Tender Coconut and Cashew Sukke

Tender Coconut and Cashew Sukke

Sukke is a dry curry. A speciality of Goa. The Cashew and tender coconut pieces gives a nutty subtle flavour. Goes well with plain rice, phulkas, puri and a plain toasted bread.


Tender coconut pieces ( sliced to long pieces) –  3 cups

Whole Cashew nuts – 1 big handful ( soaked in hot water for 1/2 an hour and drained and cover it and keep it aside till the time of use )

Grated onion – 1/2 cup

Grated tomato – 1 cup

Pounded garlic – 4 flakes

Peeled and pounded ginger – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Jeera powder – 1/2 teaspoon

Coriander powder – 1/2 teaspoon

Kashmiri chilli powder – 1 teaspoon

Salt to taste

Garam Masala Powder – 1/2 teaspoon

Tomato ketchup – 1 teaspoon

To Season

Oil – 3 tablespoons

Jeera – 1 teaspoon

To Garnish

Finely chopped spring onion greens – little


Heat  a pan. Season. First, fry the grated onion. When the onion turns golden, add the turmeric powder, sauté for 2 minutes on sim flame. Add the pounded ginger and garlic. Sauté for 5 minutes on sim flame. Add the grated tomatoes. Sauté on sim flame for 5 minutes. Add the chilli powder, garam masala powder, jeera powder and the coriander powder. Sauté on sim flame for 3 minutes. Add the salt to taste. Add the sliced tender coconut pieces and the drained cashew nuts. Mix  gently. Add the tomato ketchup. Mix gently. Switch off the stove. Garnish and serve hot.

Chef’s Tips

1) The tender coconut has to be little thick. Only then you can cut it to slices.

2) After adding the sliced tender coconut pieces, mix it gently. Let the coconut pieces be intact.

3) Can also garnish with little chopped green coriander leaves.









Bajji Milagai Chutney (Bajji Chilli Chutney)

Bajji Milagai Chutney 

Had some Bajji Chilli at home. Tried out this Chutney. Was a great hit. Simple ingredients available at home. Do try this Chutney. This Chutney goes well with Dosas, Idli, Mixed rice Varieties and curd rice. Also goes well with plain steamed rice.


Chopped Bajji chillies -2 ( de-seeded )

Chopped onion -1

Chopped garlic – 3 flakes

Chopped tomato – 1

Chopped green chilli – 1

Grated coconut – 2 tablespoons

Tamarind paste – 1 /2 teaspoon

Salt to taste

Grated jaggery – 1 teaspoon

Channa dhal – 1 teaspoon

Urad dhal- 1 teaspoon

Jeera – 1/2 teaspoon

Coriander seeds – 1/2 teaspoon

Chopped mint leaves – 1 teaspoon

Chopped green coriander leaves – 1 teaspoon

Chopped curry leaves – 1 teaspoon

oil – 1 tablespoon

To Season 

Oil – 1 tablespoon

Mustard seeds- 1 teaspoon


Heat a pan. Add oil. Fry the channa dhal, urad dhal, coriander seeds, jeera to a golden colour on medium flame. Transfer it to a plate. In the remaining oil, fry the chopped onions, garlic, chopped bajji chilli, tomatoes, coconut and the chopped green chilli on sim flame for 5 minutes. Switch off the stove. Transfer the mixture to a plate. Cool. Take a big blender jar. Add in all the fried ingredient, salt to taste, jaggery, chopped mint, coriander, curry leaves, tamarind paste. Blend well. Transfer the ground Chutney to a bowl. Season. Serve with Bun Dosas.

Chef’s Tips

1) Store this Chutney in an air tight container. Leave it in the fridge compartment. Keeps good for 2 days.

2) De- seed the bajji chilli and use, or else it will be very spicy.


Bun Dosa with Bajji Milagai(Bajji Chilli) Chutney

Bun Dosa

A super soft spongy dosa, an ideal breakfast dish, good for lunch box.

I have been debating about this recipe from a long time. Finally I made it for breakfast today. The dosa was melt in the mouth. The Bajji Chilli Chutney was an extremely good side dish for the dosa. This dosa goes well with any chutney variety, sambar and chutney pudi.


