Your Everyday Cook

Tuesday, December 20, 2016

VEGETABLE CHUTNEY ( no coconut )

Healthy vegetables chutney , no coconut , good for idlis, dosas or chapatis

This is a very delicious tasty chutney using vegetables and a good accompaniment for idlis, dosas and chapatis.

The addition of  spinach stems was on a spur of the moment and it didn't alter the taste and gave a good body and texture to the chutney.

Try it and add it to your list of chutneys that you make frequently and without coconut it tastes great too . Adding coconut might give it a richer flavor though not required.

Check this YouTube video for details .
Do like and subscribe for more . Thanks.

Cuisine .............South Indian
Recipe type ....... Side
Prep time ...........10 minutes
Cook time ...........8 minutes

Yield...................200 grams  

Ingredients :


Add a pinch of roasted methi seed powder to the sauteed chutney to give a good aroma and longer shelf life.

Thursday, December 15, 2016


Rava idli is a great option to many of us when idli batter is not ready or we need a good breakfast or tiffin to be ready at a short notice.

Many of us have already tasted lovely soft rava idlis in various South Indian restaurants and we try to replicate the dish at home.
So why not add some healthy ingredients and vegetables to make it a good choice for kids lunch box too ?

Here s how...

Check the Youtube video and subscribe for more recipes.

Recipe type............Breakfast /tiffin
                               South Indian vegetarian
Prep time ...............10 minutes
cook time ................5-7 minutes
Total time ..............17 minutes
Yield.......................14 medium sized idlis


1 1/2 cup roasted rava/ sooji/semolina
1/4 cup chopped broccoli florets ( blanched in hot water and drained )
1/4 cup grated carrots.
1/4 cup grated fresh cocnut ( optional )

1 tsp mustard seeds
1 tbsp chana dal 
1 tsp chopped ginger
1 tbsp chopped green chillies
1 tbsp cashewnuts 
1 tbsp oil 
some curry leaves chopped coriander leaves
salt to taste
1 tsp eno salt to be added just before making idlis
1 1/2 cup buttermilk or curds enough to make idli batter.
pinch of turmeric powder
pinch of hing powder / asafoetida powder

Method :

Chop the broccoli florets to smaller pieces and blanch in boiling salted water for few minutes.
Drain and keep aside.

In  a kadai, add oil, splutter mustard seeds, add chana dal, cashewnuts, ginger, green chillies
curry leaves .
Add asafoetida powder, turmeric powder and then add the blanched broccoli florets, grated carrots,sprinkle just drops of water to cook lightly ,   add coconut now .Add  the roasted rava.
Mix well and remove to cool .

Add salt and mix well.
Then add the curds or buttermilk to make a idli batter. 

Let it rest for 3 minutes. Do not add Eno salt now .

Then add more buttermilk or curd to make the batter to a little loose consistency as the roasted rava would have absorbed the yogurt and mixture may appear thick . At this stage add the eno powder and stir well to make batter more airy. 

Quickly steam the idlis and dont allow batter to rest after adding eno salt.

Keep the idli plates greased with oil, let the steamer be heated with water boiling inside before placing idli plates.

Ladle some batter about 3/4 th in each idli mould and place in idli steamer to cook for about 5 minutes or till done ,remove and remove idlis with help of a spoon,
Serve hot delicious soft vegetable idlis with coconut and potato sagoo as served in South Indian restaurants.

Wednesday, December 14, 2016

GIRMITT ( A delicious street food from Dharwad North Karnataka)

Girmitt is a favourite popular street chaat most commonly eaten in regions of North Karnataka mainly Dharwad , Hubbali regions. It is almost similar to bhel with little variations. In fact it is also called as poor mans bhel as it is a no frills simple pori/ murmura garnished with basic ingredients.

Girmitt and hot tea or cha ha as it is fondly called is the life saver to many a college canteen goer and all university students throng to the little tea shop cha ha angadi as it is known for a bite of girmitt with tea, mirchi bajji etc..Having lived and grown up in Dharwad this dish is no doubt my favourite when it comes to satisfying quick hunger pangs.

Even writing about Girmitt has me in nostalgia and am ready to devour a plate right now.

The Youtube video gives the method and a detailed recipe below .

Please do Subscribe as well to my You tube videos which is a maiden attempt and i need to work on it as I learn along the way.


2 cups churmori/ pori/ Murmura/ Mandakki 
1-2 tbsp fried gram dal powder.

Some fried peanuts
2-3 green chillies to be fried seperately and served with salt sprinkled on them.
some curry leaves,
Chopped coriander leaves.

