Category Archives: Curries, Dals & Vegetables

Chole + Chapati


Hi Everyone! Wish you all a very happy New Year 2017.

With the new year comes the resolution that I’ll blog a bit more… and this time I do hope I keep to it! Well, here is a recipe with a different take to start off the year.

Chole is usually eaten with bathura (large maida-based puri), and made in a typically masaledar style. The version I speak about is something that doesn’t use masala in the traditional form, but gives it a twist that can be made healthier and at home. This particular version is made by my mother-in-law, and this is now how I make chole at home.



  • 2 cups – kabuli chana (soaked overnight)
  • 2 large potatoes
  • 2 large ripe tomatoes, chopped
  • 12 green chillies
  • 1/2″ piece of ginger
  • 1/3 cup grated fresh coconut
  • 2 tsp khus-khus
  • small lemon-sized ball of tamarind (washed well)
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • salt to taste
  • curry leaves and chopped coriander for garnishing
  • oil for cooking
  • water as needed


  • Grind the khus-khus to a fine powder. Add the coconut, chillies, ginger and tamarind and grind. Add water to make it a thick fine paste. Set aside.
  • Steam-cook the peeled and chopped potatoes with the chana. Mash the potatoes and set aside
  • In a wide-bottomed cooking dish, add about 2 tbsp of oil and add the cumin seeds.
  • Once the cumin starts sputtering, add the tomatoes and braize till it is completely soft and mashed up.
  • Add the chole, potatoes, and the khus-khus paste and mix well.
  • Add salt and turmeric and mix. You may add water if needed.
  • Cook till the ingredients have blended well and it gets a bit thick.


  • turn off the flame and add curry leaves and coriander and set the lid to rest for a 25-20 mins.

Serve hot with rotis or puri!



Aloo Rasedar


This is a dish that my husband has always praised. It used to be served at his college, and so has always been associated with good memories. However, I wasn’t very familiar with UP cuisine, and wasn’t able to search this recipe out. Recently though, my husband came by the name, and I was finally able to re-create this dish!


Aloo Rasedar

This is a typically UP dish, and does not use onion or garlic. It makes a great side to parathas or puris, and is easily prepared.

  • 4 medium potatoes/aloo
  • 2 medium tomatoes
  • 1 inch ginger, finely chopped
  • 2 tsp turmeric powder
  • ½ tsp red chili powder
  • 1 tsp cumin/jeera
  • 1 tsp coriander powder/dhania powder
  • 1 tsp dry mango powder/amchur powder (optional)
  • ½ tsp garam masala powder
  • 1 tsp salt
  • Peel and boil the potatoes till they are very well cooked and can be easily crumbled.
  • In a wok, heat some oil and add the jeera and dhania powder.
  • add finely chopped ginger and saute for a half a minute on low flame.
  • Add the chopped tomatoes, chilli powder, turmeric and braise till the tomatoes are completely cooked and mashed.
  • Mash some of the potatoes and add along with salt and mix well.
  • add water and braise till it reaches the consistency you want. The gravy will come from the mashed potatoes and tomato mix.
  • Here you can add dry mango powder/amchur powder and garam masala. Keep braising till the gravy comes together.
  • Add chopped coriander leaves for garnishing.

This gravy is best served hot. Since it doesn’t really take very long, its a perfect breakfast/dinner dish.

Vakkaya Pappu

Vakkaya Pappu

Recently, my father-in-law brought home some berries to be cooked. My mother-in-law remembered it from their days at SriHariKota (abt 28 years back). So she prepared it, and we definitely enjoyed the taste that very day! I do keep to keep a look out though, for its availability in Bangalore..

To quote Wikipedia: Common names include “crane berry” (English), karonda (Devanagari: करोंदा), karamardaka (Sanskrit), kauLi hannu/ಕೌಳಿ ಹಣ್ಣು (Kannada), kali maina/कालि मैना (Marathi),karauna (Maithili), vakkay (Telugu), kilaakkaai/கிளாக்காய் (Tamil)The fruit is a rich source of iron, so it sometimes used in treatment of anaemia. It contains a fair amount of Vitamin C and therefore is an antiscorbutic.




Ripe one, with seed


After de-seeding



  • Cook the dal, chopped green chillies and vakkaya chopped into long pieces of 6 or 9.
  • Once the dal has cooked, mash the dal and chillies well. Some of the vakkaya pieces may get smashed.
  • Add the salt, chilli powder . and hing and mix well
  • cook for 10 mins or till excess water dries up
  • In a small wok, heat 1 tsp oil and add the tadka.
  • Once the aavalu start popping, add to the dal and mix
  • Cook the dal for a couple of minutes more and then take off flame.

Can see the vakkaya pieces being cooked

Serve hot with rice and ghee.


Vakkaya pappu all set!!