Monday, 25 May 2015

Peanut chutney powder recipe / Shenga chutney pudi / Side dish for idli or dosa


Peanut chutney powder  -  is a spice powder made with roasted peanuts, roasted gram, red chilies and other spices.  It can be served as a side dish with South Indian breakfast items like idli or dosa.  South Indian food contains various dry chutney powder recipes that can be prepared in bulk and can be stored.  It can be served with rice, idli or dosa.  Click the link to can see the steps to make soft, spongy idli's .  These homemade chutney powders are very healthy, tasty and just needs a few minutes to make it at home.  

This chutney powder is also called as shenga chutney pudi or kadalekayi chutney pudi.  Kadalekayi is a Kannada name for peanuts and shenga in Marathi.  This is really very easy to make and aromatic.  It can also be stored for few days in airtight containers.  Now to the recipe..

Other similar recipes:

1.  idli powder / podi
2.  horse gram powder / muthira podi
3.  sesame seed powder / ellu podi


Ingredients required

peanuts                                          -   1 cup
roasted chana dal / pottukadala     -    1/3 cup
dry red chili                                   -   8 - 10
cumin seeds / jeera                        -   1 teaspoon
garlic                                              -  2 - 3
sesame seeds                                  -  1 tablespoon
asafoetida powder                          -  1/2 teaspoon
curry leaves                                    -   few
tamarind                                         -   one marble sized ball
oil                                                   -   1 teaspoon
jaggery                                           -   a piece (optional -  I didn't use)


How to make chutney powder

1.  Heat a pan or kadhai and dry roast peanuts in low flame until it gets roasted well and brown spots appear on them.  Transfer it to another plate.

2.  In the same pan, add roasted chana dal / fried gram, just saute for a few minutes till it becomes warm and then transfer it to a plate along with peanuts.

3.  Next add sesame seeds and roast them on low flame till they become slightly brownish in color.

4.  Add garlic and tamarind, saute till they turn crispy.

dosa-milaga podi-idli-chutney- powder

 5.  Add a teaspoon of oil, then add dry red chili and curry leaves to the same pan and saute till it becomes crisp, then add sauteed tamarind and garlic, saute for a few seconds and transfer to plate along with other ingredients.

6.  Next add cumin seeds and saute again for a few more minutes on low flame and then add along with the other ingredients.

7.  Now add other ingredients along with asafoetida powder to the kadhai / pan, and saute for few more minutes.  Transfer it to a plate and allow it to cool.


8.  Add all the roasted ingredients along with salt and jaggery to the mixer jar and grind it to a fine powder.

peanut- chutney- powder-recipe-idli,dosa-side-dish

9.  Peanut chutney powder is ready.  This goes well with breakfast items like  idli / dosa.  Serve chutney powder topped with ghee / oil.

chutney powder

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Thursday, 21 May 2015

Capsicum zunka / Simla mirch ki subzi / Besanwali simla mirch


Capsicum zunka - is a tasty side dish made with capsicum or bell pepper.  It is also called as besanwali simla mirch as it makes use of besan and simla mirch for making this dish.  In Hindi, gram flour is called as besan and bell peppers are called as simla mirch / shimla mirch.  Since this dish is made with a combination of besan / gram flour and capsicum / bell pepper, this dish is also called as besanwali simla mirch / shimla mirch ki subzi / besan subzi.  It is a very tasty side dish for rice / roti or chapathi.  

Now you all might be thinking, what is meant by zunka.  It is a Maharashtrian subzi prepared with besan / gram flour.  Zunka is a very popular dish in Maharashtra and in North Karnataka and is usually made with veggies such as onion, okra, methi, cabbage and capsicum mixed with besan / gram flour / kadala mavu.  It is a very flavorful and tasty side dish but since gram flour is made use of, it is very important to roast gram flour separately in low flame till it becomes aromatic.  This will take little time, but it definitely gives a tasty subzi.  Now to the recipe... 

Other similar recipes:

1.   thakkali curry (tomato curry with coconut milk)
2.  dal tadka / lentil curry
3.  matar paneer
4.  potato peas kurma / korma
5.  aloo patta gobi subzi / potato cabbage curry
6.  chana masala (without coconut)
7.  panchmel dal / five lentil curry
8.  moong dal curry (no onion no garlic)

Ingredients required

capsicum                            3 medium
onion                                  1  (finely chopped)
ginger garlic paste              1 teaspoon
green chili                           2 finely chopped
cumin seeds                        1/2 teaspoon
turmeric powder                 1/4 teaspoon
coriander powder                2 teaspoon
red chili powder                  1/2 teaspoon
garam masala                      1/4 teaspoon
amchoor powder                 1/4 teaspoon
mustard seeds                      1/2 teaspoon
besan / gram flour               3 tablespoon
oil                                        3 tablespoon
salt                                       to taste
kasuri methi                         1 tablespoon



1.  Wash and clean capsicum, dice into cubes and keep aside.

2.  In a pan, add besan / gram flour / kadalamavu and roast it on low flame till it releases a nice aroma.  Transfer it to another plate and keep aside.

