Friday, May 30, 2014


Spinach is one vegetable that I like to try out in many different variations. We all know that it is loaded with nutrition. I like to add few leaves to all my curries and dals like we add the coriander leaves. This curry with smoky flavour caught my attention in Pari's blog - Foodelicious
I tried it out and it was awesome ! Here is the recipe ....

Spinach .. 1 bunch (blanched and pureed)
Potatoes .. 3-4 (peeled and cubed)
Onion ... 2 ( chopped finely)
Tomatoes ... 2 (roasted on the gas flame and peeled)
Ginger .. 1 inch piece
Garlic .. 1 tbsp (crushed)
Coriander powder .. 1 tsp
Red chilli powder ... 1/2 tsp (add more if you like it spicier)
Turmeric powder ... 1/2 tsp
Salt ... to tatse
Oil ... 3-4 tbsps


1. Roast the tomatoes on the gas flame and peel away the skin after cooling.
2.  Heat oil in a pan. Add garlic, ginger and saute until brown.

 3. Add the onions and fry until they are brown in colour.

4. Add the roasted and peeled tomatoes, salt and spices. Fry until the oil separates.

5.Now tip in the potato pieces and stir fry. Cover and let them cook.

6. Add the blanched and pureed spinach and mix well.
Simmer to cook until done.

Serve with Rotis / pooris / naans / parathas

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Thursday, May 29, 2014


 Using multigrain flours to make rotis is a very healthy option and adding flax seed powder makes them more healthier. I have started incorporating flax seed powder in some way or the other in my daily cooking.

Whole wheat flour ... 1 cup
Gram flour or Soya flour .. 1/4 cup
Flax seed powder ....... 2 tbsps
Salt ............. 1/2 tsp
Oil ... 1 tbsp
Ghee / clarified butter .. to apply on rotis


1. Mix all the ingredients together

2. Knead to make a soft dough using water or milk. Apply oil and rest the dough for 10 minutes.

3. Divide into small balls and roll them into rotis.

4. Make them on the tawa / griddle like normal rotis.

5. You may also puff it on the gas flame when the roti is half done using tongs .Apply ghee and serve hot as these might become a little dry if you keep them longer.

BISSI BELE BHAATH / HULIANNA ( Karnataka Style Sambar Rice)

Sambar rice is prepared with a little variation in all the Southern States of India. This is a Karnataka style recipe. .. they also call it Hulianna. It is a wholesome one pot meal as it has rice, dal and many vegetables added to it while cooking. The consistency is usually softer like khichdi. Some like to add ghee / clarified butter just before serving. It tastes awesome with fried appalams.

Recipe source- Foodelicious.

Rice .... 1 cup ( washed and soaked)
Toor dal ... 3/4 cup (soaked)
Onion ...... 1
Tomatoes ... 1
Potatoes ..... 1
Green beans .. 6-7
Green peas .. handful
Carrots ....... 1/4 cup
Spinach leaves .. 10 -12
Green chillies .. 1-2
Garlic ... 1 tsp (optional)
Ginger ... 1 tsp ( grated)
Tamarind ..... lemon sized ball ( soak in water)
Cinnamon powder .. 1/2 tsp
Turmeric powder ..... 1/2 tsp
Sambar powder ....... 2 tbsps
Salt ... to taste

For tempering :
Mustard seeds .. 1 tsp
Cumin seeds ... 1 tsp
Curry leaves .... few
Dry red chillies .. 1-2
Asafoetida ...... a generous pinch
Oil ...... 3-4 tbsps


1. Heat the oil in a pressure cooker pan. Add the tempering ingredients.
When they crackle, add the ginger, garlic and onions. saute for a minute.
Now tip in the tomatoes, green chillies and the spice powders mentioned in the list.

Add the vegetables and saute for a minute.

Next add the washed and soaked rice and dal.

 Add 3 cups water. If you want a thinner consistency add 4 cups.
Bring to a boil and check the salt. Add if needed.

After it starts to boil close the pressure cooker and cook until one whistle and then reduce the gas. Leave it for 2-3 minutes.Open the cooker after the steam is let out.

Serve hot.

