Tag Archives: side dish

Red Onion chutney / how to make onion chutney

Indian Bloggers

 Chutneys are an integral part of cooking in most South Indian families. They make good accompaniments with lunch. They are also needed for breakfast  dishes as idli and dosa.  Red onion chutney is delicious and pairs up well with any kind of dosa. 

Continue reading Red Onion chutney / how to make onion chutney

Sauted Green apple

Green apples are yet another kind of apples that we love binging on. The Granny Smith variety are the usual ones that we find here.They are crisp and tart , ideal to be used in cooking. These sauted green apples are just too good, beleive me !  Continue reading Sauted Green apple

Spinach Kofta Curry (autumn harvest dinner party)

Spinach is one of the healthiest foods mentioned by the world health foods. It is rich in anti -oxidants and store house of nutrients.It consists of Vitamin K,Vitamin A, manganese,iron and Vitamin B2 and B6. One needs to include it on a regular basis in their diet.

Spinach can be used in various ways in our diet. I love using this as can be used for a range of dishes, quick cooking and not to forget its health benefits. Here is an accompaniment which you can use it with steamed rice or roti.

Ingredients that you need are :

For the curry :

  • Spinach 3 clusters
  • onion 2
  • ginger 1 inch
  • green chilli 2
  • red chilli powder 1tsp
  • milk 2tbsp
  • cream 2 tbsp
  • coriander powder 1tsp
  • salt to taste
  • oil for cooking

For the koftas :

  • boiled potatoes 3
  • onion 1
  • green chilly 2
  • spinach leaves  a few
  • ginger 1/2 inch
  • bread 2 slices
  • coriander leaves 2 tbsp
  • garam masala powder 1/2tsp
  • amchur powder 1/4 tsp
  • salt to taste
  • cornflour for binding
  • oil for shallow frying


spinach kofta curry
tasty and healthy

Method :

For the spinach curry :

  • Blanch the spinach leaves. When cool grind to a paste.
  • Take oil in a kadai andadd the ginger,then add and  saute the onions. As they turn pale , add the spinach paste. Allow to boil for a minute.
  • Add milk,coriander powder, garam masala powder ,red chilly powder and salt.
  • Finally, stir the cream into it.
  • Let the flavours blend together.

For the koftas :

Koftas are usually made by deep frying in oil. But, I have adopted the healthier version of cooking and it is equally tasty.

Take a bowl and mash the potatoes. Add finely cut onions, a few spinach and coriander leaves which are chopped into bits. Grind the chilli and ginger together. Mix all the spicey powders along with bread and salt. Knead well. Make flat balls and keep aside. Make a paste of cornflour. Dip these koftas into and it and shallow fry on a skillet.

To serve:

Put the koftas in the curry just before serving.

Some quick notes for you :

  • Do not blanch the leaves for more than two minutes.
  • If you want to make a vegan dish, add almond milk instead of milk and avoid the cream. This also tastes good.
  • Garlic may be added for the curry. I have not added. Use ginger garlic paste and saute.






Stuffed Bhendi

Stuffed vegetables make great accompaniments. Although ,they involve  a lot more efforts ,it is worth it. Stuffed bhendi is tasty and can be prepared for lunch.

Bhendi or ladies finger ,popular as okra to many is extensively used in our daily cooking. It is a wonderful vegetable filled with pyridoxine,minerals as vitamin A,B ,C and K also iron, manganese  and potash. It is suggested that one needs to include more of this veggie in their diet to prevent alzeihmers. It  is low in calorie and ideal for those with diabetics . Try to include in different. Here is the recipe of stuffed bhendi for you.


A) To make you need

  • bhendi or ladies finger 1/2 kg
  • oil

Choose tender and small garden fresh  bhendis for this vegetable.

