Sunday 28 February 2010

Crunchy finger Paratha

Crunchy finger Paratha-As strange as the name may sound that’s exactly what these crispy crunchy paratha are. They are made from with wholemeal wheat flour, savoury in taste and delicious broken into fingers and enjoyed with dhal or just as a snack with tea and pickles.


2 cups whole wheat flour
3 tablespoons sunflower oil
1 teaspoon salt
Water to make dough.
Sun flower oil for frying


1. In a bowl add the flour, salt and the oil.
2. Using the tips of your fingers gently rub the oil into the flour to make a bread crumb type mixture.
3. Add a little water and make stiff dough. Cover and leave for 30 mins.
4. After half an hour knead the dough and divide into 12 balls
5. Roll out each paratha about 5 inches in diameter
6. Starting about 1cm from top edge of paratha cut a vertical slit down the paratha leaving 1 cm edge at the bottom edge too. Cut 3 more slits. When you pick the paratha up it should still be in one piece. Repeat for rest of dough .

7. Heat the oil and fry paratha on medium heat till golden brown. Drain on kitchen paper and store in air tight container.

NB-These paratha should be crunchy and crispy.
Serve with dhal or pickles.

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Saturday 27 February 2010

Heaven on a dessert plate~Tiramisu- DK Challenge February 2010

DARING BAKER CHALLENGE FEBRUARY, 2010 ~ Heaven on a Dessert Plate!

Tiramisu- A creamy and rich dessert made up of layers of sponge fingers, zabaglione and cream. It can be is flavoured with marsala wine or espresso coffee.

The February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking.

They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession.
The complete recipe for the Tiramisu can be found here:

Mascarpone Cheese – Vera’s Recipe (Baking Obsession) for Homemade Mascarpone Cheese.
Savoiardi/ Ladyfinger Biscuits – Recipe from Cordon Bleu At Home

Tiramisu – Carminantonio's Tiramisu from The Washington Post, July 11 2007
I tried the egg less version for the lady finger biscuits and substituted the alcohol with coffee

EGGLESS LADYFINGERS (Source: Adapted from Recipezaar)
This recipe makes about 4 long biscuits (3" long and 3/4" wide).


4 tablespoons/ 55gms sugar
1 teaspoon/ 5ml vanilla extract
1 1/2 cups/ 340gms unsalted butter
2 cups/ 250gms all purpose flour
1/2 cup/ 40gms coarsely ground almonds
powdered sugar

Blend all the ingredients well and adding the coarsely ground nuts last. Scrape the batter into a piping bag with a 3/4" plain tip and pipe into fingers about 3" long at 1" intervals onto an ungreased cookie sheet. Bake them in a 300 degree F (150 C) oven for 30 to 45 minutes till they start turning slightly brown at the edges.

Take them out of the oven and cool on tray for about 5 minutes and then move the biscuits to a cooling rack. When slightly cool, roll them in powdered sugar. Store in an airtight container till required.

The assembling of the tiramisu involved dipping the sponge fingers in coffee and layering them in a dish with the Zabaglione and cream mixture.I found that if the biscuits were over soaked they collapsed very easily so utmost care was needed at this stage.The making of the mascarpone and the zabaglione was straightford although a lot of eggs were required in the recipe.

I assembled my tiramisu in a square glass dish and once it has chilled cut it into miniature bitesize pieces and placed them in cake cases. I think the presentation would have worked far better if I had layered the ingredients in a wine glass.The dessert tasted lovely but to make all the stages from scratch it took over a week to get every ingredient prepared and ready.

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Nanaima Bars-DK challenge January 2010.

Spinach Dhokla

Spinach Dhoklas-A variation of dhoklas, steamed chopped spinach in a chickpeas (Besan)batter seasoned with ginger and chillies and spices.Served sauted with a tadka sprinkling of sesame seeds, coriander and chillies.

