Showing posts with label No onion no garlic. Show all posts
Showing posts with label No onion no garlic. Show all posts

Thursday, August 7, 2014

Brahmin style vegetable Kurma (no onion- no garlic)

vegetable kurma

This Shravan try this amazing veg gravy recipe from south India without Onion and Garlic!!!

Among Hindus many people discourage eating onion and garlic along with non-vegetarian food during festivals or Hindu holy months of Shrawan.As a true GSB i too avoid cooking food with garlic or onion during our festivals like Sutta punnav,krishna ashtami and gouri-ganesha.


1 Potato diced
1/2 cup Green beans sliced
1/2 Cup Green Peas
1/2 Cup Carrots cut into 1'pieces
1tsp Mustard seeds
2 spring curry leaves
1/2" Cinnamon
3 Cloves
Salt to taste
2 Tsp ghee

Grind to Paste*:
  1. 1/4 Cup Coriander Leaves
  2. 1/2 Cup grated Coconut
  3. 4-5 Green chillies
  4. 1/4 Tsp Jeera
  5. 1/4 Tsp Saunf/Fennel Seeds
  6. 1 Tbsp Roasted Channa Dhal/Putane/hurigadale
  7. 1/8th Tsp Turmeric Powder
  8. 1 small piece of Ginger
  9. 1 marble sized tamarind ball
No onion-no garlic veg kurma

Heat ghee in a pressure cooker, add mustar,curry leaves cinnamon, cloves, and fry for a couple of seconds.
Now add chopped vegetables and fry for a minutes,add salt and 2 cups of water and cook till done/pressure cook on high for 2 whistle.
Grind all the Ingredients under Grind to Paste* with little water.
Now open the cooker when all the pressure/steam has subsided and the pressure cools down.
Add the ground paste and salt if needed,mix it well.You can add water if needed to adjust the gravy according to your requirement .
Cook on a low flame for about 10-15 minutes or till done.
Serve hot with roti or puri

Saturday, February 2, 2013

Spicy ragi/finger millet puri

Ok! So are you looking for a quick Sunday breakfast or evening snack recipe, this Sunday Morning Hot spicy puri is a great choice to make! A healthy ragi flour and wheat flour with the spicy masala which makes a perfect treat in itself !Give it a try and I bet you will love indulging in!

  • 2 cups Ragi /finger millet flour
  • 1 cup Wheat flour
  • 2tsp Red chilly powder
  • 1tsp  Cumin/jeera
  • 1tsp Sugar
  • 2 Green chillies
  • 1 spring Curry leaves
Cooking Directions
  1. Grind,green chillies,red chilly powder,cumin,curry leaves,sugar and salt to coarse paste.
  2. Take a bowl add both the flour along with ground paste and prepare a soft but firm dough using little water.Knead it well and let it rest for 15 minutes,covered with a damp cloth or cling film.
  3. Divide the dough into 20 balls and roll each puri into 3-4 inch big, thick puries.
  4. Heat oil in a kadai and fry over a medium flame to a light brown,turning over twice.
Serve hot with pickles or chutneys of your choice or you can have it plain with a hot cup of tea or coffee as a evening snack.

Saturday, January 19, 2013


Pulikoddel is a typical GSB konkani dish served in temples and marriages,its Delicious. All the flavours work perfectly together and  there's a nice hint of jaggery and tamarind and the nuttiness of coconut and sesame is absolutely amazing !
  • 1/2 kg / 4-5 cups Ashgourd cubes (11/2 inch)
ashgourd pieces

For the masala paste

malasala ingredients

  • 2 cups freshly grated coconut
  • 1tbsp Coriander seeds
  • 2tsp Black thil/sesame seeds
  • 2tsp Chana dal/ split bengal gram
  • 7-8 Dreid Whole Guntur chillies/hot chillies
  • 6-7 Pepper corns
  • 6-7 Methi seeds
  • 1tsp Rice
  • 1/4tsp Turmeric powder
  • 1 Marble sized ball of tamarind
  • 2tsp Jaggery
  • 1/2tsp Mustard
  • 1spring Curry leaves
  • 1tbsp Coconut oil
Cooking Directions
  1. Pressure cook or boil ashgourd pieces in 2 cups of water till soft but not mushy.
  2. Wash rice and thil separably and dry .
  3. Now fry all the masala ingredients separately with a little oil to a light brown.
  4. Be careful while frying grated coconut as it should be roasted on low flame,stirring all the time to get that nice golden brown colour.
  5. Once you are done with your roasting, grind all the roasted ingredients together with tamarind and little water to slightly coarse paste ( not too coarse),do not add too much of water,the paste should be thick.
  6. Once the ash gourd pieces are boiled and cooked well,add salt and jaggery and bring it to a boil,then add the ground masala paste and boil again till the gravy thickens.
  7. Now prepare the tempering.Heat remaining coconut oil in a small pan,add mustard and let it crackle,followed by curry leaves and pour over the gravy and serve hot with rice.
Variation: You can prepare this pulikoddel with cucumber/Madras cucumber or bottle gourd
Ashgourd curry

