Sunday, August 25, 2013

Fresh Pigeon Peas In Sweet And Sour Tomato Gravy



1 heaped cup Fresh Pigeon Peas, shelled and washed
5-6 medium Tomatoes, roughly chopped
1 medium Onion, very finely chopped
1 medium Green Bell Pepper deseed and cut into 1 inch squares or triangle
1 Green Chili, 3/4
½ inch Ginger, peeled and grated/minced
½ tbsp Cane Sugar 
1 tbsp Fresh Lime Juice 
Salt to taste

Spices used:

½ tsp Coriander Powder
½ tsp Garam Masala 

For Tampering:

1 tsp Mustard Seeds
2 Dried Red Chllies 
A sprig of Curry Leaves (Optional)
1 tbsp Oil


  • Heat about tbsp of oil in a pressure cooker, or heavy bottomed pan, on a medium flame. Once the oil is hot, add mustard seeds and let it sizzle and pop. Next add dried chilies,  and curry leaves and let them fry for 30 seconds.
  • Add finely chopped onions and sauté them till they turn golden brown, about 3 minutes. Mix in grated ginger, slit green chili and cook till the raw smell disappears, about 1 minute.
  • Add roughly chopped tomatoes and cook till they turn pulpy and release their juice, about 3 minutes.
  • Next add coriander powder and garam masala and mix them well. Add the sugar and salt to taste and mix in about 2- 2½ cups of water and let it come to a gentle boil.
  • Mix in shelled pigeon peas, bell peppers/capsicum and cover the lid of a pressure cooker or pan. It takes around 12 minutes (2-3 whistles) in pressure cooker and around 18 minutes in a pan for the pigeon peas to cook through. You want them to be cooked through and yet retain their shape and not mushy.
  • Let the pressure be release completely before opening the lid of the pressure cooker. Add fresh lime juice to taste and finely chopped coriander leaves before serving. 

  • Friday, August 23, 2013

    Small Fish With Pumpkin

    fish curry


    1. Any small fish-200 gm
    2.Pumpkin ( cut or grated in medium size)-200 gm
    3.Onion (chopped) 1 cup
    4.Garlic (chopped) 1 tbs
    5.Tomato(chopped)1/2 cup
    6.Turmeric powder 1/2 tbsp
    7.Red chili powder 1/2 tsp
    8.Cumin powder 1/2 tsp
    9.Green chili 2/3 piece
    10.Salt to taste
    11.Oil 4 tbs


    1.Wash fish properly, then add 1/4 tsp of turmeric powder and 1/4 tsp of salt, and mix well.
    2.Take 1 tbs oil in a pan and heat it to a medium flame. Put fish into the oil and fry it lightly and take out it from oil and set aside.
    3.Now add the rest of oil in the pan and heat it. Add chopped chopped garlic to to the oil and fry for 5 seconds, then add chopped onion and stir it.
    4.When onion become soft,add turmeric powder,red chili powder,salt and little bit of water and stir it.
    5.When oil start to separate from mix,add grated pumpkin and stir it for 2 minutes,then add chopped tomato and green chili and stir it.
    6.Now add the fried fish,and carefully mix with the pumpkin and spice.Do not stir too much otherwise curry will be mashed.
    7.Add 1/2 cup of water and bring it to a boil, then cover it for 4/5 minutes in a medium heat8.Spread the coriander leaves on the top, cover it and turn off the burner.9.Enjoy with steamed rice.

    Tuesday, August 20, 2013

    Prawn Curry With Jackfruit Seeds

    prawn curry


    • Prawns- 500 g
    • Jack fruit seeds- 300 g
    • Grated coconut- 1 cup
    • Chili powder- 2 teaspoon
    • Coriander powder- 1 teaspoon
    • Turmeric powder- ½ teaspoon
    • Oil- 1 table spoon
    • Shallots (sliced)- 1 table spoon
    •  Tamarind-3-4 pieces
    • Salt


    • Peel and clean the prawns and jack fruit seeds, keep aside separately.
    • Dry roast the coconut until golden brown add the spice powders and roast it in a low flame for a few minutes (until fragrant).
    • Grind the roasted coconut and spice mixture to a fine paste using little water in a spice blender.
    • Heat oil and sauté the sliced shallots until golden brown, then ground coconut paste,  tamarind, cleaned jackfruit seeds, salt and I cup of water.
    • Simmer gently until the seeds soften, then add the prawn and cook for five minutes.
    • Check the seasoning and serve with rice.

    Sunday, August 18, 2013

    Raw Banana Chop

    banana chop


    1.Raw banana 2 pcs
    2.Onion 1 (finely chopped)
    3.Green chili 4-5 (chopped)
    4.Cumin powder 1/4 tsp
    5.Coriander powder 1/4 tsp
    6.Coriander leaf 2 tsp (chopped)
    7.Salt to taste
    8. Oil for deep fry

    For Stuffing:

    1.Egg 1
    2.Green chili 2 (chopped)
    3.Onion 1 tbs (chopped)
    4.Oil 1 tbs


    1.Heat 1 tbs oil in a pan in medium heat.Add onion and green chili and cook it until it become tender.
    2.Add egg and stir to mix it well with onion and green chili.Remove from the pan and keep aside.
    3.Boil raw banana until it become tender.
    4.Now peel and mash banana and add all ingredients and mix well.
    5.Divide it into 7/8 portion.Take i portion of mixture,press with your hand and put stuff in the middle of it.Cover and seal the corner and press with your finger to make the chop.Now make other chop in the same way.
    7.Heat oil in a pan and fry chop until both side become golden brown.
    8.Now serve hot with sauce.

    Wednesday, August 14, 2013

    Mashed Egg ( Dim Vorta)

    mashed egg


    1.Egg 3 large
    2. Onion -1 medium (finely chopped)
    3.Hot green chili or red dry chili 3-4 pieces (your choice)
    4.Mustered oil or ghee 1 tsp
    5.Coriander leaves-2 tsp (chopped)
    6.Salt to taste


    1.Boil eggs for 15-20 minutes.
    2.Peel and wash then mash the egg properly.
    3.Add all ingredients and mix well.
    4.Enjoy with hot rice.

    Thursday, August 1, 2013

    Borhani ( Traditional Yogurt Drink )

    curd drink


    5 cups of yogurt
    1/2 tsp ground pepper
    1/4 tsp ground mustard 
    2 tbsp mint leaves paste
    1 tsp coriander leaves paste
    1 tsp cumin seeds
    2 green chilies
    Rock salt 1/4 tsp
    Salt to test
    Sugar 1 tbsp
    Water 1/2 cup


    Blend all ingredients,all things in a blender until smooth. Now keep in the refrigerator to serve cold.