Heerekayi Heserukalu Kootu

Heerekayi Heserukalu Kootu (Ridge Gourd Moong Dal Gravy) | Traditional South Indian Recipe

Heerekayi Heserukalu Kootu (Ridge gourd + Green gram) is a traditional Madhwa South Indian gravy dish that pairs well with rice or chapati. It's spicy, protein-rich, and wholesome.

Kootu is a lentil and vegetable-based semi-gravy – nutritious and perfect with hot rice, ghee, and crisps.

Heerekayi Moong Kootu

Ingredients

• Heerekayi (Ridge Gourd) – 1 cup, finely chopped
• Green Moong – 1/2 cup, cooked

For Grinding:

• Urad Dal – 1 tbsp
• Jeera (Cumin) – 1 tbsp
• Pepper – 10
• Rice – 1 tsp
• Red Chilies – 5 to 6
• Shredded Coconut – 1/2 cup
• Hing (Asafoetida) – 1 pinch

For Seasoning:

• Oil – 1 to 2 tsp
• Mustard Seeds – 1/2 tsp
• Turmeric – A pinch
• Hing – A pinch
• Curry Leaves – Few

Method

1. In a pan, heat a little oil. Fry urad dal, pepper, jeera, curry leaves, hing, and red chilies.
2. Add coconut and fry for 1–2 minutes. Grind this mixture with a little water to a paste.
3. Stir-fry chopped heerekayi until soft.
4. Add cooked moong and ground paste. Simmer for 5–10 minutes. Add salt.
5. Prepare seasoning by heating oil, then add mustard seeds, jeera, chana dal, turmeric, hing, and curry leaves.
6. Pour this seasoning into the kootu. Mix and serve hot with rice or chapati.

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“Life is what happens while you are busy making other plans.”
– John Lennon

NavilKosu Paratha/ Kohlrabi Paratha

Ever tried turning humble kohlrabi into a cozy stuffed paratha? I didn’t expect much the first time either — but wow, it works. Kohlrabi (or noolkol / knol khol) has this gentle sweetness and crunch that blends beautifully with spices.

It’s light, nourishing, and surprisingly filling — a great way to sneak in fiber, vitamins, and a little variety into your everyday meals. Whether you’re into healthy eating or just bored of the usual aloo or gobi parathas, this one’s worth a try.

NavilKosu Paratha/ Kohlrabi Paratha

Ingredients

• Wheat  Flour 2 Cups 
• Grated Navil Kosu-1 cup
  
• Garam Masala-1 tsp
• Dhania-Jeera pwd-1 tsp
• Oil 
• Salt as per taste 
• Coriander leaves chopped
• Ajwain- 1 tsp
• Chili pwd-1/2 tsp
• Curds-1 tsp

    

Method   

In a bowl combine all the ingredients with the flour , add yogurt  and knead into smooth dough, add little water if req. Add oil and knead it again and keep it covered for sometime. Make parathas.

Heat a skillet (tava) gently, 

put in the paratha, add oil, turn on both sides till done. 

Serve the parathas  hot with pickle or curds.

Packed with the goodness of fiber-rich kohlrabi — a crunchy, mildly sweet vegetable from the cabbage family, the parathas are soft and comforting..

Happy cooking 🍽✨

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'Life is really simple, but we insist on making it complicated. Confucius.

Paneer Tikka Masala Gravy

Paneer Tikka Masala is a rich and flavorful North Indian curry made with marinated paneer cubes  simmered in a creamy, spiced tomato-based gravy.  You can enjoy it with Indian Breads or rice. Whether you're cooking for a special dinner or just craving something cozy and delicious, this Paneer Tikka Masala will definitely hit the spot. 

Let’s get into it!

