Wednesday, November 5, 2014

Ridge gourd poriyal


                This is very simple yet tasty dish with few ingredients. Mom use to add tomatoes to this. But this recipe is more yummy than adding tomatoes.


  • Ridge gourd (long variety) - 4
  • Onion - 2
  • Sambar powder - 1 tsp
  • Curry leaves - few
  • Mustard and urad dal - 1 tsp
  • Oil as required


  • Scrap the outer skin and chop the vegetable into small cubes.
  • Heat oil to the pan on medium flame. Splutter mustard and urad dal.
  • Add curry leaves and onions. Fry till onion becomes translucent.
  • Now add the vegetable, salt and sambhar powder. Fry for a minute. No need to add water.
  • Cover and cook it on low flame. The vegetable will ooze out water.
  • Stir often till the vegetable in done and becomes dry. Serve it with rice.

Tips for the recipe - You can either slightly or completely scrap the outer skin of the vegetable.
Both taste good. Here I scraped it out completely. You can use it for chutney.

Potato pepper fry


  • Potatoes - 4
  • Ginger garlic paste - 1 1/2 tbsp
  • Pepper corns - 2 tbsp
  • Curry leaves - 1 sprig
  • Salt to taste
  • Oil as required


  • Boil the potatoes with salt. Drain the water when its done. Add some cold water. Then peel the skin and cut them into small cubes.
  • Coarsely grind the pepper corns.
  • Heat oil to the pan on low flame. Add ginger garlic paste and sauté till the oil separates.
  • Now add pepper, curry leaves, salt and the potatoes. Mix slowly till it gets coated.
  • Increase the flame to medium and allow the potatoes get roasted.
  • It may take 10-15 minutes. Mix it every 3-4 minutes till its done. Serve it as a side dish for rice.

Tips for the recipe - Boil the potatoes & then cut them into cubes. This will help the pepper masala to get nicely coated with the potato.

Cauliflower masal dosa


  • Cauliflower - 1 small size
  • Onions - 2 small or medium size (chopped)
  • Tomatoes - 2 (chopped)
  • Garlic - 4 (crushed)
  • Ginger - equal to garlic (crushed)
  • Green chillies - 4 (crushed)
  • Aniseed powder - 1 tsp
  • Chilli powder - 1 tsp
  • Garam masala - 1 tsp
  • Cashew paste - 1tbsp
  • Coriander leaves - handful
  • Lemon -1/4 - 1/2 tsp
  • Salt to taste
  • Oil as required
  • Dosa batter as required


  • Cut the cauliflower and wash the florets and keep it aside.
  • Add oil to the pan over medium heat. Then add crushed ginger, garlic and chillies. Sauté for a minute and then add onions. Sauté then till it becomes translucent.
  • Now add tomatoes and fry till it becomes mashy.
  • Add spice powders and salt. Now add the cauliflower and fry. Not need to add water.
  • Reduce the flame to low. Cover and cook till it is 3/4 done.
  • Now open the lid and add the cashew paste. Mix well.
  • Cook till the it becomes dry. Switch off the flame and add lemon juice and coriander leaves.
  • Make thin dosa and spread the cauliflower masala and fold the dosa.

Eggplant parmesan


 I got the recipe from one of the popular tv shows & slightly altered. This is the best eggplant parmesan that i have ever tasted. Here is the recipe;


  • eggplant - 2 (sliced 1/4 inch )
  • Onion - 2 (chopped)
  • Tomatoes - 6 (chopped)
  • Olives - 1/4 cup
  • Garlic - 10 (chopped)
  • Olive oil as required
  • Mixed dried herbs -1/2 tsp
  • All purpose flour -  1/2 cup or as required
  • Parmesan cheese - 1-2 cups or as required
  • Salt to taste


  • Heat some olive oil in the pan over medium flame. 
  • Sauté garlic and then onions till it becomes translucent.
  • Add chopped olives and the tomatoes. Fry till it becomes mushy.
  • Now add some salt and the herbs.
  • Increase the flame and cook till it reaches the semi solid sauce consistency.
  • Apply little oil to the tray and keep it ready.
  • Dust the eggplant with the flour (mix little salt to the flour) and deep fry them.
  • Drain the excess oil and arrange the fried slices in the tray. Pour a spoon of prepare sauce on top of each egg plant and then sprinkle some cheese. This is one layer. 
  • Now repeat the process and make at least 2 or 3 more layers of eggplant. Finish the final layer with cheese.
  • Preheat the oven at 350 degree and place the tray. Leave it for few minutes or till the cheese melts.

                 I had some leftover sauce. I cooked some angle hair pasta and mixed it with the sauce. so that the complete meal is ready to serve.

Pesto pasta

Group I

  • Pasta - 1 cup
  • Cream - 1 -2 tbsp (optional)
  • Salt to taste

For pesto sauce (group II)

  • Basil or mint or cilantro - 1 cup
  • Pine nuts or almonds - 1/4 cup
  • Olive oil - 2 tbsp
  • Cheese - 1 tbsp
  • Garlic - 2
  • Salt to taste


  • Grind everything together(group II) and make a pesto sauce.
  • Bring enough water to boil. Add salt and pasta to it. Cook till the pasta is soft. Now drain the water and keep it aside.
  • Now slightly warmup the cream and mix pasta and the sauce to it.
  • If you need more cheese, then sprinkle it before serving.
Tips for the recipe - You can add a spoon of oil while cooking pasta. This will prevent the pasta from sticking together. Still I didn't add it because i want the sauce to get well coated with pasta.