Banana Moong Curry

20170818_165429.jpgThis traditional Manglorean gravy goes well with rice and any fried dish.  Its a regular fare at most households and best complimented during the rains. It makes an wholesome curry with vegetables in it and can be pre-planned and made for two days. Raw banana a healthy alternative to potatoes and moong to take care of your protein intake. A good combination of iron and proteins.

Serves 3-4

1 raw banana (cut in pieces)
½ cup brown/ green moong (soaked for 3-4 hours)
For gravy
½ coconut
1 tsp peanuts (optional)
½ medium onion
½ tsp jeera
1 tsp coriander seeds
½ tsp turmeric (to be added in the gravy later not while grinding)

For tempering
1 tsp mustard
Few curry leaves
5-6 bedgi chillies
A pinch of hing

1. Fry all the ingredients in a little oil till light brown in colour.
2. Grind all the ingredients with little water
3. Pressure cook the raw cut banana and moong on moderate flame and close just before the whistle is out.
4. Transfer the steamed banana and moong into a vessel and add the thick masala, turmeric check the thickness of the gravy and add masala water if required.
5. Let it cook for 5-10 minutes
6. Take a small tempering vessel add oil, mustard, curry leaves and hing. Once the mustard splutters add over the gravy.
7. Serve with rice.


  1. Usually the gravy does not need peanuts but I had made a mixture of peanuts and coconut just added it and it tasted as good and added bulk to the gravy.

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Paneer Methi Curry (Opos Method)

20170815_135955.jpgThis low calorie option of Paneer and Methi make a very unique combination, well usually kasuri methi is used but the unusual combination of a few fresh methi leaves is nothing like it in the cold weather.

Paneer is a good option of calcium and good for your bones.  Methi is rich in follic acid good for skin and hair too.  You can use methi more frequently in different combinations.

Paneer Methi Curry (Opos Method)
Ingredients (Serves 4)
200 gms paneer
2 tomatoes (ground)
1 small onion
1 tsp corriander seeds (pounded)
Whole garam masala (4 cloves, 1 pc cinnamon, 1 tej patta)
1 cup water
1/2 cup milk
1 tsp chilli powder
1/2 tsp garam masala powder
1 tsp ginger garlic paste
2-3 sprigs of methi leaves
A small piece of jaggery (optional)
1 tsp butter
1 tbsp oil

1. In a cooker take butter + oil; add the whole garam masala, pounded corriander seeds and let the flavours release into the oil.
2. Add onion and ground tomatoes and fry for 5-10 minutes
3. Add all the powders, mix well, add paneer, methi leaves, jaggery, water, milk and close the cooker lid.
4. On moderate flame steam and just close the gas before the whistle.
5. Serve with pulav/rotis.

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Chole Gravy (Bafat)


13432386_10210003974515277_158149162864197278_nChole Gravy is so connected with one of my childhood memories.  This is a Manglorean preparation. We had a food fair and my mother had prepared chole gravy in a long steel dabba and I served it with bread. I was very happy with the reviews. I did not know what went into it and how it was prepared but was very happy that the entire item was sold out.

These days the tomato rates are increasing surprisingly and have shot up to upto Rs. 90 per kilo.  I wanted a good substitute for tomatoes same as I did sometime back when onion rates shot up.  Not a good time to get tomato sauce done atleast (pun). I soaked chole, and was glad the recipe turned out well sans tomatoes and we enjoyed the same way with brown bread going past the memory lane.  Well, my daughter was happy too so overall I think not bad without the Tomato hype which we create. Here is the recipe for the chole which can be done in no time thanks to the Opos method (One pot one shot)

Serves – 3

Chole – 1/2 cup (soaked overnight)
Onion – 2 medium sized (Refer Note for puree)
Ginger Garlic Paste – 1 tsp
Tamarind pulp – A small ball (Crush in a tbsp water and use)
Bafat Powder – 1 tablespoon
Kashmiri Red Chilli powder – 1/2 tsp
Lime juice – ¼ tsp
Salt to taste

