Weekend Lunch Plate – 4


Thotakura – Mamidakayi Pappu,  Rice, Zucchini Fry, Pachadi and Lotus Root bhajji was our delicious lunch today.

It had been ages since I prepared Thotakura(Dantinasappu in Kannada).

In my quest to eat greens, atleast now & then I cook them.

This pappu turned out delicious!! It was a very satisfying meal.

This is my entry for RCI.

Thotakura-Mamidikaya Pappu

(Amaranth-Green Mango Curry)


1  Cup Toor Dal 

3 Cups Thotakura

1 Cup Green Mango Chopped

3 Green Chilles Slit

1/2 Tsp Red Chilli Powder – or as per taste

1/2 Tsp Turmeric Powder

Salt as per taste


2-3 Tsp Oil

1/2 Tsp Mustard Seeds

2 Green Chilles slit

Curry Leaves

2 Red Chilles

1/4 Tsp Hing


Wash & chop the Thotakura(Amaranth) Leaves finely.

Green Mango is preferable, Chop Mango along with the skin into small cubes.

In a pressure pan, add 3-4 cups of water and bring it to a boil.

To the water add washed Toor dal, chopped Thotakura, Mango Cubes, Green Chilles slit and Turmeric powder. Stir.

Pressure cook for 2 whistles & let it simmer for a few minutes & remove.

Once the pressure cooker cools, mash the ingredients. And again keep it on medium flame.

Heat oil in a pan for seasoning, add mustard seeds, when pops, add the green chilles & curry leaves.

Then add dry red chilli broken into 2-3 pieces. Add hing, stir & add this to the cooked dal.

Add salt & Red chilli powder, stir everything.

Simmer for 5-7 minutes.

Delicious pappu is ready enjoy!!!!



Gobi Matar Masala


I like cauliflower/gobi so does DH. This is the way I usually cook gobi.

The curry goes very well with rotis, do give it a try.

Gobi Matar Masala 

(Cauliflower & Peas Curry)


2 Cups  Gobi Flowerets

1/2  Cup Peas

2-3 Tbsp Tomato Sauce

1 Tsp Red Chilli Powder

Garam Masala- to taste

1/2 Tsp Turmeric

Dry Roast :

1 Tsp Dhania

1/2 Tsp Cumin

6 – 8 Cashewnuts

1″  Cinammon

1  Clove

Grind  the dry roasted ingredients with :

1 Onion

2-3 Green Chilles

1 Garlic – Big clove

1 Ginger – Small piece


Heat 2 Tbsps of oil, when hot add the ground masala.

Add the red chilli powder, Turmeric & Garama masala powders.

Mix & fry the masala well, until oil separates from it.

I microwave the washed flowerets to reduce cooking time.

You can skip cooking gobi & directly add to the  gravy.

Mix well until the gobi is coated with the masala.

Add peas, salt & a cup of water.

Simmer the curry for a few minutes.

Adjust the spices if needed & add the tomato sauce now.

Cook further for a few more minutes just until the gobi is cooked but not mashed up.



Weekend Lunch Plate – 3


Todays lunch was a simple Sambhar, Rice, Bittergourd/Hagalakaayi fry & Chayote Squash/Seemebadanekaayi Palya.

Let me confess, Chayote Squash is not one among my favourites, I dont prepare it that often.

But Chayote Squash Kootu makes me forget that I dont like it, it tastes great in kootu.

I also prepare a palya/poriyal with it, it tastes great as a side. Try it once!!!

(Thx to Raaga – Chayote Squash is also called Bengaloor Katrikkai in Tamil and Vilayat Vaingan in Konkani.)

Chayote Squash Palya

(Seemebadanekaayi Palya)


1 Chayote Squash

Seasoning :

Mustard Seeds,

1 Dry Red Chilli

Few Curry Leaves 

To Grind :

1 Tbsp Coconut Grated

2 Dry Red Chilles

1 Tsp Mustard Seeds

1/2 Tsp Cumin Seeds

1/2 Tsp Turmeric

Method :

Peel & chop the squash into small cubes.

Grind all the ingredients in “To Grind” smoothly with little water.

Heat 3-4 Tsp oil, when hot add mustard, when pops add the dry red chilli broken & curry leaves.

After a minute add the cubed squash, stir well.

Cover and cook for a few minutes, until water is oozing from the veggie.

Add the ground paste, salt & mix well.

Cook further until all the water has evaporated & is a bit dry.

Chayote Palya is now ready!!!


Spicy Chicken Gravy


Chicken gravy as the name indicates is a creamy & spicy curry base in which the chicken is simmered.

The aromatic spices adds a wonderful flavour to the chicken.

This curry goes very well with  ghee rice, rotis, chapathis etc.

Spicy Chicken Gravy


2 lbs Chicken

3 Onions thinly sliced

4 Green Chilles slit

1 Cup Yoghurt

2 Tsp Ginger-Garlic Paste

2 – 3 Tsp Red Chilli Powder Or as per taste

1 Tsp Dhania Powder

1 Tsp Cumin Powder

1/2 Tsp Turmeric Powder

3 Cardamom

2 Cloves

2″ Cinnamon

Oil as required

Salt Per taste


Beat curds / yoghurt until smooth & well blended.

