Red chilli Pickle

A spicy red chilli pickle to serve with dosas, rice or rotis. It lasts a few weeks in the fridge and is addictive. I served it with upma and upma podi.



200gm ripe red fresh chillies

50gm garlic

50gm tamarind (if chillies are not very spicy reduce tamarind)


4-6Tb gingelly oil

1/4 tsp hing, jeera seeds, mustard and methi each


Wash the red chillies and dry thoroughly. Peel garlic.

Heat oil and fry the garlic for a few minutes then the chillies for five minutes. Add the tamarind to the hot mix and let it cool.

Blend it coarse.

Seasoning fry with oil and add the ground mix, stir and cook just for 5 minutes. Cool and store in the fridge.

Recipe source: Internet!



Eggplant Stacks

Another eggplant recipe from Smitten Kitchen. This can be served as an entree or as a sort of salad for carb loaded pasta dinner days… Eggplant roasted and topped with a tangy tomato, onion and fetta topping, this is one delicious way to serve eggplant.



4Tb olive oil+2Tb oil

1x250gm eggplant,the big fat variety

1/2 cup ricotta salata or hard fetta cheese grated

2Tb capers

1/3 cup red onion chopped fine

1 punnet cherry tomatoes or 250gm chopped fine

3Tb mint leaves chopped

2tsp red wine vinegar

salt and pepper to taste


Preheat oven to 200C

Chop eggplant into thick discs,about eight discs. Rub with salt and leave for 30 minutes. Squeeze dry. Pour 2Tb oil on a lined tray and place eggplant discs on it. Roast for 15 minutes, turn them over and roast another 10 minutes. Remove.

Mix the rest of the of the ingredients well. When serving top each disc with tablespoons of the mix and serve.

Serves 4

A simple stew

Kannamma cooks is a great blog with delicious recipes. Recently I saw her post on a stew which I made and am sharing here. Head over to her blog for great recipes.





2 cups of mixed vegetables like potatoes, peas, beans and carrots

1 tb corn flour + 1/2 cup water

To grind raw

1/4 cup cashews

1 cup coconut

1small piece cinnamon

1 clove, 2 cardamom

2 Tb fennel seeds

3-4 green chillies


1 tsp each cummin, fennel

1 onion

small thumb size ginger

2 garlic cloves (optional)


Cook the vegetables in water and set aside.

Grind the things mentioned to a smooth paste and keep.

Heat some oil fry the seasoning spices, add the chopped onion, ginger and garlic if using. when done add the paste and cook stirring for 10 minutes on low heat. It will start to smell beautiful.

Add the vegetables with the cooking water. Bring to boil adding more water if needed. Finally add the water and cornflour mix stirring all the time. Bring to boil and switch off.

This tastes great with rotis or idiappams. I served it with dosas.

serves 4

Recipe source: Kannammacooks


Recently for a dinner party I wanted to make an easy dessert which looked good as it tasted! This parfait fitted the bill and it had fruit which made it sort of healthy too in my dictionary!!



500 gm mixed berries

1/2 cup of biscuits ( i used ginger nuts) any biscuit will do

1Tb sugar mixed with 2Tb melted butter

Crush biscuits to crumbs and mix with this sugar butter combo and set aside.

120g cream cheese at room temperature

1/2 cup sour cream

2/3 cup icing sugar

2 tsp amaretto (optional)

1cup thickened cream


Whisk sour cream and cream cheese with the sifted icing sugar. Add amaretto if using.

Beat the thickened cream and fold into the cream cheese mix.

In your chosen serving dish or glass put in a layer of biscuit crumb. Top with a thick layer of cheese mix then the chopped fruit. Top it all with more biscuit crumbs.

Refrigerate till ready to serve. This is best made a few hours before serving.

Best to prepare in individual glasses.

Recipe can be easily doubled.

Recipe can be made with just strawberries.

Serves 4 tall big glasses or 6 small

Bittergourd with peanuts and egg

Bittergourd is considered to be very good for you and so I buy it every week. And I am constantly searching for new ways to cook it. Elaichi et Cetera had this novel recipe of frying eggs with bittergourd and it tasted awesome. Very simple recipe and easy to make.



a small handful roasted peanuts

1x chinese bittergourd

1 egg

2-3 green chillies

1 onion

little of mustard, cummin, fenugreek and saunf each for seasoning

1 Tb coconut

salt and oil


Chop bittergourd into small dice and fry as per your preferred method. I roasted in the oven for 15 minute till brown since I dont like it too bitter.

