What’s a good Sadya without Aviyal!

Aviyal is a dish which is believed to have been originated from South India and is common in Kerala and Udupi cuisine. It is a thick mixture of vegetables and coconut, seasoned with coconut oil and curry leaves. Avial is considered an essential part of the Sadya, the Keralite vegetarian feast.

It is supposed to have been invented by Bhima (one of the Pandava brothers) during their exile. According to the legend, when Ballav (Bhima’s name during this time) assumed his duties as the cook in the kitchen of Virata, he did not know how to cook. One of the first things he did was to chop up many different vegetables, boil them together and top the dish with grated coconut.


Ingredients :
 1 cup chopped drumsticks (Shingh phali)
 1 cup chopped yam
 1 cup chopped carrots
 1 cup chopped green beans
 1 cup chopped tindora (tendli)

 1 cup chopped ash gourd (winter melon/ petha)
 1 cup chopped yellow pumpkin
 1 plantain, chopped
 1/4 tsp turmeric
 Salt as required
 1/2 cup curd
 2 tsp coconut oil
 1 tsp cumin seeds
 1 spring curry leaves
 For the coconut paste:
 3/4 cup of freshly grated coconut
 1 tsp cumin seeds
 3 green chillies, sliced
 Water, to make a paste
Method :
For paste:
 1.Coarsely grind the grated coconut into a paste. While making the paste, add cumin seeds, curry leaves
and few chillies.
For aviyal:
 Cut drumsticks, yam, carrots, green beans, ash gourd and yellow pumpkin into long rectangular pieces.
Each piece needs to be about one and a half inches long. Make sure all the vegetables are of the same size
 For plantain, peel only the ridges keeping the outer skin. Chop them also into rectangular pieces.
 Add, some water in a pan along with the chopped vegetables. Cover the pan for some time and cook them
till soft.
 Now, add a tsp of turmeric, curry leaves, 4 slit chillies and salt as required.
 Add the coconut paste to the pan and let it simmer for 15 minutes.
 Now add curd, oil, cumin seeds to the mix and simmer it for 2 to 3 minutes. Wait until the mix is semi-dry
 Serve hot with steamed rice.


Try some Ridge gourd! It’s tasty.

The ridge gourd is also called as Luffa.

Luffa is a member of the cucumber (Cucurbitaceae) family.The fruit of these species is cultivated and eaten as a vegetable. The fruit must be harvested at a young stage of development to be edible. The vegetable is popular in India, China, Vietnam.


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It is known by many names such as Torai/Gilki  in Hindi, Heerekai in Kannada, Turia or Turya in Gujarathi,  Jhinge in Bengali, Peerkangai in Tamil etc.

Heerekai Bajji

Ridge gourd-2-3pcs
Turmeric-a pinch
Asafetida/Hing-a pinch
Red chilli powder -to taste
Roasted jeera powder -to taste

Dry ginger powder-a pinch
Salt-to taste
Oil for deep fry
Water- 175ml(approx.)


1. Make a batter out of all the ingredients mentioned above
except for ridge gourd.
2. Make slices of ridge gourd in a mandolin slicer, sprinkle
salt and chilly powder.
3. Dip the ridge gourd in batter and deep fry until golden
brown colour.

How to make handmade pasta?

The art of pasta making and the devotion to the food as a whole has evolved since the pasta was first conceptualized. Pasta is so beloved in Italy that individual consumption exceeds the average production of wheat of the country; thus Italy frequently imports wheat for pasta making. In contemporary society pasta is ubiquitous, and individuals can find a variety of types in local supermarkets. With the worldwide demand for this staple food, pasta is now largely mass-produced in factories and only a tiny proportion is crafted by hand.


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For the Fresh Pasta dough
 4 cups all-purpose flour(Can be tried with any flour)
 4 large eggs
 1 teaspoon olive oil
 On clean flat Table surface, mound the flour. Make a deep well in the centre of the
flour and add the eggs, oil, and 1/2 teaspoon of salt.
 With a fork, begin mixing the eggs, incorporating flour a little at a time. Try to keep
the mound propped up as you mix so the egg mixture won't escape. Soon you’ll have
a kneadable dough. You will probably use only about 3 cups of the flour, but the
extra helps keep the eggs contained. Put the unused flour through a sieve and put
aside to use later, when you’re-rolling the dough.
 Knead the dough, adding a little more flour, as needed. I stand on a stool so I can put
a little weight into the task.
 After about 10 minutes you should have a smooth dough which is quite elastic. An
indent should bounce back pretty quickly. Wrap in plastic wrap and refrigerate for an
hour or up to 8.

