Friday, June 30, 2006

Chayote Squash with Mustrad and coconut

Saasive Kaayi its my mom's recipe. She used to make this when she has not planned anything to do for dinner, and it takes very less time to prepare. One can call it as a curry in a hurry. It translates saasive(mustard) Kaayi(coconut). Simply speaking mustard and coconut made into smooth paste and add it to the veggie.
One can make this curry with any kind of squash they like. Back home Chayote squash is widely available all year long. After coming to US I was so happy to see this kind of squash at local gorcery store. This curry is one thing I do with it.

Ingredients :
  • Chayote squash (Seemebadane kaayi)1 (cut into bit size peices)
For Grinding

  • Mustard seeds - 1/2 tsp
  • Chillies- 2 or more (I use dried red chillies)
  • Tumeric - 1/2 tsp
  • Cumin/Jeera - 1tsp
  • Tamarind paste - 1/2 tsp
  • Coconut 2tbsp (Fresh or Dry) Dried red chillies - 2
  • Gram Flour/besan - 1tsp
  • Salt for taste
(Gram flour is optional, I use less coconut so adding Gram flour to the gravy gives very nice consistancy)
For Seasoning/tempering
  • Oil 2 tsp, mustard 1/2 tsp, cumin 1/2 tsp.
  1. Keep a pan on medium heat and do the seasoning by adding mustard, cumin and to the oil .
  2. Now add peeled and cubed squash and add little salt mix and cook for 5minutes untill its half done.
  3. Mean while gring the coconut, mustard, cumin, chilles,gram flour, tamarind paste with little water to make it like a paste(You can soak tamarind in water and use tamarind water for grinding).
  4. After 5 mins or untill the squash is half done add the grind mixture, salt and more water to the make it bit thin(Adding gram flour will thicken the gravy ).
    Cover and simmer it down for 5 more mins. Switch off. It is ready to be served.

It goes well with chapathi. Enjoy !

Thursday, June 29, 2006

Tomato Puri (Tomato puffed rice)

Puffed rice(puri as we call it) mixed with some veggies and spices, toped on a tomato slice. One can also use cucumbers instead of tomato or both.

I am very fond of chaats like masala puri, panipuri, churumuri , tomato puri just to name a few(my mouth started watering writing about it). Before coming to United States, I never tried making any chats at home, whenever felt like eating it was just around the corner, I and my friends would go and have it.

I am from very cold part of this country any guess ? Weather is cold or cloudy most of the time. So I feel like eating spicy chats mostly during evenings. Knowing that I can't go anywhere to get chats, it makes even more tempting to eat it. So now a days I am making chats at home, tomato puri is one of the easiest to make.

What we need.

  • Tomatos fully riped. Can make 7-8 slices using one tomato.
  • Puffed rice(murmura), red onion finely chopped, carrot grated, garlic , ginger and chilli made into fine paste. (all the ingredients can be adjusted according to one's taste).
  • For garnising home made or store bought sev and few mint/cilantro leaves.
  • Salt and pepper for taste. Tea spoon of oilve oil.

1. Slice tomato, sprinkle with salt and pepper(if using cucumbers add lime juice to it).

2. Mix all ingredients except puffed rice with teaspoon of oil, add salt and pepper adjust the taste. When ready to serve add puffed rice. Mix well

3. Top with sev and garnish with cilantro. Eat right away.
(can also add some tamarind or mint chutney on top).

Have a slice and Enjoy!

Tuesday, June 27, 2006

Toordal Idly /BeleIdly

Dal is very important part of our food diet, so many varieties of dals and lentils and so many dishes we can do with it. Sailaja of food has chosen such a wonderful ingredient for JFI #3 i.e., 'Dal'. I am making a hearty tiffin item made in most south Indian homes using most widely used toordal.
Growing up my mother used to make this kind of idly as often as possible. Except the soaking time, it is easy to make. For most part it’s like making channadal vada but no deep-frying. Bele idly is also known as 'Nuchhinunde' and 'Muttege' in some homes. My MIL makes this with little variation instead of making like idlies she makes batter bit thick and make balls and steam them.
These idlies are good for weekend breakfast or brunch. One can soak them over night. Grind, add veggies and make them in morning.

So here are the Ingredients :

  • Toordal - 1& 1/2 cups (soaked for at least 6 hours, makes 12-14 idlies)
  • Onion (one small), cilantro leaves (one handful), green chilies - 2 all of them chopped finely.
  • Carrot - 1 grated.
  • Cumin seeds - 1 teaspoon.
  • Salt.


  1. Soak toordal for at least 6 hours, by adding little water grind them to coarse paste.
  2. Then add finely chopped onion, cilantro, chilies, grated carrot and cumin. Add salt and mix well.
  3. Add more water if required to make it to medium consistency. Batter should not be too thick or too thin.
  4. Smear little oil on to idly pans, pour the batter and steam for about 15 minutes.
  5. Allow the pan to cool a little so the idlies come out easily from the pan.

I like to serve with little bit ghee and coconut chutney. Enjoy!