8oz besan (chick pea flour)
1 teaspoon ginger paste
16 oz spinach leaves coarsely chopped and washed
2 teaspoons salt
1 teaspoon ajwain seeds
1 teaspoon chilli powder
4 green chillies finely chopped
1 tablespoon oil
4 tablespoons tamarind pulp
1 teaspoon sugar
1 ½ teaspoons eno salts
1 teaspoon turmeric
1 cup water

For tarka:

1 tablespoon oil
1 teaspoon sesame seeds
2 dried red chillies
2 bay leaves
½ teaspoon mustard seeds


1. Oil a thali and set aside
2. In a bowl sieve the besan
3. Add the ginger, green chillies, salt, ajwain, turmeric, chilli powder, tamarind pulp, sugar, 1 tablespoon oil and 1 cup water.
4. Mix to form a thick batter
5. Add the spinach leaves and eno salts and mix thoroughly.
6. Transfer the mixture to the oiled thali and place in a steamer.
7. Steam until firm but springy to touch.
8. Remove from steamer and allow to cool.

9. Cut into 3 long blocks and then cut each block into 1 cm wide slices.

For tarka:

1. In a wok, heat 1 tablespoon oil, add mustard seeds, sesame seeds, red dried chillies and bay leaf.
2. Add the sliced spinach dhokla and stir fry/saute till they start to crisp up and brown slightly.
Transfer the spinach dhokla to serving dish serve with tea and coriander chutney.

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 Semolina dhokla

Yellow plum tomatoes sabji.

Yellow plum tomato sabji -Tangy miniature yellow plum tomatoes cooked with simplicity using just a few spices to compliment and to enhance the tangy flavour of the tomatoes. A dish ready in less than 10 minutes with out compromising any of the flavours. Fast an easy to cook and simply delicious served with hot gujarati style rotis.

12 baby yellow plum tomatoes
1 tablespoon finely chopped fresh coriander
1 small red onion finely diced.
1 green chilli finely chopped
1 tablespoon olive or sunflower oil
½ teaspoon salt
¼ teaspoon cumin powder
¼ teaspoon coriander powder
½ teaspoon sugar
¼ teaspoon mustard seeds
¾ teaspoon MDH kitchen king masala


1. Wash the tomatoes and cut them in halves.
2. In a pan heat the oil when hot add the mustard seeds and onion.
3. Sauté the onions till they turn soft and slightly translucent.
4. Add the chillies, salt, cumin, coriander and sugar. Sauté for another minute.
5. Add the tomatoes and toss, Cook until tomatoes just begin to soften, do not overcook tomatoes to a pulp they should still retain their shape.
6. Add the kitchen magic spice and toss again.
7. Add the chopped coriander and toss till coriander just wilts.
8. Transfer to serving dish and serve with hot rotis.

Thursday 25 February 2010

Gujarati style Tuver dhal

Gujarati tuver dhal-A traditional gujarati style tuver dhal, spicy but sweet and tangy in taste.Flavoured with an array of spices it makes a delicious accompaiment to plain boiled rice.


1 cup toovar dhal
1 tablespoon oil
1/2 teaspoon mustard seeds
3-4 curry leaves
2-3 cloves
1 stick cinnamon
1/2 cup fresh or tinned tomatoes pureed
1 tablespoon red peanuts
1-2 green chilli cut in slits
1/2 teaspoon turmeric
1 red dry chilli
salt to taste
2-3 pieces kokum
1 teaspoon fresh gingerpaste
1 tablespoon lemon juice
1 table spoon gor(jaggery)
1 teaspoon gujarati dhal masala
1 tablespoon chopped fresh corriander for garnish

1.Wash and boil 1 cup toovar dhal in 3 cups water in cooker and whisk it.
2.Next strain to remove any skin should be smooth pouring consistency.(add extra water if required)
3.In a pan heat 1 tablespoon oil, when hot add few mustard seeds, red dry chilli,curry leaves, 2-3 cloves, 1 stick cinnamon and 1/2 cup fresh or tinned tomatoes that have been pureed.Cook the tomatoes until they breakdown to a soft paste.
4.Add sliced green chilli
5.Add salt to taste,1/2 teaspoon turmeric, 1 tablespoon lemon juice and 1 tablespoon gor(jaggery), kokum, 1 tespoon fresh ginger crushed.
6.Add 1 tablespoon red peanuts.
7.Boil the dhal than simmer for 10-15 mins
8.After this add gujarati dhal masala and simmer for 5 more mins.
9.Adjust taste as per your needs.
10.Garnish with fresh chopped coriander.
Serve with plain boiled rice

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Wednesday 24 February 2010

Fennel Pilaf Rice.

