Spicy Kohlrabi ki sabzi

Spicy Kohlrabi ki Sabzi|How to make Kohlrabi ki sabzi

Spicy Kohlrabi ki sabzi

Kohlrabi- does that sounds new to you, still thinking how to prepare kohlrabi? then keep reading i will come up with many more tried and tested recipe out of it.
People sometimes do not prefer buying this vegetable,because of its alien type looks.But i must tell you, when i have prepared this sabzi, I was amazed with its taste.
It was actually yum. Everybody in my family liked it very much.

Kohlrabi ki sabziIngredients:-

  • Kohlrabi – 3 medium
  • Onion – 2 medium (chopped)
  • Ginger-Garlic paste – 1 tbsp
  • Tomatoes – 2 medium (chopped)
  • Green chilies – 2 to 3 (chopped)
  • Turmeric powder – 1 tsp
  • Red Chili powder – 1 tsp
  • Cumin powder – 1 tsp
  • Coriander powder – 1 tbsp
  • Garam masala powder – 1 tsp
  • Cumin seeds – 1/2 tsp
  • Oil – 1 tbsp
  • Bay leaves – 1
  • Black cardamom – 1
  • Cinamon stick – 1 small piece
  • Salt – as per the taste
  • Coriander leaves – handful (chopped)
  • Ghee – 1 tsp

Spicy Kohlrabi ki sabziMethod:-

  1. Peel and cut kohlrabies into semi cubed. Wash and keep it aside.
  2. Heat oil in a pan, fry kohlrabi in medium flame until golden brown.
  3. In the same oil now add bay leave, black cardamom, cinnamon stick and cumin seeds, when seeds starts spluttering then add onion and turmeric, fry till golden brown.
  4. Now add ginger-garlic paste, chopped green chilli and saute till the raw smells goes.
  5. Now add chopped tomato, cover and cook till tender.
  6. Add all the spice powder, salt, kohrabi and mix well.
  7. When raw smell goes off from masala, cover and cook  till the vegetables are done.
  8. Add some ghee and wait for the water to steam off and the gravy to stick to the vegetables.
  9. Garnish with chopped coriander leaves.
  10. Serve hot as a side dish with rice, dal, paratha or with roti.
Soya chunks mint rice

Soya chunks mint rice|How to make soya chunks pudina rice

Soya chunks mint riceThis simple soyachunks mint rice recipe is very easy and simple to make.This uses your normal daily-use rice thus making it a recipe for everyday. Even the other ingredients used in this recipe are easily available. Your kids are sure to love this healthy and nutritious recipe.

Soya chunks mint riceIngredients:-

  • Normal Rice  – 1 cup
  • Water – as required to cook the rice
  • Onion – 2 big (sliced)
  • Beans – few (chopped)
  • Green chili – 3 to 4 (slit it in between)
  • Ghee – 2 tbsp
  • Mint leaves – handful (chopped)
  • Carrot – 1 big (chopped)
  • Soya chunks – 15 to 20
  • Salt – as per the taste

Dry spices :-

  • Bay leaf – 1 bay leaf
  • Cloves – 4 to 5
  • Green Cardamoms – 2 to 3
  • Cinnamon stick – 1 ½ inch
  • Javithri – 1 strand
  • Jeera – ¼ tsp
  • Pepper corn – Few
  • Star anise – 1

Soya chunks mint riceMethod:-

  1. In a bowl heat water by adding some salt in it.
  2. Now  soak soya chunks in hot water till they soften.
  3. Rinse and squeeze excess water and cut the chunks to 2 if they are too large and set aside.
  4. Now cook rice separately and keep it aside.
  5. Heat a kadahi with oil in it.
  6. Add all the above mentioned dry spices and saute till you get an aroma.
  7. Add onion and salt, fry till golden brown.
  8. Now add carrot, beans, green chilli, soya chunks and fry on high for about 5 to 6 minutes stirring in between.(do not cover and overcook)
  9. Add chopped mint leaves and mix.
  10. Add the cooked rice in it and mix well.
  11. Serve hot with any raita or pickle.
Kerala Mixture

Kerala mixture|How to make kerala mixture

Kerala Mixture

Kerala mixture has a typical Kerala taste to it, unlike the North indian mixture which focus on a sweet soury taste Kerala mixtures are slightly spicier.

