July 26, 2019

Siyalam - Guest Post By Meera Rajan

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Continuing with my guest posts, today's recipe is shared by Meera Rajan , who is an awesome photographer , yoga expert and an avid bird lover in addition to being a lovely mom. We are yet to meet her personally as we got introduced via social media ,but we share a bond that makes us feel we are friends for ages and we seldom realise that we haven't met in person.

Meera has shared with us a traditional recipe from TamilNadu, South India called "Siyalam" which is similar to the famous Gujurati snack Dhokla . This snack has a special place in her recipe list and she has happily shared it with all of us .

Presenting her recipe to all of you in her own words.


1 cup Moongdal 
1/4 cup raw rice( I used brown rice )
1 table spoon Channa dal 

Mel Podi or Masala Powder
1 tea spoon channa dal 
1/4 cup peanut 
3 table spoon coconut 
2 table spoon Coriander seeds 
3 dry red chillies
Small piece hing 

Fry all this one after another in oil, & powder it coarsely .

Tadka /Tempering
1 teaspoon mustard 
1 teaspoon uradh dal
1 teaspoon channa dal 
1 green chilli 
Curry leaves 


  • Soak rice and dhall for an hour, grind like idli batter with 1 green chilli, ,piece of ginger , & salt , ferment for 5 hours minimum. Steam it like idly for 10 to 12 minutes .After it cools down cut it in to pieces.
  • In a kadai add oil /ghee add the tadka items one by one , add thick tamarind water ( 1 small lemon size ) salt , let it boil till the raw smell goes , add the  cut dal pieces , mix nicely.
  • Cover & let it absorb the imli water , open mix nicely without breaking the pieces.
  • Add the Mel Podi or powdered masala . Garnish with fresh coriander .

 Imli water is optional, if you don’t want , then skip that step and add lemon juice .

July 25, 2019

Moongacha Ambat - Guest Post by Priyadarshini Shah

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I have a lot of friends who are amazing home cooks and dish out amazing,super yummy and healthy recipes.  I hit upon an idea to share their recipes also with all of you so that we can have a wider variety .
Today, I will present the 1st recipe in the Guest Post Series by my dear friend Priyadarshini Shah.

We became friends through a food group on social media and have been getting along well with our friendship ever since . Priya is a very warm and affectionate person and a lovely company to be with.  An amazing singer who also draws beautiful rangolis with intricate designs and eye catching color combinations. 
Let us now proceed to her recipe which I am producing here in her own words and style .
Priya owns the blog Priya's kitchen where you can find some amazing recipes .

When my dear friend Priya Vijaykrishnan asked to me to share a guest recipe for her blog I was in two minds if I should share a blogged recipe or do something special for her. Decided to venture into her speciality zone..which is no onion no garlic recipes. There is a recipe my MIL makes which very delicious and is without O&G. Felt this would be a perfect recipe to share on Priyas blog and a perfect reason for me to learn from my MIL. 

Ambat is a coconut based gravy along with moong. The major preparation needed is a bit laboursome which is the reason I have  not tried this recipe before myself though I have enjoyed being my MILs assistant. For this the green moong has to be sprouted and the skin (green cover) needs to be removed from it. This takes about 2 days time as we have to first soak the moong , drain and leave it to sprout , then again put water, leaving for sometime and then remove the skin. What is left is white sprouted moong. 

Now for the recipe.


De skinned sprouted moong -2 cups
Potato - 1 medium (chopped in cubes)
Ghee 1 tbsp for flavour (optional)

For tadka / tempering
Oil 1 tsp
Rai (mustard seeds) - 1 tsp
Methi seeds(fenugreek) -1/4 tsp
Hing (asafoetida) - 1/2tsp
Kadipatta (curry leaves ) - 2 sprigs

For making paste (vatan)
Coconut grated -1 cup
Dalchini -1 " piece (cinnamon)
Lavang -2 to 3 prices(cloves)
Elaichi -2 pieces (cardamom)
Dhane - 1 tbsp (coriander seeds)
Rai - 1/2 tsp ( mustard seeds)
Methi - 1/2 tsp (fenugreek seeds)
Red chillies - 6/7 ( can add more if u like it spicy) or use red chilli powder as per taste
Haldi (tumeric powder ) - 1 tsp
Salt to taste

1. In a pan add oil and do the tempering with ingredients mentioned above. 
2. Add the moong and potato and fry for a minute. Then add water and tumeric powder. Let it cook till half done.
3. Add the vatan or ground paste , adjust water, salt and let this cook till moong is completely done. 
4. Add the ghee and give a good stir. This add good flavour.
5. Serve hot along with rice bhakri, chapati or rice garnished with coriander leaves.

