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.






Karnataka Special Chutney Pudi

Karnataka Special Chutney Pudi

As I hear the name Chutney Pudi, I am thrilled, cause I love Chutney Pudi a lot. In times of rush and hurry this Chutney Pudi comes handy.

I enjoy eating hot rice sprinkled with Chutney Pudi with a dollop of Desi ghee. Chutney Pudi comes as a real taste maker to flavour  palya (  poriyal ) .

Today I am posting the recipe for Chutney Pudi  and a Palya (poriyal) using Chutney  Pudi.

Chutney Pudi goes well with hot,hot idlis, dosas, hot steamed rice, curd rice and a sprinkle on buttered toast is just amazing.


Channa dhal – 1 cup

Urad dhal – 1 cup

Coriander seeds – 1/2 tablespoon

Methi seeds – 1 pinch

Jeera – 2 pinches

Dry red chillies ( Guntur variety ) – 1 cup

Byadagi red chillies – 1 cup

Grated dry coconut ( kopra ) –  1 heaped cup

Tamarind – 1 lemon size ( clean the tamarind, chop to small pieces. )

Asafoetida powder – 1/2 teaspoon

Salt to taste

Grated jaggery – 2 teaspoons

Oil – 1 and 1/2 tablespoons

Hot rice with a sprinkle of Chutney Pudi 


Heat a thick bottomed large pan. Sim the flame. First fry the grated drycoconut( kopra ). Fry till golden. Transfer the fried coconut to  a big  plate. Next, pour oil into the pan. Keep the flame on sim. Add the channa dhal, urad dhal, coriander seeds, jeera, methi seeds, asafoetida powder, tamarind, salt to taste and the red chillies. Fry on sim flame till golden. Switch off the stove. Transfer the mixture to a plate. Cool. Blend the fried ingredients to a coarse rava like powder. Last blend the fried coconut. Mix the blended coconut powder to the blended dhal mixture. Store the chutney pudi in an air tight bottle.

Chef’s Tips

1) Break the red chillies to small pieces. Frying becomes very easy.

2) The shelf life of the Chutney Pudi is 2 months.

3) Chutney Pudi stored in the fridge keeps it fresh or a longer time.

4) As an option, can add a few curry leaves while frying the ingredients for the Pudi.

5) Can use Kashmiri red chillies if Byadagi red chillies are not available.




Jam and Cream

Jam and Cream

A very simple and a pleasing pudding which is yum when served both hot and cold. I have been thinking about this dessert from a long time. Can be made just like that. A mix of bread, jam, marmalade, cream, baked to perfection. A layer of hot thick, melted condensed milk. further adds to the flavour and taste. Children will just love this. Do try and enjoy with your family.


Bread slices ( cut the corners, a day old bread is better) – 8 slices

Mixed fruit jam- 3 teaspoons

Orange marmalade – 3 teaspoons

Amul butter – 8 teaspoons + 1 /2 teaspoon to grease the baking dish

To Make The Custard Sauce

Boiled milk – 1 cup

Vanilla flavoured custard powder – 2 teaspoons

Sugar – 3 teaspoons

Add the custard powder to the boiled, cooled milk. Whisk it well. Add the sugar and mix well. Heat a pan. Keep on sim flame. Pour in the custard mix. Cook on simflame till thick. Stir well. Switch off the stove. Cover and keep aside .



Whisked fresh cream – 2 tablespoons

Condensed milk – 4 tablespoons

Mixed fruit jam – little

Orange marmalade – little

Almonds – 6 ( chopped to slivers )


Take a bake proof  glass dish. Smear 1/2 teaspoon of butter inside the dish. Keep it aside.

Take a bread slice. Butter it. Similarly Butter all the other bread slices ( Spread 1 teaspoon of butter on each slice ). Keep it in a tray.

Now take 3 buttered bread slices. Spread mixed fruit jam on them.Keep it aside.

Next, take 3 buttered bread slices. Spread orange marmalade on  them. Keep it aside.