Note: You may cook the normal way in a pan too but you have to add more water.

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Wednesday, May 28, 2014


This is a traditional roti from the state of Karnataka. Akki means rice. So rice flour is the key ingredients of this roti with a little addition of semolina. I have added a spoonful of ata too. The vegetables can be of your choice or the ones available in the kitchen. Traditionally desi ghee (clarified butter) is used to make them. This delicious roti can be served with any side dish or setved with pickle. It tastes awesome by itself too.
Recipe source - Foodelicious

Rice flour ... 1 cup
Semolina ... 1/4 cup
Flour ........ 2 tbsps
Onion ..... 2 tbsps  ( finely chopped)
Green chillies ... 1-2 ( finely chopped)
Carrot ...... 2-3 tbsps  9grated)
Green beans ... 2 tbsps ( finely chopped)
Coriander leaves ... handful ( finely chopped)
Yogurt ............ 2-3 tbsps
Cumin seeds .... 1 tsp
Salt ............. to taste
Red chilli flakes .. 1/4 tsp (optional )
Hot water .. for kneading
Oil / ghee


1.Mix the flours and all the finely chopped vegetables. Add salt and cumin seeds.

2. Knead this into a soft dough using curd and hot water and set it aside.

3. Take a chunk of the dough into your palm and pat it to flatten.

4. Place the griddle on the gas and maintaining the flame to low, place the patted dough on it.Dip your hands in water and further flatten the roti on the griddle to make it thinner.

5.  Make a small hole in the middle. ( if the griddle is too hot the roti will not flatten easily)

6. Now spoon a little ghee or oil and roast the rotis turning the sides.

Serve hot with a dollop of butter and pickle.


This is a very healthy soup as we all know the health benefits of greens.. and potato adds to the taste and thickens the soup. I prefer adding it in the place of cream sometimes. The roasted oats added on top make the soup delectable.
Recipe source - Foodelicious

Onions ... 1
Potato ... 1
Spinach leaves ... 2-3 cups
Butter ......... 1 tbsp
Oats ....... 2 tbsps
Cumin powder .... 1/2  tsp
Chilli flakes .. a pinch ( optional)
Salt .............. to taste
Black pepper .. freshly crushed as needed.


1. Heat the butter in a pan and saute the onions until translucent.

2. Now tip in the chopped potato pieces and stir fry for a minute.

3 Add  salt and enough water and let them simmer for 4-5 minutes.

.4. Now tip in the chopped spinach and more water. Cook further until the spinach is done.

5. Meanwhile in a pan dry roast the oats until they change colour and leave a nice aroma.

6. Add the cumin powder, crushed pepper and chilli flakes.

.7. Blend the cooked spinach and potato with a hand blender or mixie.

8. Add water according to the thickness you like and boil it.

7. Sprinkle the roasted oats on the soup in individual bowls just before serving.

This quantity yeilds 2 servings.

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DAL PALAK ( Dry Version )

This is the dry version of dal palak which can be served with rotis and parathas.
Recipe source - Foodelicious

Toor dal ... 1 cup (soaked)
Spinach .... 2 cups (chopped coarsely)
Onion ...... 1 ( sliced)
Tomato ... 1 cut into pieces)
Ginger ..... 1 inch piece (grated)
Garlic ...... 1 tsp (crushed)
Kasoori methi . 1 tbsp
Coriander powder .. 1 tsp
Turmeric powder ... 1/2 tsp
Red chilli powder .. 1/2 tsp
Mango powder ...... 1/2 tsp
Oil ....  2-3 tbsps
Salt .... to taste


1. Cook dal adding a little salt and turmeric powder with just enough water to cook it three-fourths. Take care not to make it mushy .If you want you may boil it and drain the water.

2. Heat oil in a pan and add ginger , garlic and sliced onion. Saute until translucent.

3. Add the tomatoes and saute.

4. Now tip in the cooked dal, kasoori methi  and spinach.

5. Add the salt and the mentioned spices.Stir carefully and simmer to cook. You may sprinkle a little water if required.

 For variation you can add the tempering of mustard seeds, jeera seeds and asafoetida.

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