Ulundhu ( Urad dhal ) Sevai

Ulundhu ( Urad dhal ) Sevai

Sevai is rice sticks. Readily available in super markets. This Sevai recipe is a very, very rare one. Usually Coconut Sevai, Lemon Sevai, Tamarind Sevai, are the most popular ones. Even in a Wedding Menu Lemon Sevai is the most popular. This recipe is a family favourite. An age old recipe. I am very much pleased to share this recipe with you all.

To make the recipe more easy to follow, I have split this preparation into 4 parts.

Part – 1 ( To prepare the Sevai )


Ready made Sevai ( I have used Concord brand rice sticks ) – 2 big bowls ( Prepare the Sevai as per the instructions on the packet Spread the prepared Sevai in a flat big plate ) Cover the Sevai and keep it aside till the time of use.

Part – 2 ( To make the ulundhu ( urad dhal ) mix )

Whole urad dhal ( ulundhu ) – 1 big bowl

Toovar dhal – 1 tablespoon

Channa dhal – 1 tablespoon

Dry red chilli – 1

Green Chillies – 4 ( chopped )

Asafoetida powder – 1/2 teaspoon

Washed curry leaves –  6

Salt to taste

Water –  a little lesser than 1/4 cup

To Season

Oil – 3 big tablespoons

Mustard seeds – 1 teaspoon

Broken Urad dhal – 2 teaspoons

Asafoetida powder – 3/4 teaspoon

Ulundhu Sevai  served with Plain Curds. 


Wash the Urad  dhal, Toovar dhal and the Channa dhal. Soak in sufficient water for 2 hours. After the dhals have soaked drain the dhals. Take a big blender jar. Add in the soaked dhals, salt to taste, green chillies, asafoetida powder. Add the broken red chilli and the torn curry leaves. Blend to a rough little coarse paste with little water.

Mix well.  Grease a plate.  Put in the coarsely ground urad dhal mix. Steam the ground urad dhal mix in a steamer for 15 minutes.

Once the dhal is cooked, transfer the contents to a big, broad, flat plate. Cool very well. Crumble the urad dhal mix  nicely.

Heat a pan. Season. Add in the crumbled urad dhal mix. Sauté on sim flame for 5 minutes. Switch off the stove. Cool the urad dhal mix well.

Part – 3 ( To Garnish ) 

Finely chopped curry leaves – little

Part – 4 ( Mixing )

Add the cooked Sevai to the sautéed urad dhal mix in the pan. Mix very gently with your hands. If you want to pack the Sevai for lunch, mix the Sevai and the urad dhal mix with 2 ladles gently. Do not mix with your hands.

The Sevai mixed with hands do not hold for a long time. Consume it soon.

Garnish the Sevai and serve with curds and fried pappads. Since I was pressed for time, I did not fry the pappads today.

Chef’s Tips

1) While mixing the Sevai mix it gently. Do not break it too much.

2) Ulundhu Sevai does not need any accompaniment. It tastes great on it’s own.






Dhal Durga Double Tadka

 Dhal Durga Double Tadka

You might be wondering what is this,  a peculiar name for a dhal. Double Tadka is seasoning the dhal TWICE. Durga is my very good friend from whom I learnt this dhal. A very simple dhal bursting with flavours. I thank Durga for sharing this recipe with me. Goes well with phulkas, paranthas, puri, naan, kulcha, plain rice and jeera rice.

The process of making this dish is very different. Do try and Enjoy. 


Broken moong dhal – 1 and 1/4 cups( paasi paruppu)

chopped beans, chopped carrot – 3/4 cup ( steamed )

Steamed green peas – 1/2 cup

Turmeric powder – 1/4 teaspoon

Slit green chillies – 2

Amchur ( dried mango powder ) – 1/4 teaspoon

Dried ginger powder – 2 pinches

Salt to taste

Sugar – 1 teaspoon

Water – 5 cups

To Season ( seasoning – 1 ) ( Tadka ) 

Ghee – 2 tablespoons

Whole bay leaf – 2 ( small )

Torn dry Kashmiri red chillies – 2

Jeera – 1 teaspoon

Coarsely crushed black pepper powder – 3/4 teaspoon

Asafoetida powder – 1/2 teaspoon

To Season ( seasoning – 2 )

Ghee – 2 tablespoons

Kashmiri Chilli powder – 1 teaspoon

Garam masala powder – 1 teaspoon

To Garnish

Finely chopped green coriander leaves –  little

Finely chopped curry leaves – little

Dhal Durga served with  Plain Parathas


Heat a pressure cooker. Add the dhal. Dry roast on sim flame till it emanates a  very good aroma and is golden in colour.  Add the slit green chillies, turmeric powder and water. Cover and pressure cook for 4 whistles and leave it on sim flame for 6 minutes. Switch off the stove. Once the pressure subsides, open the cooker and mash lightly. Heat the dhal on medium flame. Add the steamed beans, carrot and the green peas. Add the salt and sugar . Add the amchur powder and the dried ginger powder. Mix well. Boil till little thick.