Now, 2 buttered bread slices will be remaining. Keep it aside.


Take the buttered bake proof glass ware. First keep a  plain buttered bread slice. Make it stand. Next keep a mixed fruit jam bread slice. Next keep an orange marmalade bread slice. Next, keep a mixed fruit jam bread slice. Next keep an orange marmalade bread slice. Keep in this order. Finally, finish off  by keeping a plain buttered bread slice. Pour the hot custard on the top and all around the bread slices. Next pour the whisked  cream on top and all around. Finally, pour the condensed milk  on top and all around the bread slices.  Dot with mixed fruit jam and the orange marmalade on the  top, sides and all around the bread.

Now, the bread will be encased, it will have a cover. Bake  in a pre – heated oven at 160 degrees centigrade till the top becomes a little golden. Can also grill it in a microwave oven till the top turns golden. The approximate baking time will be 10 to 12 minutes,  if the oven is pre – heated and really, really hot. Remove the dish from the oven. Cool a bit. Garnish with slivered almonds. Cut and serve.

Chef’s Tips

1) The custard sauce has to be like dosa batter consistency. Do not make it very runny.

2) Cream packed in tetra packs can also be used.

3) Serve the jam and cream with a scoop of vanilla ice cream.



Paneer Lababdar

Paneer Lababdar

A rich, creamy gravy with soft pieces of Paneer, cooked to perfection and finished off with a nice garnish by adding grated cheese that truely enhances the taste of the gravy. I first tasted this gravy in Delhi. I fell in love with the flavours. As soon as I came to Chennai I tried this gravy and got hold of the formula. Now, this Paneer Lababdar is a Super Duper Hit In My Home. 

Spice the dish mildly. The aroma will be outstanding. Do try and please post your valuable feedback.


Cubed Paneer pieces – 2 cups ( immerse cubed paneer into a bowl of boiling hot water mixed with 1/4 teaspoon turmeric powder. Mix gently. Cover and leave it aside till the time of use. ) ( I have used Hatsun Paneer )

Chopped onion – 1

Chopped tomato – 1

Coarsely crushed black pepper powder – 1/4 teaspoon

Coriander powder – 1/2 teaspoon

Saunf powder – 1/4 teaspoon

Jeera powder – 1/2 teaspoon

Turmeric powder – 2 pinches

Salt to taste

Sugar – 1 teaspoon

Kashmiri  red chilli powder – 1 teaspoon

Garam Masala Powder – 3/4 teaspoon

water 1/4 cup ( use this water to rinse the mixie after blending the paste. )

To roast in oil and grind to a fine paste

Oil – 1 tablespoon

Cinnamon – 2 very small pieces

Chopped onion- 1

Chopped tomato – 2

Chopped green chilli – 1

Chopped ginger- 1 tablespoon

Chopped garlic – 5 flakes

Chopped cashewnuts – 2 tablespoons

Fry all the above mentioned ingredients in oil to a golden colour. Transfer to a plate. Cool. Blend to a fine paste.

To Season

Oil – 2 tablespoons

Ghee – 2 tablespoons

Jeera ( cumin seeds ) – 1 teaspoon

To Garnish

Grated cheese- little

Finely chopped green coriander leaves – little

Crushed kasoori methi – little

Finely chopped green chillies – very little


Heat a big pan. Season. Keep on medium flame. Fry the chopped onion. When onion turns to a golden colour, add the chopped tomatoes. Cover and cook on sim flame till mushy. Now add the turmeric powder. Sauté for 2 minutes. Add the blended paste. Cover and cook on sim flame for 5 minutes. Add the salt to taste, sugar, chilli powder, coriander powder, saunf powder, jeera powder, garam masala powder and the pepper powder. Cover and cook on sim flame for 5 minutes. Add the drained paneer. Mix gently. Add 1/4 cup of mixie rinsed water. Cover and simmer for 3 minutes. Switch off the stove. Garnish and serve hot.