Fennel Pilaf rice -Fennel a fragrant spice, giving a lovely liquorice flavour to dishes.Using this in this vegetable pilaf, it brings freshness to the dish making it delicious and aromatic.


I cup basmati rice
2 cups water
1 cup diced mixed vegetable of choice (carrot,sweetcorn,potato,peas)
1 teaspoon salt
1.5 teaspoons fennel seeds
1/2 teaspoon turmeric
1 tablespoon olive oil
1 dry red chilli
3-4 curry leaves
1/2 teaspoon cumin seeds


1.Wash the rice and soak for 30 mins or longer.
2.In a pan dry roast the fennel seeds and cool.
3. Once fennel seeds are , cool reserve 1/2 teaspoon and grind the rest to release the flavour to a coarse powder
4. In shallow pan with lid, heat the oil , when hot add the red chilli, cumin seeds and curry leaves .
5.Next drain the rice and add to the hot oil saute rice for 2-3 minutes till all the grains are throughly coated with oil.
6.Add the salt and turmeric and roasted fennel powder and saute for 1 more minute.
7. Add two cups water to rice and bring to boil.
8.Once boiling, cover the pan witha lid, turn heat to lowest setting and cook rice covered for 20 minutes.(For perfect rice Do not open pan lid in this time)
9.After 20 minutes open lid and flufff rice up with a fork.
10.Transfer to a serving dish and sprinkle the rice with the reserved fennel seeds.

Serve with aloo chana curry and cucumber salad.

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Monday 22 February 2010

Eggless Banana muffins.

Eggless banana muffins with a crunchy crumble topping.-Moist and spongy banana muffins with a hint of spice and a surprisingly crunchy nutty crumble topping .

For muffins

2 cups all purpose flour
3/4 cup sugar
1/2 cup oil
1/4 cup coarsely chopped Brazil nuts (can use any nut of choice)
2 tablespoons apple sauce (or 1 egg)
1/2 teaspoon salt
3 ripe bananas mashed
1 teaspoon soda bicarbonate

For Topping:

2 tablespoons all purpose flour
2 tablespoons coarsely chopped Brazil nuts
2 tablespoons sugar
½ teaspoon cinnamon
25 grams butter chilled


For muffin batter:

1. Preheat oven to 175C (350 degrees) and line the muffin pan with cases.
2. Mix sugar, salt, oil and apple sauce until well blended. Add mashed banana and chopped nuts. Mix well.
3. Sieve the flour with the bicarbonate of soda 2 times.
4. Gently fold in the wet ingredients into the dry with a metal spoon, Do not over mix.
5. Spoon batter into muffin cases about 3/4 full.

For crumble topping:

6. In a separate bowl add the flour and butter from topping ingredients. Gently using tips of your finger rub the butter into the flour to form a bread crumb type mixture.
7. Gently stir in the sugar, cinnamon and nuts.
8. Sprinkle this crumble topping over the muffins and bake in oven for approx 25 minutes. Muffins are ready when a skewer inserted in them comes out clean.

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White chocolate chip muffins

Saturday 20 February 2010

Apple cake.

Apple cake-A delicate flavour of sweet apples and cinnamon baked in a soft , moist and spongy apple cake. Delicious served hot or cold with a generous helping of vanilla ice cream, cream or vanilla custard.


250 grams all purpose flour(maida)
1 teaspoon baking sugar
1 teaspoon bicarbonate of soda
1 teaspoon cinnamon
100 grams caster sugar
2 eating apples
200ml milk
2 tablespoons natural yoghurt
100 grams melted butter
2 eggs
1 tablespoon icing sugar for dusting


Preheat the oven to 180 degrees centigrade or 350 F
1.Sieve the baking soda,baking powder,cinnamon and the flour together and keep aside.
2.Peel ,core and grate the apples.
3.To the melted butter, add the sugar, eggs, milk, yoghurt and beat lightly.
4.Stir in the grated apples into the wet mixture.
5.Gently fold the wet mixture into the flour, do not over mix.(Mixture may appear lumpy thats fine.)
6.Pour the mixture into a prepared lined and greased baking tin.
7.Bake for 35-40 mins.To check if cake is done insert skewer in to cake if it comes out clean cake is ready.
8. Remove from oven and cool on rack.
9.Dust with icing sugar.