Idli rice – 3 cups

Raw rice – 2 tablespoons

Urad dhal – 1 cup

Thick poha – 1 handful

Methi seeds – 1 teaspoon

Salt to taste

Oil to drizzle around the dosas


Wash and soak the idli rice, raw rice, urad dhal and the methi seeds together in sufficient water for 4 hours. Wash the poha and soak in water for 2 hours. Drain the water from the rice and urad dhal and grind in a wet grinder. Add the soaked poha and grind adding required amount of water to a smooth batter. Add salt to taste. Mix well and cover and leave the batter to ferment. Mix the batter well and make small thick dosas using a dosa tava. Drizzle oil  all around. Cover and cook on sim flame till golden. Flip the dosa and cook on the other side till golden. Serve hot with Bajji Chilli Chutney.

Chef’s Tips

1) If the dosa batter is little thick, dilute it with little water and make the dosas.

2) As an option mix into the dosa batter little finely chopped onions, finely chopped green chillies, chopped green coriander leaves and finely chopped tomatoes .

3) Can also add finely chopped Cabbage, beans, grated carrot and grated ginger to the dosa batter. Season the dosa batter with little mustard seeds in oil.




Saffron Coco Punch

Saffron Coco Punch

Had lots of tender coconut and tender coconut water. Quickly I decided to make this Punch. A good cooler. Very few ingredients , an awesome breakfast drink. Can make it just like that.


Tender coconut water – 6 cups

Tender coconut flesh ( chopped) – 2 cups

Honey – 1 tablespoon

Sugar – 3 tablespoons

Salt – 1 pinch

Cardamom powder – 1 pinch

Saffron – 1 big pinch

Lime juice – 1 teaspoon


Take a big blender jar. Add in all the above mentioned ingredients. Blend  well. Chill and serve

Chef’s Tips

1) The tender coconut has to be really tender. Only then you will get the best result. It will be a smooth drink.

2) Can also add little crushed ice to the Punch.





Vandikaran Thuvaiyal


Ah! this name sounds different. Vandikaran in Tamil means Cartman.   My grand mother Kamali taught me this dish. She would tell stories about the cartman to me and my brother. The cartman will come home after a long day and make this thuvaiyal and enjoy it with plain rice. A super delicious thuvaiyal. Very easy and can be made just like that. Very few ingredients, the taste is wonderful. Goes well with plain hot rice and chips, hot phulkas, puri and soft dosas.


Grated fresh coconut – 2 cups

Salt to taste

Tamarind paste – 1 teaspoon

Water – little

To roast in ghee

Ghee – 1 teaspoon

Asafoetida powder – 1/2 teaspoon

Broken green chilli – 2

Heat a pan. Add ghee. Add the asafoetida powder and the green chillies. Sauté for a second. Switch off the stove. Transfer to a plate. Cool.


Take a big blender jar. Add in the grated coconut, salt to taste, tamarind paste, the roasted ingredients and blend it. Add very little water. Blend well. Transfer the ground Vandikaran Thuvaiyal to an air tight container. Serve with hot rice.

Chef’s Tips

1) Can store the thuvaiyal in the fridge. Keeps well for a day or two.

2) Do not add much water to grind the thuvaiyal. The thuvaiyal has to be thick.

3) While serving this thuvaiyal for dosas, make it slightly runny.

Goan Caldo Verde (Potato and Spinach Soup)

Goan Caldo Verde

You might be wondering what is this dish. It is a Goan Famous Soup Caldo Verde. It is a hearty Potato and Spinach Soup. 

I made this Soup for breakfast today. A very creamy, subtle flavoured Soup. A meal by itself. Very soothing and nice to taste. You can serve the Soup by itself or serve it with toasted bread. I did not add butter, instead I have used olive oil.

Make this Soup for parties or get togethers. I am sure that all your guests will enjoy it thoroughly and compliment you. Happy Soup Making. 

In Portuguese Caldo is Broth ( Soup ) and Verde is Green Colour.


