Aloo Palak, gravy style

Makes: 4 servings


Baby Potatoes, boiled & cut into big chunks – 500 gms
Chopped fresh spinach – cup
Sliced Onion – 1
Ginger –  1 tsp shredded or chopped
canned tomatoes – ½ cup
Red chilli powder – 1 tsp
Turmeric powder – 1 tsp
Garam Masala – 1 tsp
Cumin Seeds – ½ tsp
1 tbsp Oil
Salt to taste
Lemon Juice & butter – 1 tsp each


Heat oil in a pressure cooker.

Add cumin followed by ginger, onions and fry until the onion is cooked.

Add turmeric powder, potatoes, tomatoes, garam masala powder, red chilli powder, salt and saute the potatoes.

When the potatoes are light brown, add in the spinach to the potatoes.

Add chopped spinach & pressure cook for 2 to 3 whistles. Stir in a tsp of lemon juice. Finally Stir in the little butter


My Vegetable Kurma



Beans: 250 gms finely chopped

Carrot: 1 1/2 cut into small pieces

Potato: 1

Frozen Peas: 1 cup

Other ingredients:


Turmeric Powder

Coconut Milk: 1 cup

To Season:

Coriander Leaves

To fry/season seperately:

Onion: 1 thinly cut

Curry Leaves

Mustard Seeds

To fry & grind:

Cinnamon Stick: 1 medium

Sonf/Sombu: 1 tbsp

Cloves: 5 to 6

Cardamom: 5 to 6

Green Chillies: 2

Poppy Seeds: 1 1/2 tsp

Garlic: 1 large or 2 small cloves

Coconut: 1 cup

pottu Kadalai/Roasted Channa dal: 2 tbsp


Fry all of the above in little oil lightly, except for coconut, ginger & pottu Kadalai. Add coconut, ginger, pottu kadalai & grind all of them to a smooth paste. Set aside.

Boil the vegetables with salt & turmeric powder.

Once vegetables are cooked, add the finely ground mix to the boiled vegetables. Let it boil for few minutes.

Fry mustard seeds, curry leaves & Onion in little oil until onion is clear in colour. Keep aside.

Add the fried onion & seasoning to the kurma. now add coconut milk. let the kurma boil for few more minutes.

Finally season with coriander leaves.

Pavakkai Pitlai (Bitter Guard curry)


Pavakkai: 2

Cooked Toor Dal: 1 cup (cooked & mashed)

Tamarind: a golf ball size

Coriander Seeds: 1 1/2 Tsp

Channa dal: 1 tsp

Urad Dal: 3/4 tsp

Dry Red Chillies: 5 (depending on the heat). You may reduce or increase the numbers)

Grated Coconut: 1 tbsp

Curry Leaves: 1 sprig

Turmeric Powder: 1 tsp

Jaggery or brown sugar: 1 tsp

Oil: 2 tbsps (if you don’t wish to add more oil, season initially & then, add the pavakkai)

Salt: to taste

Heat oil in a pan. Add mustard seeds. Once crackled, add urad dal & fry till golden brown.

Then, add red chillies, hing & curry leaves.

Now, add finely chopped pavakkai & fry until it changes colour.

Add soaked, strained tamarind water.

while boiling add salt & turmeric. Let it cook until the rawness of the tamarind is gone.

Now, add the mashed toor dal.

While cooking, fry Coriander seeds, Channa, Urad dals, Red chillies. Cook until dark brown. Now add grated coconut & fry till golden brown.

Grind to a smoother paste, adding little water. Pour this onto the pavakkai mixture. Let it cook for few minutes.

Before, removing from fire, add the jaggery or brown sugar.

Season with fresh coriander.


Note: You can add boiled Kabuli Channa or Boiled Peanuts.


Basic Crepe


Plain Flour: 1 cup

Milk: 2 cups

Eggs: 2

Salt: 1/2 tsp

Sugar: 1 tsp

Oil, preferably Olive Oil


Mix plain flour with little milk to make a smooth paste without any lumps. Alternatively you can put all the ingredients in a food processor & run for a few seconds until the dough is smooth.

Heat a thin non-stick dosa/crepe pan by adding little oil. You need to add oil only once.

pour about 1 1/2 ladle of mixture & swirl the pan until the dough mixture is coated all over the pan. Cook until the dough’s rawness is gone & it looks cooked.

Slowly turn it over for a couple of seconds & remove from fire.

Fill with whatever you desire. & serve with ice cream & any fruit on top. If you like you can add little honey, maple syrup or fruit juice

Dust with icing suger & serve hot.

Vaazhaikkai Podi (Raw Banana Curry)


Raw Banana (Cooking banana) – 1

Oil for seasoning – 1 tbsp

Mustard Seeds – 1 tsp

Urad Dal – 1 tsp

Hing/Asafoetida – 1 tsp

Dry Red Chillies – 1

Curry leaves – a sprig

Turmeric Powder – 1/2 tsp

Salt – to taste

Curry Powder (recipe provided elsewhere) – 1 Tbsp


Smoke the raw banana on open gas flame. If that option is not available, you can grill the banana.

When blackened, removed from the flame & peel.

Shred the banana

I a pan, add oil. Once hot, add mustard seeds & let it crackle.