Serve with cream ,vanilla ice cream or vanilla custard.

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Thursday 18 February 2010

Savory Paniyaram.

A few weeks ago I was surfing the net, when I came across a video for making these little savory and sweet mini doughnut type of creations.I was so impressed with them that I searched the net for more info and discovered that these little creations came under many different names such as appam/uniappam/kuzhi appam/paniyaram and in the western world aebleskiver.I am still unsure what the correct name for these are but will settle for Paniyarams for now.
I found many recipes to entice and tempt me but getting appam pan was the true test.After much searching in the UK I tried america and India but could not find anyone to ship out to me.Finally luck was in hand , I found Popat stores in UK had one and I am now a proud owner of an appam pan.


Paniyaram-Mini balls made from batter flavoured with herbs and spices cooked in a special Appam Pan.


Basic Paniyaram batter:

1/2 cup Rice Flour
1/2 cup fine semolina(sooji/rava)
1/4 cup all purpose flour (maida)
1/4 cup wheat flour
1/4 teaspoon turmeric
1 teaspoon salt
1 teaspoon fresh ginger paste
1/2 teaspoon eno salts
2 green chillies finely chopped
1/4 cup curd (natural yoghurt)
1.5 cups water
1 tablespoon sunflower oil for seasoning and cooking paniyarams.

For Fenugreek ( Methi) Paniyarams:

1 table spoon fresh chopped fenugreek(methi)

For Tomato and spring onion Paniyarams:

1 small tomato de seeded and finely chopped
1 spring onion finely chopped


1. Mix all the basic batter ingredients except the oil and make a dropping consistency batter.
2. Leave batter aside for half hour.
3. Divide the batter into two parts , to one part add the chopped fenugreek and the second part add the spring onions and chopped tomato.
4. Dip a piece of kitchen paper in oil and dab the appam pan to season it.
5. Put 1-2 drops of oil in each hole and heat on medium heat.
6. Starting with the fenugreek batter pour batter into the appam pan 3/4 full in each hole

7. Cook for 2-3 minutes, until batter begins to puff up and set on the underside turning golden brown.

8. Next using a wooden skewer flip the paniyaram over so that the browned underside side is uppermost and uncooked top side is under neath.Cook this side till golden brown too.Paniyarams are ready when a skewer poked in the middle comes out clean and they are puffed up golden brown and spongy.

9.Repeat for remaining fenugreek batter and again repeat for the tomato and spring onion batter.


Wednesday 17 February 2010

Achar Masala (Indian pickle masala)

Achar masala (pickle masala)- A blend of aromatic spices roasted and blended together to make a rich and spicy masala that can be used to dress many vegetables to transform them into instant pickles.

Ingredients :

½ cup red hot chilli powder
¼ teaspoon turmeric powder
1/2 cup fenugreek (methi )seeds
12 black peppercorns
1/2 teaspoon mustard seeds
1/4 teaspoon asafetida
¼ cup salt
2 tablespoons olive oil (can use sunflower or groundnut)
2 red dried chillies

Method :

1. Dry Roast fenugreek seeds in a frying pan and dry grind them coarsely and keep it aside.
2. Heat oil in a pan, and add the mustard seeds,black peppercorns, red chillies and asafetida . Keep aside to cool slightly.(I f you add hot oil to chilli powder it will burn it and discolour)
3. To the ground fenugreek add the chilli powder and salt and turmeric mix well.
4. Add the warmed oil to the fenugreek mixture and mix well. Leave to cool.
5. Transfer the achar masala to sterilised jar and use as required.(Achar masala should be dry and crumbly extra oil is added as required when making the pickle)

This Achar masala can be used to pickle mangoes, carrots, tindora, green beans .