For the Fresh Beetroot Pasta dough
 4 cups all-purpose flour
 3 large eggs
 1 teaspoon olive oil
 50 ml Beetroot pure
For the Fresh Spinach Pasta dough
 4 cups all-purpose flour
 3 large eggs
 1 teaspoon olive oil
 50 ml spinach pure

Sabroso…Papas bravas!


Patatas bravas, also called patatas a la bravas or papas bravas, is a Spanish dish often served as tapas in bars.

The potato is a starchy, tuberous crop.Potatoes are a staple food in many parts of the world and an integral part of much of the world’s food supply. Potatoes are the world’s fourth-largest food crop, following maize (corn), wheat, and rice.

Major producers are India, Russia, Ukraine and the United States.

However, the local importance of potato is variable and rapidly changing. It remains an essential crop in Europe.



6 medium potatoes

salt to taste

1 1/2 – 2 cups Spanish olive oil for frying

1 large onion

2 garlic cloves

1.5- 2 tsp Spanish paprika

1 – 28 oz can of crushed tomatoes

2-3 tsp Tabasco sauce (or other vinegar-based hot sauce)

1/4 cup (60 ml) white wine

toothpicks for serving


  1. Peel the potatoes. Cut potatoes into 1/3″ to 1/2″ chunks and sprinkle with salt.
  2. Peel and finely chop onion and garlic.
  3. Heat a few tablespoons into a large heavy-bottom frying pan on medium-high heat. Sauté onion for 5 minutes or so, stirring occasionally. Lower heat to medium and add minced garlic and paprika, mixing well. Pour in crushed tomatoes, Tabasco sauce and white wine and bring to a boil. Reduce heat, cover and simmer for about 30 minutes. Taste the sauce and adjust as necessary with salt, more Tabasco, etc.
  4. Allow sauce to cool a few minutes. Then, blend the sauce in blender or food processor until smooth.
  5. Pour olive oil in a wide, deep frying pan, with a heavy bottom. Heat the oil on medium-high until hot. To test the oil, carefully place one piece of potato in the oil. It is hot enough if the potato immediately fries. If there is no bubbling/frying, the oil is not hot enough and the potato will absorb too much oil. Once the potatoes are fried(about 10 minutes), use a slotted spoon or spatula to remove and set them aside to drain.
  6. Place the potatoes on a platter or in a wide open dish. Pour the sauce over the potatoes and serve warm, with toothpicks.

If you like spicy, you will love this.

This is a stuffed brinjal or aubergine recipe from Andhra Pradesh. The brinjals are usually marinated in salt, turmeric, chilli powder and then deep fried.

This dish is very popular in Andhra Pradesh.

Image result for Gutti Vankaya

Gutti Vankaya Kura
 6 medium brinjals, slit halfway
 3 Tbsp refined oil
 1 stalk cinnamon
 1-2 green cardamoms
 2-3 cloves
 3-4 green chillies, sliced
 1 tsp cumin seeds
 1 tsp mustard seeds
 2 tsp minced garlic
 3 onion, chopped fine
 A handful of curry leaves
 1/2 tsp turmeric
 3 tomato, chopped fine
 2 tsp chilli powder (you could use less chilly also)
 1 tsp coriander powder
 2 tsp cumin powder
 1/2 cup coconut paste
 2 tsp salt or to taste
 1 Tbsp tamarind pulp
 Some water
 Coriander leaves to garnish

How to Make Gutti Vankaya Kura:
1.Deep fry the brinjals.
2.In another pan heat, some refine oil and saute cardamoms, cloves and cinnamon.
3.Now add the whole spices: green chillies, cumin, mustard seeds and garlic.
4.Once the garlic browns add the chopped onions.
6.Add the curry leaves and turmeric powder.
7.Mix all.

8.Now add the tomatoes and cook the masala.
9.Add the red chilly powder, coriander powder and cumin powder.
10.Mix well. Add the coconut paste. Season with salt. Mix.
11.Once the masala cooks through and reaches a slightly dry consistency add some
tamarind extract.
12.Add some water to rich a liquid consistency.
13.Now add the fried brinjals.
14.Let it simmer for 5-7 minutes till the gravy becomes nice and thickish.
15.Garnish with coriander leaves.
16.Serve with rice.

It’s crabtastic!

Crabs are crustaceans found in all the world’s oceans, in fresh water, and on land, are generally covered with a thick exoskeleton and have a single pair of claws.