• 

  Paneer Tikka Masala Gravy

  Ingredients
• 1 tsp jeera
• 1⁄2 teaspoons ginger garlic paste 
  
• coriander leaves/kasuri methi, to garnish 
• 1 tbsp cream
• 2 tsp butter
• 1/2 tsp dhania-jeera pwd
• 1/2 tsp red chili powder 
• 1/2 tsp paneer tikka masala
• 1/2 tsp garam masala

To Grind

• 1/2 cup chopped onion
• 1/2 cup chopped tomatoes
• few cashews
• 1 green chili

• To Marinate
• 1/2 cup thick curd
• 1/2 tsp dhania-jeera pwd
• 1/2 tsp red chili powder 
• 1/2 tsp paneer tikka masala
• 1/2 tsp garam masala
• 1 cup vegetables in cubes
• (onion, capsicum)
• 1/2 cup cut paneer

Method- In a bowl, add curds,  masala powders, salt and mix. Next add the cube-cut veggies and mix so that they are coated well. Set it aside. 

Heat butter in a pan. Add the green chili and tomatoes, onions and cashew and fry well. Blend it in a blender. Next add butter, add the ginger-garlic paste and sauté well. Next add paneer tikka masala pwd, garam masala and other masala pwds and fry for a minute. Add the pureed mix and cook till oil separates.  Add water to make the gravy. Next add salt and the marinated vegetables and mix. Cover and let it cook for 5-10 mins. Next  add the fresh cream and simmer for 5-10 mins. Garnish with crushed kasuri methi. Serve the gravy hot with Indian Breads.  

There’s something incredibly satisfying about recreating a restaurant-style dish in your own kitchen — especially when it turns out this good.

Happy cooking, and here’s to many delicious meals ahead! 🍽✨

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'Accept responsibility for your life. Know that it is you who will get you where you want to, no one else' Les Brown.

Masala Malabar Paratha

Masala Malabar Paratha is a layered  flat bread type. Made from all purpose flour it is tasty, worth a try for weekends. Enjoy it buttered and hot. Masala Malabar Paratha is a deliciously spiced version of the traditional one. Packed with aromatic spices and herbs, it pairs beautifully with gravies, curries, or even yogurt elevating your spread with both taste and texture.

 

 Ingredients 

• 1 cup All purpose Flour (maida)
• 2 cups Wheat flour
  

  

  Masala Malabar Paratha

• Water to knead
• 2 tbsp Oil
• 1 tsp Salt
• 1/2 tsp Sugar
• 1/2 tsp ajwain
• 1 tsp Baking powder
• Masala pwd-mix
• Coriander Leaves
• Ghee
• Oil 
• Butter

Masala pwd mix

1tsp chili pwd

1 tsp dhania pwd

1 tsp cumin pwd

1 tsp chaat masala

Method - In a bowl, mix flour, baking powder, sugar and salt. Add oil and blend well. Next add water  knead well for 5-10 mins to make a soft dough. Cover with a damp cloth and let it rest for 30 mins. Again knead for 5 more mins. Mix all the masala pwds in a bowl.
Next make small balls. Take one ball and roll it very thin chapati. Apply ghee, a bit of masala mix, coriander leaves and spread and smear till the edges. Now make pleats from top to bottom. Roll the pleats to form a small spiral. Next make paratha  out of this spiral.

Repeat for the other balls. Heat  tawa, place this rolled out paratha and let it cook well on both sides, add butter or oil. Serve flaky and spicy Masala Malabar Paratha hot with any interesting gravy.

"Layers of spice, crunch, and comfort" Enjoy! 

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'Whenever you find yourself on the side of majority, its time to pause and reflect'. Mark Twain

Sweet Corn Aloo Masala

Sweet corn Aloo Masala is a simple yet flavorful corn, potato, and mixed veggie dish a comforting staples for your warm home made Rotis and Parathas. Sweet corn adds a burst of freshness, potatoes bring that soft bite, and seasonal veggies round it give the color and crunch. Lightly spiced with classic Indian masalas, this dish is wholesome, and ready in under 30 minutes.

Ingredients

• Capsicum (Bell Pepper)-1 large chopped 

  

  Sweet Corn Aloo Masala

  
  
• Potato -1 large chopped 
• Sweet corn-1 cup
• Tomato-1 chopped
• Onion-1 chopped
• Oil 3 Tbsp
• salt to taste
• Sabzi Masala-1.5 tsp
• Garam Masala-1 tsp
• Shredded Amla -2 

Seasoning

• Cumin seeds /Jeera 1 Tsp
• Hing-Pinch
• Turmeric-pinch
• Curry leaves-few
• green chiles -1-2 finely chopped

Method- 

Heat oil for in a frying pan over moderate heat. Add items mentioned in seasoning Once done add potatoes and fry well. Next add capsicum, tomato, onion and sweet corn. Sauté well till done. Next add shredded amla, green chilies, and stir-fry over low heat for 5 - 7 minutes till veggies are tender. Add salt and the masala pwds and mix till the veggies are coated well and done.