Mango Pickle:


3 small mangoes or 1 large
2 tablespoons achar masala
2 tablespoon olive oil


1.Wash and cut the mango, remove stone and dice into small cubes.
2. Put the diced mango in a bowl and add the achar masala and oil. Mix well.
3. Transfer the masala to a  jar and use as required

You may like:

Carrot Pickle
Sweet Lemon Pickle
Amba Haldi Pickle-white turmeric 
Preserved lemon pickle

Monday 15 February 2010

Spaghetti Napolitano.

Spaghetti Napolitano- Italian spaghetti pasta cooked a la dente and topped with delicious Napolitano sauce, delicately flavoured with salt, pepper and Italian spice oregano .A complete Italian meal when served with a side salad and garlic bread.


Dried pasta or spaghetti of choice.
1 teaspoon salt
2 pints water
1 teaspoon olive oil
Parmesan cheese and 2 basil leaves (Optional for garnish)

For Sauce:

1 can of plum peeled tomatoes in tomato juice
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
2 teaspoons Italian spice (oregano)
1/2 teaspoon garlic puree
½ teaspoon sugar


1. In a blender puree the tomatoes and strain through a sieve to remove any seeds and skin. Keep aside.
2. Into a sauce pan heat the oil and sauté the garlic for 1 minute till rawness goes away (Care do not let it burn)
3. Add the tomato puree and simmer on medium heat for 5 mins till sauce thickens and coats the back of a spoon. Add sugar and Italian spice. Stir .
4. Season with salt and pepper and adjust to required taste.
5. Simmer over a low flame for another 5 minutes. Keep aside
6. In a large sauce pan heat the water and add the salt, when water boils add the pasta and cook as per packet instruction. Pasta should be a la dente and not too soft.
7. Drain the pasta and transfer back to pan. Add 1 teaspoon olive oil and stir in so that pasta does not stick together.
8. To serve place some pasta in a serving dish and top with the sauce and garnish with parmesan cheese and shredded basil leaves..

Serve immediately

NB remaining pasta sauce can be refrigerated for up to 1 week or frozen for later use.

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ICC -Khasta Kachoris.(Made with moong dhal)

ICC Khasta Moong Dhal Kachoris January 2010 challenge

Recipe Adapated from Medhaa's Aunty and Tarla Dalal

Hosted by Spicing your life

I used the moong dhal version and the only changes I made were that I replaced the amchur powder with lemon juice as I had run out .

Khasta katchoris (Moong dhal)-Spicy moong dhal filling incased in a pastry outer shell ,deep fried to golden brown. A lovely tea time snack.


For outer pastry:

All purpose flour / Maida - 2 cups
Oil/ Ghee - 1/4 cup ,( used sunflower oil)
Salt - 1/2 tsp
Water for kneading


1.Mix the flour and salt, Add the oil/ghee and mix till you get a bread crumbs texture.
2.Slowly add water and make a soft dough. Knead well for about 8 minutes.
3.Cover and keep aside to rest for atleast half hour.

Special Tips / Notes for the dough:Keep the dough covered at all times, if not it will dry up and not puff up when frying. If the dough is made right wet cloth can be used if not just a towel.
The dough could spring back for many reasons:Dough is too cold (If wet cloth is used)
Dough is not soft enough.Not kneaded for enough time.Oil is less.Not rested enough.

Filling: :

Ingredients :

Split Moong Dal (yellow) - 1/2 cup
Cumin Seeds - 1 tsp
Hing / Asafoetida - a pinch(omitted due to allergy)
Curry Leaves - 2 tsp chopped fine (opt)
Green Chilli - Ginger paste - 1 tsp
Sauf / Fennel seeds powder - 1 tsp
Garam Masala - 1/2 tsp
Red Chilli powder - 1/2 tsp
Mango powder / Amchur - 1 tsp (Used lemon juice 1 tablespoon instead)
Oil - 1 tsp
Salt to taste


1. Wask and Soak dal in water for atleast 1 hour. You can go upto 4 hours not more.
2. Drain the water well.
3. Grind the dal to a coarsely. (Will resemble Idli Rawa)
4. Heat oil in a pan.
5. Add the hing and cumin seeds.
6. Once the seeds splutter add the curry leaves.
7. Add the dal.
8. Lower the heat and keep stirring for 5 minutes till the dal stops sticking to the pan.
9. Cook for another 10 minutes on low till the dal turns slightly brown.
10. Add all the masalas.
11. Cook for few minutes till the aroma of the spices hit you.
12. Add Salt.
13. Remove from heat and keep aside to cool.
14.Fill the katchoris.