3.  In the same pan, heat oil, splutter mustard seeds. Then add cumin seeds and wait till it sizzles.

4.  Then add chopped onion, ginger garlic paste and chopped green chilies.  Saute till onion turns golden brown in color.

5.  Now add turmeric powder, red chili powder, coriander powder, garam masala, amchoor powder (dry mango powder) and mix well.  Saute till the raw smell goes off.

6.  Next add diced capsicum pieces and salt.  Mix well.  Cook uncovered on low medium flame till capsicum pieces get cooked well.

7.  Once capsicum pieces are cooked well, add besan / gram flour one tablespoon at a time.  Mix well so that the entire flour gets mixed well with capsicum.  Add one more tablespoon of oil and keep mixing in medium flame for 5 - 6 minutes.  Do not cover at this stage.

8.  Garnish with chopped coriander leaves.

9.  Serve hot with rice, phulka or chapathi.



1.  Roast besan / gram flour in low flame till it gets roasted well and becomes aromatic.  It should not get burnt.  So keep stirring.

2.  While adding chickpea flour, don't add the entire flour together.  Add 1 tablespoon at a time or else, it will form lumps and the dish won't be tasty.

3.  You can add more oil and fry it more to get tastier subzi.  But it is personal choice.

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Enjoy cooking and serving

Tuesday, 19 May 2015

Sweet corn sandwich / Recipe of cheese sandwich

 Sweet corn sandwich  -  is a tasty sandwich made with cheese and corn filling.  In this recipe, I have made use of american sweet corn, capsicum, little tomatoes and cheese slices.  But you can make variations according to your taste.  You can also add red, yellow or green bell peppers, addition of tomatoes are optional.  Take care to remove the seeds from tomatoes before using them or else sandwiches will become soggy.   You can use cheese spread instead of cheese slice.  Now to the recipe..

Other sandwich recipe:

Ingredients required

sweet corn           -  1 cup
onion                   -  1/2 cup  (finely chopped)
capsicum             -  1/2 cup   (finely chopped)
green chili           -  1 (chopped)
pepper powder    -   1/4 teaspoon
salt                       -  to taste
cheese slices        -  5 - 6
bread slices          -  10 - 12
butter                   -   as required



1.  Remove corn kernels from cob and cook it until it becomes soft.

2.  In a bowl, add sweet corn, finely chopped onion and capsicum, green chili, pepper powder, salt and mix well.  (Add very little salt as cheese contains salt.  ).  Remove the seeds from tomatoes and chop finely.  

3.  Take two pieces of bread.  Apply butter on one side of the bread, add 2 - 3 tablespoons of corn filling and spread it on the other side.  Place a cheese slice on top of corn filling.  Cover with other bread piece and apply butter on top of the bread piece.

4.  Heat tawa and on low flame, and toast them on low flame on both sides till they become crisp.  Cut into diagonals and serve with tomato sauce.


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Sunday, 17 May 2015

Mango sambar / How to make mango sambar / Mango recipes

 mango sambar / raw mango sambar - Mango is called as manga in Malayalam and Tamil.  Sambar is a lentil based stew usually made with a single vegetable or a mixture of vegetables.  Today's recipe is a sambar made with mango - or I can say it is a mango and lentil curry.  Mango season has started and this is my first mango post this year.   Recently I had one farm here in Bangalore, and from there I bought some fresh mangoes.  So this is the first dish made with those mangoes.

Mango sambar is a very flavorful sambar.  You can make it simply with mangoes alone, but I have made it with mangoes and drumsticks.  Usage of pearl onions or shallots make this curry very tasty, but since I didnot have shallots at home, I used normal onions, but usage of pearl onion makes the curry more tasty.  Usage of tamarind is optional, I have used very less amount of tamarind, since my mangoes were not very sour, but if your mangoes are sour, then you can omit the usage of tamarind, mangoes and tomato alone will be provide enough sourness.

