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Showing posts with label Gravy. Show all posts
Showing posts with label Gravy. Show all posts

Wednesday, January 18, 2012



It’s great to be in blogging marathon, everyday my blog is getting a new post in this week. My recipes include variation due to seeing other fellow bloggers way, the food is done. Thanks to Srivalli towards this idea. And comments passed by other fellow bloggers motivate each other.

This is my 3rd day in blogging marathon and as you already know I have opted to cook “Seven Days of Delicious Dals”. Today’s Dal is Toor Dal/Tuvaram Paruppu / Togari Bele  / Kandi Pappu.

  • Toor Dal – 2 cups
  • Palak – 1 bunch
  • Mustard Seeds – 1 tsp
  • Turmeric Powder – 1 tsp
  • Coriander Powder – 1 tbsp
  • Green Chillies – 3 to 4 (chopped)
  • Cooking Oil – 2 to 3 tbsp (I use Dhara – Groundnut oil)
  • Curry Leaves – few
  • Cilantro - few
  • Salt to taste
  • Water to cook dal

  1. Cook dal for 4 to 5 whistles (depending on the dal)
  2. Wash and chop palak into small pieces
  3. In a kadai heat little oil and add mustard seeds wait till it splutters and add curry leaves
  4. Add salt and once it dissolves, add palak fry them nicely in oil till it is cooked
  5. Add turmeric powder, coriander powder, chopped green chillies and mix them well with palak
  6. Finally add cooked toor dhal to palak and leave it for 5 to 10 minutes until it boils
  7. Serve it hot with Puris.

Yummy, this is my breakfast for today along with Puris..

Submitting this to:Blogging Marathon @ Spice your Life by Srivalli

Wednesday, November 16, 2011


Tomato Gojju:

My mom-in-law, Vani says gojju will save our time and will remain handy for days together if it is cooked properly. Reason behind is, it can be had as a side dish or with rice when you have less time to cook.

For grinding:
  • Ripped tomatoes – 6 nos
  • Mustard Seeds – 1 tsp
  • Fenugreek Seeds – 1 tsp
For cooking:
  • Oil – 2 tbsp
  • Mustard Seeds – 1 tsp
  • Curry leaves - few
  • Chilli Powder – 2 tsp (according to your taste)
  • Salt to taste
  • Grinded tomato juice

  1. Heat oil in a kadai
  2. Add mustard seeds and wait till it splutters
  3. Add curry leaves, salt and chilli powder
  4. Add grinded tomato juice and keep stirring occasionally
  5. Tomato juice starts becoming thick and the oil would come out from sides
  6. Garnish cilantro on the top of the juice and remove it from the stove
NOTE: Store it in porcelain dish so that it lasts longer.