Add turmeric powder, 1 Tsp Of Chilli Powder and 1 Tsp ginger garlic paste to the yoghurt & mix well.

Add well washed & cubed chicken pieces to the yoghurt mixture & mix well.

Marinate for an hour in the refrigerator. The more time marinated the better.

Heat 3-4 tsps of oil in a pan & add 2 sliced onions. Fry them until golden.

Cool & grind the onions along with 1 cardamom to fine paste along with little water.

Heat Oil in a pan, add the cinnamon, cloves & cardamon to the oil when hot.

After a minute, add 1 sliced onion & green chilles. Saute untill translucent.

Add ginger garlic paste & fry for 1-2 minutes.

Now add just the chicken without the yoghurt marinade.

Fry the chicken well for 6-8 minutes on high heat.

Add the chilli/dhania/cumin powders & fry for few more minutes.

Add the marinade now along with a cup of water & salt.

Cook chicken untill tender.

Adjust the spices if needed. Add the onion paste & mix well.

Simmer for a few more minutes, until done.

Garnish with cilantro if needed.


Happy Mothers Day

Dear Mom, Happy Mothers Day!!! Love You!!!

Dear Friends, Wish You All A Very Happy Mothers Day!!


Photo – Courtesy Pino

Weekend Lunch Plate – 2


Our Lunch today was Dondakaya Pappu(Tindora Dal), Rice, Beerakaya Pachadi (Ridge Gourd Chutney),

Dondakaya Vepudu (Tindora Fry) & Taro Root Fry.

The highlight of our lunch was this spicy beerakaya pachadi.

My collegue at work Sangeetha, prepares lipsmacking beerakaya pachadi.

And she graciously offered me the recipe when I asked her.

So here I present Beerkaya Pachadi –

Beerakaya Pachadi

(RidgeGourd Chutney)


1 RidgeGourd/Beerakaya

3 Green Chilles

2 Garlic Cloves

Cilantro – Handful chopped 

4 Tsp Urad Dal

3/4 Tsp Dhania Seeds

3 Dry Red Chilles

4 Tsp Grated Coconut

1 Tsp Tamarind pieces

Salt as per taste.


Scrape the ridges of the ridge gourd, Dont scrape of the outer green skin elsewhere.

Chop ridge gourd & slit green chilles.

Heat a tsp of oil add urad dal, dhania seeds, red chilles & fry untill golden. Transfer to a bowl.

In the same pan, add 2 – 3 Tsp of oil & add the chopped ridge gourd cubes, green chilles & garlic cloves.

Saute them until ridge gourd gets soft & is half cooked. Add cilantro towards the end.

Remove & set aside to cool.

Grind the roasted spices with grated coconut & tamarind to powder.

Add the ridge gourd pieces to the above & grind well.

Adjust salt as per needed.


Mysore BisiBeleBaath


BisiBeleBaath, known shortly as BBB is not only mine, but every Kannadiga’s favourite. There are many versions of BBB,  the recipe following  is the one I have adapted, which is very quick  to prepare & ofcourse very tasty . My  mother prepares in a very different way, ofcourse which is quite delcious, it is an elaborate method which I will post later. Right now lets enjoy my favourite BBB!!!

Mom Happy Mothers Day!!! You are the best!!! 

Mysore BisiBeleBaath  

(Rice & Veggies Cooked in Lentil Broth)


1 & 1/2 Cups Rice

3/4  Cup Toor Dal 

2 Cups Mixed Veggies

(Potato, Green Beans, Carrots, Red/Green peppers/Capsicum, Avarekai, Green Peas, Lima beans etc)

2 Onions

2 Tomatoes

1/2 Cup Coconut Grated – Grind to a smooth paste.

1/2 Tsp Tamarind paste 

1/2 Tsp Turmeric Powder

Salt as per taste


3 Tbsp Oil

1 Tsp Mustard

4 Red Chilles

1/4 Tsp Hing

1 Tbsp Cashewnuts

3-4 Springs Curry leaves.

BBB Masala –

4 – 6 Dry Red Chilles

1 & 1/2 Tbsp Dhania

1/4 Tsp Cumin Seeds

6-8 Methi Seeds

2″ Cinnamon stick

3 Cloves

2 Cardamon  – Seeds

Dry Roast all the above. Cool.

2 & 1/2  Tsp MTR Sambhar powder. 

Grind all the dry roasted ingredients with  Sambhar powder.


Wash & Soak the rice & Toor dal in plenty of water. 

Heat Oil in a cooker.  Ad mustard, once it pops add the whole red chilles broken in 2-3 pieces, Hing, Cashewnuts & curry leaves.

Stir for a minute & add sliced onions.

Once the onions are translucent add the sliced tomatoes & cook until they are soft.

Add all the veggies & fry for few minutes.

Drain water from the soaked rice & dal, add it to the veggies & stir fry for 2 minutes.

Now add the ground BBB masala powder, Coconut paste,  Tamarind paste, Turmeric & salt.  Stir.

Add 5 Cups of water to it, mix everything & cook for 2-3 whistles.

Let the cooker cool down before opening.

Enjoy BBB with potato chips. 🙂