Archive for the ‘Chutneys’ Category

Akki rotti or rice flour rotti and Ragi rotti are very popular and heatlhy breakfast dishes in Karnataka. The preparation method is the same for both. Very time consuming so prepare on a Sunday morning till you perfect it.  I prepared these for breakfast today.

I have served with coconut chutney and peas paneer gravy to a get a balanced meal.


  1. Rice flour/ Ragi flour – 2 cups
  2. Water – 3 cups
  3. Coconut oil – 1 teaspoon
  4. Chopped onion   – 3 table spoon (optional)
  5. Grated coconut   – 3 tablespoon (optional)
  6. Green chili  – 2 finely chopped
  7. Coriander leaves – 2 teaspoons finely chopped
  8. Curry leaves – 2 teaspoons finely chopped
  9. Ginger – 1 teaspoon finely chopped
  10. Salt        – 1 teaspoon
  11. Perungayam   – ½ teaspoon
  12. Banana leaf –  4 to 5 (10 inch square pieces)


  • In a heavy bottomed pan bring 3 cups water to boil. Lower the flame. Add salt and ½ teaspoon oil and slowly fold in the flour. Mix well to a smooth ball and take off the stove. Cover and leave to cool.
  • Once the dough is cool add chopped onion, grated coconut, chopped coriander, curry leaves, ginger, green chili and Perungayam. Mix well and divide into orange sized balls.
  • Wash and wipe the banana leaf and grease with a little coconut oil and spread the dough into 3 mm thin rounds.
  • Heat tawa on high flame and invert the prepared roti along with the banana leaf. Remove the leaf carefully.

Cook the rotti on a medium flame on both sides till brown dots appear. Serve hot with coconut chutney and any gravy of your choice.


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Coconut chutney:


  1. Grated coconut – 1 cup
  2. Green chili – 2
  3. Curry leaves       – 5 leaves
  4. Goose berry – 1 (seeded)
  5. Channa dal – 1 table spoon
  6. Perungayam – a small piece
  7. Red chili – 2
  8. Til oil – 1 teaspoon
  9. Salt – ½ teaspoon

For seasoning:

  1. Til oil – 1 teaspoon
  2. Mustards seeds  – 1 teaspoon
  3. Urad dal             – 1 teaspoon


  • Heat 1 teaspoon oil and fry channa dal perungayam and red chili  till golden brown.
  • Add all other ingredients and grind to a paste adding till water.
  • Season with mustard and urad dal fried in 1 teaspoon oil.

Paneer and peas in Tomato gravy.


  1. Tomato – 3 cut into chunks and pureed
  2. Peas – 1 cup
  3. Paneer – ½ cup (cubed)
  4. Ghee – 2 teaspoons
  5. Coriander powder – 1 teaspoon
  6. Cumin powder – ½ teaspoon
  7. Kasuri methi – 1 table spoon
  8. Garam masala powder – ½ teaspoon
  9. Thick curd (beaten) – 1 tablespoon
  10. Turmeric powder -1/2 teaspoon
  11. Perungayam                – ¼ teaspoon
  12. Salt – ¾ teaspoon


  • Cut tomatoes into big chunks sauté for a few minutes and grind to a puree. You can also leave the tomatoes in hot water and remove skin and grind to a puree.
  • Heat ghee in a kadai add peas and paneer and sauté on low flame. Add turmeric powder and perungayam.
  • Add the tomato puree, salt and ½ cup water cover and cook for 5 minutes on a low flame.
  • Add all other ingredients and mix well. Cover and cook for 5 more minutes on low flame.

This gravy is a low  fat version of Paneer mutter. Can be served with Chapathis and ghee rice as well.Image may contain: food and indoor
















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Capsicum Thogayal

I have to admit that I turn into a lazy bum in the kitchen when I see my mom. If I am visiting Bangalore, I pig out on her food. If she’s visiting Chennai, I cook may be one dish which is invaribaly a bake, and get her to cook the rest. What amma cooks not just tastes good, it look good, smells good, and everything about it is insanely delicious.

One among the awesome dishes that have found their way to my stomach is this Red Capsicum Thogayal that she made on the side to go with dosas. They are divine! They don’t have much in them besides basic ingredients that we use for almost all thogayals and yet they are so unique and so flavourful that I am salivating at the memory of having this sometime back at Bangalore!   



  • Capsicum – 3/4 cup (finely chopped) 
  • Urad dal – 2 tbsp
  • Red Chilli – 2 to 3 nos.  
  • Hing – a small piece
  • Salt to taste
  • Oil – 1tsp

For Tadka

  • Mustard seeds – 1/4 tsp
  • Curry Leaves – a few
  • Oil – 1 tsp


  1. Heat oil in a pan. Add Urad dal followed by Red chillies and hing.  Saute until the urad dal turns golden.
  2.  Add the chopped capsicum. Cover and cook on a low flame until the capsicum is done. 
  3. Add salt and take off the flame. Set aside to cool. Pulse everything in to thogayal of spoonable consistency. 
  4. Heat oil for the tadka, splutter the mustard seeds and fry the curry leaves. Add this to the  thogayal. 

