Peas Tomato Gravy

Looking for a quick, flavorful North Indian curry without onion and garlic? This satvik Peas Tomato gravy aka matar tamatar is the perfect answer. Made with soft green peas simmered in a rich, spiced tomato gravy that easily pairs with roti or jeera rice and is ideal for a wholesome everyday meal.

Ingredients

•  Peas - 1 cup (steamed)

  

  Peas Tomato Gravy

• Tomatoes -3 
  
• Green Chilies - 1-2
• Cashew nuts - few (roasted)
• Curd - 1 tbsp
• Red chili pwd-1 tsp
• Garam masala- 1/2 tsp
• Roasted jeera pwd-1/2 tsp
• Kasoori methi -few (crushed) 
• Chopped Coriander leaves-few
• Salt - to taste
• Jeera-1/2 tsp
• Butter - 1 tbsp
• Oil - 2 tsp
• Bay leaf-1
• Hing-pinch

Method - 

In a kadai, add oil, add 2 chopped tomatoes, cashews, green chili and roast well. Once cool. Grind it to a paste.
Heat butter in pan, add jeera, bay leaf, hing and sauté well, and next add the tomato puree mix and saute well, next add the masala pwds and fry well.
Add the steamed peas, chopped tomatoes and mix well, add salt, 

add water to for a smooth consistency. 

Mix and let it simmer for 10-15 mins till the spices and gravy blends in.
Add crushed kasuri methi, coriander leaves, a spoon of cream, 

mix and serve Peas Tomato Gravy hot with Indian breads.

 Simple steps, Big Flavor!

Adjust the spice and salt as your taste and preferences.


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"I don't know the key to success, but the key to failure is trying to please everybody." Bill Cosby 

Dadpe Pohe

Dadpe Pohe is a quick and light Maharashtrian snack made with flattened rice, fresh coconut, and simple tempering. This quick poha recipe is perfect for breakfast or evening snack.

Unlike regular poha, this version is softer, slightly moist, and full of fresh flavors.

It doesn’t require elaborate cooking, which makes it a great quick-fix meal when you’re short on time

---

 Ingredients

Dadpe Pohe

• 1 cup thick poha (flattened rice)
• 1 cup onion (finely chopped)
• 1 cup cucumber (finely chopped)
• 2–3 tbsp fresh grated coconut
• 1–2 green chilies (chopped)
• 2 tbsp coriander leaves (chopped)
• 1 tbsp lemon juice
• Salt to taste
• Sugar-1/4 tsp (opt)

For seasoning:

• 1 tbsp oil
• 1/2 tsp mustard seeds
• 1/2 tsp chana dal
• 1/2 tsp urad dal
• A pinch of turmeric
• A pinch of asafoetida (hing)
• Few curry leaves

---

 Method

1. Lightly rinse the poha in water and keep it aside for a few minutes until it softens. Make sure it doesn’t become mushy.
2. In a mixing bowl, add softened poha, chopped onion, cucumber, coconut, green chilies, and coriander leaves.
3. Add salt and lemon juice. Mix everything gently.
4. Heat oil in a small pan. Add the items mentioned under seasoning.
5. Pour this hot tempering over the poha mixture.
6. Cover and let it sit for 2–3 minutes. This helps the flavors blend nicely.
7. Mix once and serve Dadpe Pohe fresh. 
8. Add bit of sev for fun!

Why You’ll Love This Recipe

✔ Ready in under 15 minutes
✔ Light on the stomach
✔ No complicated steps
✔ Uses simple ingredients from your kitchen

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“The more that you read, the more things you will know. The more that you learn, the more places you'll go.” — Dr. Seuss

Chilli Cheese Pockets

Warm, crispy, and filled with cheese and a spicy chili kick, these wheat flour chili cheese pockets are a wholesome twist on a classic favorite. Made with nutritious whole wheat dough, they’re perfect for a quick snack or a delicious treat any time of the day. A try out by my daughter for today evening!

