Category Archives: Cooking

Vazhakkai Podimas/ Raw Banana Curry/ Plantain Curry

Vazhaikkai Podimas is a tradition South Indian Dish. Its very easy to prepare and a very healthy recipe. It can be a good alternative to the usual Vazhaikkai/Plantain fry that we make. It tastes brilliant with hot steamed rice and Sambar/Rasam.

  • Cooking Time : 20 minutes
  • Serves: 2


  • Raw Bananas/Plantain – 5 small
  • 1 Cup Grated Coconut
  • 1 tsp Urad Dal
  • 1/4 tsp Chana Dal
  • 1 tsp Asafoetida
  • 1/2 tsp Mustard Seeds (For Tempering)
  • 1 or 2 Green Chillies
  • 1 Small piece Ginger (Chopped)
  • ½ Lemon
  • Few Curry Leaves
  • 2 tsp Oil
  • Salt to taste

How I made:

  • Cut the Raw Bananas into half and steam- cook it for about 3 minutes without putting the whistle on. (Pierce a knife into it to check if its cooked well)
  • Peel the skin and grate it. (The test for perfectly cooked banana is to check if you’re able to peel it easily).
  • Heat some oil in a pan.
  • Add mustard seeds and let it pop.
  • Add Urad dal and Chana dal. (Fry them till they turn golden brown)
  • Add Asafoetida, Ginger, Green chilies and curry leaves.
  • Add Salt.
  • Add the grated Banana and mix it thoroughly. Close it with a lid and cook  for 2 more minutes.
  • Remove the Lid and Add the grated coconut and mix everything well.
  • Let it cool for sometime.
  • Squeeze about half a lemon for a little tangy taste.
  • Enjoy the Vazhaikkai Podimas with Sambar and hot Steamed rice.


Lemon Cheese Cake – Day 7 Finale

So here comes the end of the week long Food Marathon! Although Sunday evening is not a very nice time spend on the internet posting a recipe but this one is just keep up the continuum. Although I have been into baking for quite sometime, I have never tried my hands on making cheesecake. So when we had our Banoffee in Sakley’s last week, I suddenly felt like making cheese-cake.

Here’s the recipe.


12 crumbly biscuits ( I used Nutrichoice)
500 gms cream cheese-  I used paneer.
250 gms cream
75 gms butter
2 tbsp sugar
1 tsp vanilla
1 tsp lemon juice
1 lemon’s rind

How I made:-

  • Crush biscuits in a blender and add butter to it.
  • Mix it well and  spread at the bottom of the cake tin and refrigerate it to set. 
  • Blend the paneer in a mixer till it becomes soft and add cream to make a pasty mixture. 
  • Add Sugar, Vanilla essence and lemon juice.
  • Add lemon rind. ( Peel only the yellow part)
  • Pour in everything on the biscuit base and refrigerate overnight for it to set.

Homemade Rasgullas – Day 6

Homemade Rasgullas


1 l full cream milk
1/4 tsp lemon juice
1 1/2 cup sugar 
How I made:

  • Boil milk in a heavy bottom pan. Keep stirring and ensure that it doesn’t burn.
  • As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat
  • The milk will start to separate. Drain out the whey using a muslin cloth.
  • Wrap the separated fat in a muslin cloth.
  • Rinse under cold water, and squeeze well to remove the citrus taste.Keep pressing the paneer by placing a heavy object to remove excess water from it.
  • Take a small piece of paneer on your palm and rub with your fingers. See if you are able to make a firm but smooth ball. This is the test for paneer.
  • In a pressure cooker heat sugar and water. Once the syrup starts boiling add the paneer balls and let it cook for 1-2 whistles.
  • The rasgullas will expand to double the size so ensure the cooker is large enough to contain them.
  • Serve them chilled although the sponginess reduce when the rasgullas are refrigerated.

Pumpkin Curry with Amchur – Day 5

Here’s a recipe of Pumpkin/Parangikkai  Curry with Amchur. I had never tatsted this version of Pumpkin until I got married. At my inlaws place this is how the Pumpkin Curry is made. It tastes yummy with hot rotis.

Pumpkin/ Parangikkai Curry

Cooking Time : 20 minutes

Serves: 4


1/2 kg Pumpkin diced into cubes 
1/4 tsp turmeric powder
1 tsp Amchur Powder
1/2 tsp Mustard seeds for tempering
1 tsp Ajwain/ Carom seeds for tempering
2 tsp Oil
Salt to taste

How I made:

  • Heat oil in a kadhai and add Mustard seeds. Wait till they pop.
  • Add Ajwain/Carom seeds and diced Pumpkin. 
  • Add turmeric powder, Chilly powder and Salt.
  • Cover it with the lid and let it cook for 6-7 minutes.
  • Once the curry is completely cooked mash it with a Vegetable masher.
  • Add Amchur powder and Garnish with coriander.
  • Serve it with hot Phulkas/Rotis.

Dal Panchratan/ Dal Curry with 5 Lentil Variety – Day 4

Ever since I saw this recipe in Edible Garden, I have been thinking of making it. Somehow my eyes got fixated to the picture of 5 lentils in that glass bowl.  One good thing about staying in Delhi is, you name a Dal you get it here. Dal also happens to be Dh’s favourite and he loves the Dal-Roti combo. Oh yeah! He is a “Dal Roti Khao, Prabhu ke Gun Gaoo!!” types. So I got this bag of mixed Dal from Supermarket and followed Nags‘s recipe to T. Thank you Nags! It just tastes yummy!

Dal Panchratan

Cooking time : 30 Minutes

Serves : 2 to 4


1 Large Cup of Mixed Dal
1/4 tsp turmeric powder
1 large tomato, pureed
1 large onion, ground to a paste
1″ piece of ginger, grated
3 cloves of garlic
1 tsp red chilli powder
Salt to taste

For Tempering:

2 Tsp Ghee
1 Tsp Jeera (Cumin Seeds)
1-2 Coriander leaves


  • Cook the Mixed Dal in the Pressure Cooker with around 5 Cups of water and a little bit of turmeric. Keep it for atleast 5-6 whistles. The Dal should be cooked mushy.
  • Heat the oil in a kadai  and add Jeera.
  • When Jeera turns brown,  add the ginger and garlic and fry for a minute.
  • Next, add the ground onion paste and Chilly powder.
  • Cook it till oil starts separating from the onion gravy and its fried. Add the Tomato Puree and Salt.
  • Simmer it for about 3-4 minutes.
  • Finally, add the cooked dal, mix well and simmer for 5 mins until all the flavours have blended. 
I made it for dinner and had it with hot Phulkas/ Rotis and it tasted yummy!


P.S – Sending this entry to Legumes and Lentil Event