4 cups thinly sliced cabbage (green or purple, or a mix)
1 carrot, grated (large holes of a box grater)
2 green onions, thinly sliced on the diagonal
2 pcs Crab sticks
4 Tbsp mayonnaise
1 teaspoon yellow mustard
2 teaspoons cider vinegar or wine vinegar
1/8 teaspoon freshly ground black pepper (more to taste)

Place the cabbage, carrot, and onions in a large bowl. Add the dressing ingredients and gently mix so that all of the shredded cabbage is coated with the dressing.
Add the Crab sticks and mix well
Taste and add more salt and pepper if needed.
Serve immediately

Brownie lovers! Put your hands up.

Brownies are eaten by hand, often accompanied by milk, served warm with ice cream, topped with whipped cream, or sprinkled with powdered sugar and fudge. In North America, they are common lunchbox treats, and also popular in restaurants.

The legend about the creation of brownies is that of Bertha Palmer, a prominent Chicago socialite whose husband owned the Palmer House Hotel. In 1893 Palmer asked a pastry chef for a dessert suitable for ladies attending the Chicago World’s Colombian Exposition. She requested a cake-like confection smaller than a piece of cake that could be included in boxed lunches. The result was the Palmer House Brownie with walnuts and an apricot glaze.



Flour – 150gm
Butter – 150gm
Sugar – 265gm
Egg – 2½Nos
Baking Powder – 1gm
Sweet Dark Chocolate- 225gm
Walnut – 130gm
Vanilla Essence – 3ml


1. Chop the walnuts and set aside. Cut
Chocolate into chunks and melt it in double
boiling method and set aside to cool.
2. Prepare the tray or baking mould with
baking paper.
3. Sift the flour with baking powder and set
4. Whip the egg, sugar and vanilla at high
speed until light and fluffy. Fold into the
cooled chocolate mixture.
5. Add flour to the chocolate mixture and
add 100gm of walnut in the mixture.
6. Turn the mixture into the baking tray or
mould and spread the batter evenly and
sprinkle the remaining walnuts over the
7. Bake it at 205°C for about 30 minutes and
let it cool.
8. Decorate with dark chocolate Ganache.
9. Slice it into the desired size and serve.


Note :

For a vegetarian version of this, instead of eggs use beaten hung curd(150g)

A quick Mediterranean trip!

Kabsa is a family of mixed rice dishes that originated from Yemen, where it is commonly regarded as a national dish. The traditional Saudi Arabian dish is made with rice and meat.The Bedouins are said to prepare Al-Kasba is the most traditional method known as Al-Mandi.  This utilizes ancient techniques of cooking, first employed when man discovered fire. A lamb or chicken, prepared with rice, spices and water is barbecued in a deep hole in the ground that is covered while the meat cooks.

The meats used are usually chicken, goat, lamb, camel, beef, fish and shrimp. In chicken machbus, a whole chicken is used.

The spices used in kabsa are largely responsible for its taste; these are generally black pepper, cloves, cardamom, saffron, cinnamon, black lime, bay leaves and nutmeg.


Kabsa is also known as machbūs in the Persian Gulf region.

Ingredients(Veg version)

1 vegetables cut into cubes (carrots, tomatoes etc, any other veg also added)

1 medium-sized red onion

4 cloves of garlic

Kabsa Spices (freshly ground)

4 cardamom pods

2 pinch of Saffron

4 chillies

1 tsp sweet paprika

1 tsp of coriander

1 tsp of turmeric

3 cups of Basmati rice

2 tbs tomato paste


Boiling water

Vegetable oil

Kabsa Spices:

Bay leaf


Cumin (It has a slight cumin taste)

Mustard seeds



Black pepper





Cardamom pods

Dried black lime



  • Rinse the rice and soak for 10 minutes, then drain it and set it aside.
  • Heat the oil and add the finely diced onions, garlic, 2 chillies, and cardamom pods to the pot and toss them with the vegetables.


  • Reduce to a medium heat, add all of the spices and tomato paste, cook until the spices release its aromas, then add the rinsed rice and coat each grain gently with the spices and tomato mixture.
  • At this point, pour the hot boiling water and the remaining two whole chillies, making sure that the water is slightly above the rice level.
  • Cook on high heat covered for 7 minutes or until the water level is even with the rice, then lower the heat and let it cook for 15 minutes.
  • Resist the urge to open the lid and check the rice, after 15 minutes on low heat check your rice it should be fluffy and each grain has soaked all of the water.