Ingredients

Chilli Cheese Pockets

For the dough:
- 2 cups wheat flour
- 1 cup water
- oil
- salt

For the filling:
- 1 capsicum, finely chopped
- 1 onion, finely chopped
- 4 chillies
- 1/2 cup grated cheese
- 3 tbsp coriander, finely chopped

- pudina chutney
- tomato ketchup
- oregano seasoning
- pepper
- chilli flakes

Method:

- To make the dough, add flour to a bowl with 2 tsp oil and salt.
- Mix and gradually add water while kneading.
- Dough should be soft yet firm; adjust with water/flour if needed.
- Rest for 15–20 mins.

- Mix chopped vegetables, cheese, salt, pepper, and oregano.

- Roll dough into thin sheet and cut into quarters.
- Add chutney and filling, seal edges, and shape.
- Cook on a pan with oil until golden brown.

- Toss cooked pockets with chutney and filling in a pan.
- Add ketchup, oregano, chilli flakes if desired.
- Stir fry 2–3 mins and serve Chilli Cheese Pockets hot.

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“The more that you read, the more things you will know. The more that you learn, the more places you'll go.” — Dr. Seuss

Pudina Sabudana

Pudina Sabudana or Sabudana Khichdi can be made as filling breakfast for a good start of your day. Absolutely delicious and tasty and easy recipe, try it out!!

This dish beautifully blends the earthy essence of sabudana (tapioca pearls) together with fresh mint, subtle spices, in the most comforting way.  An easy gluten free vegan delight!  It's a good source of Carbohydrates!

 

Ingredients

• 

  Pudina Sabudana

   1 cup sabudana(sago)  
• 2-3 Green Chilies finely chopped
• 1/2 cup fresh clean mint/pudina leaves
• Few peanuts fried
• 1 cup potatoes
• 2 tsp Oil
• 1 tsp Jeera /Cumin seeds
• 1 Pinch Hing (asafetida) 
• 1/2 tsp mustard seeds
• 1/2 tsp chana dal
• 1/2 tsp urad dal
• 1 tsp Lemon juice 
• Salt to taste 
• Coriander leaves-few
• Curry Leaves-few

Method      

• Wash the sabudana in water and soak it in water for about 4-6 hours in water and use it when they become soft and double in volume. Drain the water and rest it on a plate.
• Grind pudina leaves with chilies with less water into a paste.
• Heat the oil/ghee in a pan fry peanuts and keep it aside, next add cumin seeds, mustard seeds,  chana dal urad dal and hing. Once done add the green chilies and curry leaves and chopped potatoes and fry till done.
• Next add the pudina mix. Add sabudana and mix gently. Let it cook for 10 - 15 mins .
• Then add fried peanuts and salt. Mix well.
• Garnish with coriander leaves.
• Sprinkle some lemon juice over it and serve Pudina Sabudana hot. Enjoy!
• Adjust the spice levels and other ingredients according to your taste preferences.

Add a burst of freshness to your meal with this Pudina sabudana khichdi perfect for fasting and everyday comfort food.  

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“The more that you read, the more things you will know. The more that you learn, the more places you'll go.”  Dr. Seuss

Onion Chutney-II

Onion Chutney is spicy and makes a good combination with Dosa, Idlis or chapatis. This version is with roasted peanuts and onions. It is delicious.

 

Ingredients:
2-3  onions, chopped

Onion Chutney-II

6-7 dry red chillies 
Tamarind paste -2 tsp
Peanuts- 1/2 cup
Salt as per taste

dry coconut-1 tsp

Seasoning
Mustard seeds 1 tsp
Chana dal-1tsp
Urad Dal-1 tsp
Curry leaves few
Hing-pinch
Oil-2 tsp


Method: Heat the oil, fry onions well .Keep it aside. Next fry red chilies, peanuts, dry coconut .Grind these with tamarind paste into chutney with very less water. Season with the items given. 

Enjoy Onion Chutney with hot dosa or idli.