Give the first tadka. Season the first seasoning. Mix, cover and keep aside. At the time of serving, heat the dhal very well and give the second tadka. Season the second seasoning. Garnish. Serve hot.

Chef’s Tips

1) Do not over roast the dhal. The taste will change.

2) By seasoning twice, the dhal tastes yum.



Paal ( Milk ) Poli

Paal Poli

A truely Traditional Sweet. I still remember the days when I used to spend with my Grandmother Kamali. This is her recipe. She is a specialist in this dish. Only few ingredients for this Poli. Poli is a deep fried puri. Here the puri is made with white rava fully. The milk has to be thickened with Saffron. A sprinkle of cardamom powder further enhances the taste. Serve it either hot or cold. I am sure you will enjoy this Poli. This is our family special Poli recipe. My children love it to the CORE. 

Poli and milk. Poli before soaking in milk. 

I have split this process into 3 parts, which will be easy for you to follow.

Part – 1 ( To make the Poli dough )


White rava – 1 cup

Boiled, cooled milk – required amount to make a soft chappathi dough.

Salt – 1 pinch

Refined sunflower oil – required amount to deep fry the polis

Ghee – 1 tablespoon

Maida – required amount to dredge and roll out the puries


Take a blender jar. Add in the 1 cup white rava. Cover the jar. Pulse once using the whipper button for 2 seconds. By now the rava would have got powdered a bit. Add a pinch of salt.Sprinkle enough milk and knead to a soft chappathi  dough consistency. Mix the dough very well. Punch the dough for 5 minutes. Knead the dough very nicely . The Poli will be soft.  Cover and rest the dough for 30 minutes.

Heat a pan. Add the refined sun flower oil and the ghee. Now pinch small pieces from the rava dough. Dredge maida and roll out puries as thin as possible to a round puri. Close the half and make a semi circle. Roll the semi circle lightly. See to it that the edges are sealed well. Dust off the extra flour.  Fry one puri at a time on medium flame  to a golden colour.  Drain the oil and remove the puries on a kitchen towel.

You can fry these puries and store them in an airtight container. Keeps good for 3 to 4 days. Whenever you want to make these polis, you only have to make the milk. Very easy. If you have guests for lunch or dinner make these puries in advance. Work is easy.

Part – 2 ( To prepare the Paal ( milk ) for the Poli )


Full fat milk – 1 and 1/2 litres

Sugar – 1 and 1/2 cups

Saffron – 1 big pinch

Cardamom powder – 2 pinches


Heat a pan. Add the milk. Boil till it reduces to half. Boil on medium flame. Add the sugar. Boil for 5 minutes. Mix saffron in little hot milk.  Add it to the pan.Stir well. Switch off the stove.

Part – 3 ( Plating )

Take a big flat plate. Line the fried Poli. Ladle some milk on top of it . Cover and leave for 15 minutes. By now the polis would have soaked well. Serve in individual cups with some more milk poured on top of the polis. Keep some milk aside, in case the polis are soaked well, they will absorb all the milk. Keep some milk aside.

Chef’s Tips

1) Do not over fry the puries. The colour will change. A pleasing golden colour is very nice to see and taste.

2) Do not use any maida or wheat flour to prepare the Poli. After soaking , they will not have their shape. They will all break to bits. The taste is only the best using white rava for polis.

3) Can also add in 3 tablespoons of condensed milk mixed into the milk, after the milk has reduced. Please reduce the sugar if you are adding the condensed milk.

4) Can also add very, very finely chopped almonds and pista as a garnish for the Paal Poli. I have not garnished today.

5) As an option, can soak little Almonds and Cashew in hot water for 15 to 20 minutes. Strain the Almonds and Cashew and grind to a fine paste using little milk. Add it finally to the reduced milk. Mix well.








Tendli Talasani ( Crushed whole gherkin curry)

Tendli Talasani

A pure Konkani Saraswat dish. Very unique in taste and aroma. Simple, delicious. Goes well with sambar rice, curd rice, rasam rice. The gherkin or kovakai or tendli should be really tender. I learnt this dish from my very good friend Suja Prabhu. Thanks Suju for sharing this recipe with me.