To prepare the spicy tangy masala

2 small onions finely sliced 
1 tomato finely chopped 

1 tbsp oil
1 cup tamrind extract water.
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp chopped green chillies
1 tsp chopped garlic.
salt as required
pinch of turmeric powder
pinch of hing powder 
some curry leaves.

To garnish for topping 

1/2 cup finely chopped tomatoes
1/2 cup finely chopped onions
some chopped coriander leaves
1/2 cup Sev / bhujiya 
slice of lime 


First heat a pan, add oil.
When oil is hot add the chopped garlic,  mustard seeds,cumin seeds,
Add  green chillies and curry leaves.
Add the sliced  onions, tomatoes , and sautee a bit.
Add turmeric powder, hing powder, salt.
Add tamrind water and now let this mixture thicken a bit.

Meanwhile fry about 3-4 green chillies in little oil till it looks white and wilted. keep it aside after sprinkling some salt on it .This is usually served with girmitt.

Check on the girmitt masala getting ready .
when mixture starts thickening, add a tsp of the fried gram powder to the mixture to help it thicken a bit. It also makes the sauce very tasty. Fried gram powder is optional .
Remove the thickened spicy tangy girmitt sauce and keep aside.

How to assemble:

Take a deep wide utensil.Add the cleaned murmura,/ churmori/pori
Add about 2-3 tbsp of the prepared sauce, mix well,  add a tsp of the fried gram powder to it.
Now add the toppings of chopped tomatoes, chopped onions, sev/ bhujiya and fried peanuts.
Serve with fried green chillies and a lime wedge.
Garnish with coriander leaves.

Yummy delightful girmitt is ready to be devoured with tea.

SAAGU.........Restaurant style side dish ( Karnataka)

Check my Youtube video ....
detailed recipe given below.

Saagu is a famous side dish served in most restaurants in Bangalore and many restaurants all over Karnataka . Each Saagu variety has little variants but the most popular one is the light green or white colored Saagu which is a lip smacking accompaniment to set dosa, poori , chapati . 

I have posted a slightly different version of Saagu in another post and this is the second version which I prepare very often mainly because it is very simple and the spices used are easily available in the kitchen. .

Recipe type   Side dish Indian 
Servings .      7-8 
Prep time      10 minutes 
Cooking time  8 minutes 


2-3 cups of chopped mixed vegetables like carrots , beans , potatoes 
1/2 cup finely chopped onions to be used with vegetables 
1/4,cup finely chopped onions to be ground with masala 
Some green peas 

To roast and grind 

1 tsp oil 

1 piece of cinnamon 
1-2 mace petals 
3 cloves 
3 green chillies 

To grind with roasted spices 

7-8 Cashewnuts 
1 tbsp fried gram dal / pottukadalai 
1/4 cup chopped onions 
1/2 cup fresh grated coconut 
Some fresh coriander leaves 

Other ingredients 

To temper 
1 tsp mustard seeds
1 tsp cumin seeds 
1 tsp Chana dal 
Some curry leaves 
Pinch of hing powder 

Salt as required 
1 tbsp oil 
Pinch of turmeric powder 


Take a pan and heat the oil , fry the spices with green chilies and keep aside . 
Next add little more oil , splutter mustard seeds, cumin seeds .
Add Chana dal, curry leaves and next the chopped onions . 
Let onions cook till soft , then add the chopped vegetables . 
Add turmeric powder, salt , hing powder and cook with very little water .

Meanwhile grind the roasted spices with coconut , Cashewnuts , green chilies , 
Fried gram dal , and onions along with coriander leaves . 

Keep the paste aside to be added after vegetables have softened . 
Within 4-5 minutes the veggies will cook and then add the ground masala paste , dilute if necessary .
Reduce flame and cook for a minute . 

Remove the Saagu and serve with pooris, parathas, chapatis or set dosa . 

Tuesday, December 13, 2016


Mallige idli is just a name after the famed pleasantly perfumed Jasmine flowers in Kannada and used to describe extremely soft pillowy idlis as such .

The name is also synonymous with sponge idlis and Khushboo idlis.
To me it is just  one more variant of a very soft idli worth trying out. I have already posted a recipe Khushboo idlis. As this recipe is slightly different in proportions of ingredients used , I decided to make  a separate post .

The advantage of the recipe is that it makes excellent super soft idlis, sponge dosas and also good to make thin crispy dosas shown in the I call it my all in one batter .

Check this Youtube video 
Do like and subscribe for more such easy recipes ..Thanks 


Recipe type                 South Indian
                                    Breakfast / Tiffin
Prep time                    10 minutes
Resting time ...           4 hours for soaking +8 hours fermenting
cook time .......           5 minutes
Total time ......            12 hours 15 minutes
Yield......                    30 idlis medium size


2 cups idli rice 
3/4 cup udad dal / black gram dehusked whole

1 cup thick variety of poha/ beaten rice 
salt for batter .