B)  To be ground to a paste:

  • onion 2
  • tomato 1
  • ginger 1/2 inch
  • green chilly 2
  • coriander 1/2 bunch
  • cumin 1/4 tsp
  • chilly powder 1 tsp
  • fresh coconut 1bowl
  • salt

stuffed okra

Method :

  • Wash the okra and pat dry.
  • Trim the edges
  • Make a slit in the centre with a sharp knife.
  • Grind all the ingredients to a fine paste.
  • Slowly fill into it . Take care, as you may break open it further.
  • Keep aside.
  • Repeat for all the bhendi
  • Heat oil in a kadai.
  • Slowly add the stuffed bhendi and let cook on a slow flame.
  • Saute once in a while,lest they do not mess up.
  • Add the remaining paste.
  • Cook for five more minutes.
  • Remove from fire, serve with chapati or roti.


bhendi trimmed


bhendi slit

ground paste



stuffed with the paste

stuffed bhendi

stuffed bhendi

Related post of capscicum can be found here :


I found on my blogging friend VidyaLakshmi Chandrahasa’s  website www.akshaypatre.com the  kind of vegetable that we usually make and thought of sharing it here :


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Coconut chutney, yet another kind

With morning breakfast as idli or dosa, chutney seems to be a necessity. I love to give a twist to the usual routine and this one is another kind.

Ingredients :

  • Coconut  2 bowl
  • ginger 1 inch
  • green chilly 4
  • curry leaves a few
  •  cumin seeds 1/4 tsp
  • coriander 1 tsp
  • groundnut roasted 1 tbsp
  • lemon juice 1 tsp
  • salt to taste
coconut chutney
different kind

Method :

Roast groundnuts and keep aside. Roast greenchilly with curry leaves in a little oil. When cool, grind all ingredients together with water.

Other kind of chutney can be found here :



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Green peas masala

Today’s post is of the authentic North Indian” green peas masala”. Before, I commence writing I am curious to know which is the difficult preparation for you? My difficulty has been baking but I have been able to manage it as I love doing it.I have had terrible times while baking cake,but now I am able to make good ones for my family.

            Is it the  curries or the rice dishes as pulavs and others or the Indian breads as the paratha and nan ? Or better still are you in search of healthy quick recipes for your children or is it only desserts ? Kindly leave your answer in the comment section of this post.

Green Peas Masala is tasty and makes a good accompaniment with roti ,nan or even chapati. It is good to use fresh peas , but if you are running  short, go in for the frozen peas.


  • green peas 2 bowl
  • onions 2
  • tomato 4
  • cumin powder 1tsp
  • coriander powder 1tsp
  • chilli powder 1tsp
  • turmeric powder 1/2 tsp
  • cashewnuts 6
  • milk 2tsp
  • fresh cream 1tbsp
  • salt to taste
  • coriander leaves 2 tbsp
green peas masala
season of green peas !



  • Make a puree of tomatoes,ginger,garlic and onions together and keep aside.
  • Boil peas and keep aside.
  • Soak cashewnuts for half an hour and than make a paste of it with milk. Keep aside.

Take oil in a kadai and saute the puree for a while. The colour tends to change and the oil begins to show. Then,add the turmeric powder, coriander powder,cumin powder and chilli powder. Stir fry. Now, add the cashew paste and mix well. Add salt and required quantity of water to make a gravy. Then,add the boiled peas. Later, beat cream and add to it. Remove from fire. Serve with roti or nan.

Taste enhancers :  Add fried  paneer pieces to it. 

As I come to the end of this post, I hope you liked this dish of mine. Happy Cooking and before that, don’t forget to leave a comment in the post below .


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Okra with tomatoes

Okra is one of vegetables I frequently use. It is also known as ladies finger or more commonly by the name of bhendi in India. This vegetable is  blended with tomatoes and onions, can be easily prepared  without much work. Being a dry sabzi, it is ideal for the lunch box with chapati.

 The ingredients that you need are :

  • okra or ladies finger 1/2 kg
  • tomatoes 3
  • onions 2
  • oil 1tbsp
  •  chilli powder 2 tsp
  • amchur powder 1/4 tsp
  •  garam masala powder 1/2 tsp
  • salt to taste
  • cumin 1/2 tsp 
okra with tomatoes
something different with okra


Method :

Wash and pat dry the okra. Cut into one inch long pieces.

Dice the tomatoes and onions and keep aside.

Take some oil in a wok and shallow fry the ladies finger. Let the stickiness subside.

Take oil in another pan and add the cumin. Then, add the onion and saute for sometime. Add tomatoes and let cook. Add the amchur powder, garam masala powder, chilli powder and salt. Mix well, add the okra pieces to it and simmer for five minutes. Serve with chapati or nan.