Tendli – 20 ( wash well, wipe it and cut off the tips of both ends, crush the tendli with a stone to flatten them without breaking it. Mix little salt. Toss. Cover and leave it for 15 minutes.)

Garlic – 8 flakes ( pounded )

Kashmiri dry red chillies – 4 ( torn to pieces )

Asafoetida powder – 2 pinches

Salt – to taste ( Already the tendli is salted a bit. Use salt carefully )

Oil – 2 tablespoons

Water – 1 cup


Finely chopped curry leaves – little


Heat a nonstick pan. Add the oil. Keep on medium flame. First add the pounded garlic.  Sauté till it turns golden. Add the torn red chillies. Add the crushed tendli. Cover and cook on sim flame  for 10 minutes. Add 1 cup of water. Simmer till the tendli is fully cooked and the water dries up. Keep on sim flame and toss the tendli gently. Once it turns golden add little salt to taste and the asafoetida powder. Mix gently. After 5 minutes switch off the stove. Garnish. Serve hot.

Chef’s Tips

1) Pick nice tender tendli and use. It will melt in the mouth.



Katunjaa Curry

Katunjaa Curry

Ah! Ah! What is this Katunjaa Curry? You might be wondering what is this recipe. This is a very traditional recipe which is VERY CLOSE TO MY HEART. Yes, it is my Grandmother Kamali who taught me to make this dish. Oh! I have been only telling you how I learnt this recipe, this dish is usually made for the Kattu Saadha Mootai. Kattu Saadha Mootai is a basket full of various rice varieties comprising of Puliyodharai, Curd rice, Soft idlis mixed with Idli Chilli powder and gingelly oil, Fried Special thick pappad, Finger foods, Sweets and of course our famous Katunjaa Curry. Usually this Kattu  Saadham is packed by the bride’s house maids when they send the groom and the bride to the grooms house after marriage. In olden days people travelled long, long distances by bullock carts. There were no eateries on the way. The brides parents would give this Kattu Saadham basket full of food  to the grooms party to eat on their way. So most of the dishes would be taken care and made in such a way that the food will not be spoilt for a long time. 

This Katunjaa Curry is specially made to eat along with the mixed rice varieties. This curry will hold for a long time. This curry goes well with all the mixed rice varieties, hot phulkas, puri and plain steamed rice. Mostly country vegetables are only used in this curry.

Do try and please write to me. 


Peeled and  chopped yellow pumpkin- 1 cup

Peeled and grated raw banana – 1 cup

Chopped brinjal – 1 cup

Chopped green karamani ( yard long beans ) – 1 cup

Salt to taste

Grated jaggery – 1 teaspoon

Turmeric powder – 1/4 teaspoon

Thick tamarind extract – 1/2 cup

Gingelly oil- 1 tablespoon( sesame seed oil )

Fry in oil and grind to a powder 

Gingelly oil – 1 teaspoon

Urad dhal – 1 tablespoon

Jeera – 1 teaspoon

Black pepper – 4

Raw rice – 1 tablespoon

Broken moong dhal ( Paasi paruppu) – 1 teaspoon

chopped green chilli – 4

Asafoetida powder – 1/2 teaspoon

Curry leaves – little

Heat a pan. Add oil. Add in all the above mentioned ingredients . Fry on sim flame till golden. Switch off the stove. Transfer the fried contents to a plate. Cool. Powder finely. Cover and keep aside till the time of use.

To Season

Gingelly oil- 2 tablespoons

Ghee – 1 tablespoon

Mustard seeds – 1 teaspoon

Urad dhal – 1 teaspoon


Heat a pan. Add the gingelly oil. Add in all the chopped veggies and the grated raw banana. Cover the pan and cook on sim flame till the veggies are cooked. Add the turmeric powder, salt to taste and the grated jaggery. Mix gently. Add in the thick tamarind extract. Cook for 3 minutes on sim flame. Stir in the powdered ingredients. Mix gently. After 3 minutes, switch off the stove. Season. Mix gently. Serve hot. Usually this katunjaa curry will be little Mushy. 

Chef’s Tips

1) Do not add any water while cooking the veggies. Let them cook in their own juices.

2) Do not use any other vegetables. The taste will change.



Veggie Dhal Roast

Veggie Dhal Roast

I had lots of dosa batter and whole moong sprouts. Was just debating what to do for breakfast. Wow, an idea dawned into my head. There came the perfect formula and the silent birth of this recipe. A very satisfying breakfast. Loaded with veggies and dhal, a sheer delight to the taste buds. Do try and enjoy. Very easy to make. I am sure the next time you grind for Idli or Dosas, you will keep some batter aside to prepare this Veggie Dhal Roast. 