Special Tips / Notes for the filling:
The fillings have to be really dry if not when rolling they will ooze out when rolling.
Adjust the masalas according to your taste. What is given in this recipe is spicy to the extent one can still enjoy.
For idea on pressing the filled kachori, check out Manjula's method. If you try to press out using a rolling pin, the filling may come out and make holes in the kachori.
15.Fry the kachori's on medium low to get a crisp outer layer, that is the key. For people using electric stove, the numbers can be going from 6 to 4.

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Friday 12 February 2010

Black eyed(Lobia) Beans in tomato gravy.

Black eyed beans (Lobia beans) - Black eyed beans cooked in a thick and rich spicy tomato gravy with an array of spices. A healthy and nutritious dish full of protein making an ideal accompaniment to rice or rotis.


2 cups dry black eyes beans
3 medium ripe tomatoes
1.5 teaspoons salt
1.5 teaspoons turmeric
½ teaspoon cumin powder
½ teaspoon coriander powder
1.5 teaspoons chilli powder
2 tablespoon sunflower or olive oil
1 teaspoon garlic paste
1 tablespoon tomato puree
½ teaspoon mustard seeds

For Garnish

1 tablespoon freshly chopped coriander
4 lemon wedges
Few slices red onion
2 green chillies cut into slits.


1. Soak the black eyed beans in water over night or at least 5-6 hours.
2. Pressure cook the black eyes beans until tender.
3. Chop the tomatoes and blend them to a paste.
4. Heat the oil in a deep vessel, when hot add the mustard seeds.
5. Sauté the garlic and add the blended tomato paste and tomato puree.
6. Add the chilli powder, cumin powder, coriander powder, turmeric and salt.
7. Cook until tomatoes and spices are blended together and gravy starts to separate oil.
8. Add the pre cooked black eyed beans and also some of the water the beans were cooked in.
9. Simmer black eyed beans in the gravy until all the spices infuse and a thick gravy forms. Add extra water to make more gravy if desired.
Transfer to serving dish and garnish with chopped coriander, onion slices, chillies and lemon wedges.

Serve with plain boiled rice 

Black eyed beans are very versatile and they can be added to curries, salads, soups and you can even make a bean pate or hummus with them. why not try this hearty warming  Black eyed pea soup or this Kenyan style spicy black eyed bean stew.

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Chole-chickpeas in gravy

Thursday 11 February 2010

Coconut and mixed nut barfi.

Coconut and mixed nut barfi- A quick and easy no cook barfi .Desiccated coconut and crunchy nuts delicately fragranced with cardamom powder and sweetened with rich condensed milk.

1.5 cups dessicated coconut
¾ cup coarsely chopped nuts (cashew, almonds and brazil nuts)
½ cup sweetened condensed milk
1 teaspoon cardamom powder (elachi)
Almond halves for garnishing


1. In a bowl add the desiccated coconut, chopped nuts and cardamom powder. Mix.
2. Stir in the condensed milk and make a stiff mixture. (Can add a little more coconut if mixture seems too sticky)
3. If you want to make barfi in squares, then grease a thali or tray with ghee and pat the coconut barfi mixture in it.
4. Smooth the surface with the back of a spoon and garnish with almond halves pushing them into the barfi slightly so that they stick. Refrigerate for 1 hour, after this cut to desired shape.
5. Alternately if you wish to make shaped barfi as I have done then wrap the coconut mix in cling film and refrigerate for 30 mins after step 2.
6. After 30 minutes take two large sheets of kitchen foil, place the chilled barfi mixture on one sheet and cover with second sheet.
7. Using a rolling pin gently roll out the mixture to approx 1 cm thick. Remove the top sheet of foil and using cookie cutter cut out desired shapes and place barfi shapes on serving dish.
8. Roll up remaining mixture and repeat step 7 again till all mixture is used up.
9. Place almond halves on your barfi shapes and press slightly to stick. Chill barfi for 1 hour before serving.