Other mango recipes:

1.  mango pulissery (ripe mango with curd)
2.  mango milkshake
3.  mango lassi
4.  mango chammandi (raw mango chutney)
5.  mango drumstick curry (with coconut milk)

Ingredients required

Mango                           1
Drumstick                      1
Toor dal                         3/4 cup
Tamarind                       1 teaspoon
Turmeric powder           1/4 teaspoon
sambar powder               2 1/2  teaspoon (heaped)
shallots                           10
Tomato                           1 (chopped)
salt                                  to taste

For seasoning 

Oil                                   2 teaspoon
fenugreek seeds              1/4 teaspoon
urud dal                          1/2 teaspoon
mustard seeds                 1 teaspoon
curry leaves                     few
dry red chili                     2
hing                                  1/4 teaspoon



1.  Soak tamarind in hot water for 10 - 15 minutes and extract thin tamarind water.  Keep aside.

2.  Clean, wash and pressure cook toor dal for 3 - 4 whistles with 1 1/2 cups of water, dry red chili, a pinch of asafoetida and few drops of ghee / sesame oil.  Wait till the pressure subsides.  Then open the cooker and mash the dal, keep aside.

3.  Meanwhile, wash and cut mango into big sized pieces along with the skin.  Keep it immersed in water until use.


4.  Heat oil in a pan or kadai.  When oil is hot enough, splutter mustard seeds.  When done, add fenugreek seeds, urud dal and wait till it becomes golden brown in color.  Then add curry leaves, dry red chili and asafoetida powder.

5.  Add chopped onion and fry it till it becomes transparent.

6.  Add drumstick pieces and saute it for 2 - 3 minutes.


7.  Now add chopped tomatoes and fry it till it becomes mushy.

8.  Add tamarind etract, 2 -  3 cups of water, sambar powder, turmeric powder , salt and mix well.


9.  Bring it to boil and add mango pieces.  Let it boil for 3 - 4 minutes.  Keep checking the mangoes, as some mangoes get cooked very fast.  Once cooked, the mangoes will look transparent.

10.  Add mashed dal, bring it to boil and then turn off the flame.



1.  You can reduce the amount of tamarind if you feel that the mangoes are very sour.

2.  Don't over cook the mangoes, otherwise, the pulp will get mixed with the curry leaving the skin alone.  The taste won't be nice.

3.  If you feel that the mangoes are over cooked, take it out and keep it separately.  Add it to the curry while serving.


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Enjoy cooking and serving


Saturday, 16 May 2015

Vendakka mezhukkupuratti / vendakka upperi / okra stir fry / side dish for rice


Mezhukkupuratti - is a side dish for rice made with vegetables.  It is a special Kerala style recipe and is served along with rice and sambar or any other curry.  Unlike thoran which is made with vegetables and loads of coconut, mezhukkupuratti is made without coconut.  It makes use of vegetable (can be single or mixture of vegetables), onion, red chili powder, turmeric powder and salt.  It is very easy to prepare, and healthy.  You can roast it by adding more oil.  My mom usually puts it in a tawa and roasts it with less oil, especially while making potato mezhukkupuratti.  I love this mezhukkupuratti with curd rice.  

Today's recipe is vendakka mezhukkupuratti.   Okra / lady's finger is called as vendakka in Malayalam.  Though mezhukkupuratti stands for a common name, but making mezhukkupuratti depends on the vegetable being used.  Like water is added for cooking vegetables like beans, potato and others where as steam cooking method is used for spinach, cabbage and other vegetables.  For veggie like okra, which is slime in nature, it is washed and sauteed first, then mixed with other spices.  
Other similar recipes:

1.  soya fry  (meal maker fry)

Ingredients required

vendakka / lady's finger             1/2 kg
green chili                                   2
shallots                                       10 - 15 (finely chopped)
garlic  (optional)                         2  (crushed)
turmeric powder                         1/4 teaspoon
red chili powder                         1/2 teaspoon
mustard seeds                             1/2 teaspoon
curry leaves                                few
dry red chili                                1
oil                                               1 tablespoon



1.  Wash okra twice or thrice in cold clear water.  Pat it dry and chop them into pieces.

2.  Heat 1 teaspoon of oil in a pan, add the chopped okra pieces, and saute till the slimness goes off.  Transfer it to a plate and keep it aside.

3.  In the same pan, heat rest of the oil.  When oil is hot enough, splutter mustard seeds.  Once mustard seeds splutter, add curry leaves, crushed garlic and dry red chili.  Saute for few seconds.