Ingredients :-

  • Peanuts  – 3/4 cup ( with skin)
  • Garlic-crushed- 4 to 6 cloves (with skin)
  • Curry leaves- 3 to 4 sprigs
  • Red chili powder- 1/4 or as per the taste
  • Asafoetida – 1 or 2 pinch
  • Oil- For deep frying
  • Salt- as per the taste

Ingredients for Sev :-

  • Kadalamavu / Besan flour / Gram flour- 2 cups
  • Red chili powder- 1/2 tsp
  • Turmeric powder- 1/4 tsp
  • Asafoetida- 2 pinch
  • Water- as required
  • Salt- to taste

For Boondhi:-

  • Kadalamavu / Besan flour / Gram flour- 3/4 to 1 cup
  • Red chili powder- 1/4 tsp
  • Turmeric powder- 1/8 tsp
  • Asafoetida- 1 pinch
  • Water- as required
  • Salt- to taste

Kerala MixtureMethod:-

To prepare Sev

  • In a bowl combine together all the ingredients for sev,except water.
  • Now slowly add water and mix well.
  • Knead to form a soft dough.
  • Heat oil in a pan and place the dough in an idiappam maker /string hopper maker and press it into the hot oil in a circular motion.
  • Do this in a small batches.
  • Fry until golden brown ,turning once in between.
  • Drain on to a kitchen towel using a slotted spoon quickly to avoid burning.
  • Crush the sev gently with your hands and keep it aside.

How to make Boondhi:

  • In a mixing bowl,combine together all the ingredients for boondhi.
  • Make a smooth batter just like dosa batter by adding little by little water in it.
  • Heat oil in a pan ,hold a slotted spatula over this and gently pour the prepared batter on to the slotted spatula,so that the batter drips into the oil.( Do this in small batches and do not overcrowd the pan)
  • Drain this onto a clean kitchen towel.

Kerala MixtureHow to make Mixture:

  • Add peanuts to the hot oil and fry it.
  • Drain and keep it aside.
  • Now add crushed garlic and curry leaves to the oil and fry till garlic turns golden brown.Drain and keep aside.
  • Take a large mixing bowl,combine together sev,boondhi,peanuts,garlic,curry leaves,red chili powder and salt  to taste and asafoetida and mix well.
  • Allow it to cool and store it in an airtight container.
  • Enjoy this authentic Kerala mixture along with a cup of hot tea or coffee.
nadan kozhi curry

Nadan Kozhi curry|How to make kerala chicken curry

nadan kozhi curryIngredients:-

For Marinating :

  • Chicken with bones – 1 lbs
  • Chicken Masala Powder – 1 tbsp

For Dry Roast :

  • Whole Coriander seeds – 2 tsp
  • Dry Red Chilli – 5-6 or (as per your taste)
  • Fennel Seeds – 1 tsp
  • Black Pepper Corns – 1/4 tsp
  • Cardamon – 2 pods
  • Cloves – 3
  • Bay Leaves – 2
  • Cinnamon Sticks – 1/2 inch
  • Turmeric powder – 1/2 tsp

For Gravy :

  • Coconut Oil – 11/2 tbsp
  • Dry Red Chilly – 3-4 nos
  • Mustard Seeds – 1/2 tsp
  • Onions – 2 large (thinly sliced)
  • Ginger – 1 tbsp  (crushed)
  • Garlic – 1 tbsp (crushed)
  • Thick Coconut Milk – 1/2 cup
  • Garam Masala Powder – 1 tsp
  • Curry leaves – 2 sprig
  • Salt as per taste

nadan kozhi curryMethod:-

  1. Marinate the chicken pieces with chicken masala for about  1 hour and keep it aside.
  2. Dry roast the above mentioned ingredients for a minute and when they starts turning brown, add the turmeric powder and remove and allow it to cool.
  3. Now in a blender, add the above mentioned dry roasted spices along with ginger, garlic and add little water.
  4. Grind it to a smooth paste and keep it aside.
  5. Heat  oil in a pan and splutter mustard seeds, and add dry red chilles.
  6. Add the sliced onion  and saute until it turns to soft and golden brown.
  7. Now add the marinated chicken pieces and grounded spice paste, salt and mix properly.
  8. Add the coconut milk and reduce the flame to the medium and cook the chicken for about 20 minutes approx.
  9. After the chicken is 3/4 cooked, add gram masala and curry leaves to it.
  10. Adjust the salt and cook until the gravy thickens.
  11. Now remove from the fire.
  12. To enhance the flavor of chicken curry sprinkle little coconut oil on top of the curry and keep covered until its ready to serve.
  13. Serve hot with rice, roti or naan.