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'There's crack in everything. Thats how the light gets in...'Leonard Cohen

Karela Masala-II

Karela Masala-II is a simple ,spicy vegetable side dish for Chapati or Rasam Rice. Hagalkayi in Kannada or Karela has its distinct bitter taste but once blended with masala it tastes awesome. Enjoy. This version is made with crunchy peanut powder.

Ingredients:

• 

  Karela Masala-II

   Bitter Gourd-3-4 (thinly sliced)
• Onion-1 sliced
• Tomato-1 chopped
  
• Peanuts -2 tbsp
• Dry coconut-2 tsp
• Sesame seeds-1/2 tsp
• Bhath Pwd-2 tsp
• Dhania Jeera pwd-1/2 tsp
• Rasam pwd-1/2 tsp
• Turmeric-pinch
• Salt to taste
• Jaggery-1/2 tsp
• Oil 2-3 tbsp

Seasoning

Oil-1 tsp

Mustard seeds-1/2tsp

Urad dal-1/2 tsp

Chana dal-1/2 tsp

Curry leaves -few

Turmeric-pinch

Hing-pinch

Method:

Soak the sliced Karela in turmeric and pinch of salt water for 10-15mins. Drain the water and keep it aside. Next in a kadai, add oil, add the Sliced bitter gourd and roast well till it becomes brown or crisp. Keep it aside. Next in kadai, roast tomato, peanuts, dry coconut, sesame seeds . Once cool, grind it to a coarse paste. Add this to the roasted karela, add sliced onion and mix well. Next add salt, bhath powder, other spices, jaggery pwd and mix. Add water and mix well. Let it cook for 10 mins. In a kadai, prepare the seasoning by adding the items mentioned above under the heading "Seasoning".  Add it to the sabzi. Mix well. 

Enjoy Karela Masala-II hot with rasam rice or chapati.

Adjust the spices and salt as per your taste and preferences.

(You can remove the karela seeds)


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                             It's called TOMORROW'

Gorikayi Palya-II

Gorikayi Palya-II, also known as Gavar Sabzi, is a simple, satisfying dish packed with traditional goodness that pairs perfectly with Indian breads. This recipe strikes a beautiful balance of earthy and spicy flavors, while the roasted peanut masala adds a rich, nutty depth, making it both wholesome and incredibly delicious.

Gorikayi is known as Cluster beans in English.

Ingredients:

• 

  Gorikayi Palya-II

  Gorikayi/cluster beans-1 cup
• finely chopped (cleaned and washed) 
• Grated coconut - 1/4 cup
• Bhath pudi-1-2 tsp
• Peanut powder-1 tsp
• Salt to taste

For seasoning:

• Oil- 1-2 tbsp
• Mustard seeds-1/2 tsp
• Urad dal -1/2 tsp
• Chana dal-1/2 tsp
• Hing-a pinch
• Turmeric -1/4 tsp
• Curry leaves-3-4
• Peanuts-few

Method: 

Heat oil in a pan and add all the items in the seasonings, add the gorikayi/cluster beans and mix. Cover it with a lid. Once the vegetable is done add bhath pudi, peanut powder, salt, and mix well. Add grated coconut. Mix well. Serve Gorikayi Palya-II hot with plain white rice or chapati.

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"The art of being wise is the art of knowing what to overlook."
William James

Carrot Rave Rotti /Sooji Roti

Carrot Rave Rotti is nutritious , wholesome dish made from fresh carrot in Sooji making it a healthy delight. Enjoy this hot flavoured Rotti with chutney.

Whether you're looking to explore traditional South Indian flavors or simply want to try something new, Rave Rotti is a delightful dish that’s both wholesome and satisfying. With its crispy texture and savory ingredients, it’s perfect for breakfast, lunch, or dinner. 

So gather your ingredients, follow the simple steps, and enjoy the warm, comforting goodness of this

Rave Rotti.

