Monday, 5 May 2014


Meth Koot is a powder of a mixture of roasted lentils.  This can be stored in an air tight container for almost a month.
 Add one or two spoons of this mixture to hot steamed rice along with ghee and relish!

1/4 cup each of
  •  udad dal(split black gram)
  • chana dal( split bengal gram )
  • moong dal (split green gram)
  • toovar dal (pigeon peas)
  • wheat (If whole wheat is not available you can use wheat flour)    
1 1/2 tsp each of
  • pepper
  • jeera (cumin seeds)
  • methi /fenugreek seeds.
  • (if you do not like the bitter taste of methi you can reduce the quantity as per your taste.)
  • salt to taste


Roast each ingredient separately and allow to cool.   Powder it along with salt 
and store in a container.

RidgeGourd Hot Chutney/ Heerekai Bisi Chutney/TURAYI KI CHUTNEY


1 medium sized ridge gourd
1 cup boiled toovar dal/pigeon peas
2-3 green chilies
3 tbsp grated coconut
3 tbsp chopped coriander leaves
a pinch of turmeric/ haldi
salt to taste

2 tsp oil
1/2 tsp mustard seeds
1/4 tsp udad dal/ black gram dal
a pinch of hing
a few curry leaves

  • Scrap the skin of ridge gourd and chop into medium sized pieces
  • Boil the ridge gourd along with green chilies
  • Boil the dal with a pinch of turmeric with just enough water to cook it.
  • Allow it to cool.
  • Grind the ridge gourd,green chilies, coconut,coriander leaves and salt.
  • Then add the cooked dal and grind.
  • Heat a pan of oil and add mustard.
  • When it splutters add the udad dal
  • After a few secs add hing and curry leaves.
  • Add the ground paste and lower the flame.
  • When it just begins to boil , remove from flame and serve with rotis or chapatis

Friday, 2 May 2014

Arbi Fry

This is a very simple but tasty dish.
 This can be  eaten as a side dish with rasam and rice or curd rice or just like that :)

250 gms of arbi /colocasia
1 tsp chilli powder
2tbsp of besan (bengal gram flour)
1/2 tsp ajwain ( carom seeds)
salt to taste
a pinch of turmeric powder/haldi
2-3 tbsp oil


  • Boil the arbi and remove the skin. (I cook it in a pressure cooker.)
  • Cut it into 1' thick pieces
  • Heat oil and add the carom seeds
  • Add the chopped arbi pieces and sprinkle haldi,salt, chilli powder and besan.
  • Mix well and keep frying on a low flame
  • The arbi begins  crisp.
  • Fry till you get the desired crispiness. 
  • The longer you fry the crispier and tastier it gets :)
  • Serve hot or at room temperature.


Paddu is a South Indian breakfast variety made from fermented batter. Very healthy and nutritious!

1 cup udad dal (black gram)
2 1/2 cups rice
1 tbsp beaten rice (poha/ avalakki) optional
1tsp jeera (cumin)
2-3 medium sized onions chopped finely
1 carrot ,grated
2 green chilies  finely chopped
coriander leaves finely chopped
salt to taste
oil for shallow frying

  • Soak the dal and the rice separately for about 3 to 4 hrs.
  • Soak the beaten rice for 10-15 mins.
  • Grind the soaked ingredients and mix thoroughly. 
  • Keep it covered and allow to ferment or 7-8 hrs.
  • The batter should be thick but of pouring consistency.
  • Now add salt, jeera,onion,chilies, coriander leaves and carrot and mix well.
  • Heat the paddu pan and add a tsp of oil in each cup/hole./pocket
  • The paddu pan looks like this.

  • Add the batter till the cup is 3/4th full.
  • Cover with a lid and cook on low flame.
  • If the heat is too much , the paddus will remain uncooked at the centre.
  • Flip over and allow to cook on the other side.
  • Serve them hot with sambar or chutney.

About Me

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I began this blog to compile my recipes in one place. I started writing this keeping in mind beginners and busy people and hence have tried to keep the steps and procedure as simple as possible. The recipes that you find here are vegetarian, which I cook on a day to day basis and are quite simple. I dedicate this space to all the people whom I came across,who inspired me to cook, who shared their recipes and tips and helped me improve my culinary skills.