Soak rice separately after washing it twice with enough water .
Soak the udad dal after washing it well around three times .
Soak it in approx 2 cups of water .
Note it is very important that you need to soak in  just enough water to cover the udad dal and a little more to allow for swelling of the dal after absorbing water.

This water has to be used to grind the dal after soaking .Do not discard it.

Wash and soak poha/ beaten rice just an hour before grinding. Soak it separately.
After 4-5 hours , grind the udad dal first using the soaking water and to a very smooth batter.  
Grind the rice and poha / beaten rice together to a very smooth batter as we need soft light idlis .

Mix both batters well with hand evenly and also another important point to note  is that we need to add a little more water to batter if it is thick before fermenting itself .

After fermenation we should not add water to dilute a bit  to make idlis. This is an important point. So if you feel you have ground a very thick batter , add a little water just before you keep to ferment and mix well.

Allow batter to ferment without adding salt form 8-10 hours.
After fermentation you will see the batter is ready to make idlis  is airy and light as well.

Grease idli plates, and pour about 3/4 full in each idli cup and steam for 5-6 minutes.
The idli cooker shoould be preheated with water boiling inside .
Allow idlis to cool a bit, use a spoon to ease out idlis.

Enjoy soft pillowy idlis with sambar or chutney.

Note....I have not used methi seeds in the recipe as we need pure white idlis .

For other idli batter tips and queries check my idli dosa batter post.
For chutneys check this link for a variety of chutney recipes..Chutneys

Fermented batter 

Sunday, November 6, 2016



Arisi upma  Rice rava upma tiffin

Arisi upma or rice rava upma is another traditional tiffin dish known to us probably from our grandmomthers time and before .It is nothing but a simple way of making upma with rice and some spices like cumin , cracked pepper, some dal, chillies  and curry leaves. Those days rice was used for almost every dish and as it used to be bought or cultivated in villages they used to find creative tiffîn options using rice grain . It was also economical and using rava or semolina was not so prevalent then.
Rice flour was also usually milled at home with a domestic mortar pestle and though laborious it was also delicious . So many rice based tiffîn items were known to our ancestors .

The traditional method seems to be more cumbersome as it involved soaking rice and spreading it around a cloth to air dry. It was then milled or pounded at home coarsely with a mortar pestle.

This rice was softer after drying and made a good upma .

But we are fortunate as now we see many good brands of rice rava readily available and also evenly milled grains so the upma looks and tastes great with uniform grains.

This is the same idli rava that we use to make idlis . I know it makes me sound too lazy but I not only use this ready rice rava but also make it into a ready to make mix to save time and also make travel packs for travelling to enjoy a good arisi upma where ever we are staying in a hotel or a temporary rental. All I need is a rice cooker .

While I love all traditional dishes am not prepared to slog so much in the kitchen when good substitutes are easily available . My aim is to help the beginners , bachelors a, students living on their own to solve food problems and I don't want them to get deterred by the old laborious sounding recipes .

I have been making ready to make mix of several tiffin items and several side dishes as well to make easy for the traveler.

Recipe type                     Breakfast /tiffin        
Prep time                        7 minutes    
Cook time                       10 minutes
total time                         17 minutes
Yield                                5 servings


1 cup rice rava ( idli rava ) 
3 tbsp moong dal ( paasi parup or even Chana dal can be used ) 
1/2 tsp cumin seeds
1/2 tsp pepper cracked .
2 red dry chillies
some curry leaves
Pinch of asafoetida powder
About 2 1/2 cups of water to cook rice rava . 
salt to taste 
 1 tbsp oil 
1/2 tsp mustard seeds
1 tsp chana dal / bengal gram dal 
2 tsp coconut oil ( optional )
1 tbsp fresh grated coconut 
Some mixed vegetables ( optional )m

Usually vegetables are not added to Arisi upma, but in the recipe given I just tossed a few pieces of  of mixed veggies. It tasted good too. Authentic rice / Arisi upma will not have any vegetables . 


Stove top method in a pan ( rice rava upma can also be prepared in cooker but I prefer the open pan method as the grains are fine and rice rava cooks well . ) 

First keep the rice rava and the moong dal mixed and soaked in water for few minutes . It helps to give a softer UPMA grains as we are using ready rice rava which is very dry .

Next Take a heavy bottomed pan or a non stick pan , heat it up .
Add oil just enough for tempering , add the Chana dal and let it turn golden , splutter the mustard seeds, add  red chillies , cumin , curry leaves.  
Now measure out required amount of water . 
For 1 cup rice rava with moong dal add 2 1/2 cups water .
Allow water to boil . Add asafoetida powder , pinch of cracked pepper and  salt .
Just before adding the rice rava add the grated fresh coconut and now add the rice rava with moong dal by draining the water ( we soaked it remember ? ) 

Add slowly with one hand, reducing gas flame and keep stirring with other hand in circular motions so that the rice rava doesn't settle in the bottom of the pan and become lumpy .