Boiled and peeled potato( grated ) – 2 cups

Chopped spinach – 1 cup

Finely minced onion – 1

Finely minced garlic – 6 flakes

Boiled milk – 1 and 1/4 cups

Vegetable stock or water – 1 cup

Vegetable stock cubes – 2 ( I have used Maggi  Vegetable Stock Cubes )

Salt to taste

Cumin seed powder( jeera powder ) – 1/2 teaspoon

White pepper powder – 1/2 teaspoon

Maida – 1 teaspoon ( Heaped )

Olive oil – 3 tablespoons


Boiled green peas – little (optional)

Goan Caldo Verde topped with some boiled green peas.


Heat a pan. Add the olive oil. Keep the flame on sim. First, add the minced garlic. Sauté on sim flame till light golden. Next,  add the minced onion. Sauté on sim flame till light golden. Add the chopped spinach. Add the grated potatoes. Sauté on sim flame for 3 minutes. Add the maida, salt to taste. Sauté on sim flame for 3 minutes. Add the boiled milk, stock water , crumbled stock cubes. Mix well. Allow the Soup to boil. It will thicken. Add the white pepper powder and jeera powder.  Mix. Switch off the stove. Serve hot topped with boiled green peas.

Chef’s Tips

1) Since the stock cubes have salt, add the salt carefully.

2) Try to retain the colour of the spinach.

3) Can also add butter while sautéing onion and garlic instead of olive oil.




Onion Masal Curry

Onion Masal Curry

This is certainly a Karnataka Special. This recipe  is from my grand father ‘s cook Shri Venkat Subban who hails from Tumkur. A very easy dish, goes well with plain hot rice and ghee, curd rice, hot phulkas, hot poories, upma and sizzling hot milk chappathi. I am very happy to share this recipe with you all. Do give a try and enjoy.


Sliced onions – 3 ( big onions )

Grated jaggery – 1 tablespoon

Salt to taste

Red chilli powder – 2 teaspoons( I have used Kashmiri red chilli powder, the colour is just fab and not very spicy )( Use Byadagi red chilli powder if you have )

Jeera powder – 1/4 teaspoon

Wheat flour – 1 tablespoon

Water – 2 cups

To Season

Oil – 3 tablespoons

Mustard seeds – 1 teaspoon

To Garnish 

Torn fresh curry leaves – little


Heat a big pan. Season. Fry the sliced onions on simflame till golden. Cover the onions and fry. Add salt to taste, grated jaggery, red chilli powder, jeera powder and wheat flour. Sauté on sim flame for 3 minutes. Add the 2 cups of water. Mix well. Once the mix starts to boil, cook on sim flame for further 5 minutes. By now the Masal Curry would have thickened. Switch off the stove. Garnish and serve hot.

Chef’s Tips

1) Do not make the Masal Curry very thin, the taste will change.

2) By adding the wheat flour the colour of the curry will be retained.

3) The curry tastes yum if the onions are cooked soft and nice.


Milk Chappathi with Onion Masal Curry

Milk Chappathi 

From last week I was just planning to make this combi. I made it for breakfast today. Came out very well. The Chappathi was very soft and delicious. An ideal lunch box dish. Milk Chappathi goes well with Korma, Dhals, Paneer Gravies and Mixed Veg Curry. I was little pressed for time today. I made the Onion Masal Curry with Milk Chappathi. Gorgeous. The flavours were just perfect. Do try and Enjoy.


Wheat flour – 1 cup

Ghee – 1 tablespoon

Salt to taste

Boiled milk ( lukewarm ) – required amount to make a soft dough

An equal mix of ghee and refined sunflower oil to drizzle around the milk chappathies. 


Take a big, flat plate. First put the wheat flour. Next, add the ghee and salt to taste. Mix well with your fingers to a crumble. Sprinkle the required amount of luke warm milk and make a soft dough. Cover and rest the dough for 30 minutes. Make chappathies. Drizzle the mix of oil and ghee around the Chappathi and cook to a golden colour on both sides. Serve hot with Onion Masal Curry.

Chef’s Tips

1) To keep the chappathies soft, wrap them in a cotton towel and store in an air tight  container.

2) Make a very soft dough.