Ingredients 

Carrot Rave Rotti /Sooji Roti

Chiroti Rave/Sooji     1.5 cup 

 Carrot grated  -1 cup 

Coriander  leaves          handful chopped

Green chilies            4-5 finely chopped 
(in case you need it spicy)

Cumin seeds             2 tsp

oil                             2Tbsp

Salt                          to taste

Water                       as req
Curds                       2 tsp

Fresh Coconut shreds-1/4 cup

Butter paper-for making rottis

Method 

 Mix sooji with grated carrot, add salt, chilies, cumin seeds. Add water and mix well add little curds. Cover and leave for some time .(Dough should be of medium softness not too hard or too soft.) Next take a tava , smear  1tsp of oil around, take the dough and spread around it add water to flatten on the tava. 

Keep this on medium heat, add oil around the roti ,cover ,leave it for 1-2 mins, check if done. Once done, flip over.. If you want more crispy leave it a little longer. Once done rotti it comes out easily from pan. 

Enjoy hot with butter and chutney /pickle of your choice.

Don’t forget to get creative with your toppings and dips to enjoy the hot Rave rotti and elevate the experience even further. 

"Happy cooking!”

You can also use butter paper and make the rotti over it.  Place the paper on the tava and slowly remove the paper.. Follow the same process. This is a an easy and faster process.



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'What you to do every day matters more 
than what you do every once in a while'.(The Power of Habit)

Spicy Sabudana Dosa

Sabudana Dosa is healthy, nutritious and filling breakfast. Easy to make and enjoyed hot. This dish combines sabudana with regular rice and a hint of spice to create a dosa that’s crispy on the outside, soft on the inside, and loaded with flavor. 

Spicy Sabudana Dosa

Ingredients:

 

Rice flour 1 cup  

Sabudana-1/2 cup soaked

Salt as per taste

Oil

Jeera-1 tsp

Chiroti Rava-1/4 cup

Water

To Grind
Coconut-1/4 cup
Red chilies-8-9
Tamarind juice - 1 tbsp
Hing: Pinch

Method:

Grind soaked Sabudana well. Next in a bowl add rice flour, chiroti rava, sabudana mix, water and mix to form a batter. Next In a pan, fry the items mentioned in to grind. Blend it in mixer with less water. Next in a bowl, take the batter, add the ground paste. Add salt. Mix really well. Heat a dosa tawa over medium heat. Once the tawa is hot, pour a ladleful of batter onto the center of the tawa. Spread the batter evenly in a circular motion to form a thin dosa.

Drizzle some oil or ghee around the edges of the dosa

and cook until the bottom side turns golden brown and crisp. Flip the dosa and cook till done. Serve this khara Sabudana dosa hot with chutney of your choice.

Crispy, spicy, and tasty!

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Peas Mavinakayi Chitranna

Peas Mavinakayi Chitranna /Peas Raw Mango rice is tangy yummy spicy rice. Green peas blended with tangy raw mango makes it an interesting combination and an easy one pot meal.

Ingredients

Peas Mavinakayi Chitranna 

Raw Mango grated-1 cup

(keep few aside for garnishing)

Rice-1.5 cup (cooked) 

Steamed peas-1/2 cup

Green chilies-3-4

Mustard-1 tsp

Coconut-2 tbsp

Oil

Peanuts-few

Coriander leaves-few

Seasoning

Mustard-1/2 tsp
Chana dal/Urad Dal-1/2 tsp
Hing-pinch
Curry leaves-few

Turmeric-pinch

Method

Cook rice and spread the rice on a plate.
Grind  raw mango pieces  along with  grated coconut, green chilies and mustard with little water. Heat oil in a pan, fry peanut till brown in color, keep it aside. Add all items under seasoning,  and stir. Add the  ground mixture, add steamed peas, next add rice and salt, peanuts and raw mango shreds for more tangier taste and mix well. Garnish with coriander leaves. Serve Peas Mavinakayi Chitranna Hot with sandige/ crisps.

