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Potato Chutneywale | Aloo Chutneywale

A unique flavored dry curry with potatoes cooked in spicy tangy green chutney. Serve hot with chapathi or rice.

Once I had Dum Aloo Chutney in a restaurant and I loved the distinct flavor of the curry. Usually we make onion-tomato based curries but this tasted different because of the coriander and mint base. I googled for the recipe, but couldn't find any Dum Aloo Chutney recipe. My mother watches cookery shows in TV and scribbles down the recipe.  Months later while I was going through my mother's recipe diary, I found this Potato Chutneywale recipe.


Potato - 5 large
Jeera/Cumin seeds - 1 tbsp
Turmeric powder - 1/2 tsp
Coriander powder - 2 tsp
Curd - 1/2 cup
Garam masala - 1/2 tsp
Salt - to taste
Oil - 1 tbsp

For the green chutney:
Coriander leaves - 1 cup
Mint leaves - 1/4 cup
Green chillies - 8 to 10, big (adjust spice according to your taste)
Ginger - 1 tbsp
Garlic - 5 cloves, big
Juice of 1/2 a lemon

For garnish:
Sesame seeds - 1 tsp


1. Boil the potatoes. Remove skin and cut into cubes. Dry roast the sesame seeds and keep aside.

2. Grind together the ingredients for the green chutney to a smooth paste. Add little water if needed.

3. Heat oil in a pan. Add jeera and when it crackles, add the green chutney and fry for 2-3 minutes. Add turmeric powder, coriander powder and mix well. Fry again for 2-3 minutes.

4. Whisk the curd. Add potatoes, curd, salt and mix well. Close lid and cook in medium flame for 8 to 10 minutes, stirring once in between.

5. Add garam masala and mix well. Garnish with roasted sesame seeds.

Serve hot.

Arachuvitta Vatha Kuzhambu

Vathal Kuzhambu or Vatral Kuzhambu is an traditional South Indian recipe. This tangy and spicy kuzhambu is prepared using vatrals like sundakkai and manathakkali cooked in tamarind extract and served with rice and applam or karuvadam.

I never used to like this kuzhambu much, but once I happen to ran out of vegetables and there was no power, and I had only little time to prepare lunch. I made Quick Vatha Kuzhambu, a simple and easy version and loved it. So whenever I had to make some kootan or kuzhambu in a hurry, I would make this. Once my MIL made this kuzhambu and it had a different flavor. I asked her how she made it and she said she grinds her own masala for the kuzhambu. No wonder it tasted different and better!!

You can use any vathal for this. I haven't used any, instead I have added onions.


Tamarind - 1 big lemon size
Onion - 1 small, sliced
Curry leaves - 2 sprigs
Turmeric powder - 1/4 tsp
Salt - to taste
Jaggery - 1 tsp

For the masala:
Gingelly oil - 2 tsp
Toor dal - 2 tbsp
Urad dal - 2 tbsp
Fenugreek seeds - 1 tsp
Red chillies - 4 to 5 (adjust spice according to your taste)

Gingelly oil - 2 tbsp
Mustard seeds - 2 tsp
Urad dal - 2 tsp
Toor dal - 1 tsp
Fenugreek- 1/4 tsp
Asafoetida - 1/2 tsp


1. Soak the tamarind in water and extract the pulp.

2. Heat oil in a pan and roast the ingredients for the masala till it becomes red in color. Cool and grind to a fine powder.

3. Heat oil. Add ingredients for tempering. Add the sliced onions and fry till it becomes pink.

4. Add the tamarind water, turmeric powder and bring to boil. Boil till it reduces to half. Add salt, ground masala and 1½ - 2 cup water and stir well so that there are no lumps.

5. Boil till it becomes a little thick or to the required consistency. Garnish with curry leaves.

Serve hot with rice.

Gobi Masala | Cauliflower Masala

Cauliflower seasoned with spices and cooked in onion-tomato and coriander leaves gravy . The ripe tomatoes gives it a tangy and sweet flavor. Serve this mildly spicy - tangy curry with chapathi.


Cauliflower - 1 medium
Onion - 2 medium, finely chopped
Tomato - 3 medium, finely chopped
Green chilly - 1 big, finely chopped
Ginger-garlic paste - 1 ½ tsp
Cumin powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 3 tsp
Red chilly powder - 1  tsp
Garam masala - 2 tsp
Curd - 1/4 cup
Sugar - 1 tsp
Jeera/Cumin seeds - 1 tsp
Fennel seeds - 1/2 tsp
Coriander leaves - 2 tbsp
Oil - 1 tbsp
Salt - to taste


1. Cut the cauliflower into florets. Put in hot water with a pinch of turmeric powder and salt for 15 minutes. Drain and rinse the florets and keep aside.

