Thursday, 20 February 2014

Turai aur Moong ki dal

Most of the people I know dislike ridge gourd, due to its look and taste. Actually I myself hate it. But it blends in beautifully with any other flavour and turns delicious. I will post those versions soon. Here I have added moong dal to turai, both are easily digestible. All age groups can have it and get their share of proteins and iron. 

Preparation time: 15 minutes
Cooking time: 20 minutes
Servings: 5


Ridge gourd, peeled and chopped: 250 gms
Yellow moong dal: 1 cup
Tomatoes, chopped: 2 medium
Turmeric powder: 1/2 tsp
Red chili powder: 1 tbsp
Green chilies, slit lengthwise: 3
Salt to taste
Lemon juice(optional): 1 tsp

For tempering:

Oil: 1 tbsp
Garlic cloves: 3-4
Onions, sliced: 1 medium
Curry leaves: 2 sprigs
Cumin seeds: 1 tsp
Mustard seeds: 1 tsp
Dry red chillies: 2


  1. In a pressure cooker, add chopped turai(ridge gourd), moong dal, tomatoes, green chillies, turmeric powder, red chili powder, half glass water and cover with lid. 
  2. Cook under pressure until 4 or 5 whistles are given out. 
  3. Remove the lid when the pressure is gone and add salt.
  4. Heat oil in a pan. Add all the tempering ingredients. When the cumin seeds start spluttering transfer the pressure cooker contents to the pan. In this way all the ingredients will mix well. 
  5. Sprinkle lemon juice.
  6. Serve with rice or chapatis. 
  • When buying ridge gourd, select those that are firm and heavy. 
  • Ridge gourd belongs to the cucumber family, hence they release water when cooked. Make sure you don't add too much water while cooking them. 

Saturday, 15 February 2014

Wheat flour dosa

If you are looking for a breakfast that can be made instantly, this one is a life saver. No need of soaking, grinding, fermenting, all you need to do is mix some wheat flour with water, add cumin seeds and onions, a healthy breakfast is ready. Rice flour brings crispiness to the dosas. On lazy weekend mornings, this comes to my rescue.


Wheat flour: 1 cup
Rice flour: 1/4 cup
Salt to taste
Cumin seeds: 1 tsp
Onions, chopped:
Green chilies, chopped: 2
Oil: As needed


  1. In a bowl, mix together wheat flour, rice flour and salt. Make a thin batter, little watery than the regular dosas. Add cumin seeds to the mix. 
  2. Chop onions and green chilies and keep aside.
  3. Heat a dosa pan, take a ladleful of batter and spread it in a circle.
  4. Sprinkle the chopped onions and green chilies on the spread. 
  5. Smear some oil around it, when the dosa turns golden brown flip it. 
  6. Serve it hot with chutney or pickle of your choice.
  • Cook on medium flame. Otherwise it will be difficult to turn the dosas on the pan. 
  • Mix the batter well leaving no lumps. It should not be too watery. 

Monday, 10 February 2014

Aloo matar chaat

A mouth watering chaat that can be had at any time, as evening snack or brunch. I have used white peas/saphed matar, you can use peas of your choice like kabuli chana or black peas. Today I did not have mint leaves at home, but please do add them. They add a distinct flavour to the chaat. This is sweet, sour and spicy making the kids coming back for more. Since the summer has started, this recipe is to bid goodbye to the winters for this year!!!

Cooking time: 20 minutes
Prep time: 15 minutes
Servings: 4


White peas, soaked overnight: 1 cup
Potatoes, boiled and mashed: 1 cup
Oil: 1/2 tbsp
Ghee: 1/2 tbsp
Onions, chopped: 2 small
Tomatoes, chopped: 1 small
Carrot, grated: 1 medium
Green chilies, chopped: 3
Coriander leaves, chopped: 2 tbsp
Mint leaves, chopped: 2 tbsp
Chaat masala: 1 tsp
Red chili powder: 1/2 tsp
Salt to taste
Lemon juice: 2 tbsp
Yoghurt: 2 tbsp
Tamarind juice, soaked in water: 1 small lemon size


  1. Boil the white peas in pressure cooker by adding water till 4 whistles come out. You can also boil potatoes along with white peas by putting them in a small bowl in pressure cooker.
  2. When the pressure is gone drain the water and transfer peas to a bowl, peel the potatoes and mash them.
  3. Heat a kadai and add oil and clarified butter(ghee). 
  4. Transfer the white peas and mashed potatoes to the kadai and lower the flame.
  5. Now add tamarind juice and cook for 2 minutes.
  6. Add salt, chaat masala, red chili powder, green chilies and cook till all the water(tamarind juice) is absorbed and the mixture is of your desired consistency. 
  7. Garnish with onions, tomatoes, carrot, coriander leaves, mint leaves, lemon juice and serve.
Linking this recipe to Nalini's cookingPriya

Friday, 7 February 2014

Egg drop and prawns curry

For all the egg lovers, this surely is a delight. Pairing it with prawns is no less than a feast for me.

Very easy to make, few people can find removing the shells and deveining the prawns a tiresome job. But you can buy them from super markets and directly cook them. But make sure you add the prawns in the end since they are already pre-cooked. Defrost them before cooking and overcooking the prawns make them tough.

Prep time: 20 minutes
Cooking time: 10 minutes


Eggs: 4
Onions, chopped: 2 medium size
Green chilies, slit length wise: 2
Ginger garlic paste: 1 tsp
Tomatoes, chopped: 1 medium size
Turmeric powder: 1/2 tsp
Red chili powder: 1 tbsp(suit your spice level)
Salt to taste
Prawns: 1 cup
Coriander leaves, chopped: 2 tbsp
Garam masala: 1 tsp
Oil: 1 tbsp

  1. Heat oil in a kadai and add onions, green chilies.
  2. Add ginger garlic paste when the onions turn golden brown and saute for a minute.
  3. Add tomatoes, turmeric powder, red chili powder, salt and saute.
  4. Add 1/2 cup water and lower the flame.
  5. Now crack the eggs and drop them in the kadai. Do not disturb them and cover with a lid.
  6. Add the prawns, garam masala and cook till all the water is absorbed.
  7. Garnish with chopped coriander leaves and serve with hot rice.
  • For people who are using the prawns for the first time, do remember to devein the prawns. Otherwise when you bite a prawn you will occasionally feel sandy.
  • How to remove prawn shells: Hold the prawns and first remove its head(shell part). Then middle part and lastly tail part shells. Now slightly slit the prawn with a knife on the curved part and remove the dark coloured vein with your hand.
  • You can even add boiled eggs for those who don't like dropped eggs.
Linking this recipe to Full scoops

Linking this recipe to Rafeeda