients. The process is very simple, so try  strawberry raita and enjoy.

Preparation time - 30 minutes
Cooking time - 0 minutes
Yield - serves 2

  • 1 + 1/2 cup  curd / yogurt
  • 2 tbsp sugar
  • 1/4 tsp salt
  • 10  large sized strawberries

  1. Pour the yogurt in a stainless steel soup strainer. Keep it aside for 20-25 minutes to drain the excess whey.
  2. Put the strained curd in a mixer. Add sugar and whip the yogurt  for a few seconds. Transfer to a bowl and set aside.
  3. Wash, hull and chop the strawberries into medium sized cubes 
  4. Mix  the yogurt, salt  and strawberry cubes together. Mix gently. 
  5. Place this bowl in the refrigerator for about 25-30 minutes and allow it to chill.
  6. Serve  the strawberry raita chilled
 Strawberry raita ready to serve

February 14, 2013

Nuggekayi, badnekayi sambar recipe - Drumstick brinjal sambar

drumstick brinjal sambar in a serving plate
Nuggekayi, badnekayi sambar recipe - Drumstick and brinjal have always been my favorite vegetables. These are another such combination which can be used to make sambar. Sambar is a South Indian signature dish served with idli, dosa, uttappa, vada or steamed rice. In this sambar recipe, drumstick and brinjal is boiled to soft and added to the cooked toor dal. This traditional sambar can be prepared quick with easy steps. I make it often, it makes a delicious accompaniment to South Indian main meal. This sambar has an awesome flavor. Try this simple recipe and enjoy the taste of South Indian cuisine.

Preparation time - 20 minutes
Cooking time - 30 minutes
Yield - serves 4

  • 1 cup toor dal
  • 1/4 tsp turmeric powder
  • 1/2 tsp cumin seeds / jeera 
  • 10 fenugreek seeds 
  • 3 cups water
  • 3 large sized drumsticks 
  • 1 medium sized purple long brinjal 
  • 1/2 tsp mustard seeds
  • 3 medium  sized onions, thinly sliced 
  • 7-8 curry leaves
  • 2 tsp chilli powder
  • 1/4 tsp turmeric powder
  • 4 tbsp sambar powder 
  • 1 large sized tomato, finely chopped
  • 1 small lemon sized tamarind 
  • 2 tsp jaggery powder
  • 2 tbsp grated fresh coconut 
  • 2 tsp 0il
  • Salt to taste

  1. Wash and drain the toor dal. Add ginger, fenugreek seeds, cumin seeds, and turmeric powder along with 3 cups of  water to it. Pressure cook till the dal becomes soft. Mash the dal well and keep it aside.
  2. Wash, peel and cut  the drumsticks into length wise pieces. Wash and cut  the brinjal into medium sized pieces. 
  3. Boil 3 cups of water and cook drumsticks. When they half cooked, add brinjals and cook till the drumsticks become soft. 
  4. Soak the tamarind in little water and squeeze out thick pulp from it. Keep it aside. 
  5. Heat oil in a deep pan and add mustard seeds. When they splutter, add onions and fry till they turn into golden brown. 
  6. Then add chilli powder, sambar powder, turmeric powder and tamarind pulp and fry for 2-3 minutes. Now add tomatoes and fry till they becomes soft. 
  7. Grind coconut into smooth paste. Add it to the tomato mixture. Then add the cooked dal,  cooked drumsticks and brinjals along with the drumstick water. Add jaggery  and salt.
  8. Add sufficient water to get the desired consistency of the sambar. Cook for 5 minutes on low flame.
To temper
  1. Heat 2 tsp oil in a  small pan, add 1/2 tsp of mustard seeds to it.When they splutter add red chilli pieces and fry for a few seconds.
  2. Pour this seasoning over the boiling sambar. Garnish with chopped coriander leaves.
  3. Serve the sambar hot with  dosa, idli, uttappa, vada or steamed rice.

sambar ready to serve

February 8, 2013

Sambar powder recipe - Sambar masala without dry coconut

South Indian sambar masala image

Sambar powder recipe -This is a very flavorful and durable sambar powder which can be stored for about an year. I have not used dry coconut in this sambar masala to increase the shelf life of t it. Instead, I use fresh coconut paste when I prepare  sambar. Small kids usually do not like spicy food.  Therefore, I have used only forty  byadagi dry red chillies in this sambar powder which is rich in colour and less spicy.  Byadagi red chillies are less pungent and deep in red colour in comparison to spicy  Guntur dry red chillies. While making sambar, I adjust chilli powder according to our taste. 

Preparation time - 30 minutes
Cooking time - 45 minutes
Yield - 14 cups sambar powder

  • 2 cups curry leaves
  • 40 dry red chillies / (byadagy chilli )
  • 2 + 3/4 cups bengal gram dal / chana dal
  • 1 + 1/3 cups split black gram / urad dal
  • 2 + 3/4 cups coriander seeds / dhania seeds
  • 1 + 1/3 cups cumin seeds / jeera
  • 1/2 cup fenugreek seeds / methi dana
  • 2 tbsp black pepper / kaali mirch
  • 12 x 5" pieces cinnamon / dalchini
  • 60 cloves / lavang
  • 5 tsp asafoetida powder / hing
  • 2  + 1/2 tbsp turmeric powder / haldi
  • 1/2  cup oil
  1. Handpick and clean all the ingredients. 
  2. Heat 1/2 cup of oil in a frying pan and fry curry leaves and  dry red chillies separately till they become crisp. Remove from the pan and set aside.
  3. In the same frying pan,  fry  the chana dal,  urad dal, coriander seeds, cumin seeds, fenugreek seeds, black pepper, cinnamon pieces and cloves separately  till they become crisp. Do not fry asafoetida powder and turmeric powder.
  4. Mix all the fried ingredients together and allow them to cool. Then add the asafoetida powder and turmeric powder to the fried ingredients and mix well. 
  5. Put the ingredients in a mixer jar and grind it to a  fine powder.  Grind in batches.
  6. Sieve the powder on a medium sieve and mix  the powder well. 
  7. Store this powder in an air tight container.  This sambar powder can be stored for about an year.
sambar powder ready to store