NB- You can use any combination of nuts, also you can add few drops of food colouring if you wish to have coloured barfi.

Keep refrigerated and consume with in 3-4 days.

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Wednesday 10 February 2010

Yoghurt and Coconut chutney.

Yoghurt/ Coconut Chutney- A sweet and sour chutney , made with cooling sour yoghurt, sweetness from the coconut and the heat from the green chillies. A lovely accompaniment to south Indian dishes such as idli and dosas.


1 cup natural yoghurt( hung)
2 green chillies finely chopped
2 oz fresh grated coconut
¾ teaspoon salt
1/2 teaspoon sugar

For tempering:

1 teaspoon sunflower oil
2 dried red chillies
½ teaspoon whole cumin seeds (jeera)
1 teaspoon urad dhal
6-8 curry leaves


1.Line a sieve with a muslin cloth and pour the yoghurt in it. Leave for the water to drain out for 30 mins(This is called hung yoghurt)
2.Transfer the hung yoghurt to a bowl , add the coconut, and green chillies. Mix and keep aside.
3. Heat the oil in a pan add the red chillies, urad dall, whole jeera and curry leaves.
4. Add the tempering to yoghurt/coconut mixture and stir, Add salt and sugar.
5.Transfer to a serving bowl

Serve with masala dosa, the recipe for this you will find here. As we are nearing valentines day,I made heart shaped dosas using the same batter as in the recipe.Due to them being rather small I could not roll them but served them as a side with the potato masala and above chutney,

You may like :
Rhubarb Chutney

Tuesday 9 February 2010

Tomato Rice

Tomato Rice-A quick and easy rice dish created in minutes. Flavoured with fresh tomatoes and garnished generously with fresh coriander.Served with a creamy cucumber raita.


2 cups preboiled cold rice ( Left over rice is ideal for this)
1 firm medium tomato de seeded and finely chopped
2 green chillies de seeded and finely chopped
1 tablespoon fresh coriander finely chopped.
1/2 teaspoon salt
1/2 teaspoon turmeric
1/4 teaspoon chilli powder
1/2 tablespoon sunflower oil
1/4 teaspoon cumin seeds


1. Add to the cold rice salt,chilli powder and turmeric
2.Toss the rice to get an even coating of the spices.
3. In a frying pan heat the oil, when hot add the cumin seeds.
4. Add the rice and toss in the hot oil.Approx 3-4 minutes.
5. Stir in the diced tomatoes and green chillies.
6.Toss the rice till tomatoes and rice are mixed . Approx 1-2 minutes.
7.Transfer the rice to a serving dish and garnish with chopped fresh coriander.

Serve hot with creamy cucumber raita and a squeeze of fresh lemon juice..

You may like :
Masala rice

Monday 8 February 2010

Sweet red pepper chilli sauce.

Sweet pepper chilli sauce-A spicy piquant chilli sauce made from sweet red peppers and hot green chillies. Hot and tangy it makes a lovely accompaniment to all snacks.


1 large sweet long red pepper
10 green chillies
3 tablespoons lemon juice (approx ½ lemon)
1/2 teaspoon lemon rind
1 teaspoon salt
1 teaspoon sugar
1 tablespoon olive oil


1. Wash the red pepper and remove the seeds and membrane.
2. Chop it into small pieces
3. Wash the green chillies, deseed and chop up into small pieces
4. Remove the rind from the lemon and squeeze the juice
5. In the blender add the chopped red pepper, green chillies, lemon rind, lemon juice, salt,sugar and olive oil.
6. Blend to make a coarse paste.
7. Adjust seasoning to taste.

Serve with Chunky French fries or tortilla chips..
Keep refrigerated consume with in two days.

You may like:
Green Mango chutney
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