July 24, 2019

Pumpkin Koddel | Puli Bajji

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Koddel is a traditional Mangalorean recipe which has a mix of sweet , tangy and spicy flavor infused in the curry . The soft and juicy pumpkin absorbs all these flavors and it is a treat to the tastebuds as we savor it .

This recipe is a favorite of mine ever since my aunt prepared this and served me as a child . The flavor is still so fresh and vivid . Recently while speaking to my cousin I asked about this recipe and she happily shared the steps with me and viola it is ready for my Lunch today . I dont know why she called it Puli Bajji..but that name is what I am familiar with .

Preparation time : 10 mins
Cooking Time : 20 mins
Serves: 3-4
Complexity: simple

100 gms red pumpkin /parangikkai / laal bhopla 
1 cup fresh grated coconut 
2 tsp jeera /cumin 
3 green chillies
Few curry leaves
2 tsp mustard seeds 
1 cup tamarind extract 
1 tablespoon jaggery powder 
Salt as needed
1 tsp oil 
Asafoetida a pinch 
1/2 tsp turmeric /haldi

  • In a blender , grind the coconut,1tsp jeera , 1tsp mustard, curry leaves and chillies to a fine paste. 
  • Chop the pumpkin into medium sized cubes and boil until it is 1/2 cooked in water with salt.
  • Add the tamarind extract and jaggery powder and let it boil till the raw flavor of the tamarind is lost. 
  • Mix the ground coconut paste and stir it well.Adjust salt and water if needed.
  • Bring to a nice rolling boil and then switch off once the gravy appears little thick. 
  • Prepare tempering using mustard and jeera with asafoetida and pour it over the curry.
  • Serve it hot with steamed rice. 
  • The gravy will tend to thicken on cooling due to coconut gravy so adjust the consistency accordingly while cooking. 

July 23, 2019

Tomato Gojju | South Indian Tomato Curry

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Tomato Gojju is a delicacy from Southern India which goes well with steamed rice,Pongal , Arisi Upma , Dosa , Idli or any breakfast item . It is one of the easiest side dish that can be made quickly without much fuss and preparation.  The curry has a mix of all flavors like tangy , spicy , sweet which tickles your taste buds and increases your palate .
The most favorite combination is Pongal Gojju also called as Gothsu .

Preparation Time : 5 mins
Cooking Time : 20 mins
Serves: 3-4
Complexity  : simple

3-4 ripe tomatoes chopped
2 tsp sambar powder
1 tsp red chilli powder
1/2 tsp haldi powder
1/2 cup tamarind extract
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp channa dhall (bengal gram )
1/2 tsp udad dhall (black gram)
Salt as needed
1 tsp powdered jaggery
Few curry leaves
Asafoetida as needed


  • In a pan heat the oil and splutter the mustard,udad dhall,channa dhall along with asafoetida.  The dhalls must turn slightly brown.
  • Add the chopped tomatoes, curry leaves,turmeric , red chilli powder, sambar powder and saute well .
  • Add 1/2 cup water and cook until the tomatoes turn mushy.
  • Add the tamarind extract, 1.5 cups water , salt and jaggery and bring to a nice boil until the raw flavor of tamarind is lost . Add some fresh chopped coriander for extra flavor .
  • Turn off the stove once the curry slightly thickens . You can adjust the salt if needed .
  • This curry is generally a little thick but you can keep it diluted if that is how you prefer .

July 22, 2019

Karvepillai Kuzhambu | Curryleaves Kolambu - Vegan

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Curry leaves /Karuvepillai is a herb which is widely used in Indian cuisine especially in south Indian cuisine.  Curry leaves have a lot of medicinal properties. Regular consumption of curry leaves aids in digestion, promotes hair growth and also helps treats anaemia .
I have already presented the Curry leaves rice or Karvepillai Saadham in my blog .
Today we shall a tangy and spicy flavored gravy using curry leaves and tamarind extract.
This gravy can be mixed with hot rice and ghee or paired with idlis and dosas as well .
After heavy and rich food due to functions and festivals continuously,you can prepare this Kuzhambu to feel light in the stomach and  rejuvenate your taste buds .