Chef’s Tips

1) Can also garnish the gravy with whisked fresh cream.

2) Use fresh paneer for excellent results

3) After adding the drained paneer do not over cook. The paneer will become rubbery.









Tava Missi Paranthas with Paneer Lababdar

Tava Missi Paranthas

A sheer Punjabi Delight. Who does not like Punjabi khaana(Punjabi Food) .  A typical Punjabi Parantha. I have used Chaas ( butter milk ) to make the dough. You will get very soft Missi Paranthas or Missi Roti. Missi Roti is usually a combination of 2 types of flour. Do give a try. I am sure you will enjoy making these paranthas as much I have enjoyed making them. Goes well with any gravies, dhals, raithas and achaar( pickle ) or with any vegetable curries. Happy Parantha Making.


Wheat flour – 1 cup

Besan ( Channa dhal flour ) – 1 cup

Ajwain ( carom seeds ) ( omum ) – 1 tablespoon

Salt to taste

Melted hot ghee – 1 tablespoon

Turmeric powder – 1/4 teaspoon

Kashmiri chilli powder – 1 teaspoon

Crushed kasoori methi leaves – 1 tablespoon

Chaas ( thin butter milk ) – required amount to make the dough

Amul butter – required amount to baste ( smear ) on the cooked paranthas


Take a big flat plate. Add in the wheat flour, besan, salt, chilli powder, turmeric powder, ajwain, crushed kasoori methi and mix well. Add the melted hot ghee. Mix well.Sprinkle chaas and make a soft dough. Cover and rest the dough for 30 minutes. Make slightly thick roties (Paranthas). Cook on a tava on medium flame till golden on both sides. Smear Amul butter on the paranthas and serve hot.

Chef’s Tips

1) Making the dough with chaas keeps the paranthas very soft for a longer time.



Kheer Kamali

Kheer Kamali

You might be wondering why I have been keeping this name Kamali for many of my dishes. It is my grandmother Kamali from whom I have polished my culinary skills, she was an very, very innovative cook, especially all her sweets would be outstanding. Her Mohanthal and Kaju jamoon is our family favourite, an all time winner. ( The recipe of her Mohanthal will  be published shortly ). This kheer can be made in a jiffy, just like that. Do try and please post your valuable feedback.


Boiled milk – 10 cups

Raw rice – 1/2 cup + 2 tablespoons

Condensed milk – 1 cup and 2 tablespoons

Sugar – 6 tablespoons

Cardamom powder – 2 pinches

Slightly coarsely crushed cashews and almonds ( blanch, peel and dry a little and then powder the almonds ) powder –  1 tablespoon each

To Garnish

Chopped almonds – little

Chopped cashews – little

Chopped pistachios – little

Saffron – a few strands


Wash and soak the rice in enough water for 10 minutes. Drain the rice and keep it aside.

Heat a pressure cooker. Add the rice and the milk. Mix well. Cover the cooker with it’s lid and put the weight. After 3 whistles, sim the stove and leave it for 10 minutes. Switch off the stove. Keep the cooker aside till the pressure settles. Leave it for 20 minutes. Open the cooker once the pressure has subsided. Mix well. Add the condensed milk and the sugar. Cook on sim flame for 10 minutes. Add the cashew and almond powders. Mix well. Add the cardamom powder. Mix gently. Simmer for 5 minutes. Switch off the stove. Garnish. Serve hot.

Chef’s Tips

1) Kheer Kamali tastes great when chilled.

2) Can make this kheer with Basmathi rice also.

3) While re – heating this kheer, be careful, it will get burnt easily. Do not leave the kheer unattended. Heat it on sim flame.

4) This kheer tastes good if it is a little thick.






Shanghai Vegetables

Shanghai Vegetables 

When I presented this programme on TV ( Doordarshan), this episode( Singapore and Chinese Combo ) won a lot of applause.  My personal favourite. Chinese food is nutritive and pleasing to the eye. Very light on the stomach. I had an opportunity to taste this dish in one of my trips to China. Shanghai is a beautiful place. The food is very colourful. I am very happy to share this recipe with you.