Thursday, January 17, 2013

Orange kesari bhath /orange semolina pudding

My husband and kids just cannot resist eating desserts especially during festive season and our family favourite dessert is semolina pudding /rava kesari/kesari bath/Sheera but this time with an Orangy twist. Kesari bath/sheera is one of the basic Indian desserts, made in every indian home,but the name varies from region to region,in northern india they call it halwa and in south kesari Bhath,rava kesari or sheera. This is a real kid pleaser dessert that they can join in and help make or decorate. I love making kesari bath as I can get as innovative as I can with the flavours. Do try this easy,fool proof recipe this festive season !
Prep time: 5 mins
Cook time: 25 minutes
  • 1 cup kesari rava/fine semolina
  • 2 cups Fresh Orange juice
  • 1 cup Sugar
  • 11/4 cup Ghee/clarified butter
  • 4-5 Cloves/lavang
  • 2 pieces of Cinnamon/dalchini
Cooking Directions

  1. Roast kesari rava,cloves and cinnamon with a cup of ghee on slow fire,until the grains are separated and changes to light brown colour.
  2. In the meantime boil orange juice in a bowl or sauce pan.
  3. Once the roasting is done slowly add the orange juice and keep stirring till the rava absorbs all the juices and cooks well.
  4. Add sugar and continuously stir till all the sugar dissolves completely and no lumps are formed
  5. Now add the remaining ghee little at a time and keep stirring till the mixture leaves the sides of the pan. Put on a greased plate and cut into desired shape.
  6. Garnish with roasted nuts of your choice.
For orange cups:
  • Slice top off the navel orange. Run a knife around its interior to hollow it out. Scoop out the orange segments and prepare juice for the pudding. Carve pumpkin face on one side of the orange. Repeat for other oranges. Use a paper towel to gently soak up any remaining juice inside the oranges and its ready..Just fill these cups with the pudding and serve.

Thursday, December 6, 2012

Butter milk Pumpkin Pancake/dosa ( eggless)
Pumpkin pancakes

Make the most of winter harvest with this warming, seasonal Pancake.Here i have created this colourful, healthy pancake with pumpkin and buttermilk,which really goes well with my date and raisin chutney .This is what i packed in my kids lunch box and they are really super exited to see some tangy any sweet chutney along with this pancakes,its like double treat for them.
Prep time: 20 mins
Cook time: 10-15 mins
Yield: 10
  • 2 cups Maida/all purpose flour
  • 1 cup Besan/chickpea flour/gram flour
  • 2 cups Sour buttermilk
  • 2 cups Pumpkin (grated)
  • 1/4 cup Coriander leaves ( chopped)
  • 1tsp Sugar
  • 2 Green chillies ( chopped)
  • 1/2tsp Baking soda
  • 1tsp Baking Powder
Cooking Directions

  1. Take a bowl,add buttermilk,baking powder and baking soda and blend it well.
  2. Now add 11/2 Cup grated pumpkin ( reserve half cup for garnishing) and 1/2 of the coriander,chopped green chillies ,salt and sugar.Mix it well till sugar dissolves.
  3. Lastly add in maida and gram flour/besan and make a smooth batter by adding little water to make a smooth ,thick batter for pancake.Keep this batter at least hour or 2 for fermenting.
  4. After an hour start making pancakes.
  5. Heat griddle or non-stick pan and drizzle some butter or oil and pour 1 ladle full of the batter and lightly spread to make 4 inch round pancakes.
  6. Now sprinkle some grated pumpkin and chopped coriander and cover it till its cooks well.
  7. Open the lid and turn it to other side,again drizzle some butter or oil and cook till crisp and golden brown.
  8. Goes well with any types of chutney or sweet and sour sauce.
PUmpkin dosa/pancakes

Monday, December 3, 2012

Pumpkin leaf vadi/duddi panna podi

Duddi/dudde panna podi is a  typical konkani style  fritter prepared with pumpkin leaves,which is served during lunch or dinner.But this makes a awesome appetizer or evening snack especially for vegetarians.You hardly get this  leaves in stores so better grow this in your kitchen garden as it takes very little attention.I have got plenty of these leaves in my backyard so i can relish it whenever i feel like.Other than vadi we can prepare so many dishes from this leaves,flowers and pumpkin itself  as it is very healthy and seasonal vegetable
Prep time: 30 mins
Cook time: 10-15 mins
Yield: 20-25
  • 15 Pumpkin leaves
  • 2 cups Dosa rice
  • 1/2 cup Urad dal
  • 10 Whole dried red chillies
  • 1tsp Asafoetida /Hing powder
  • 2tbsp Rava/semolina (optional)
Cooking Directions

  1. Wash and clean the pumpkin leaves and let it dry completely.
  2. Soak rice for about 1 hour and grind to smooth paste
  3. Dry roast urad dal and red chillies till dal turns to brown colour
  4. Mix urad dal powder to the rice batter and make a thick batter.
  5. Add salt and asafoetida and mix it well.
  6. Now spread one leaf and apply this batter evenly on that pumpkin leaf and then place one more leaf over that and repeat the process Stack 7-8 leaves at a time and gently fold it to make round rolls.
  7. The same way make one more roll and refrigerate for 30 mins .
  8. Now take the rolls out of the fridge and cut into 1 cm round disc as shown in the picture.
  9. Heat oil in the pan and deep fry all the pieces till crisp and golden brown.

variation: Roll all the pieces in rava and fry till golden brown.