Preparation Time : 5 mins
Cooking Time : 20 mins
Serves: 3-4
Complexity  : simple

Handful of curry leaves /kadipatha/karvepillai
1 tsp udad dhall
1/2 tsp pepper corns
2 dried chillies
2 tablespoons fresh coconut
Salt as needed
Pinch of haldi
2 cups Tamarind extract
2 tablespoon cooking oil (preferably til /gingelly oil)
1 tsp mustard seeds


  • In a pan heat 1tsp oil and roast the udad dhall, pepper corns, red chilli and curry leaves until the udad dhall turns brownish and curry leaves become crisp.
  • Let it cool for a few mins and then grind into a fine paste using fresh coconut and water as needed. 
  • In another pan , heat the gingelly oil and splutter mustard seeds and asafoetida.  This recipe uses oil generously because it can be kept for a few days under refrigeration . So ,oil acts as a preservative. 
  • Add the tamarind extract, haldi powder and some salt and bring it to a rolling boil.
  • Add the ground curry leaves paste and quick stir it well to avoid sticking to pan . As there is udad dhall in the paste , there is a tendency for the paste to stick to the bottom. 
  • Adjust salt and if need be water if you find the mixture too thick .
  • Allow the entire mixture to come to a rolling boil with occasional stirring until you see a layer of oil forming on the top .
  • Turn it off at the time . You will notice that the mixture has reduced and become thick.
  • Serve it hot with steamed rice and papads.

Few other tamarind based kuzhambu featured in my blog

July 19, 2019

Gasgasse Payasa | Khus Khus kheer - Vegan Dessert

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Gasgasse Payasa is a popular sweet dish from Karnataka made using poppy seeds and fresh grated coconut.  No function or festival is complete without the inclusion of this payasam in the menu.
Each house may have a slightly different recipe for making Gasgasse payasam ;but the end result is very delectable and tingles the taste buds .
This version what I am posting is purely vegan as I have not used regular milk or ghee as a part of the recipe. 
Those who donot follow vegan diet can roast some cashews in ghee and add it as garnish .

Preparation Time : 30 mins
Cooking Time : 20 mins
Serves: 3-4
Complexity:  easy

3 tablespoons Khus khus/ poppy seeds /gasagassa
1 cup fresh grated coconut
10 badam
10 cashews
1.5 cup jaggery powdered
1 tsp elaichi powder

**refer notes section at the end to know how to use canned coconut milk instead of fresh coconut. 


  • Soak the khus khus , badam and cashews in 1/2 cup hot water for 20 to 30 mins.
  • Add the grated coconut and the soaked ingredients in a blender and make a fine paste . Add 1/2 cup water and keep aside 
  • Melt the jaggery in 1/2 cup water . Incase of impurities,filter it and add it to a thick bottom vessel. 
  • To this melted jaggery , add the coconut paste and stir well . 
  • Cook on low flame until the mixture begins to froth and the raw flavor is lost .
  • Mix the cardamom/elaichi powder to the paysam and turn off after a minute. 
  • You can garnish with roasted cashews and raisins if you like .
  • Tastes best when served warm .
  1. If you dont have fresh coconut you can use canned coconut milk . 
  2. In that case add the coconut milk while adding the cardamom powder.  Don't boil too mucb after adding coconut milk , it will tend to curdle .

July 18, 2019

Pav Bhaji - No Onion No Garlic

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Pav bhaji needs no special introduction at all. A very famous street food from the Financial capital of India - Bombay a.k.a Mumbai but this dish has found place in the hearts of everyone across the country.  There will be hardly anyone who doesn't like this yummy and buttery street food .
In Bombay you can find a lot of variations to this Pav bhaji and each one is delectable and special in it's own way . Today we shall see the No Onion No Garlic version of Pav Bhaji, popularly known as Half Jain pav bhaji . It is called half Jain because only onions and garlic are omitted while the base contains potatoes as the main ingredient.

Preparation Time - 20 mins
Cooking Time - 45 mins
Serves - 3-4
Complexity- simple

3 medium sized potatoes
1 capsicum
1 small carrot
Few cauliflower florets
Handful of peas
3-4  tomatoes
1.5 tablespoons pav bhaji masala
1 tsp red chilli powder
Salt as needed
Pinch of sugar
Salted butter
Fresh coriander
Paav bread as needed.