2. Heat oil. Add jeera and fennel seeds. When they splutter, add onions, ginger garlic paste and green chillies. Fry till onions are golden.

3. Add tomatoes and cook till the tomatoes become mushy and oil separates.

4. Add cumin powder, turmeric powder, coriander powder, red chilly powder, garam masala and sugar. Mix well and fry till the raw smell of the masala goes.

5. Add 1/2 cup water, cauliflower florets, coriander leaves, salt and mix well. Cover and cook till cauliflower becomes tender and soft, stirring in between.

6. Once the cauliflower is cooked, simmer till the gravy thickens a little. Add whisked curd and stir for 4-5 minutes. Garnish with coriander leaves.

Serve hot with chapathi.

Coconut Rice | Thengai Saadam

Coconut rice is a simple rice dish prepared with fresh grated coconut and tempered with mustard seeds, dals and curry leaves. This can be prepared quickly if freshly grated coconut is ready and makes a tasty lunch box recipe with applam or pickle.


Basmati rice - 1 cup
Grated coconut - 1/2 cup
Green chillies - 2, finely chopped
Coconut oil - 2 tbsp
Salt - to taste
Sesame seeds/Ellu - 1 tbsp

Mustard seeds - 1 tsp
Jeera/Cumin - 1 tsp
Urad dal - 1 tsp
Channa dal/Kadalaparippu - 1/2 tsp
Red chillies - 2, halved
Asafoetida - 1/4 tsp
Curry leaves - few
Coconut oil - 2 tsp

For garnish:
Ghee - 2 tsp
Cashewnuts - 2 tbsp


1. Cook the rice and keep aside. The rice should not be overcooked or mushy. After the rice is cooked, spread it and allow it to cool.

2. Heat ghee and fry the cashewnuts till it turns golden. Dry roast the sesame seeds and allow it to cool. Powder and keep aside.

3. Heat coconut oil and add mustard seeds. When it crackles, add asafoetida, red chillies, jeera, urad dal and channa dal. When dal becomes golden, add curry leaves, green chillies and fry for few seconds.

4. Add the grated coconut and fry continuously till the coconut becomes reddish brown. Then add the cooked rice, salt and mix well.

5. Add the sesame powder and mix well. Garnish with fried cashewnuts.

Serve hot.

Apple Watermelon Smoothie

A healthy, thick and delicious smoothie with apple, banana, watermelon blended with orange juice, yogurt and honey. A perfect drink to beat the hot summer.


Apple - 1, cut into small cubes
Chilled watermelon - 2 cup,  cut into small cubes (seedless)
Orange juice - 1/2 cup (200ml)
Banana - 1 small, cut into small pieces
Honey - 2 tbsp
Curd/Yogurt - 1/2 cup


1.  In a blender, add apple, orange juice and blend until smooth. Then add banana, watermelon, curd and blend again until smooth.

2. Add honey and blend together well. Add some ice cubes to a tall glass, pour the smoothie over the ice and serve immediately.

Milkmaid Chocolate Barfi

A yummy and chocolaty barfi with the sweetness of condensed milk and the nuttiness of almonds, cashew & pistas.

This is a special post , as this marks my first Blog Hop Wednesday , an event started by Radhika of Tickling Palates. For my first blog hop , I have been paired with Archana of The Mad Scientist's Kitchen. Archana's blog has a variety of recipes right from exclusive Goan recipes to simple everyday recipes. I wanted to begin my journey of blog hopping on a sweet note and being a chocolate lover , I choose to make Milkmaid Chocolate Barfi  from Archana's blog for the Blog Hop Wednesdays ~ Week 16.


Butter - 50 grams 
Milkmaid/Condensed milk  - 1 tin/400 g
Sugar - 1/2 cup 
Cocoa powder - 1/2 cup 
Chopped nuts - 1/2 cup
Chopped pista - for garnish

Note: For chopped nuts, I have used almonds and cashew. 
         Original recipe called for 3/4 cup of sugar, I have reduced to 1/2 cup.


1. Grease a tray with butter and keep aside.

2. Mix together butter, milkmaid, sugar, cocoa powder and chopped nuts in a thick bottomed pan. Keep stirring the mixture continuously on low flame, till the mixture leaves the sides of the pan.

3. Pour the mixture into the greased tray and spread it evenly. Sprinkle the chopped pista over the surface of the mixture.

4. Set aside and allow the mixture to cool. Refrigerate for about 10 to 15 minutes. Then cut out into desired shapes.

As Archana mentioned , it was bit difficult to cut these barfi's as they sticked to the tray. Refrigerating the barfi helped me a little bit to cut them into so called 'square pieces'. But I guess shapes don't matter as long it tastes good. And what a pleasure it was to lick off the chocolate from the fingers !!!