2-3 sprigs of Corriander leaves

1. Add some oil to the cooker and saute ginger garlic paste for 2-3 minutes.
2. Add pureed onions (check note)
3. Add bafat powder and kashmiri red chilli powder and fry
4. Add the chole, tamarind pulp, water 2 1/4 cups and mix well and take 10-12 whistles
5. Garnish with coriander leaves and serve with bread, neer dosa or rice


Note – How to puree the onion:-

1. Roast the onions and fry in little oil till light brown
2. Puree and use for gravy

Bafat Powder

2 bedgi chilly
2 short red chilly
2 cloves
1 cinnamon
1 tsp cummin
1 tsp corriander seeds

Dry roast and grind together

PS – 1) You can also directly mince the onion and add only that it will have a more pungent               flavor.
2) Instead of bafat powder you can also use a mix of chilli powder and garam masala                  powder. If garam masala powder contains corriander and jeera then need not add,                 else it has to be added separately.

Paneer Munchies/ Paneer Coriander Bites (Microwave)



What does one do when you are left with split milk and your heart cries from within why? Never mind, whatever happens, happens for the good.  It was yesterday, I heated the milk a little later in the evening and could not have my evening snack, so I gather all the paneer and converted it into a yummy snack.

The paneer that is got from split milk can also be added to your chappati/ roti dough to get nice soft rotis.

Time taken – 10-15 minutes

Serves 2-3


1 cup paneer

1 bread slice

1 – 2 tbsps sooji

Corriander – 2 tbsps

Chilli powder – 1/2 tsp

Turmeric – A pinch

1/4 tsp garam masala

Salt to taste




  1. Take all the ingredients and combine together and set aside for 5-10 minutes.
  2. Make oblong tikkis and plate on a steel plate.
  3. Microwave the tikkis for 2 minutes
  4. Heat a pan, grease with very little oil and shallow fry for 1-2 minutes on both sides
  5. Serve with sauce

Lemon Mint Rice


IMG_20151123_092735-2 (1)

Lemon Pudina Rice is a speciality of south India. Rice is tossed with lemon and known as Lemon Rice. There is also a special variety of lemon used for this rice.The morning I started cooking, I had Pudina/ mint at hand and I knew for sure the combination would work as we always have lime mint soda/ water. It was too early was getting the tiffin ready for my daughter who the previous day mentioned that she wanted to have lemon rice for lunch. Made my options even more easier as that quite simple as it gets. With all the ingredients at hand, I set to make the lemon mint rice. Here’s what you will need to make the rice.


Cooking time – 15 minutes

Serves 3


1 cup Basmati Rice/ Sona Masuri
2-3 tsps of Lime juice

For seasoning
1/2 tsp mustard seeds
1/2 tsp chana dhal
1/2 tsp methi coriander powder
1 red chilly
1 sprig of mint/ pudina
1 tbsp Ghee/oil

Salt to taste

1 tsp roasted peanuts
A few roasted cashewnuts
Few leaves of pudina
You can use a pinch of oil while roasting

1. Soak the rice for half an hour. Cook till fluffed up and leave it to cool.
2. Use a nonstick pan, heat some ghee in the pan, add channa dhal, mustard, methi-corrainder powder and saute for 2-3 minutes, add 1 sprig of pudina leaves and lightly sauté for a minute to release the flavor.
3. Add the roasted peanuts, cashewnuts, rice, salt and sauté for 2-3 minutes. Add the lime juice and close the lid. Let rice cook in its steam.
4. Garnish with pudina and serve with any side dish or your choice.

PS – In case you want to make a simple  lemon rice you can garnish with 2 tsp of corriander instead of mint/pudina.

For methi corriander powder – Take 1 tsp methi and  1 tbsp corriander seeds and grind it,  you can use how much you want and store the remaining for the next time.