Leftover Rajma Paratha|How to make rajma paratha

rajmaI got this recipe from a Punjabi lady during my college day.She would use any kind of leftover dal or beans to make paratha for breakfast the next day. What she would do is knead the dough with the curry and then make paratha’s out of it.


  • Wheat flour – 2 cups
  • Rajma curry – 1 cup
  • Onion – 1 (finely chopped)
  • Green chillies – 2
  • Coriander leaves – 2 tbsp (chopped)
  • Ajwain – 1/2 tsp
  • Kalonji – 1/2 tsp (optional)
  • Salt – as per taste


  • Mix all the above ingredients with the wheat flour.
  • Knead the dough by adding rajma curry little at a time.
  • You can use some water in the end if required to mix the dough fully.

rajma paratha

  • Divide the dough into ball-sized portions and roll between your hands till they are smooth.
  • Now roll them into circles about 4-5 inches in diameter.

rajma paratha

  • Heat tava and fry the paratha by glazing the oil on the surface of the paratha.

rajma paratha

  • Repeat this for the other side of paratha too.
  • When the both side of paratha is golden brown and crispy, then take it out from tava.

rajma paratha

  • Serve hot with curd and pickles of your choice or just roll the paratha and have along with hot tea and coffee.

Kerala Pakkavada Recipe|how to make Pakkavada

pakkavadaPakkavada is a very famous Kerala snack item prepared from rice flour and besan. It is also known as ribbon pakoda due to its particular shape. This is super crispy and crunchy , easy to make snacks.


  • Roasted Rice flour – 1 cup
  • Besan/Gram flour – 2 cup
  • Red chilli powder – 1 1/2 tsp or as per the taste
  • Asafoetida – 1/2 tsp
  • Melted Butter or ghee – 1 1/2 Tbsp
  • Curry leaves fried – few
  • Water : 11/2 cup (approx) or as per required
  • Oil for frying


  1. In a mixing bowl, sift and add the rice flour, gram flour/besan, salt and red chilly powder.
  2. Mix well and drizzle melted butter.
  3. Mix well and knead this into smooth dough by adding water little by little and keep it aside.
  4. In the meanwhile heat oil in a deep frying pan.(and make sure that the oil should be properly hot).
  5. Fill the seva/idiyappam mould with the dough after putting the narrow slit disc/ pakkavada/ribbon pakoda disc in it.
  6. Press the dough to hot oil in circular motion.
  7. Fry until, it gets a golden color and drain the excess oil onto a colander or paper towel and let it cool completely.
  8. After you finish making pakkavada , slowly slide in some curry leaves into the hot oil and fry drain them too and mix with the pakkavada.( when you add curry leaves it will splutter so close the pan immediately with a lid).
  9. Enjoy with hot cup of tea.
  10. You can store pakkavada  in airtight containers.

Note :-While kneading dough it may stick to your hands at first but the butter or ghee will help to get smooth dough as you progress with kneading.
The consistency of dough should be little bit looser than chappathi dough.

potato sandwich

Potato Sandwich|How to make potato sandwich

potato sandwich

Potato sandwich is the best lunch-box recipe for the kids. This recipe is idle for breakfast too. It is better to use wheat bread rather then using white bread to make this recipe to make it more healthy.

Ingredients for stuffing :-

  • Potato -3
  • Onion – 2 (medium sized)
  • Green chilli -2 chopped (optional)
  • Ginger – 1 inch piece (finely chopped)
  • Tomato -1 (finely chopped)
  • Turmeric powder – a pinch (optional)
  • Oil – 1 tbsp
  • Chilli powder – 1/4 tsp or as required (optional)
  • Salt as per taste
  • Mustard -1/2 tsp (optional)
  • Coriander leaves – 2 tbsp (chopped)


  1. Heat oil and add mustard seeds to it.
  2. When mustard splutters, add onions, turmeric powder, green chilli and ginger. Saute well.
  3. Now add chopped tomato and saute for a few more minutes.
  4. Then add mashed potatoes, coriander leaves ,chilli powder and salt and mix well.

How to make sandwich :-

  • Sandwich bread – 2
  • Butter or ghee – as required
  • Toaster or you can toast it in tawa itself

sandwichMethod :-

  1. Apply butter on 1 side of both the bread.
  2. Place a spoonful of stuffing on one bread and cover it with another bread with buttered side facing down.
  3. Grease the toasting surface of the toaster with butter or ghee and toast the sandwich.
  4. If you want you can make it crispy as much as you require.
  5. Repeat the process for the other breads.

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