Idli or Dosa batter – 3 cups

Big sandwich bread slices – required amount( do not cut the corners of the bread)

Grated carrots – 3 tablespoons

Grated cabbage – 2 tablespoons

Grated big onion – 3 tablespoons

Oil – sufficient amount to drizzle around the Roast

Salt to taste ( Add salt carefully because the dosa batter has little salt )

Grind to a little coarse paste

Sprouted whole moong – 1 cup

Green chillies – 3

Chopped green coriander leaves – 2 tablespoons

Chopped curry leaves – little

Asafoetida powder – 2 pinches

Chopped ginger – 1 tablespoon

Jeera – 1 teaspoon


Take a big flat plate. Add in all the above mentioned ingredients except the oil. Add in the ground paste. Mix well with your hands.

Cover and leave it aside for 15 minutes.

Heat a nonstick Dosa Tava. Brush oil on the tava. Heat the tava.Take a bread slice. Dip into the batter mix. You have to do this step really fast or the bread will become soggy  and difficult to handle. Dip the bread slice in the batter. Dip the other side also . Put the slice on the hot tava. Sim the flame. Smear some batter on the top of the slice. While smearing the batter see that the sides are not soiled. Cook on sim flame to a golden colour. Turn the slice gently.Drizzle little oil. Cook to a golden colour. It will be easy to handle the bread slice with 2 spatulas. The shape of the bread will be intact. Gently turn on all the 4sides to cook the batter evenly. Once both the sides become crispy and golden, remove the Roast to a plate. Switch off the stove. Similarly prepare the other slices too. Serve hot with Tomato Sauce. Cut the bread diagonally. It is more enjoyable and easy to Eat. 

Chef’s Tips

1) If there is some leftover dhal veggie batter store in an airtight container.  Keep it in the fridge to use it for the next day.

2) You can also make little thick, small Dosas in this dhal veggie batter. It will be very soft.

3) Can also add very ,very finely minced coloured bell peppers, beans to the batter.

4) An ideal lunch box delight.

5) Cook the roast on the tava in sim flame only. The golden colour will be uniform. The cooking process also will be nice. 



Lebanese Special Batata Harra

Lebanese Special Batata Harra 

Batata Harra served with a Chilli Dip

I still remember, the first time I tasted this Lebanese Starter was in Al- Balad, a Lebanese restaurant in London. I simply loved the dish. A nice garlicky flavoured roast potatoes, served with a chilli dip. Absolutely mind blowing. I made this dish today, I was very much tempted to post this recipe. I am very happy to share this recipe with you all. Please try this starter. Taste it and please post your valuable feedback. 

Batata is potato and Harra is green coriander leaves used as a flavouring agent to this dish, imparts all that lovely aroma and a lovely taste.

Very simple ingredients, you can make this dish just like that. All the ingredients are available at HOME.


Potatoes – 3 ( peeled, washed , cubed, wiped dry  and deep fried in oil to a nice , golden colour )

Onion- 1 ( big) ( peeled and chopped  to cubes )

Garlic – 6 to 7 big flakes ( peeled and chopped very,very finely )

Chopped green chillies – 2

Coriander seed powder – 1 teaspoon

Black pepper powder- 1 teaspoon

Kashmiri redchillipowder- 1 teaspoon

Salt to taste

Sugar – 1/2  teaspoon

Chopped green coriander leaves- 2 tablespoons

De seeded and cubed greenbell pepper- 1

Oil – sufficient amount to deep fry the potatoes to a nice golden colour.

Olive oil – 3 tablespoons for sautéing the potatoes

To Garnish 

Finely chopped green coriander leaves – 2 tablespoons

Green chill – 1 ( chopped to roundels )

Lemon juice – 1 tablespoon


Heat a big hindalium pan. Add enough oil. Deep fry the wiped potatoes in small batches on medium flame till golden. Fry all the potatoes in the similar manner. Drain and keep the potatoes on a kitchen towel.

Heat a pan. Add olive oil.  First sauté the chopped garlic till golden.

Next fry the chopped onions  on medium flame till transparent. Add the diced green coloured bell pepper . Add the sugar and salt to taste. Stir gently. Add the coriander seed powder, Kashmiri chilli powder , black pepper powder and stir gently. Add the chopped green chillies. Sauté for 2 minutes. Add the fried potatoes. Toss gently.

Switch off the stove. Garnish. Mix well . Serve hot with any Dip of your choice.

Chef’s Tips

1) Deep fry the potatoes in small batches to a nice golden colour. Do not over fry them. The taste will change.