Serve capsicum thogayal as a side dish for dosa, rava dosa, rava idli or rotis. 

Capsicum Thogayal – for the Recipe Marathon.

Fellow recipe marathoners:

DK, Siri, Srivalli, Ranji, PJ, Curry Leaf, Medha, Priya, Bhawna, Raaji, Ruchii
Anu, Kamala, Roopa, Divya Kudua, Rekha, Divya M, Raaga, Lakshmi Venkatesh, Sripriya, Viji, , Kamalika, Pavani

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Tomato Dip

This Tomato dip is based on the Salsa recipe at Epicurious which is the same that Jugalbandi had referenced quite sometime back for their salsa. I call it a tomato dip simply because the kind of tomatoes and chilli that I have used does not yield a perfect salsa flavour but makes a superb tomato dip that can be served on the side with a variety of dishes. 



  • Tomatoes – 500 gms (halved or quartered)
  • Green Chilli – 3  
  • Onions – 100 gms (sliced into rings)
  • Garlic Cloves – 3
  • Coriander – 1/3 cup (finely chopped) 
  • Salt to taste
  • Lemon juice – 1tsp


  1. Broil the tomatoes and the green chillies till they are roasted on both sides. (I used the grill mode in my oven – the food in this case is placed about 6 inches under a direct heat element). The tomatoes should be cooked through and not just charred from the outside. Peel the charred skin off the tomatoes. Set aside to cool. Coarsely chop once the tomatoes are cool. 
  2. At 250 C, roast garlic and onions for 10 minutes or more until they begin to char at the edges.  Set aside to cool.
  3. Pulse the green chillies, onions and garlic.  Transfer to a larger bowl. Add coarsely chopped tomatoes to this bowl. Add water to adjust consistency of the salsa – you should be able to spoon it. 
  4. Add salt, coriander and lemon juice and mix well. 
  5. Serve immediately or set aside for an hour for the flavours to develop before serving.  

A simple Tomato Dip – for the Recipe Marathon.

Check my fellow recipe marathoners:

DKSiriSrivalliRanjiPJCurry LeafMedhaPriyaBhawnaRaajiRuchii
AnuKamalaRoopaDivya KuduaRekhaDivya MRaagaLakshmi VenkateshSripriyaVijiKamalika,Pavani

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The most used word in the past few days in the blogosphere is INSPIRE !! But before I write about people who inspire me, I would like to share my thoughts about a news item that disturbed me a lot.

Tussauds is a world famous museum of wax statues of famous personalities in London. Around two weeks back there was a news item on TV where many Indians who visited the museum expressed there displeasure over Mahathma Gandhi’s wax statue being placed near a garbage bin.

I have never seen garbage bins being placed in the main display area in any museums or art galleries I have visited. Visitors are usually not allowed to carry eatables or smoke in such places. These measures are taken to protect the exhibits from collecting dust. Usually a garbage bin may be placed in a remote corner near rest rooms. Wax being a very sensitive surface will require extra care. I wonder where is the need to have a garbage bin along with the exhibits in this world famous museum!! Just imagine the plight of the artist who created a beautiful replica of the Mahathma! The statue of Mahathma is the property of the Tussauds authorities. What can one say of people who do not value their own invaluable possessions? How can we expect such people to understand the greatness of the Mahathma?


Black night shade ( Manathakkali) keerai Thogayal

Manatakkali Preparation for Thogel


  • Black night shade leaves/ greens(Manthakkali keerai)- 1 cup tightly packed
  • Grated coconut – 2 tablespoons
  • Urad dal – 2 tablespoons
  • Hing – a small piece
  • Red chillies – 2 nos
  • Oil – 1 teaspoon
  • Mustard seeds – 1/2 teaspoon
  • Salt – to taste


  1. Wash and drain the Keerai.
  2. Heat oil in a kadai and add mustard seeds. When it crackles add urad dal, red chillies and hing. Fry till golden brown.
  3. Add the keerai and coconut and saute till dry for 2 minutes.
  4. Allow to cool. Add salt, little water and grind to a smooth chutney.

Black night shade greens are good for all stomach ailments. You can serve this thogayal with rice or as a side dish for dosa. It can be easily grown in the kitchen garden.

Manatakkali Thogel

Our very dear blogger friends Asha, Siri, Kamala and Swati have felicitated our blog with Inspiration award! It is great pleasure and honour to receive this award from all of you! A big thank you and Hugs to Asha, Siri, Kamala and Swati!! 🙂

Some famous personalities and my teachers have inspired and influenced me to a great extent!