Fry the spices for seasoning in oil, add the chopped onion and green chillies. Fry till golden then add the egg and stir fry till nicely cooked. Add the fried bittergourd and peanuts and cook for 5 minutes. Add coconut and check for salt. Remove and serve warm.

Serves 2

Recipe Source: Elaichi et Cetera



Capsicum Gojju



2 green capsicum

2 onions

1 tsp tamarind paste

1 tsp brown sugar or jaggery

To grind

1 cup coconut

4 green chillies

2 tsp sambar powder

1 Tb peanuts toasted

1Tb sesame seeds toasted

Heat oil and add a tsp mustard, little asafoetida and  some curry leaves.

Add the diced onions. Fry till golden then add the diced  capsicum. After five minutes add the tamarind paste and jaggery, salt to taste and cover and cook till the capsicum is soft.

Make a paste of things under grind and add to capsicum with 1/2 cup water. Bring to boil and simmer for a few minutes. Remove and serve warm.

Recipe source: Mysoorean


Fried eggplant



500gm Lebanese variety eggplant

2Tb channa dal

10 dry red chillies

2-3 Tb coconut

salt and oil


Slice eggplants into thin long slices and soak in salt water for 10 minutes. Drain and squeeze dry.

Fry the chillies and dal, then the coconut for a few minutes till lightly toasted. Grind everything .

Heat oil  and fry the eggplant till nearly done, add the paste and fry till crispy. Check seasoning and remove.

Prawn Pickle

A delicious concoction of spices, vinegar, curry leaves and prawns come together in a melody of tangy goodness.



500 gm peeled fresh prawns

11/4 cups sesame seed oil

1 tsp mustard

5 green chillies

5 cm ginger

lots of curry leaves

1 tsp fenugreek seeds

10 garlic cloves crushed

4 tsp chilli powder

1/2 tsp hing

2 tsp salt

1 Tb white vinegar


2 tsp chilli powder

1 tsp turmeric powder

1 tsp salt

2 Tb white vinegar

Wash prawns and mix with marinade for half an hour. Then deep fry in the oil till light brown and keep.

In the same oil fry mustard seeds. Add chillies, ginger, garlic and fenugreek seeds followed by the curry leaves.Fry for five minutes. Ad the rest of the ingredients and the fried prawns and remove from heat. Cool fully then bottle. Store in the fridge. Use within a month. Always use a dry spoon while using.

Recipe source: The Essential Kerala cookbook


Green Bean salad

When I get bored cooking beans as a thoran etc I make this salad and it pairs beautifully with pasta. It’s a Jamie Oliver recipe and it’s a cinch to make.



Four handfuls fresh green beans

2 Tb white wine vinegar

4Tb extra virgin olive oil

2-3 tsp Dijon mustard

1 pearl onion chopped very fine

1 small garlic clove chopped fine


Bring to boil a large pot of water. Add the washed trimmed beans, a Tb of salt and boil for 4 minutes. Drain and wash in cold water to stop cooking.

Whisk rest of ingredients and pour over the beans. Add salt and pepper. Toss.


Mirch Ka salan or Chilli gravy!

Our little garden provided ample green chillies of different types which prompted me to make my favourite chilli curry. The chillies I harvested were not spicy at all, and I suspect this gravy made with spicy chillies will taste even better. Since I had a couple of varieties of chillies I used them. You can use just any chilli you prefer. They should be fresh green chillies.



1/2 cup peanuts

1/4 cup sesame seeds

1/2 cup shallots or half a big red onion

4 dry red chillies

1 tsp each cummin seeds, coriander seeds, cloves and a piece of cinnamon

2 Tb tamarind

1 tsp ginger and garlic paste each

2Tb jaggery

1 cup water

12 green chillies

Fry green chillies in a Tb oil till the skin turns light brown and keep.

Fry in a little oil the nuts, sesame seeds, all the spices, red chillies and blend to a paste with the tamarind, ginger- garlic paste, little salt and jaggery and 1/2 cup of water.

Heat a Tb oil add the paste fry for five minutes, then add the chillies and a cup of water and cover and cook for 19-15 minutes. Check if drying out. You can add more water if too thick. Taste check to balance the flavours.This keeps well for a few days in the fridge.

Recipe source: Mahanandi