Friday, April 13, 2007

Bulgarian Zucchini Yogurt Dip

For last few weeks I am trying new recipes using different vegetables. Last month I brought the zucchini , and tried to make curry. But it wasn't successful. While surfing net I found this recipe Called 'Bulgarian yogurt dip' on Recipezaar site. For evening snack I prepared this dish which was very tasty.

Mixing baby drill to yogurt gives nice aroma and rich taste to this dish.You can use this as raita.

I made some slight alteration in the recipe to make it little spicy .


2-3 medium sized zucchini
small bunch of baby drill (sapigea sappu)
hing a pinch
chili powder 1/4 spoon
Gram flour(besan) 3 to5 spoon
ginger fresh paste 1/2
cumin powder 1/4 spoon
yogurt 2 cups
oil for deep fry


Cut zucchini in round thin pieces without peeling the skin. Add little salt to it, keep it aside for 20 minutes, so that it leaves the water, dry this using paper towel.

In a bowl mix gram flour and chili powder,salt with water, make thick paste(it should be same consistency of bonda) dip in zucchini and deep fry in the oil.

In a bowl of 2 cups of yogurt add cumin powder and ginger paste, sprinkle the red chili powder. Add chopped drill to it. Dip fried zucchini in the yogurt and refrigerate this for 2 hrs and then serve

Or you can serve fried zucchini separately with yogurt-drill mix.

Tuesday, April 10, 2007

Mysore chutney podi /Spicy pulsus powder

Chutney Podi is one the common South Indian spicy powder. If you peep into South Indians kitchen you find this podi in the airtight jar. There are different types of chutney podis. My mother prepares pulses chutney podi, curry leaves chutney podi , valakai podi(raw banana), groundnut podi, Ellu podi(sesame chutney podi),Inji chutney podi(ginger podi).

Podi is will prepared by using pluses ,spicy and curry leaves. This is wonderful combination for idli,hot rice and rice roti. In our house we eat this with dosa also and homemade rava uppama also.


1 cup black gram dal
3/4 cup Bengal gram dal
1/2 dry coconut (grated)
20-30 red chilies
Tamarind 1 medium sized lemon
1 small square sized brown sugar
Hing a pinch
Curry leaves 1 cup
salt to taste


Roast the Bengal gram and black gram till it turns golden brown color. Add 1/4 spoon oil in a pan roast red chili and curry leaves separately till starts spluttering, remove from the fire. Roast dry grated coconut , while roasting add tamarind and hing to it. Bring all this to cool and pound this together with salt and brown sugar.

Tasty podi is ready . You can keep this in airtight container for months .

While serving podi with idli/rice add little oil to it.

Friday, April 6, 2007


If you have leftover chapatis from last night then you can prepare Kuskura from today onwards. I learn' t this kuskura recipe from my Mother in law. she prepare this usually for breakfast.


2 Chapati
2 tbs oil
Cumin seeds 2 tbs
Mustard 1tbs
1/2 red chili powder
1/2 sugar
Bengal gram 1 tbs
Black gram 1tbs
Curry leaves one stalk
2 to 3 Green chilies
1 onion small sized
Turmeric pinch
Salt to taste
Lemon juice 1tbs
Coriander leaves for garnish


Make the small pieces of chapatis.

In a pan , heat the oil, add the musted seeds, cumin seeds, black and Bengal gram dal. When it splutter add green chilies, curry leaves , chopped onion and fry it for till it turns brown. Add red chili powder and sugar , and small pieces of chapati to it. Mix it well cook it for 2 to 3 minutes.
Add lemon juice and coriander leaves, Kuskura ready to serve hot.


This is for 2 person.
preparation time 20 minutes

Thursday, April 5, 2007

Cluster Beans or Guar Bean/Gori Kayi Pallaya

Guar Bean or Cluster Bean is one the most traditional crop of India .Its mostly grown in dry warm and arid region, largest grown area is Jodhpur ,Rajasthan in India. After searching the net I came to know that India is 80% cluster bean grower.
And young ones are used as vegetable and matured ones are used to prepare Guar gum.

Guar Gum is called as naturally food thickening . Even this as medical value. It reduced Blood sugar level and cholesterol level in your body.As its in low in calories.

Its called kothavarakkai in Tamil. In Kannada its called as gori kayi. In Marathi it called gwarai.
usually prepare 2 different verity of curries in guar.


1 or 2 cups of cut cluster beans
half cup of milk.
peanut powder 2 tbs
2to 3 red chilies
Channa dal/Bengal gram1 tbs
Sambar power1 tbs
black gram 1 tbs
Mustered seeds 1/2 tbs
Hing a pick
salt to taste
oil 2 tbs
1/4 cup of water


Take a cluster beans , pluck both ends and remove the tread. Cut the cluster beans into long pieces.

In a pan add oil, seasoned the mustered seeds., Channa Dal, Urad Dal, hing. when it splutters add cluster beans. fry it for few minutes.Add 1 tbs sambar powder to it. Add 1/4 cup of water and 1/2 milk. Cover it with lid. Stir it in middle so that it should 't form a cuddle. When you see a creamy layer in your pan add peanut powder to it. Cook it for 2 to 3 minutes.

Cluster Beans Curry is ready to serve with chapati or rice.


You can make it with Goda Masala .

Monday, April 2, 2007

Cucmber/Sothakayi More kolumbu/Majige Huli

Cucumber-my favorite of vegetable fruit and is one of the most common vegetable. The fresh cucumber is a source of vitamin C,vitamin K, and potassium, also providing dietary fiber, vitamin A, vitamin B6, thiamine, foliate,magnesium, phosphorus, copper and manganese.


2 small sized cucumber
soaked Channa Dal or chick peas 1/4 cup
one bunch of coriander leaves
Green chilies 3 to 4
jeera/ cumin seeds 1 tbs
one cup of coconut
one small ginger piece
Butter Milk 1 small bowl
Red chillies 2 to 3
1 tbs oil
mustered seeds 1/2tbs
Curry leaves


Cut the Cucumber in long peaces .Cook the cucumber. And keep it aside.

Grind the coconut, chickpeas,coriander leaves, Green chilies, jeera and Asafoetida . Make a smooth paste.

Now take a pan.Put the puree and cooked cucumber. Bring it to boiling. while boiling stir it in middle other will it will cuddle . Remove from the fire.Give the seasoning to it.Add buttermilk to it.

Your More kolumbu is ready,Serve with Rice. Use spicy butter chillies with more Kolumbu. Its give more taste with that.