  • Peel , wash and chop the potato and carrot into huge cubes .
  • Wash the cauliflower florets and keep soaked in salt water .
  • Chop the capsicum finely .
  • In a pressure cooker , cook the potatoes, carrots and cauliflower with little salt and red chilli powder .
  • Once the pressure settles ,mash it well and keep aside .
  • Blend the tomatoes into a fine puree and keep ready. 
  • In a thick bottomed pan, melt some butter and saute the capsicum until soft. 
  • Add in the puree with 1/2 cup water along with salt and 2 tsp pav bhaji masala and cook till the raw flavor of tomato is lost .
  • Add the mashed vegetables and peas to the tomato puree and mix it well . 
  • Add the remaining pav  bhaji masala , little water and cook till all the flavors mix well and give out a pleasing aroma .
  • Add a pinch of sugar and a huge blob of butter and turn off the stove.  Let the butter melt slowly in the heat . This gives an amazing flavor to the bhaji .
  • Garnish with a lot of fresh coriander and squeeze a few drops of lime juice before serving.  
  • Roast the paav bread in generous amount of butter and serve it hot.  

July 11, 2019

Jain Matar Paneer

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 Matar Paneer is a favorite gravy among kids as well as adults. Today we shall see how to prepare this gravy without using Onion , Garlic and Ginger. We shall call it Jain Matar Paneer as it does not use Onion, garlic and ginger.

Onions and Garlic are omitted in cooking when cooking for some special occassions like Poojas or some festivals and specific months of the year in the Indian Calendar. Staunch Jains donot partake any tuber/ root vegetables as a part of the regular meals.

Preparation Time : 15 mins
Cooking Time : 30-40 mins
Serves : 3-4
Complexity : Medium

3 medium sized tomatoes - roughly chopped
8-10 cashews soaked in warm water
2 tsp garam masala powder
1 tsp red chilli powder
1/2 tsp haldi powder
2 tsp dhaniya powder / coriander powder
250 gms paneer cut into cubes
50 gms fresh / frozen peas
Pinch of sugar
1 green chilli finely chopped .
1/2 tsp jeera
2 tsp kasuri methi
fresh chopped corriander

  • In a wok/kadai add some 2 tsp of oil and splutter the jeera . 
  • Now sauté the tomatoes and green chilli until the tomatoes turn soft and mushy . 
  • Blend into a fine paste once the tomatoes cool down.
  • Meanwhile, soak the chopped paneer in warm water - this ensures the paneer remains soft.
  • Blanch the peas in boiling water with a pinch of salt until it becomes soft .
  • In another mixie jar , blend the cashews into a fine paste and keep aside . 
  • To prepare the gravy, heat 1 tablespoon oil or ghee or butter in a frying pan . 
  • Add turmeric , red chilli powder and dhaniya powder and fry it well , do it on low flame
  • and donot burn the spices .
  • Quickly pour in the tomato paste and mix it well , you will get a bright color . Allow the tomatoes paste to cook well until the oil begins to separate from the gravy . Sprinkle some water , if you feel the gravy has become dry .
  • Add the cashew paste and 1/4 cup water ; mix well . Add salt , garam masala and a pinch of sugar and cook till the raw flavor of cashews is lost . The gravy will look bright orangish and the aroma will be wafting through your kitchen . 
  • You may adjust some water and spices if you feel it is too dry or spices are less . 
  • The gravy is ready when you can see the oil has separated well and is floating on top . 
  • Now, add the paneer cubes , blanched peas with 1/4 cup water and cook for 8-10 mins until the flavors of the gravy blend well into the paneer and peas. Adjust salt if needed .
  • Turn off the stove and garnish with kasuri methi and chopped corriander. 
  • You can also add some fresh cream as garnish.

Linking this recipe to MLLA event #130 hosted by Kalyani of Sizzling Tastebuds for Lisa who manages Lisa's Kitchen.

July 10, 2019

Ragi Rotti - karnataka special

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Ragi / Nachni / finger Millet does not need any special introduction as such . It is a  very healthy millet and has lot of nutritive values
Most importantly it is very good for diabetic patients due to its low GI value . People suffering from thyroid are advised to not consume Ragi /finger millet ,so pls exercise caution .

Ragi rotti, ragi roti , karnataka special ragi roti , ragi adai , vegan breakfast ,jain breakfast,no onion no garlic

Ragi is used widely in Karnataka in various forms like porridge , ragi mudde , ragi dosa and most frequently made item is the Ragi Roti. I have already posted  detailed video on Akki Roti which is also a  very famous and staple breakfast in Karnataka.  This ragi rotti also follows the same steps for preparation.