Serve Sweet Corn Aloo Masala hot with chapati or rice.

Just a few fresh veggies, some everyday spices, and a little love—that’s the heart of Indian home cooking. Enjoy !

“Bringing comfort to your plate, the desi way!”

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“Why fit in when you were born to stand out?” Dr Seuss

Besan Bhindi

Besan Bhindi is made with tender okra (bhindi) and roasted gram flour (besan), spiced with aromatic Indian seasonings. This dry sabzi combines the earthy flavors of besan with the slightly tangy, crisp texture of okra, making it a popular comfort dish

Let's look at the recipe 

Besan Bhindi

 Ingredients 

•  1 cup Bhindi/ Okra 
• (finely chopped)
• Seasoning
  
• Oil-2-3tbsp
• Besan roasted-1/2 small cup
  
• 1/2 tsp Mustard
• 1/2 tsp Jeera
• 1/2 tsp chana dal
• 1/2 tsp urad dal
• Hing-pinch
• Turmeric-pinch
• Bhath pwd-1 tbsp
• Coconut
• Tamarind Paste-1/2 tsp
• Curry leaves-few
• Salt-taste

Method -

In a pan , heat oil, fry the okras well and keep it aside. Next prepare the seasoning-add the items -mustard, jeera, chana dal, urad dal, hing, curry leaves, once done, add the vegetable and fry well till crisp. Add salt, roasted besan and mix well.

Serve Besan Bhindi hot and crispy with chapati or rasam / Curd rice.

Simple Okra with a twist!

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“Knowing yourself is the beginning of all wisdom.” ― Aristotle

Peas Tomato Masala

Peas Tomato Masala Gravy  is another Peas variant that can be enjoyed with Indian Breads. If you're craving a comforting, vibrant and flavorful dish that's both hearty and satisfying, then Peas Tomato Masala Gravy is the perfect recipe to try. 

This delicious North Indian-inspired dish combines the sweetness of fresh green peas with the tangy richness of tomatoes, all simmered in a fragrant, aromatic masala gravy. Whether served with roti, rice, or paratha, this dish is a crowd-pleaser. It's the ideal balance of spicy, tangy, and savory. “Goes well with paratha or poori.”

Easy to prepare and full of goodness, this recipe will quickly become a staple in your kitchen!

Ingredients

• 

  Peas Tomato Masala

  Peas - 1 cup (steamed)
• Onion-1 cup
• Tomatoes -1-2 finely chopped
  
• Green Chilies - 1-2
• Cashewnut - few (roasted)
• Curd - 1 tbsp
• Sabzi Masala-1 tsp
• Garam masala- 1/2 tsp
• Dhania jeera pwd-1/2 tsp
• Kasoori methi -few (crushed)(Everest)
• Coriander leaves-few
• Salt - to taste
• Jeera-1/2 tsp
• Butter - 1 tbsp
• Oil - 2 tsp

Method - 

Grind Onion, chilies and cashews with curds and keep it aside.
Heat butter in pan, add jeera, sauté well, and next add the ground mix add the masala pwds and fry well.
Add the steamed peas, 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 Masala 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 

Aloo Naan

Aloo Naan brings together the best of both worlds – the soft fluffiness of naan and the comforting, savory goodness of mashed potatoes. Whether you’re dipping it in your favorite curry/gravy or simply enjoying it with a cup of yogurt, this Aloo Naan is a dish that never disappoints.

Let's learn how to make this !

Aloo Naan

Ingredients

All purpose Flour- 3 cups

Salt-1 tsp

Curds-1/2 cup

Milk- 2tbsp

Ghee- 2 tbsp

Potato- 4 (boiled & mashed)

Chili Flakes

Oil-2 tbsp

Butter-2 tbsp

Baking Powder-1 tsp

Chopped Corianders leaves

Method- 

In a bowl, take the flour, salt, baking powder and mix.