I serve this Shanghai Vegetables with Singapore famous Mee Goreng( recipe to follow shortly ). Shanghai Vegetables goes well with Fried rice, noodles and with plain rice also.


Peeled, sliced and blanched carrots – 1/2 cup

Cauliflower florets – 1 cup ( blanched )

Broccoli florets – 1 cup ( blanched )

Thickly sliced babycorn – 1/2 cup ( blanched )

Diced green capsicum – 1 cup

Diced onions – 1 cup

Very finely chopped garlic flakes – 1 and 1/2 tablespoons

Salt to taste

Sugar – 1/2 teaspoon

To mix into a sauce 

Water – 1/2 cup

Cornflour – 1 and 1/2 tablespoons

Tomato Sauce – 3 tablespoons

Chilli powder – 1/2 teaspoon ( I have used Kashmiri chilli powder )

Honey – 2 teaspoons

Soya sauce – 1/2 teaspoon

Coarsely crushed black pepper – 1/4 teaspoon

( Mix all the above mentioned ingredients with a whisk. Cover and leave it aside till the time of use )

To Season

Oil – 4 tablespoons

Torn red chillies – 3 ( I have used Kashmiri red chillies ) ( de- seeded )

To Garnish 

Finely chopped spring Onion greens – little


Heat a big pan. Season. First fry the chopped garlic. Fry on sim flame till golden. Next, add the diced onions. Cook on sim flame till transparent. Next, add the diced green capsicum. Sauté on sim flame for 3 minutes. Add the blanched veggies. Add the salt to taste and sugar. Sauté on sim flame for 3 minutes. Add the sauce mixture. Cook on sim flame for 5 minutes.  The sauce would have combined very well with the veggies. Switch off the stove. Garnish. Serve hot.

Chef’s Tips

1) Can also add red and yellow bell pepper to the dish.

2) Do not over cook the veggies. The taste will change. A little crunch adds that little extra taste.

3) Blanching means plunging food ( usually vegetables and fruits ) into boiling hot water for a very short time. Then refresh in cold water to avoid discolouring . By blanching the colour is retained and the flavours are intact.

4) By using honey there is an extra flavour and a sheen on the veggies.




Doon Chetin ( Kashmir Special Walnut Chutney)

Doon Chetin 

Doon Chetin is a Kashmiri Special Walnut Chutney. Walnuts promote memory ,good for the brain. This chutney goes well  with hot roti, phulkas, naan, paranthas, dosas, can use as a spread for toasted bread. Can also use as a Dip for wafers. Store the Chutney in the fridge. Keeps good for 2 days.


Little coarsely crushed walnuts – 3 tablespoons

Hung thick curds – 2 cups

Finely chopped onions – 2 tablespoons

Finely chopped garlic – 1/2 teaspoon

Finely chopped green chillies 2 ( de seeded )

Finely chopped mint leaves – 1/2 teaspoon

Salt to taste

Sugar – 2 pinches

To Garnish 

Finely chopped green coriander leaves – little

Coasrely crushed coriander seeds – 1 big pinch

Coarsely crushed saunf ( aniseed ) – 1 big pinch

Coarsely crushed shah jeera – 1 big pinch


Take a bowl. Add the curds, crushed walnut powder, chopped  onion, garlic, mint leaves and the green chillies. Add salt to taste and sugar. Mix well with a fork. Transfer to a container. Garnish. Serve chilled.

Chef’s Tips

1) See the date of manufacturing on the carton before buying the walnuts. Slightly old walnuts will not smell good and they will taste little bitter.

2) Can also add in finely chopped green, yellow and red bell peppers too.

3) Make the Chutney thick. Tastes great.