Then, add urad dal & fry till golden brown.

Next add, hing, red chillies followed by curry leaves.

add the banana. Then, salt & turmeric powder.

Finally add curry powder.

Cook until there’s no moisture & the podi is crispy.

Note: the curry will become crispy if made in a non-stick pan.

Pineapple Rasam











Tamarind: 1 small ball, soaked & strained

Cooked Toor dal: 3 tbsps

Rasam Powder: 1 tbsp

Crushed Pepper: 1/2 tsp

Cumin seeds: 1/2 tsp

Mustard seeds: 1 tsp

Ghee: 1 tbsp, to season

Turmeric Powder: ½ tsp

Salt: To taste

Coarsely chopped Pineapple pieces: 1/2 Cup. I use canned pineapple.


Soak the tamarind in water and extract the juice and keep it aside

Pressure cook toor dal and mash it

Grind the pepper and cumin to coarse powder

To the tamarind water, add rasam powder, turmeric powder, pepper-cumin powder and salt and allow the mixture to boil.

Once the rawness of tamarind goes off, add mashed dal and add required water and when the rasam starts to boil, remove from flame.

Take 2-3 pieces of pineapple separately & keep aside.

Grind the remaining pineapple pieces in a blender to a fine paste and add to the rasam.

Add the rest of the pieces of pineapple to the rasam & remove after 2 minutes.

Heat the ghee in a pan, add mustard seeds.

When the mustard seeds start to sputter and add to the rasam.


Vaazhaikkai (Raw Banana) Kootu


Raw Banana: 1, peeled & cut into 5 cms cubes

Tamarind: A small piece, soaked & strained. The tamarind water should be light

Salt: To Taste

Turmeric Powder: 1 tsp

Cooked & mashed Toor Dal: 1 cup

Urad Dal: 2 tbsp

Dry Red Chillies: 4

Curry leaves: 2 sprigs

Asafoetida: 1 tsp

Ground Coconut: 1 tbsp

Mustard Seeds: 1 tsp

Oil: 2 tbsp


Boil Vaazhaikkai in tamarind water by adding salt & turmeric powder

When tender, switch off & set aside.

Fry Urad Dal, Red chillies, 1 sprig curry leaves by adding a tbsp of oil.

Once urad dal is golden brown, add coconut & fry for couple of minutes

Grind this to a coarse paste, (not fine) by adding little water

Place the vaazhaikkai, back on fire, add the mashed toor dal, the ground paste & let it boil for about a minute.

Remove from fire.

In a fry pan, heat oil, add mustard seeds. When it crackles, add a tsp of urad dal & fry till golden brown. Before removing from fire add Asafoetida & curry leaves. Pour the mixture on to the Kootu.

Serve hot with Rice.


Bombay Chutney


Onion: one medium, cut into small pieces

Green Chillies: 1 – 2 slit lengthwise

Ginger: 1 small piece, chopped

Curry Leaves: 1 sprig

Mustard Seeds: 1 tsp

Oil: 1 tbsp

Channa Dal flour/besan flour/Kadalai maavu: 1/2 cup

Water: 3 cups

Salt: To taste

Turmeric Powder: 1 tsp

Coriander Leaves: Chopped, to garnish


Heat Oil in a pan. Add Mustard Seeds. Once it cracles, add curry leaves, Ginger & green chillies

Now, add onions & fry until transluscent

Beat Channa dal with 1/2 cups of water until there are no lumps

Pour the mixture to the pan.

Add Salt & Turmeric Powder to the mix & let it boil until thick for 10 minutes by adding rest of the water.

Remove from fire & season with coriander leaves.

Optional: you can add lemon juice for extra bit of tang.

Tastes very good with hot phulkas.

Potato Curry/Roast


(for 250 to 300 gms. of potatoes, baby potatoes)

Mix the following:

Salt to taste

Turmeric powder: ½ tsp

Chilli Powder: 1 to 1 ½ tsp

Asafoetida/Perungayam: 1 tsp

Rice flour: 1 tsp

Channa Dal flour/Kadalai maavu: ½ to ¾ tsp.


Prick baby potatos with skin.

Wash baby potato for 2 mins in salt water. Then, drain.

In a pan add small quantity of oil & add mustard seeds. Once crackled, add the potatoes.

Fry for few minutes by keeping it closed with the lid. Make sure you stir continuously.

Once coated well with oil & the potatoes are light brown on the outside, add the mix.

Cook well until crisp & to desired consistency.

Garlic Rasam/Poondu Rasam


Garlic – 6 to 7, (depending on how strong you like)

Tamarind/PuLi – a small quantity, seeds removed

Pepper – 1 tsp

Red Chillies – 2 pieces

Thoor Dal/thuvaram paruppu – 1 ½ tsp

Mustard seeds: ½ tsp

Curry leaves – 1 sprig

Turmeric powder: ½ tsp

Salt – to taste


Soak Tamarind, Pepper, Red Chillies, Thoor Dal for ½ hr.

Grind to a smooth paste. Add some water to desired quantity of the rasam.

Heat Ghee in a pan, add mustard seeds & let it crackle. Add Curry Leaves. Then, add crushed garlic.

Immediately add the paste with water. Add turmeric powder & salt to taste.

Boil until froth forms on the top.

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