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Carrot Salad

A healthy and nutritious salad with fresh crunchy carrots blend with coriander leaves and mint leaves and a tangy dressing of made of lemon, cumin and pepper.


Carrot - 2 big, peeled & grated
Onion - 1 small, finely chopped
Tomato - 1 medium, chopped
Green chillies - 2 to 3, finely chopped
Ginger - 1/2 tsp, grated
Coriander leaves - 1 tbsp, chopped
Mint leaves - 1 tbsp, chopped
Cumin/Jeera powder - 1/4 tsp
Pepper powder - 1/4 tsp
Juice of 1/2 a lemon
Salt - to taste


1. In a bowl, combine together grated carrot, onion, tomato, green chillies, ginger, coriander leaves, mint leaves. Mix thoroughly.

2. Add cumin powder, pepper powder, lemon juice, salt and toss well.

Soya Chunks and Cauliflower Curry

A healthy and simple curry with soya chunks and cauliflower, which goes well with chapathi, rice and even dosa.

For this month's blog hop, I'm paired with Roshan of Roshan's Cucina. Her blog is mainly inspired by recipes from Kerala, God's Own Country!!! I wanted to post a Kerala recipe but ended up choosing Soya chunks curry. I tweaked the recipe slightly by adding cauliflower to the curry. I must say that with such simple  ingredients and little spices, the curry turned out very tasty.


Soya chunks – ½ cup
Cauliflower florets - 1 cup
Onion – 2 big, finely chopped
Ginger garlic paste – 1 tbsp
Tomato – 3 medium, finely chopped
Red chilly powder – ½ tsp
Pepper powder – 1 tsp
Turmeric powder – ½ tsp
Garam masala - ½ tsp
Oil – 2 tbsp
Salt - to taste
Coriander leaves - to garnish


1. Put the cauliflower florets in hot water with a pinch of turmeric powder and salt till its half cooked. Drain and rinse the florets and keep aside.

2. Add 2 ½  cups water to soya chunks and bring to a boil. Boil for 5 minutes. Turn off the heat and drain after 10 minutes. Rinse the chunks in water 2-3 times and squeeze out the water.

3. Heat oil and add onion and ginger-garlic paste. Fry till the onion turns brown.

4. Then add  turmeric powder, red chilly powder, pepper powder and garam masala. Stir for a minute and add tomatoes. Mix well and add 1/2 cup water, salt and bring to boil.

5. Add soya chunks, cauliflower and mix well. Close and cook for 10-12 minutes to absorb the spices. Garnish with coriander leaves.

Serve hot.

Masala Vegetable Dal

A combination of toor dal and moong dal flavored with aromatic spices and with the addition  of healthy vegetables like carrot, beans etc and the tanginess of tamarind paste. This dal goes well with rice and chapathi.


Toor dal - 1/2 cup
Yellow moong dal - 1/2 cup
Onion - 1 medium, diced
Tomato - 1 big, diced
Garlic - 6 to 7, finely chopped
Ginger - 1 big piece, finely chopped
Green chillies - 3 to 4, finely chopped
Potato - 1 big, boiled and cut into medium cubes
Carrot - 1 big, cut into small cubes
Green beans - 8 to 10, cut into 1" pieces
Tamarind paste - 1 1/2 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Red chilly powder - 1 tsp
Garam masala - 2 tsp
Jeera/Cumin seeds - 1 tsp
Red chillies - 1, halved
Asafoetida - 1/2 tsp
Ghee - 2 tsp
Salt - to taste
Coriander leaves - to garnish


1. Wash the toor dal and yellow moong dal. Add 2 cups water, turmeric powder and mix it. Pressure cook the dal till soft. Mash and keep aside.

2.  Dissolve the tamarind paste in 1 cup water and keep aside.

3. Heat ghee and add jeera, red chillies and asafoetida. Add ginger, garlic and fry for a minute. Then add onions, green chillies and fry till golden.

4. Now add beans, carrot, little salt and cook till the vegetables become soft. Then add turmeric powder, coriander powder, red chilly powder and garam masala. Sprinkle little water and fry for 3-4 minutes.

5. Add the boiled potatoes, tomatoes and mix well. Fry for 2 minutes.

6. Add the cooked dal, tamarind water, 1 cup water, salt and mix well. Bring to boil and boil for 5 minutes. Garnish with coriander leaves.

Serve hot.

Rajma Masala

Rajma is a popular Punjabi cuisine, made with red kidney beans cooked in thick gravy of onion, tomato, curd and a blend of spices to a creamy consistency. Rajma chawal - rajma masala served with hot steaming rice - is a famous North Indian delicacy and a great combination. This curry also goes well with chapathi.


Kidney beans/Rajma - 1 cup
Jeera/Cumin seeds - 1 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Red chilly powder - 1/2 tsp
Garam masala - 2 tsp
Oil - 1 tbsp
Salt - to taste
Coriander leaves - 2 tbsp, chopped

To grind:
Onion - 1 big
Tomatoes - 4 medium
Green chillies - 3
Ginger - 1 tbsp
Garlic - 5
Curd - 1/4 cup


1. Wash and soak rajma overnight. Pressure cook the rajma till its soft and tender. It will take around 20 to 25 minutes depending on the quality of rajma. Do not discard the water.Keep aside.

2. Grind onion, tomatoes, green chillies, ginger, garlic and curd to a smooth paste.

3. Heat oil and add jeera. When it splutters, add the ground paste and bring to boil.

4. Add turmeric powder, coriander powder, red chilly powder, garam masala and fry till raw smell of masala  goes.

5. Add rajma, rajma water, coriander leaves, salt and mix well. Cook till the gravy becomes thick and creamy.

Serve hot with chapathi or hot steaming rice.