Palladam Special Thakkali ( Tomato ) Kuruma

Palladam Special Thakkali ( Tomato ) Kuruma

Palladam is near Coimbatore. Palladam is famous for good food and power looms. This recipe is my grandmother’s friends  formula. She used to live in Palladam. I am very happy to share an age old time tested recipe. Thanks to Charu Patti for the recipe.

This Kuruma goes well with Idli, dosa, appam, idiappam, upma, puri, hot phulkas and plain rice too. The recipe for you.


Finely chopped small onions – 1/2 cup

Finely chopped nice, ripe  Bangalore tomato – 1

Tamarind paste – 1/2 teaspoon

Salt to taste

Sugar -3/4 teaspoon

Water – 1 and 1/2 cups

Roast in oil and grind to a fine paste 

Oil – 2 tablespoons

Chopped small onions – 1/2 cup

Chopped Bangalore tomatoes –  3 ( big  sized tomatoes )

Chopped garlic – 5 flakes

Fried gram ( Pottu kadalai ) – 1 tablespoon

Grated coconut- 3 tablespoons

Peanuts – 1 teaspoon

White sesame seeds- 1/2 teaspoon

Chopped green chillies – 2

Chopped ginger – 1 teaspoon

Dry red chillies – 5 ( I have used Kashmiri red chillies )

Coriander seeds – 1 teaspoon

Jeera – 1/2 teaspoon

Cloves – 1

Cardamom – 1

Cinnamon – 1 very small piece

Turmeric powder – 2 pinches

Heat a pan. Add oil. Fry all the above mentioned ingredients to a light golden colour on sim flame. Transfer to another plate. Cool. Grind to a fine paste with little water.

To Season

Oil- 2 tablespoons

Ghee – 2 tablespoons

Saunf ( aniseeds ) – 2 pinches

To Garnish

Finely chopped green coriander leaves and curry leaves – little


Heat a pan. Season on medium flame. First fry the chopped small onions on sim flame to a golden colour. Next, add the chopped tomato. Sauté on simflame till the tomato turns mushy. Next, fry the ground paste. Cover and fry on sim flame for 5 minutes. Add the tamarind paste, salt to taste and sugar. Mix well. Add water. Cook on sim  flame for 10 minutes. By now the kuruma would have become thick. Switch off the stove. Garnish and serve hot.

Chef’s Tips

1) Do not make the Kuruma very watery. Tastes excellent if it is thick.

2) Use nice ripe red tomatoes.



Kovai Special Double Rice Idli with Palladam Special Thakkali ( Tomato ) Kuruma

Kovai Special Double Rice Idli 

Very soft, very porous, melt in the mouth Idli. An ideal breakfast dish. This is my grandmother Kamali’s special recipe. Her special formula. I am very happy to share this recipe with you all.

Double rice Idli , Both Idli rice and raw rice is used. Stays soft for a longer time. A sheer tiffin box special. Do try and enjoy.


Idli rice – 1 and 1/2 cups

Raw rice – 1 and 1/2 cups

Urad dhal – 1 cup

Salt to taste

Water – sufficient amount to grind the Idli batter


Wash the urad dhal. Soak in sufficient water for 2 hours. Mix both the idli rice and raw rice together. Wash and soak in sufficient water for 2 hours. Drain the urad dhal. Grind it in a wet grinder to a fine paste. Sprinkle water from time to time and grind it for 20 minutes. Transfer the ground urad dhal paste in a bowl. Next, drain the rice. Grind it in a wet grinder to a fine paste with required amount of water. Mix both the ground dhal and the ground rice gently. Add salt to taste. Mix the batter gently with your hands. Cover and leave it aside for8 hours to ferment. Make idlis. Serve hot.

Chef’s Tips

1) While grinding the urad dhal batter in the wet grinder, sprinkle chilled water to get a soft fluffy batter.

2) For white, soft idlis, grind the urad dhal and rice separately and then mix them together with salt to taste.

3) If you soak urad dhal and rice together and grind them together, the colour of the idli will be creamish.