* Mrs.Janardhan was the school principal when I was studying at Keyes High School at Secunderabad. She had a soft and husky voice and we have never seen her scold or punish any student. All the students used to assemble for morning prayers and keep talking, but only till we see our principal. Once we see her get out of her room and walk towards the assembly there will be pin drop silence! She commanded that kind of respect! We should understand the difference between commanding and demanding respect! I always feel inspired and motivated when I think of this great person! 🙂
* Another teacher who influenced me much was our math teacher, Ms. Ammani John. Those days the prescribed text books were available only in Telugu and English medium students had to follow books by other authors. Since our teacher did not want us to miss out on any sum that might appear in the final question paper, she used to translate and dictate all the sums from the prescribed telugu text book and see that we work them out in the class itself. I used to marvel at her dedication! Translating and dictating all the sums to every class, everyday, year after year! Amazing!! My dear ma’am has inspired me do give my best shot, whatever I do!
* Mr. Moge was our HOD when I was doing my B.Com. Once he calculated the amount of time and money spent to educate every student. He said that if women are not allowed to use this education for building the economy, it is such a national waste! That day I understood that God has bestowed upon each one of us, some talent and we should use it for a productive purpose!
* Other great personalities who always inspire me are Mahathma Gandhi, Mother Teresa , Dr. C. Rajagopalachari

I am passing on this award to all food bloggers who successfully completed the recipe marathon! So the award goes to,

* Dear Siri and Dhivya who pamper me with their love! 🙂
* Mela queen Srivalli , for her energy! 🙂
* Cute Raaga, her recipes are a part of my weekly menu! 🙂
* Bhags, who can cook and blog delicious recipes from a hotel room! 🙂
* Dear Swati, I feel I know her since ages! 🙂
* Arundathi, Ranji and Divya , I would love to know more about these bloggers who are laks great friends! 🙂
* My dearest daughter Lakshmi, Who makes me feel complete! 🙂
* Two more bloggers, I like to pass on this award are my BFF Asha, not a day passes with out thinking about you dear! 🙂 Bharathy who is always there to help and made me popular as lathamma! 🙂

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Thanks to all my blogger friends for their sweet comments and for eagerly waiting for more recipes from the yum blog! 🙂

My mother became seriously ill in mid february and was hospitalised for more than three weeks. I was in Gurgoan, taking care of my mother in the hospital during day time. In the past few days, I have learnt a lot about balanced diet, physiotherapy, some info on medical science and a few yummy andhra recipes from my sister in law Padma.

You give anything to an andhra lady, she will prepare a pachadi ( thogayal or chutney) out of it! 🙂 Here’s the recipe for venthaya keerai thogayal( Fenugreek leaves chutney), Padma prepared for me.

Fenugreek leaves chutney.( Venthaya Keerai Thogayal)


  • Fenugreek leaves – 1 cup
  • Urad dal – 1/2 cup
  • Red chillies – 4 nos
  • Mustard seeds – 1 teaspoon
  • Hing – a small piece
  • Tamarind – 2 inch piece
  • Salt – to taste
  • Oil – 1 tablespoon


  1. Wash and drain the fenugreek leaves.
  2. Heat oil in a kadai and fry urad dal, mustard seeds, hing and redchillies till golden.
  3. Add the fenugreek leaves and fry for 3 minutes on a medium flame stirring continously.
  4. Allow to cool. Add salt and tamarind and grind to a coarse chutney.

This chutney tastes good with rice, rotis and any southindian tiffins.

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In bangalore tomato is available throughout the year. The only problem is , the price fluctuates from Rs.5 per kg to Rs.40 per kg with in a span of three months! I buy a few kilos when it is cheap and make this paste. The paste can be stored in the freezer for more than three months, in Tupperware containers. I am giving the timings for 1 kg tomato.
Fresh Tomato

Fresh tomatoes


  1. Wash the tomatoes and drain the water.
  2. In a Microwave safe container, MW at 600 watts covered for 10 minutes.
  3. Allow to cool for a few minutes and grind to a smooth paste. Pass through a strainer if required and grind again.
  4. Transfer the pulp to the same MW container and MW at 600 watts for 1/2 hour stirring once in 5 minutes.
  5. Pour this into a freezer container and allow to cool. Keep in the freezer and use as you like.
  6. Take out the pulp from the freezer 15 minutes before use. It is easy to scoop out with an ice cream scoop.

This is my entry for Srivalli’s basic MW cooking event.


After cooking in MW for 10 minutes
After keeping for 10 mins in microwave

Tomato Paste

Storing in freezer container

You can use the pulp for Preparing

  1. Tomato thokku.
  2. All gravies for which you need tomato paste.
  3. Chutney
  4. Rasam
  5. Soup
  6. Tomato rice

Hope all of you find this preparation useful.

I have published a post on Microwave cooking tips almost 2 months back. That is my second entry for Srivallis event.

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