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'Intelligence is the ability to adapt to change' Stephen Hawking

Spinach Dosa / Palak Dosa

Spinach Dosa / Palak Dosa is a healthy, nutritious and filling breakfast. This is a spicy version. Easy to make and enjoyed hot.  A mix of dosa batter with goodness of spinach to give the perfect flavoured, crispy and spicy crepes.

 

Ingredients:

Spinach Dosa / Palak Dosa

• Dosa batter 
• Salt as per taste
• Oil
• Jeera-1 tsp

To Grind

• Green chilies-3-4
• Coconut-2 tbsp
• Tamarind juice - 1 tbsp
• Fresh Coriander leaves-1/4 cup
• Spinach-1 cup
• (washed and blanched)

Method: 

To begin with grind in mixer the items mentioned in grinding with little water.  Add to the dosa batter. Add salt, jeera. Mix well. Make dosas. Serve Spinach Dosa / Palak Dosa hot with butter or ghee.

(the dosa is spicy and can be enjoyed like that only ) however you can still enjoy with Chutney powder or chutney also.

Reduce the spice and salt as per your taste and preferences.


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'The only way to do great work is to love what you do' Steve Jobs

Tomato Chavli Bhath

 Tomato Chavli Bhath is a flavorful South Indian rice dish made with Chawli (black-eyed peas) and rice, blended with spices. Easy one pot meal, convenient and made with minimal efforts.

Chawli /Cowpeas or Black Eyed Peas is a nutritious and healthy legume variety. Adding this legume in your diet can contribute to overall health as it provides fiber, vitamins, and minerals. It's versatile and can be incorporated into various dishes such as salads, fritters or curries.

Ingredients

Tomato Chavli Bhath

•  1 cup Chawli /Alasande Kaalu
• (boiled)
• 1 cup chopped tomato
• 2-3 tbsp grated coconut
• Salt -as per taste
• 1.5 cup rice 
• Bhath pwd-2 tsp

Seasoning/tadka

• 1 tbsp Oil
• few Curry leaves
• few peanuts
• 1/2 tsp Mustard seeds
• 1/2 tsp jeera
• 1/2 tsp chana dal
• 1/2 tsp urad dal
• Hing-pinch
• Turmeric-pinch
• 1-2 chopped green chilies

Method- 

Cook Rice.  Allow the rice to cool, spread it on a plate. 

Next heat oil in kadai,  peanuts and keep it aside, next add the other items in seasoning, roast well, add tomato and fry, add the boiled Chawli, add bhath pwd, next add the rice to this seasoning. Add salt, grated coconut, and peanuts and mix well. Sauté for 1-2 min. Garnish the rice with coriander leaves. Serve this Tomato Chavli Bhath hot with raita or chutney or enjoy just like that.

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"I don't know the key to success, but the key to failure is trying to please everybody." Bill Cosby 

Peas Kabab

Peas Kabab, also known as green peas patties, combines simple pantry ingredients with bold Indian flavors to create a snack that feels both comforting and special. The natural sweetness of peas pairs beautifully with spices like cumin, coriander, ginger, and green chilies, giving every bite a perfect balance of flavor and texture. Plus, this recipe is quick to prepare and can be made ahead of time, making it ideal for busy weekdays or unexpected guests.

Enjoy this flavorful and nutrient-packed delicacy...Whether you shallow fry, air fry, or bake them, these peas kabab turn out irresistibly tasty every single time.

Peas Kabab

• Ingredients
• 1 cup fresh green peas steamed
• 2 large potatoes, boiled and mashed
• 2-3 green chilies, finely chopped
• 1/2 tsp cumin seeds
• ginger shreds-few
• 1 tsp garam masala
• 1 tsp chaat masala
• 1tsp Dhania-jeera pwd
• 1/2 tsp amchur pwd
• Salt to taste
• 2 tbsp Chiroti rava for binding
• few groundnuts
• chopped coriander leaves
• Oil for shallow frying

Method:

• In a bowl, add the boiled potato , steamed peas and mash well, and all the above ingredients except oil and mix well. 
• Divide the mixture into equal portions and shape them as kababs.
• Take a small portion of mix, flatten it, pat it well.
• On a tava, add oil and place the kababs, shallow fry till golden brown on low heat.
• Flip on the other side and roast well. 
• Serve Peas Kabab with fresh salads, yogurt-based dips, or homemade chutneys made from fresh herbs and spices. These additions not only enhance the flavor but also provide additional nutrients and hydration.