4.  Then add chopped shallots and saute till it becomes brownish in color.

5.  Now add the sauteed okra pieces.  Add turmeric powder, red chili powder, salt, and cook for  3 - 4 minutes without covering.

6.  Vendakka mezhukkupuratti is ready.  Serve with rice and curry.


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Enjoy cooking and serving

Friday, 15 May 2015

Masala corn / How to make masala corn / Easy corn recipes / Guilt free snack

 Masala corn -  is an easy and tasty corn recipe made with sweet corn.  I usually make it as an after school snack for my daughter.  She likes it so much that whenever we go out, she buys it from local street shops.  I was worried about the hygienic aspects and then I started making masala corn at home.  It is very easy to prepare, it is gluten free and also has low calories.

Method of making masala corn is very easy, but it is required that the corn should be cooked first before using.  For cooking you can either pressure cook with enough water for 3 - 4 whistles, or cook directly in water.  But at home, we had a feeling that when you cook in lot of water, most of the nutrients get mixed with water and get wasted.  So I always steam cook sweet corn.  But while using normal corn, I use pressure cooking method, as it takes more time to get cooked.

Other similar recipes:

1.  Corn pakoda / fritters
2.  corn uttappam
3.  aval nanachathu / poha with jaggery
4.  dates ladoo

Ingredients required

sweet corn                    1 cup
butter                            1 teaspoon        
pepper powder              one pinch
chaat masala powder    1/4 teaspoon
red chili powder            /4 teaspoon
jeera powder                 1/4 teaspoon
lemon juice                    1/2 teaspoon
salt                                 to taste



1.  Remove corn kernels from the cob.  Boil the corn cob for 10 minutes , until they turn soft.  (You can also pressure cook them for 4 whistles).  I usually steam cook sweet corn them for 10 - 15 minutes, till they turn soft.  Spread the corn kernels in an idli plate and steam cook for 10 - 15 minutes.

2.  Add all the ingredients butter, pepper powder, chaat masala, red chili powder, jeera powder in a bowl and mix well.

3.  Add the corn kernels to this and mix well.

4.  Finally add lemon juice to this, mix well and serve hot.


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Enjoy cooking and serving

Thursday, 14 May 2015

Banana Sheera Recipe / Rava Sheera Recipe / Prasad Recipes


Banana sheera or simply sheera is a very popular Indian dessert made with sooji / rava / semolina, sugar and banana.  Usually it is made during festivals as prasadam.  Prasad is a devotional offering made to god, consisting of food that is later shared among devotees.  Sheera is made during Satyanarayana Swamy Pooja.  I usually make this as prasadam during Rama navami.  But my kids like it so much that I make banana sheera very often with ripe bananas.  

Banana sheera is also called as Prasadhacha sheera as it is made as offering to deities.  It is called as sheera in Maharashtra and as halwa in other parts of India.  It is also called as banana sooji halwa.  

Banana sheera  is a very easy to make dish and can be made in a jiffy.  You can make use of roasted semolina or fresh semollina.  But if you are using fresh semolina, then roasting semolina (cream of wheat) with constant stirring is a very important step.  Keep frying with constant stirring for 8 - 10 minutes in low medium flame in ghee or oil till its color changes and becomes fragrant.  Now to the recipe.. 

Other similar recipes:

4.  rava ladoo (with condensed milk )

Ingredients required

1/2 cup rava or semolina
1 1/4 cup water
3/4 cup chopped banana
1/2 cup of sugar
1/4 teaspoon cardamom powder
3 tablespoon ghee
10 cashewnuts
10 raisins



1.  Heat ghee in a pan.  Add raisins and fry till it puffs up.  Transfer it to a plate.  Next add cashews and fry till it becomes golden brown color.  Transfer it to another plate.  Keep aside.

2.  In the same ghee, add semolina and fry continuously on low medium flame till rava becomes golden brown and till you get the aroma of roasted semolina.  This will take around 6 - 7 minutes.


3.  Meanwhile, keep water for boiling in another pan.

4.  Once the rava is roasted well, add chopped banana pieces and saute for 2 - 3 minutes.

5.  Now add hot water to the semolina mixture.  Cover with a lid and cook in low flame for 2 - 3 minutes.  By this time, entire water will be absorbed.  Open the lid, mix well.


6.  Now add sugar and mix well.  Now you will find that it becomes loose.  Keep stirring till the mixture thickens and starts leaving the edges.  Add cardamom powder, cashew nuts and raisins.  Mix well.


7.  Banana sheera is ready.  


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Enjoy cooking and serving