Note :

In the nonveg version, just substitute the vegetables for meat and give a quick saute before adding to the rice mixture(step 2)


Paella Valenciana

Paella is a Valencian rice dish. Paella has ancient roots, but its modern form originated in the mid-19th century in the area around Albufera lagoon on the east coast of Spain, adjacent to the city of Valencia. Many non-Spaniards view paella as Spain’s national dish, but most Spaniards consider it to be a regional Valencian dish. Valencians, in turn, regard paella as one of their identifying symbols.

Paella is a Valencian word which derives from the Old French word paelle for pan, which in turn comes from the Latin word patella for pan.

On special occasions, 18th century Valencians used calderos to cook rice in the open air of their orchards near lake Albufera. Water vole meat was one of the main ingredients of early paellas, along with eel and butter beans.

On the Mediterranean coast, Valencians used seafood instead of meat and beans to make paella. Valencians regard this recipe as authentic, as well. In this recipe, the seafood is served in the shell. A variant on this is paella del senyoret which uses seafood without shells. Later, however, Spaniards living outside of Valencia combined seafood with meat from land animals and the mixed paella was born. This paella is sometimes called preparación Barroca (baroque preparation) due to the variety of ingredients and its final presentation.



2 cups olive oil

1 red bell pepper, cut into strips

3/4 chicken, cut into pieces

1/2 teaspoon sweet paprika

1 1/2 pounds green beans, cut into 1-inch pieces

1 1/2 pounds broad beans, shelled

1/2 tomato, chopped

4 1/2 cups water, or fill up the paella pan to the height of the handles 2 times

2 cups snails, cleaned, fresh or frozen

1 1/4 pounds plus 1-ounce rice (3.5 ounces per person) (recommended: Bomba – short grain rice)

Salt and freshly ground pepper

1 pinch saffron, for colouring

Sprigs rosemary, as garnish

Special equipment: large shallow pan


  1. Heat 1/4 to 1/2 cup of the oil in a pan. Add the strips of pepper and fry until they start to soften. Remove and reserve for garnish.
  2. Fry the chicken at medium heat until golden brown, adding more oil, as necessary. Add the paprika halfway through to add colour to the meat.
  3. Push the meat out to the edges of the pan and add the beans and tomatoes in the centre, mixing them well.
  4. Add 1/2 the water making sure to cover the pan until it is 1/2 full.
  5. Simmer for approximately 30 minutes until most of the water has evaporated.
  6. Add the snails and cook for 5 or 10 minutes. Add the rice, distributing it evenly over the pan and fry for a few minutes, moving it around in the pan. Add the rest of the water and cook for about 20 minutes.
  7. Season with salt and freshly ground pepper. Add a pinch of saffron for colour. Once this is done the paella should not be stirred anymore. For the last 1 to 2 minutes increase the heat to medium-high, until the bottom layer of rice starts to caramelize, creating what Valencians call the “socarrat”. If the rice starts to burn remove the pan from the heat immediately.
  8. Garnish the paella with the strips of red pepper and the sprigs of rosemary. Cover the pan and let it rest for 5 minutes before serving.

It’s a flatbread… it’s Lavash!

Lavash is a soft, thin unleavened flatbread made in a tandoor and eaten all over the Caucasus, Western Asia and the areas surrounding the Caspian Sea. Lavash is one of the most widespread types of bread in Armenia, Azerbaijan, Iran and Turkey.
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Lavash bread is a traditional thin bread that forms an integral part of Armenian cuisine. Its preparation requires great effort, coordination and special skills and strengthens family, community and social ties.
Women work in groups to bake lavash, which is commonly served rolled around local cheeses, greens or meats. It plays a ritual role in weddings, where it is placed on the shoulders of newlyweds to bring fertility and prosperity. Men are also involved through making tools and building ovens.
Baking Temperature: 220 degree C
Baking Time:5-8minutes
Refined Flour – 150gms
Whole grain flour – 150gms
Salt – 3gms
Yeast – 20gms
Yoghurt – 20gms
Water – as required + 250ml
Milk – 30ml
Seeds – 2tbsp
1)     Mix the flours and make a well in the center.
2)     Add yeast and yoghurt and water to the well and dust some flour over.
3)     Keep for five minutes.
4)     Knead to a soft dough and prove.
5)     Knock back the dough and divide into six equal parts and prove.
6)     Roll each dough very thinly, and stretch it to make a lavash.
7)     Brush with milk and sprinkle the seeds.
8)     Bake at the required temperature and time.