Next add the other ingredients slowly and keep mixing with your fingers, 

add mashed potatoes and knead it well to form a soft dough.

Add more milk only if required.. Cover and keep it aside for 1/2 hour. 

Next make small balls of the dough. Take a ball, add coating flour, using a rolling pin, make the naan. It should not be too thin.

Carefully place it on the tava, cook/ roast it well on both sides. 

Apply butter well. Enjoy Aloo Naan hot with gravy of your choice.

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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) 

White Pumpkin Kootu

White Pumpkin Kootu is a traditional South Indian gravy that  can be enjoyed with hot rice or chapati. A spicy, healthy gravy. 

Ingredients

•  White Pumpkin/AshGourd- 1 big cup

  

  White Pumpkin Kootu

  
  
• chopped in small pieces
• For grinding
• Urad dal – 1 tbsp
• Chana Dal-1 tbsp
• Jeera – 1 tbsp
• Pepper-4
• Dhania-1/4 cup
• Dalchini-1/2 inch
• Red chilies-5-6
• Shredded coconut – 1/2 cup
• Tamarind paste-1 tbsp
• Jaggery-1 v small piece
• Seasoning
• Oil-1-2tsp
• Mustard-1/2 tsp
• Turmeric-pinch
• Hing-pinch
• Curry leaves-few

Method- In a pan, add little oil fry the spices well, next add the  coconut fry for 1-2 mins. Grind this roasted mixture by adding little water. Meanwhile, cook white pumpkin in cooker. Once done add the   the ground paste, add water, stir well and allow to simmer for 5-10 mins. Add salt. Add the seasoning. Heat oil in kadai, add mustard, once done, add turmeric, hing, curry leaves. Add this to the Kootu. Let it boil well till the mixture blends in.

Serve hot with chapati / paratha or enjoy with rice.


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Life is what happens while you are busy making other plans.
John Lennon 

Veg Kurma

Veg Kurma is a popular and versatile South Indian dish that combines a rich, aromatic, and mildly spiced gravy with a variety of vegetables. Known for its creamy texture, it is made using a blend of freshly ground spices, coconut, and yogurt, which infuses the dish with a deep flavor.  Goes great with Parathas or Pooris !

Let's learn how to make Vegetable Kurma.

Ingredients :

Vegetable Kurma

One big onion 

 2 tomatoes chopped finely

1 cup mix veggies

(carrots/beans/peas/potato) finely chopped

1 tsp dhania jeera pwd

1 tsp Bhath Masala

1 tsp sabzi masala

2 tbsp oil

Mustard seeds-1/4 tsp

Chanadal-1 tsp

Urad Dal- 1tsp

Jeera-1/2 tsp

Hing-pinch

Curry leaves-few

Coriander Leaves-few

For grinding:

Half cup grated fresh coconut, 

5-6 cashews, 

1tbsp khus khus, 

1 tbsp fried gram

1 Green Chilly

1/2 tsp jeera

1 Onion chopped

1/2 inch cinnamon

1 clove

Grind these into fine paste adding very little water and keep aside.

Method-

In a pan, prepare the seasoning with oil , mustard, jeera, chana dal, Urad dal, Hing, curry leaves.. Add chopped onion, tomatoes and fry well. Next wash the chopped vegetables , strain the water and add to the pan. Stir well. Add little water, cover and let it cook for 10 mins. Next add the ground paste to the veggies and mix well.. Cover and let it cook for 5-10 mins. Keep stirring. Once done, add salt and mix well. Add the chopped coriander leaves, a spoon of thick creamy curd and mix. Let it simmer for 5 mins. Serve this Vegetable Kurma hot with Chapati/ Paratha or enjoy with rice.

Whether served with rice, roti, or parotta, it offers a satisfying and wholesome meal. With its blend of aromatic spices and creamy texture, and goodness of vegetables, Veg Kurma is a true delight!  Enjoy !

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

 

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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) 

Aloo Mutter Paneer

Aloo Mutter Paneer is a delicious and flavorful side dish that goes perfectly well with Indian Breads or rice. A combination of soft potatoes and rich paneer and fresh green peas in spicy onion and tomato blend make this one tasty gravy.