A sumptuous and filling breakfast to keep you filled up for 4-5 hours easily.
It is served with some fresh ghee and jaggery . Those who follow Veganism can omit the ghee and may use chutney or any pickle as a side dish

Preparation Time : 20 mins
Cooking Time : 3 mins per rotti
Complexity: medium
Makes 4-5 rottis

2 cups ragi flour
1/2 cup fresh grated coconut
2-3 green chillies finely chopped
Curry leaves finely chopped
Coriander leaves chopped
1 tsp jeera / cumin
Salt as needed


How to knead the dough ?

  • In a wide mixing bowl , add the jeera,coconut,green  chillies, salt , curry leaves,coriander and asafoetida with a little salt and mix it well with your finger until the coconut releases its juices and all the ingredients blend well to release their flavor. 
  • Add the ragi flour to this coconut mixture and knead a soft dough using water little by little . 
  • Let the dough rest for a 5-10 mins

How to pat  and cook the rotti ?

  • Make equal sized balls from the dough and keep them ready.
  • Grease a thick tava/pan with oil .
  • Take one portion of the dough and start patting with your fingers on the tava,starting from the center.  Wet your palm for ease of patting .
  • Make some holes on the roti and drizzle oil onto it and place it on medium flame and cook covered for 1 min.
  • Carefully flip it over and cook the other side also until well done .
  • Take it off the tava and serve hot .
Note : finely chopped onions may also be added to the dough while kneading. 

If you have liked this recipe, donot forget to pin 

Pinterest link  - https://pin.it/5i6oDtl

Ragi rotti is a traditional and staple breakfast in karnataka region of India . A very healthy and sumptuous preparation made out of finger Millet or nachni suitable for diabetic patients due to low GI value.


July 07, 2019

Oats Tikki - Vegan Starter

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Oats as we all know is a very healthy and fibre rich cereal which can be a part of daily breakfast for a healthy life style . All good things definitely come with a downside , and Oats is no exception . Many people donot like the flavor and texture of Oats and try to avoid it . Especially to include oats in kids' diet becomes very difficult .

Today I have prepared a cutlet / Tikki / Patty ; whatever you may call it using  Oats & healthy vegetables like sweet potato, green peas and carrot . The usual cutlets or patty are potato based but this tikki does not use potato . Trust me , there is hardly any difference in taste . Also, this is shallow fried and a pure vegan starter . Perfect appetiser option for parties, pot lucks ,picnics or any form of get together .

Post updated-  feb 2022

Preparation Time : 30-45 mins
Cooking Time : 15 mins
Makes : 8-10 Tikkis
Complexity : Medium

2 medium sized sweet potatoes boiled
3/4 cup rolled oats (non flavored)
handful of green peas boiled
1 medium size ccarrot grated
2 tsp green chilli paste
chopped fresh corriander leaves
oil to shallow fry
salt as needed


  • Roast the oats in a dry pan until it turns crisp and keep aside.
  • In a wide mixing bowl, mash the sweet potatoes after peeling the skin.
  • Add grated carrots , boiled peas , green chilli paste, corriander leaves, salt and the roasted oats and mix it well to form a smooth dough .
  • Refrigerate this dough in the fridge for about 20-30 mins,(This step ensures the salt is coagulated and the patty dough becomes firm and stiff.)
  • Take it out and pinch out small balls and flatten them in the shape of patty and keep ready.
  • Heat a pan / tava and place the tikkis on the tava and drizzle oil around them and cook on both sides until they turn crisp and golden brown.
  • When you take it off the pan , it make appear a little soft but after 5 mins it will become firm .
  • Serve with green chutney or tomato ketchup .

Other tea time snacks / starters included in my blog are listed below . Click on the names to get the recipes.

July 03, 2019

Godhumai Dosai | Wheat flour Dosa - Instant & vegan

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Breakfast is the most important meal of the day as we literally break our fast after a gap of 8-10 hrs from the previous dinner time. Make some delicious and healthy Godhuma Dosais instantly and treat your family to a wonderful breakfast. 

Diabetic breakfast , vegan breakfast, godumai dosa , godhuma dosa , wheat flour dosa , aate ka dosa, Jain dosa, godumba dosa, vegan indian food, south indian breakfast

If you thought that wheat flour dosas will not be crisp and tasty,then you are totally mistaken.  You must definitely try this variant I make at home which is a super hit . Absolutely no Maida or APF added to the batter.  Also ,this is vegan friendly because I don't add butter milk to the batter. Just 3 ingredients, wheat flour,  some fine rava and little rice flour for crispiness.

