Monday, 28 January 2013

Mughlai Pudina Chutney

I made this chutney a couple of days back when we had chicken biriyani for dinner. This is a great accompaniment for biriyani as well as kababs.


1 cup mint leaves,
1 small onion,
½ to ¾ cup of beaten curds,
1 tsp roasted and powdered cumin seeds,
Green chillies to taste,
Salt to taste


Blend all the ingredients together into a chutney like paste. Goes well with biriyani or kababs.

Andhra Style Palak Dal

This dal is different from the normal palak dal we make. First of all it uses no turmeric which is a standard spice in any dal we make and it uses tamarind juice as well. But it tasted really nice and different.


1 cup of yellow moong dal,
2 cups of chopped spinach,
2 tbsp tamarind pulp,
Green chillies to taste,
½ tsp mustard seeds,
½ tsp cumin seeds,
½ tsp fenugreek seeds,
½ tsp urad dal,
1 tbsp oil,
20-25 curry leaves,
1 small chopped onion,
2 halved red chillies,
Salt to taste


Cook the dal with spinach, tamarind pulp and enough water. Mash this well.

Heat oil add the mustard seeds, urad dal and fenugreek seeds. When the mustard seeds pop and the urad dal turns light brown add the cumin seeds. Then add the curry leaves, slit green chillies, dry red chillies and onion. Fry till the onions turn light brown in colour. Finally add the dal and spinach mixture and season with salt.  

Crispy Spinach Pakodas

Another deep fried snack for the teatime guests – crispy spinach pakodas.


¾ cup moong dal,
¾ cup channa dal,
½ cup rice,
 2 cups chopped spinach,
1 inch piece of ginger,
Green chillies to taste,
A pinch of asafoetida,
Salt to taste,
Oil for deep frying


Soak the moong dal, channa dal and rice for about an hour. Grind it to a not-so-fine paste with the ginger, green chillies, asafoetida and salt.

Mix in the chopped spinach.

Heat oil and drop spoonfuls of the batter and deep fry on medium heat. Serve hot with tomato sauce or green chutney.

Sunday, 27 January 2013


Since I was always fond of cooking and trying out new recipes one of my friends had forwarded me a collection of recipes many years back. Since then I have received this same collection from two other friends, so I think this file must be quite widely circulated. Every once in a way I use some recipe from this file. Since sometime I have been wanting to try out a recipe for Seedai from this collection. First I was not aware of this recipe and so I just casually goggled it and found it is quite a famous savoury from Tamil Nadu. Then I remembered seeing it in shops in Matunga, Mumbai and of course here in Bangalore.

I generally try to avoid making deep fried dishes due to the high calories, but today we were having some friends over for tea so I thought I could afford to serve some deep fried goodies. These crisp savoury balls were quite liked. Here is the recipe...


¼ kg of rice flour,
2 tsp urad dal flour,
½ cup coarsely ground fresh coconut,
2 tsp sesame seeds,
 ½ tsp red chilli powder,
Salt to taste,
1 tsp ghee,
A pinch of asafoetida,
Oil for deep frying


Urad dal flour is generally not something I have at home, so I just dry roasted urad dal and ground it into a fine powder.

Mix all the ingredients except the oil and make it into a tough dough using water. Next take about a 1 tsp of the dough and roll into a smooth ball using your palms. This is a time consuming task. Do not be tempted to make bigger balls or your seedai will not come out crisp.

Heat oil on a low flame till it is hot. Add 1/3rd of the balls and let fry on a gentle flame till it is golden brown and crisp. Drain. Fry the remaining balls in two batches.

Let them cool completely before storing in air tight containers.

My seedai have small air pockets on the surface this is not something I have seen in the other photographs I have viewed on the net, but thankfully this did not impact the taste not the texture, so I think I can let them be.  

Oops I just referred to the recipe and I see the rice flour had to be roasted, I forgot about that! Maybe next time and it would come out even more crisper.

Wednesday, 23 January 2013

Basil Pesto Coated Paneer


1 cup fresh basil leaves,
3 walnut kernels,
5 garlic cloves,
¾ tsp black pepper,
Salt to taste,
2 tbsp olive oil,
200 grams paneer


Cut the paneer into cubes or fingers.

Grind the basil leaves, walnut kernels, garlic cloves, black pepper and olive oil into a not-too-fine paste. Marinate the paneer in this paste with the salt for an hour.

After an hour you can fry it in a non-stick tawa using no oil, as the marinade already has olive oil. Alternately you can grill it.