2) To make an instant red chilli dip

Grind 2 dry Kashmiri red chillies to a paste with a flake of Garlic Mix in the chilli paste, oil, salt to taste with little hung thick  curd .Whisk well. Serve with  Batata  Harra.






Nutty Choco Fudge

Nutty Choco Fudge 

From long, long time I have been planning to post this recipe. I formulated this Fudge recipe properly today. It was Chewy, Moist, Soft and just melted in the Mouth. I have used pistachios and walnuts for the garnish. It just takes 5 minutes to prepare this Fudge. Can make it just like that. 


Condensed milk – 1/2 cup

Cocoa powder – 1/4 cup ( I have used Hershey’s Cocoa powder, the colour is rich and the taste is just perfect)

Sugar – 1and 1/2 tablespoons

Maida – 2 teaspoons

Vanilla essence – 1/2 teaspoon

Little coarsely ground almonds – 2 tablespoons

Little coarsely ground cashewnuts – 2 tablespoons

Salt – 1  pinch

Unsalted butter – 3 tablespoons

Unsalted butter – 1 teaspoon ( to grease the aluminium mould )


Chopped pistachios and chopped walnuts – 2 tablespoons each


Take a nonstick pan. Heat the pan. Add in condensed milk, sugar, maida,  coarsely powdered almonds and cashewnuts, vanilla essence,3 tablespoons butter, salt, and the cocoa powder. Keep the flame on medium. Stir well for 5 minutes. The mix would have started to leave the sides of the pan. Switch off the stove. Mix well for 3 minutes. The correct consistency is, if you take a little mix in the hand, cool it and roll   it, it will form a ball. It should be a soft ball. Mix well with a wooden spatula. Pour into a greased aluminium  tray. Tap well. Cool. Top the Fudge with the topping. Cover the Fudge and leave it  in the  normal fridge compartment for 3 to 4 hours. Once set  well, take the Fudge from the fridge and leave it outside for 5 minutes. Run a big knife on all the sides of the dish gently. By now the Fudge will be easy to lift out of the dish.Transfer to a  plate. Mark squares and serve. Yummy, loving this taste a lot.

Chefs Tips

1) Can store this Fudge in the fridge for 3 to 4 days.

2 ) Do not leave this Fudge outside, it will melt due to the harsh weather outside.

3) Can wrap this Fudge in small pieces of butter paper.

4) Leave the Fudge to come to room temperature, before chopping it.

5) Serve this Fudge with vanilla ice cream.

6) Can chop the Fudge to any desired shape that you want.




Boiled Beetroot Salad

Boiled Beetroot Salad

My favourite salad. My children love this a lot. A simple, tasty salad which can be whipped up in a jiffy. Very few ingredients only. Goes well with pulao, jeera rice and a raitha. A totally refreshing taste which will give you instant energy.


Beetroot – 2 ( wash and pressure cook the Beetroot in sufficient water for 5 whistles and keep it on 5 minutes on sim  flame and switch off the stove.  Cool well. Open the cooker and take out the boiled Beetroot. Cool well. When it is hot, it is very difficult to handle the Beetroot. Once cooled, peel the Beetroot and slice it. Keep it aside till the time of use. )

Salt to taste

Lemon juice – 1 tablespoon

Finely chopped green chilli – 1 pinch


Take a big bowl. Put in all the above mentioned ingredients. Toss well. Rest for 3 minutes. Serve.

Chef’s Tips

1) Do not add more green chillies than the mentioned amount. It will become very spicy.

2) Do not add any other spices. The taste will change.

3) Keep all the above mentioned ingredients separately. Mix it at the time of serving. Do not add the green chillies earlier. The green colour will change.



Banana Pachadi ( Raitha )

Banana Pachadi

A very simple, neat, yummy Pachadi. You can prepare this raitha especially when you are pressed for time. Can be made just like that. This Pachadi is our family favourite. Goes well with steaming hot dhal powder ( paruppu podi ) rice  mixed with ghee and roasted pappad. Very few ingredients, the flavours will SPEAK.


Sliced (slightly ripe ) bananas – 2 cups

Whisked, thick, chilled curds – 3 cups

Sugar – 2 tablespoons

Salt to taste

To Season

Ghee – 1 tablespoon

Mustard seeds – 1 teaspoon

Asafoetida powder – 1/4 teaspoon

Finely chopped green chilli – 1


Take a big bowl. Add in the whisked curds, sugar, salt to taste. Mix well. Add in the sliced bananas. Mix well. Season. Mix. Serve .

Chef’s Tips

1) Season only in ghee. The taste will be simply amazing.

2) Do not add any other flavouring agents. The taste will change.

3) For best results, chill the pachadi in the fridge for 2 hours and serve.