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.


Alsandyache Tondak (Black Eyed Beans and Potato Curry )

Alsandyache Tondak

The first time I tasted this dish was in my friend’s place. Aparna Thayi  made this for me. Thanks a lot Appi for sharing this recipe with me. A wholesome curry that you will definitely enjoy and love tasting it as much as I enjoyed. Goes well with Pole, Puri, Phulkas, Pulao and Plain Steamed Rice with little hot ghee spooned over it. 


Black eyed Beans ( white Kaaramani ) – 1 and 1/4 cups ( wash the black eyed beans and soak in sufficient water overnight ) ( next morning wash and drain the water and pressure cook it with sufficient water for 8 whistles. Drain the water and keep aside. Use the drained cooked Kaaramani water to make rasam. Do not throw the water. It is full of nutrients. )

Peeled, diced and cooked potatoes – 1 cup

Chopped onion – 1 cup

Sliced green chillies – 2

Salt to taste

Sugar – 1 teaspoon

Water – 1 cup

Fry in oil and grind to a fine paste

Oil – 1 tablespoon

Cloves – 4

Cinnamon – 1 small piece

Coriander seeds – 1 and 1/2 tablespoons

Jeera – 1 teaspoon

Black pepper – 6

Kashmiri dry red chillies – 6

Freshly grated coconut – 3/4 cup

Curry leaves – 6 ( torn)

Chopped garlic – 6 flakes

Tamarind paste – 3/4 teaspoon

Heat a pan. Add oil. Keep on sim flame. First add the pepper, cloves, cinnamon, coriander seeds, dry red chillies, garlic and sauté for 3 minutes. Add the grated coconut, curry leaves and sauté for 3 minutes. Switch off the stove. Transfer to a plate to cool. Add 3/4 teaspoon tamarind paste. Blend to a fine paste with little water. Cover and keep it aside till the time of use.

To Season

Oil – 3 tablespoons

Jeera – 1 teaspoon

To Garnish 

Finely chopped green coriander leaves – little


Heat a pan. Season. First fry the chopped onion on medium flame to a nice golden colour. Add the sliced green chillies. Sauté  for 3 minutes on sim flame. Add the ground paste. Cover and sauté on sim flame for 5 minutes. Add the boiled potatoes and the cooked black eyed beans. Add salt and sugar to taste. Cook till n sim flame for 3 minutes. Add 1 cup f water. Cook on sim flame till little thick. Switch off the stove. Garnish and serve hot.

Chef’s Tips

1) If the Curry becomes a little thick, dilute it with little boiling hot water.

2) As an option add little thick coconut milk in the end after switching off the stove. Do not boil after the coconut milk has been added. Add 1/2 cup of very thick coconut milk.




Goan Special Pole with Alsandyache Tondak

Goan Special Pole  with  Alsandyache Tondak

Goan Special Pole served with a piece of Jaggery further adds to the taste. 

You might be wondering what are these names, yes, they are Goan Special Rice Pancakes served with Black Eyed Beans ( White Kara mani ) Potato Curry.  These two dishes are the Best Goan Greats. They compliment each other both in taste and flavour.  Very simple to make. I love this combo. I profusely thank my very good friend Aparna Thayi for sharing these recipes with me. I am extremely happy to share these recipes with all of You. Please try and post your valuable feedback. 

Goan Special Pole ( Rice Pancakes )

The Goan Pole is another sister to our Dosas. There is a little difference between the two. The first time I tried  this recipe I really loved it. Pole can be served with any spicy curry or a simple coconut milk flavoured with jaggery and cardamom powder. Do try the Pole and enjoy with your family. 


Idli rice – 2 cups

Whole Urad dhal – 1/2 cup

Methi seeds – 1/2 teaspoon

Thin Poha – 2 tablespoons

Grated fresh coconut – 2 tablespoons

Salt to taste

Ghee – required amount to drizzle around the pole


Wash the Idli rice and the urad dhal. Soak both in water for 4 hours. Add the Methi seeds to it. Wash and soak the poha in little water for 4 hours. Drain the rice and dhal and grind it in a wet grinder along with the soaked poha and freshly grated coconut. Grind the mix adding little water. Grind to a smooth paste. Add salt to taste. Cover and ferment the batter for Six to eight hours. Mix well and make slightly thick dosas. Drizzle ghee around and cook on both sides to a little golden colour. Stack the prepared poles in a covered  casserole. Serve the Pole hot with Alsandyache Tondak. 

Chef’s Tips

1) The hot Pole tastes great with honey.

2) An ideal lunch box dish.

3) If you do not want to prepare the poles in full ghee, take an equal amount of oil and ghee and mix well and then use it to make the Pole.

4) Pole batter can be stored in the fridge for 2 days only. Since coconut is there the Pole batter cannot be stored for a longer time.





Pachai Malli Chutney (Green Coriander Chutney)

Pachai Malli Chutney

A favourite family chutney recipe. A very versatile Chutney that goes well with Idli, Dosas, Pongal, Adai and any Upma Varieties. Goes well with Urad dhal Vadai also.


Cleaned, washed and chopped green coriander leaves – 3 cups

Chopped onion – 1 cup

Chopped green chillies – 3

Tamarind paste – 1/2 teaspoon

Salt to taste

To Season

Oil – 2 tablespoons

Mustard seeds – 1 teaspoon


Take a big blender jar. Put in the chopped green coriander leaves, chopped onion, chopped green chillies, tamarind paste, salt to taste.

Blend the mix to a fine paste with little water.

Heat a pan. Season. Keep the flame on sim. Pour in  the blended Chutney mix. Cover and cook on sim flame for 5 minutes. Switch off the stove. Serve this Chutney with Thalicha Aval Idli.

Chef’s Tips

1) This Chutney has to be little thick.

2) Do not sauté this Chutney for a long time. The taste will change.


Hearty Homely Healthy