Saturday, April 23, 2011


The most important dish of South Indian MOM. And its not only limited to MOM, here in everyones life its very important,,,,, After every meal they have curd rice, without it their meal wouln't get completed......
South Indian people have it auspiciously........

Five year's back when i joing IHM Bangalore, first time I saw & heard about it. I was very reluctanat about it. Me n my room partner always bet on this if anyone of us will eat one small bowl of it, other person will give Rs. 500/- to him, but we never tried it.........
Time thaught us how to eat it, my friend had some health problem & Doc suggested to only have "Curd Rice",,,,,,,, the biggest shock for us...........

From that time we started eating "Curd Rice", now its my one of the favourite dish but i like the little sour & with nice tadka, typical South Indian one, which have jeera(cumin seeds), rai(mustard seeds), kadi patta, chana dal(split bengal gram), urad dal(split black gram), hari mirchi(green chili) & its my addition shegdana(pea nuts), may people add grappes both green & black & pomogranete...........

Yesterday I took it on tiffin for lunch, few of my friends tasted it & like it alot, they ask me to bring it again & in more quantity so i thought lets put this recipe on blog


Cooked rice
Cumin seeds
Mustard seeds
Split bengal gram
Split black gram
Pea nuts
Kadi patta
Green chilies
Coriander leaves
Grapes (optional)
Pomogranate (optional)


  • Whisk the yogurt, till smooth.
  • Add rice salt & littel cold water.
  • Dry roast the grams & peanuts.
  • Heat little oil , add mustard when cracker add cumin, green chillis & kadipatta
  • Mix tadaka & dry roasted gram & peanut wit rice.
  • Mix finely chop corriander leaves.
  • Add optional grapes & pomogranate
  • Now its ready to eat
  • Taste awesome if eaten cold with pickel.....

Green Chilli Pickel (Jhatpat Hari mirch ka achar)

I love pickle, I'm crazy about it........... When I was a kid, I used to see my mom making pickle, mostly mango, but the the procedure was very long. Here is the very easy pickle recipe which we can have as soon as we finish the preparation. I learnt this achar from my sweetest Priti Mausi. When i was studying in Bangalore i always asked here to pack different types of achar for me. I learnt lots of recipes from housewife's only. I salute all mom's, wife's & sister's because they are the real inventor of new food preparations within the basic cuisine with limited access to material variety.


Green chillies 250 gm

lemon 5 nos

Cuminj(jeera) powder 50gm

Coriander(dhaniya) powder 50 gm

Fennel seed(sauf) powder 50 gm

Asafoetida (hing) 1/8 tsp

Rai ki dal (mustard seeds)25 gm

Salt to taste

Edible refined Oil 50ml


  • Wash and remove all moisture from chillies.
  • Cut lengthwise into 2 or 4 according to size of chili.
  • Heat the oil, add hing and all other powder and saute.
  • Now add green chillies and saute well till all the moisture removed from it.
  • Remove from heat and add rai dal, mix well.
  • When the mixture gets cool add lemon juice.
  • Keep the mixture in glass bottle.
  • Heat oil and cool it, add to the pickle mixture till its cover the full mixture.
  • Pickle is ready to eat.

Friday, October 2, 2009

PAATWADI (Version I)

Patwadi, the dish from Maharashtra(India). As I told you earlier, in India you will find many versions of single dish... This dish is made of cheak pea flour, it can be eaten as snacks or used in a gravy for main course... Patwadi is very famous for its gravy version, where cheak pea flour is cooked with onion, toamato, ginger, garlic & green chilies, then small small rectangular cakes are made out of it & served with spicy gravy...

On many occassion when host wanted to serve non-veg food to guests, patwadi is the best available alternative for the vegetarian guests...

This version I tried yesterday at my place, two days back my mothers couleage told her how she prepare Patwadi at her place... Mom told me about this, so i thought lets give one try to this version cause at my home preparation of patwadi is different than this method...

I really belive that instead of making this version in gravy, its better to use it as snacks... tea time snacks...

For Patwadi:
Cheak pea flour (Besan)
Red chilli powder
Fresh coconut
Coriander leaves
Seaseme seeds
Grean chillies

For Gravy
Poppy seeds(khaskhas)
Red chilli powder
Turmeric powder
Coriander leaves
Bay leaf


  • Take cheak pea flour & add salt, red chilli powder & turmeric powder.
  • Add water & make soft dough, keep aside.
  • Roast the peanuts grind it coarsely, grate the fresh coconut, chop corriander leaves & mix.
  • Make fine paste of grean chillies, ginger, garlic & add salt to taste.
  • Roll out dough into circular shape of 1mm thickness.
  • Apply the fine paste on it & add the peanut mixture.
  • Make roll of it & keep aside by applying oil on it to avoiding cracks on the roll, put little seaseme seeds over it.
  • Steam it for 5 mins.
  • Cut the roll into slices, can be served directly or fry & serve with ketchup
  • For gravy, saute chopped onions, ginger, garlic, poppy seeds, coconut together in oil & make fine paste.
  • Heat little oil in pan & add bayleaf.
  • Add the paste, saute it till done, add chilli powder, salt & turmeric & mix well.
  • Add chopped tomatoes & cook well till the masala started releasing the oil.
  • Add water, bring to boil.
  • Garnish with chopped coriander & gravy is ready to serve.

Sunday, September 20, 2009

Kahwah (a traditional green tea of kashmir) {Chai Time}

Here we are going to talk about different kinds of Indian preparations which changes after every few kms, name of the dishes will be same but the recipe & prepation methods may change. I think we should start with the very very important preparation which is consume all over the the world, & prepared differently everywhere...
In India we will find different tea recipes, lets start from the upper most state, i.e. Jammu Kashmir.......

Lets start the Chai Time.......

(Traditionally, Kahwah is prepared in a brass kettle known as a Samovar, sometime milk is added to kahwah, generally it is given to the elderly or the sick.)

Kashmiri green tea 4 tsps
saffron 2-4 strands
Crushed Green cardamom pods 2
Blanched and chopped Almonds 8
Cinnamon 1 stick
Cloves 1-2
Sugar 2 tbsps or to taste

  • Take water in a vessel.

  • Add crushed tea leaves, cinnamon, clove & saffron and boil.

  • As it boils, add sugar to taste.

  • Add cardmom and almond to boiling tea and cover.

  • The tea is now ready to drink.