Aloo Mutter Paneer 

Let’s dive into the Aloo Mutter Paneer 

recipe and bring the warmth of traditional Indian 

flavors right to your table!

• Ingredients
• 1 tsp jeera
• 1 bay leaf
• 1⁄2 teaspoons ginger garlic paste 
  
• 1 tsp dhania-jeera pwd
• 1 tsp red chilli powder 
• 1 tsp garam masala
• 1 tsp sabzi masala
• 1 cup potato cubes
• 1/2 cup paneer cubes
• 1 cup Fresh green peas-steamed
• coriander leaves, to garnish 
• Oil-3 tbsp
• 1 tbsp cream

To Grind 
• Few cashews (soaked in water)
• 1-2 Green Chilies
• 1 small elachi
• 1/2 inch cinnamon
• 1/2 cup chopped Onion
• 1/2 cup tomato 

Method- In a kadai, add oil and roast the cubed potatoes well, keep it aside. Next add the paneer, add pinch of masalas and roast well. Next in kadai, add the items mentioned under to Grind.. Roast well. Let it cool. Next grind all the items into fine paste. Add oil in a pan, add the cumin seeds. Next add the chilly powder, garam masala, ground paste and keep stirring. Next add fried potato cubes and paneer cubes. Add steamed peas. Add salt, and mix well. Top it up with cream  Cook till the gravy thickens. Serve Aloo Mutter Paneer hot with Indian Bread of your choice.

Aloo Mutter Paneer is a delightful and comforting dish that combines the goodness of potatoes, peas, and paneer in a rich and flavorful curry. It’s perfect for any occasion, whether it’s a weeknight dinner or a special meal for guests. The blend of aromatic spices and soft paneer makes every bite a delicious experience. Pair it with warm naan, parathas, roti, or steamed rice, and you’ve got yourself a satisfying meal that everyone will love. 

Give this recipe a try and bring the taste of North India to your kitchen!

Adjust the spice and salt as per your preferences.

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'Accept responsibility for your life.Know that it is you who will get you where you want to,no one else' Les Brown.

Menasina Saaru / Pepper Rasam

Menasina Saaru/ Pepper Rasam is spicy and tangy to taste. Its light, refreshing broth, combined with its digestive and health benefits, makes Rasam a staple in many Indian households. Whether served during a festive meal or as a remedy for colds, rasam embodies the rich culinary traditions of South India.

Enjoy this comforting rasam / South Indian Curry hot on a cold or raining day. It is simple and easy to prepare.

Ingredients

• Toor dal+ Moong dal- 1/4 cup
• Tamarind Paste(thick) 3-4 tsp

  

  Menasina Saaru / Pepper Rasam

• Water-2-3 cups
• Jaggery  1 tsp
• To Grind 
• Pepper- 2 tsp 
• Dhania Jeera pwd 2 tsp
• Jeera-1 tsp
• Shredded Coconut-2 tbsp
• For Seasoning
• Ghee 1 tbsp
• Dry red Chillies 1-2
• Mustard  1/2 tsp
• Hing pinch
• Curry leaves few
• Salt
• Turmeric pwd-1/2 tsp

Method: 

Rinse the dal. Cook the dal in the pressure cooker for 2-3 whistles. Mash the dal well. Grind pepper pwd, coconut, dhania jeera powder, jeera in a mixer. Add enough water to tamarind paste, add jaggery ground paste and boil on low heat. Meanwhile heat ghee in kadai,  add the items for seasoning -mustard, hing, pepper, jeera, red chillies, curry leaves. Once done add it to the tamarind water. Add the cooked dal, salt and boil well till the spices blend well. It must be semi solid not too watery. 

Serve this rasam/ Saaru hot with steamed white rice and ghee.

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

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"Wherever you go, go with all your heart." Confucius

Capsicum Onion StirFry

Capsicum Onion Stir Fry is a spicy side dish for Indian breads. A blend of masalas with tangy tomatoes is delicious. You will like the taste of this colorful sabzi.

Capsicum or Bell Pepper / Simla Mirch is a vegetable where we can keep experimenting various combinations. 