Generally in south India ,breakfast menu includes dosa , upma, pongal or the evergreen idlis. Undoubtedly these are healthy items but with the rise in the case of Diabetic patients at home , it is better to avoid breakfast which is loaded with carbs. You can also make godhumai dosa for kids as an after school snack . They would really love to eat some crispy dosas with their favorite Chutney or molagapudi .

This post was published long ago ,but as a part of giving my old posts a make over ,new photos have been updated on 8th April 2023. 

Diabetic breakfast , vegan breakfast, godumai dosa , godhuma dosa , wheat flour dosa , aate ka dosa, Jain dosa, godumba dosa, vegan indian food, south indian breakfast

Preparation Time : 10 mins
Cooking Time: 2 -3 mins per dosa
Makes : 5-6 dosas
Complexity : simple


1 cup wheat flour
1/4 cup rice flour
1/2  cup fine rava/semolina/sooji (preferably use chiroti rava)
2 green chillies finely chopped
Few curry leaves chopped
1 tsp pepper powder
Coriander leaves chopped
Pinch of asafoetida
Salt as needed
1 tsp jeera 
Oil to drizzle on the dosa.

In a wide mixing bowl, add the wheat flour, rava and rice flour and prepare a lump free batter with water  of flowing consistency.  Check the batter consistency in the video snippet below.

Add the chopped chillies , coriander, curry leaves , salt , pepper powder ,jeera and asafoetida to the batter and mix well. Adjust water incase the batter has  become thick.

Heat a tava and pour the batter from outside to inside like rava dosa , drizzle oil and cook on medium high flame until crisp on the under side . The tawa has to be really hot ,else you won't get the perfect texture .

Flip over carefully and cook the other side until crisp. Serve hot with chutney or sambar or milagaipodi. I love to have my godhuma dosai with spicy milagai podi.

Click the below links for recipes of

Coconut Chutney
Tomato Chutney
Idli Milagaipodi

Pin me up 

Diabetic breakfast , vegan breakfast, godumai dosa , godhuma dosa , wheat flour dosa , aate ka dosa, Jain dosa, godumba dosa, vegan indian food, south indian breakfast

July 01, 2019

South Indian Lunch - Thali #2

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A few days back , I had posted a light and stomach friendly south Indian thali . Today we shall see a slightly elaborate south Indian menu which comprises of mixed rice also called as "chithranna" or "kalandha saadham" paired with  a mildly spiced gravy  and a yummy potato based curry.
This meal can  be prepared for guests or any small get together or even weekend lunch when you want a change from the usual menu .
This meal I had prepared for our Sunday Lunch as we all wanted a change from the regular menu .

Capsicum Baath  is a very famous chithranna or variety rice from Karnataka. A special spice mix is prepared to be used to mix the rice along with sauteed capsicum.

Avial belongs to Kerala which is a curd based mildly spiced gravy loaded with different vegetables like potatoes, peas, raw bananas , ash gourd, beans , carrot etc and tempered with a generous serving of coconut oil.

Thayir Saadham or Dhadiyodhanam is curd rice with tempering of mustard seeds and various other spices like green chilies,ginger ,curry leaves and fresh coriander. This curd rice is prepared in the temple style which is very famous in most temples of Tamil Nadu .

Baby potato fry needs  no special introduction.  It is an all time favorite of kids and elders. 


300 gms baby potatoes
2 tablespoon oil
1/2 tsp mustard seeds
1/2 tsp haldi /turmeric 
3/4 tsp red chilli powder
Salt as needed 
Pinch of asafoetida 
Few fresh curry leaves.

  • Wash the potatoes thoroughly to remove all the mud and dirt. 
  • Pressure cook with enough water for 2 whistles on medium flame .let the pressure release naturally. Donot over cook the potatoes as they will become mushy and not hold shape.
  • Transfer the boiled potates to a strainer or colander and run it under cold water .
  • Peel the skin and let it rest in the refrigerator for 10 to 15 mins .
  • Heat oil in a wok or kadai and temper with mustard seeds , curry leaves and asafoetida. 
  • Add these boiled potatoes , salt, turmeric and red chilli powder and toss it carefully such that each potato is coated with the oil and spice powder . 
  • Spread 1tsp oil over the potatoes and continue roasting on medium flame with occasional tossing until they turn crisp and golden brown.
  • Transfer to a serving bowl and serve it while they are still crisp and hot.