 

This recipe uses minimum oil as we are shallow frying. 

Note : Always adjust the amount of green chilies and spices according to your personal taste preferences, health needs and dietary restrictions.

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'Success is the sum of small efforts, repeated day in and day out'. Robert Collier

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Ragi Vegetable Idli

Ragi Vegetable Idli is interesting twist to the normal idlis. Soft with a blend of vegetables and seasonings gives it a great taste. Enjoy hot with chutney.

This recipe is a healthy combination of ragi flour with the normal idli batter. for a great start of your day! A small change in the typical Idli recipe but loaded with nutrients and fiber just by adding the humble Ragi. 

You must be knowing Ragi/ Finger Millet has immense health benefits!  

 

Ingredients : 

• 

  Ragi Vegetable Idli

  Idli Batter 
• Ragi flour 
• Onion : 1finely chopped
• Boiled Potato-1 chopped finely
• Green chillies : 1 or 2, chopped
• Coriander leaves : few chopped
  
• Mustard seeds : 1 tsp.
• Curry Leaves : 5-6 nos.
• chana dal:1/4 tsp
• urad dal:1/4 tsp
• Salt to taste
• oil:1/2 tsp
• Chutney pwd:2 tsp (opt)

Method -  

Mix the idli batter with ragi flour and keep it aside for 1/2 hour. In a pan, heat oil. Prepare seasoning with curry leaves, mustard seeds, chana dal urad dal, green chilies' add chopped potatoes, onions and stir well , once done pour it in the ragi-idli batter. Next add chopped coriander leaves, salt to the batter and mix well. Add chutney pwd and mix. Set for 10 mins.

Apply oil onto the idli plates and pour the batter in a spoon. Steam it in pressure cooker for 15-20 mins on medium flame. 

Serve Ragi Vegetable Idli hot with ghee, chutney or saagu.

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Do check other exciting breakfast recipes for your weekend.

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Ragi Dosa

Ragi Sevai Upma

Ragi Paddu


We are made wise not by the recollection of our past, but by the responsibility for our future." George Bernard Shaw 

Kadlekalu Bhath-I

KadleKalu Bhath is a  healthy one pot meal made from the KadleKalu blended in spices, simply healthy, perfect and nutritious. Enjoy!

Kala Chana rice is a wholesome and nutritious meal that offers a perfect balance of protein, fiber, and essential vitamins and minerals. The combination of protein-rich black chickpeas and fiber-filled rice boosts energy.

 

Ingredients

Kadlekalu Bhath-I

• 1 cup rice
• 1/2 cup Kala chana /KadleKalu
•  (pressure cooked)
• Turmeric pwd-pinch
• 1 tbsp oil
• 1/2 tsp groundnut
• 1/2 tsp jeera
• 1/2 tsp mustard
• 1/2 tsp chana dal
• 1/2 tsp urad dal
• 1-2 tsp Vangi Bhath Pwd
• 1-2 tbsp fresh Coconut
• 2 amla Shredded
• Hing-pinch
• Curry leaves-few
• salt to taste

Method- 

Cook the rice and spread it on a plate. Cook the chana well. Next in a pan, heat oil, fry peanuts and keep it aside .Next add mustard ,once done, add jeera, chana dal, uraddal, curry leaves ,turmeric ,hing and  fry .Add the cooked chana,  bhath pwd ,peanuts, shredded amla and mix .Next add the cooked rice, salt, grated coconut and mix well. Simmer on low heat for 10 mins till all the rice, chana  is blended well with the spices. 

Serve Kadlekalu Bhath with raita of your choice.

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"If you can't make it good, at least make it look good." Bill Gates