Thursday, October 18, 2012

Mosaru vade/ tayyir vade

South indian style dahi vada/mosaru vade/tayyir vade

Medu vada is a traditional favourite of south indians.It is almost like dahi balle but we do not add any chat masala or any kind of chutney ,it is indispensable part of the menu on festivals and puja days. Now it is  served along with lunch in any functions and marriages.I love the combination of this cool dahi vada which complements well with a full fledged spicy meal and it can be even served as an appetizer .When I generally make vada's for breakfast I prepare one extra batch to make dahi vada's which are generally savored without dahi,plain with ginger chutney.This will be a wonderful food in summer's as we do not like eating hot and spicy food in that hot weather.Even though it is deep fried,as it is soaked in dahi it will be a perfect soothing snack on those hot days.
  • 2cups urad dal
  • 1/2 litre Curd
  • 1 + 1 tsp Chopped ginger
  • 2+1 springs curry leaves
  • 1/2tsp Asafoetida /Hing
  • 3+3 Green chillies chopped
  • 2-3 tsp chopped coconut pieces
  • 4 tsp sugar
  • 1/2 tsp mustard seeds
Cooking Directions

  1. Wash and soak black gram seeds and rice in water for 3-4 hours.
  2. Grind them smooth paste by just using 1/2 -3/4 cups of water( do not use too much of water,otherwise the vadas will become soggy and oily )
  3. Now add chopped green chillies, coconut pieces, 2 spring roughly chopped curry leaves,asafoetida and salt to taste.Mix it well and keep it aside.
  4. Meanwhile prepare curd masala.lightly crush green chillies and ginger using a tbsp of water and strain it and discard the residue
  5. Beat yogurt and add sugar, ginger - chilli water and salt to it.
  6. Now prepare tadka with oil, mustard seeds and remaining curry leaves and pour it over the curd.If the curd is too thick add some water,this helps in softening vada and helping it to absorb curd masala.
  7. Heat oil in a heavy bottomed kadai on medium heat and mean while grease your left palm(or wet your hands) and place little vada mixture and flatten it and make a hole in it and slowly transfer to the right hand and slip it to the hot oil carefully.(You can do this with right hand if you are expertized in it or you can even try patting it on a greased banana leaf or greased plastic sheet).
  8. Repeat the same process for the remaining mixture.Drop 4-5 at a time,do not drop in more or else they will stick to each other.
  9. Let them fry on medium flame until crisp and golden brown in color on both sides and drop them into the curd mixture and let it soak in it for 10 -15 mins .

Sunday, August 19, 2012

Idli with a twist...Corn- pepper masala stuffed idli

I just love south indian breakfast especially idlies But my kids are very fussy when it comes to south indian food.So to make this humble idli more interesting each time i present it with a new look. This time i tried this stuffing and they simply love it as i have prepared some garlic sauce to get along with this yummy idles.
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yield: 15
  • 5 cups Idli batter
  • 1 cup fresh or frozen sweet corn
  • 1 Red bell pepper
  • 1 yellow bell pepper
  • 1tsp Curry powder/garam masala powder
  • Salt to taste
  • 2-3tsp Butter

Cooking Directions
  1. Heat butter in shallow pan.
  2. Add sweet corn,finely chopped bell pepper and saute for 2mins.
  3. Now add in some salt and curry powder and mix it well,switch off the gas
  4. Stuffing is ready.
  1. Now heat some water in idli cooker and arrange the idli tray.
  2. First add a table spoon of  corn filling in each mould and then pour some batter and steam for about 10 mins.
  3. Goes well with spicy garlic sauce.

Sunday, January 1, 2012

Musk melon shake

Musk melon juice is very beneficial to consume during conditions like lack of appetite,urinary tract infections, constipation,acidity,ulcer.Musk melon reduces heat in the body to a great extend,it makes very good drink especially in summer to beat the heat,tiredness.Musk melon is flooded with lots of vitamins like vitamin A B and is rich in potassium, a nutrient which  may help to control blood pressure by regulating heart beat and possibly prevent strokes.
 In addition to health benefits Musk melon also take care of our skin as i have mentioned earlier it has got  vitamin A which helps to maintain healthy skin so very good especially  for ladies who invest on different  lotions and  creams.
  this is  a boon in disguise for  pregnant  women as it has got folic acid.You can include this in your daily diet in any source as it contains bundle of health benefits.It is very good for kids who are very fussy when drinking milk. as this juice i am preparing is  contains milk .so whole some food for all..

Musk melon-1/2
milk 500ml
few cubes of ice
sugar to taste

make small cubes of the melons and blend it with ice,milk and sugar. serve immediately.

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