Wednesday, July 29, 2009

Mint Drink

Who doesn't like the cool flavor of mint and lemon? Here is a great recipe combining two yummy flavors. This is also great drink for getting rid of the pitta dosha or heat effects generated in the body. Its a great remedy for indigestion and stomach upsets. Other than that you can enjoy it with a dash of soda and ice cubes in summer.

15-20 mint leaves
1 tablespoon sugar
4 -5 tablespoon lemon juice
1 cup water
ice cubes

Grind the mint leaves into a fine paste with water. Strain the mint juice to separate the fiber and stalks. Add lemon juice and sugar to the strained juice. Add ice cubes and serve immediately.

Saturday, July 25, 2009

Konkani Karate Ambat / Bittergourd Curry

Everyone in my home loves bitter gourds. I make quite a number of items using bitter gourd. This is one of my mom's recipes which she would make very often. Unless there is an index of recipes, one tends to forget to make some of the recipes and that's what happened with my mom. She didn't make this bitter gourd for quite some time and we never remembered this amidst all the other tasty dishes she makes. Recently, I remembered this curry and asked her for the recipe and this has become a regular at my home now. This dish requires very tender and young bitter gourds. The more tender the bitter gourds are the tastier the curry!!


1 bitter gourd
6-7 beans or cluster beans
1/2 cup grated coconut
1 tablespoon jaggery
3 roasted red chilies
small piece of tamarind (size of two peas)
1 teaspoon mustard
5-6 curry leaves
1 teaspoon oil for seasoning
salt for taste

Scrape the skin and cut the bitter gourd into round circles. If the bitter gourds are very bitter, then mix salt into the cut pieces and keep aside for half an hour. Then squeeze the bitter water from the bitter gourd pieces. Cut the ends of the beans and slit each beans into two. Then cut the beans into one inch pieces. Cook the bitter gourd and beans in very little water till it is soft. Grind the coconut, jaggery, red chilies and tamarind into a very fine paste. Add the masala to the vegetables and get the curry to a boil. Season the curry with mustard and curry leaves. Serve hot with rice.

Preparation time: 40 minutes
Serves: 2

Thursday, July 23, 2009

Wish List

These recipes are part of my wish list which I would like to try some time in future.

Zhunka Bhakar from The Cooks Cottage

Carrot Pumpkin fudge from and a little bit more

Ukadiche modak from My Foodcourt

Beetroot Halwa from VegBowl

Stuffed Milk Bread from My Singapore

Dalia Pulao from The Chef and Her Kitchen

Ragi Mudde from The Chef and Her Kitchen

Ragi Roti from The Chef and Her Kitchen

Oats Pongal

Oats upma

Oats Uttappa

Eggless Microwave coffee Cake

Val Khichidi

Val and Vangi Sabzi

Ghee Chicken Roast

Dal Dhokli

Vegie Lasange

Pumpkin Flower Sabzi

Peanut Oats Ladoo

Microwaved Masala Peanuts

Olive Bread

Monday, July 20, 2009

Azuki Bean Crepes / Bagde Polo / Lal Chori Dosa / Red Chori Dosa

I learnt this nutritious dosa from my friend Pri. It is supposed to be had in leisure as it is very heavy comfort food made entirely with lentils. It makes a great brunch on weekends.


1 cup red chori
1 teaspoon chopped ginger
2 green chilies
1 medium onion
4 tablespoon chopped coriander leaves
salt for taste


Soak red chori in plenty of water
overnight or for 7-8 hours. Rinse it well. Grind it into a smooth paste with ginger, green chilies and salt. The batter should be watery in texture. Add chopped onion and coriander leaves.

Heat oil in a tava and spread a very thn layer of dosa batter. If the dosa is thick then it won't cook well and remain raw at places where it is spread thick. When the dosa cooks on one side, spread a little ghee on the dosa and flip it to the other side. Cook both sides of the dosa on a medium flame for a long time so that it is crispy. Serve the dosa with chutney.