Now cover and cook on a low flame till the water is completely absorbed and the rice rava upma is ready . 

Open the lid to check , stir well with a spatula, add some coconut oil at this stage if you like . It gives an amazing aroma and flavor too . 

Keep covered in the hot pan .

Serve with coconut chutney 

Tuesday, November 1, 2016

TRAVEL RECIPE : Instant poha with instant chutney

travel recipe with instant poha using poha mix and instant chutney

Travel recipes are nothing but simple solutions for quick cooking upon reaching your destination presuming you dont want to eat out immediately but need a quick fix of home style food or simple 
tiffin .

This will help many travelers on temporary relocation or living in hotel rooms as temporary residents  having bare kitchen utilities. Most hotels come with rooms having a small kitchen corner or a microwave . So carrying a few handy mix from home before you travel makes sense as you dont have to go hungry . 
Same applies to students living in dorms with microwave or in apartments on their own with full kitchen facility but do not have time to do grocery shopping for ingredients.

A travel kit with few food packs to start off can be a great boon . The  Poha upma which I  posted here is a pre mix made from home.
refer my post instant poha no cook recipe .

The post  below is the same as instant no cook poha as far as ingredients is concerned.
The method given below is for a microwave or a normal kitchen use with a pre mix of ingredients.
But method of making basic instant poha is the same .The same recipe is followed here .

Recipe type              Breakfast /Brunch       
Prep time                  8 minutes            
Cook time                 4 minutes     
total time                   12 minutes     
Yield                          4 servings     


1 cup medium thick poha ( beaten rice flakes )
1/2 tsp mustard seeds.
2 small red dry chillies.
1/2 tsp cumin seeds
Salt to taste.
Pinch of turmeric powder.
Pinch of sugar
2 tsp fried onion flakes ( optional ).
1 tsp daliya ( fried gram )
2 tsp roasted peanuts
Pinch of lime powder.
some cury leaves.
2 tbsp oil.

Tips....If you get potato flakes or dry potato chunks , add it to the mix for a more authentic poha, kanda pohe style


Heat a pan, add oil, crackle  the mustard seeds, add the red chillies, cumin seeds, add the cleaned, dry poha ( beaten rice flakes, add turmeric powder and all the ingredients one by one, keep roasting till the poha becomes crisp and well coated with turmeric poswder.Add the curry leaves .The poha should be roasted to very crisp texture. So keep the flame on medium to low adjusting.
Let cool , store in a air tight container.

How to use :

Take a pan , add a tsp of oil and add the required quantity of instant poha mix, add some water and cover and cook for 3 minutes till mixture turns soft .

If you wish to add vegetables you can do so by chopping them to small pieces, cooking till soft then add the dry poha mix and little more water , cover and cook till 2-3 minutes till done .Make sure to add or sprinkle water carefully or else the mixture will turn mushy.

Salt is already added in the poha mix .


Instead of adding freshly chopped vegetables, use some of the dry side dish curry you may have as left over . In the above pic I had a mixed veg curry from lunch which I added to the instant poha mix to make a quick filling tiffin.

To make instant chutney from chutney mix.

Yes you can also make a homemade chutney mix to carry with you while travelling !


to make the chutney mix

1 cup fried gram dal / pottu kadalai 
1/4 cup coconut cream powder or coconut milk powder.
3-4  red dry chillies 
1 tsp ginger powder.
Pinch of asafoetida powder to be added to prepared chutney mix.
salt as required.

To temper :

1 tsp oil 
1 tsp mustard seeds 
1 tsp split udad dal 
1-2 red dry chillies 
some curry leaves .


Powder the fried gram dal to a fine texture in  mixie jar.
add the coconut cream powder or cocnut milk powder, add the red chillies , ginger powder , salt .
Now powder the ingredients till fine .

remove and make sure to keep it in a dry plate,as we need to add the tempering too before packing .

Take a pan add some oil, add the split udad dal, let  it turn golden , splutter the mustard seeds, add red chillies, let it become crisp., add curry leaves. Make sure curry leaves also become crisp.

Remove and when cool add it to the prepared chutney mix powder.
Add salt to the prepared chutney mix and store in an airtight container.

How to use :

Just open the pack, measure out required quantity of powder, add water and stir well till a smooth paste is formed, add more water to dilute till required consistency .

As tempering is already added to the chutney mix , you have no further work.

Paste directions on the cover or bottle .

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