Beet Saucy Penne with Broccoli Crown

Beet Saucy Penne with Broccoli Crown

Ah! Ah! You might be wondering what is this? Yes, this is a very special pasta recipe which is my favourite. Penne mixed in Beetroot sauce served with Butter tossed Broccoli Mix and Garlic Bread Toast or simply serve the Beet Saucy Penne With the Broccoli Crown ( The butter tossed Broccoli Mix is used as a topping ,  a Crown on top of the Beet Saucy Penne ). Serve garnished with grated Cheddar Cheese or Parmigiana gratings. A wholesome meal. Children will love it. Make it for them and you also enjoy the Penne Pasta with your family. Happy Pasta Making.


Penne Pasta – 3 handfuls ( cooked aldente )

To Make the Beetroot Sauce

Olive oil – 2 tablespoons

Butter – 1 teaspoon

Grated Beetroot – 3 tablespoons

Maida – 1 teaspoon

Boiled milk – 1/2 cup

Salt to taste

Heat a pan. Add the olive oil. Sauté the grated beetroots on sim flame for 5 minutes. Add the maida. Sauté on sim flame for 3 minutes. Add the boiled milk.  Cook on sim flame till thick.  Switch off the stove .  Mix in the butter. Cover and leave it aside till the time of use. 


To Make the Pasta Taste Maker

Chopped tomato – 1

Chopped onion – 1

Chopped garlic – 1 teaspoon

Torn red chilli ( I have used Kashmiri dry red chilli ) – 1

Mustard seeds -1 pinch

Blend all the above mentioned ingredients to a paste. Keep it aside till the time of use )

Olive oil – 2 tablespoons


Heat a pan. Keep the flame on sim.  Add the 2 tablespoons of olive oil. First fry the tastemaker paste on sim flame till the raw smell goes. Add the Beet Sauce. Mix well.

Next add the cooked Penne Pasta. Sauté on sim flame for 3 minutes.Switch off the stove. Serve topped with the Broccoli Crown.

To Make The Broccoli Crown ( To make the Butter Tossed Broccoli Mix)

Broccoli florets – 2 cups( steamed )

Chopped beans – 1 cup ( steamed )

Green peas – 1 cup ( steamed )

Butter – 2 tablespoons ( unsalted butter, if using salted butter , add salt to taste carefully )

Salt to taste

Coarsely crushed black pepper – 1/2 teaspoon

Cumin seed ( jeera ) powder – 1 teaspoon

Beet Saucy Penne served with Butter Tossed Broccoli Mix and Garlic Bread Toast( Parle Company has come out with their new Garlic Bread Toast available in all Big Super Markets)


Heat a pan. Keep the flame on sim.  Add the butter. Before the butter melts, add the steamed veggies, salt, pepper powder and the cumin powder. Toss gently. Switch off the stove. Serve or use as a topping for the pasta. This is Broccoli Crown or the Butter Tossed Broccoli Mix.

Chef’s Tips

1) Do not over cook the Penne Pasta. If it becomes mushy, the taste will change.






Hurali Kaayi Pudi Palya ( Beans Chutney Pudi flavoured Poriyal)

Hurali Kaayi Pudi Palya

In Karnataka, Hurali Kaayi is Beans. A flavourful palya ( poriyal ). I tried this palya and served it with steamed rice and hot saaru(rasam) and fried pappad. This palya goes well with sambar rice, curd rice and hot puris and hot phulkas. I have used Chutney Pudi as the flavouring agent.


Chopped green beans – 2 cups ( steamed )

Boiled peanuts – 1 cup

Finely chopped onions – 1 cup

Salt to taste

Chutney Pudi – 2 tablespoons

To Season

Oil – 1 tablespoon

Ghee- 1 teaspoon

Mustard seeds – 1 teaspoon

jeera – 2 pinches

Chopped curry leaves – little

To Garnish 

Grated fresh coconut – little


Heat a big pan. Season. Fry the chopped onions on simflame till transparent. Add the steamed beans, boiled peanuts, salt to taste, chutney pudi and sauté on simflame for 3 minutes. Switch off the stove . Garnish. Serve hot.

Chef’s Tips

1) While steaming the beans, try to retain the colour.





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