Ingredients

• Capsicum (Bell Pepper)-2 big thinly chopped 

  

  Capsicum Onion Stirfry

  
  
• Onion -2 big chopped 
• Tomato-2 chopped
• Oil 3 Tbsp
• salt to taste

Seasoning

• Mustard seeds 1 Tsp
• Cumin seeds /Jeera 1 Tsp
• Hing-Pinch
• Urad Dal 1/2 tsp
• Chana Dal 1/2 tsp
• Turmeric-pinch
• Curry leaves-few
• green chiles -1-2 finely chopped
• Dhaniya-jeera pwd-1/2 tsp
• Rasam pwd-1/2 tsp
• Bhathpwd- 2 tbsp 

Method- 

Heat oil for in a frying pan over moderate heat. Add items mentioned in seasoning Once done add capsicum, onion, tomato and sauté well. Once done add the masala pwds to capsicum and stir-fry over low heat for 5 - 7 minutes till capsicums are tender. Add salt and mix well.

Serve Capsicum Onion Stir Fry  hot with chapati or rice.

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

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“Why fit in when you were born to stand out?” Dr Seuss

Stuffed Capsicum

Stuffed Capsicum is very tasty and delicious side dish for Indian Breads. Check out the recipe below...

Ingredients
6 small Capsicum
1 tsp jeera
1 cup potato boiled and mashed

Stuffed Capsicum 

1/2 tsp ginger garlic paste
1/2 tsp turmeric pwd
1/2 tsp Dhani jeera pwd
1/2 tsp red chilli pwd
1/2 tsp garam masala
Salt to taste
Grated cheese
Roasted cashews
Oil for roasting the capsicum

Gravy
1 onion chopped
1 tomato  chopped
1 green chilies

few cashews
1 tsp Dhani jeera pwd
1/2 tsp red chilli pwd
1/2 tsp garam masala

1/2 tsp Shahi paneer masala
1 tsp tomato ketchup
Salt to taste
1-2 tsp butter

1 tsp cream

Method-

To begin with cut the top of the capsicum scoop out the insides carefully. Keep it aside. In a pan, heat oil , next add jeera  and green chilies, next add ginger garlic paste and fry well. Next add the masala pwds and fry well. Add the mashed potatoes and mix well. Add the salt. Mix well. Let the stuffing cool down . Next add the grated cheese and cashews and mix.

Take the capsicum slowly stuff with the mixture prepared. In a pan, add oil ,carefully slide the stuffed capsicum and fry it for 1-2 mins till it looks slightly roasted. Remove on a tissue.

Gravy-.  In a kadai, heat butter, add jeera, next add chopped onions, tomato fry well, add cashews and green chilies. Once done, grind without water. In  a kadai, add the ground mix, add masala pwds and mix well. Cook for 1-2 mins. Add salt, cream and mix. Add the roasted and stuffed capsicum into the gravy and simmer for 1-2 mins. 

Serve the stuffed capsicum with the hot gravy with Indian Breads- rotis/ parathas/pooris

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

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The secret ingredient is always Love...

Southekayi Kadlebele Palya

Southekayi Kadlebele Palya is easy and quick side dish for chapati or rice, blended in South Indian style seasoning, with the flavor of coconut it tastes delicious. Adding lentils makes it more nutritious and healthy.

Ingredients:

• 1  Cucumber finely chopped
• 2-3 Tbsp shredded Coconut
• 4-5 green chillies chopped'

  

  Southekayi Kadlebele Palya

• 1/2 cup soaked kadle bele
• Salt to taste

Seasoning 

• 1/2 tsp mustard
• 1/2 tsp jeera
• 1/2 tsp chana dal
• 1/2 tsp urad dal
• 1 Tbsp Oil
• Turmeric-pinch
• Hing-pinch
• Curry leaves-few

Method: Heat oil in a pan. Add the items in seasoning, once done, add the chopped vegetables, soaked kadlebele / chana dal and fry for few mins.  Add salt. Cover and cook on low flame. Once done, add grated coconut . Mix well. Serve hot with rasam rice or chapati.

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“ I can pardon everybody’s mistakes except my own. ”— Marcus Cato