Dahi Simla Mirch Masala

Dahi Simla Mirch Masala – A Quick & Delicious Side Dish

Dahi Simla Mirch Masala is a simple and flavorful dish prepared with capsicum, curds, and aromatic spices. It pairs wonderfully with chapati, phulka, or rice.

What is Dahi Simla Mirch Masala?

Capsicum (Bell Pepper / Simla Mirch) blends beautifully with curd and spices. This quick sautéed dish gives a creamy, tangy, and mildly spicy flavor profile.

Ingredients

• Capsicum (Bell Pepper) – 2, finely sliced

  

  Dahi Simla Mirch

• Onion – 2, finely sliced
• Besan (Chickpea Flour) – 2 tsp
• Roasted peanuts, crushed – 2 tsp
• Thick curds (Yogurt) – 3 tbsp
• Oil – 3 tbsp
• Salt – as needed

Seasoning

• Mustard seeds – 1 tsp
• Cumin seeds (Jeera) – 1 tsp
• Hing – a pinch
• Urad dal – ½ tsp
• Chana dal – ½ tsp
• Turmeric – a pinch
• Curry leaves – few
• Green chilies – 1–2 finely chopped
• Dhaniya-Jeera powder – ½ tsp
• Rasam powder – ½ tsp
• Sabzi Masala – 1 tsp

Method

1. Heat oil in a pan on medium flame and add mustard seeds, cumin seeds, hing, urad dal, chana dal, turmeric, curry leaves, and green chilies.

2. Once they splutter, add sliced capsicum and onion. Sauté until soft.

3. Add besan, roasted peanuts, dhaniya-jeera powder, rasam powder, and sabzi masala. Cook on low flame for 5 minutes.

4. Add salt and thick curds. Mix well and cook for just 1 minute. Do not overcook after adding curds.

5. Serve hot with chapati or rice.

Adjust spice levels as per your taste.

Explore more Capsicum / Simla Mirch recipes.

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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) 

 

TogariKayi Kurma

Togari Kayi Kurma is a flavorful South Indian curry made with fresh pigeon peas (togari kayi in Kannada), coconut, and a fragrant blend of spices. This traditional Karnataka-style kurma is especially popular during the winter season, when fresh togarikayi (tender pigeon peas) are in abundance.

In many Karnataka households, Togari Kayi Kurma is a cherished seasonal delicacy  a comforting reminder of the harvest months. Packed with protein, fiber, and traditional South Indian flavors, it’s both nutritious and delicious. 

Ingredients

• Togarikalu– 1 cup

• 

  TogariKayi Kurma

  (cooked )
• Tomatoes-1 cup (chopped)
• Boiled Potatoes-1 cup chopped
  
• Dhania Jeera pwd-1/2 tsp
• Bhath Pwd-2 tsp 
• Oil-1-2 tsp
• Salt-for taste
• Cumin seeds -1/2 tsp
• 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 add the cooked Togarikayi. Stir well. Add little water, cover and let it cook for 10 mins. Next add the ground paste to the gravy 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 TogariKayi 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 freshly shelled pigeon peas this 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) 

Masala Veggie Quesadilla

Give your weeknight dinner a flavorful twist with this Indo-Mex fusion favorite. Soft rotis instead of tortillas, folded around a spiced Indian stir-fry veggie mix, shredded cheese, and a drizzle of vibrant mint chutney. Each bite delivers warm masala aromas, crisp-golden edges, and a refreshing taste, comfort food with a delicious desi flair- Masala Veggie Quesadilla !!

Ingredients 

• Capsicum (Bell Pepper) – 2, finely sliced 

  

  Masala Veggie Quesadilla

• Onion – 2, finely sliced
• Tomato-1 chopped
• Roasted peanuts, crushed – 2 tsp
• Lemon Juice
• Oil – 3 tbsp
• Salt – as needed
• Mustard seeds – 1 tsp
• Cumin seeds (Jeera) – 1 tsp
• Turmeric – a pinch
• Curry leaves – few
• Green chilies – 1–2 finely chopped
• Dhania-Jeera powder – ½ tsp
• Sabzi Masala – 1 tsp
• Cheese Shredded
• Tomato sauce
• Pudina Chutney
• Wheat Rotis fresh

Method

Heat oil for in a frying pan over moderate heat. Add mustard seeds, jeera. 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. Let it cool.  Make rotis.

How to Assemble the Masala Veggie Quesadilla

1. Heat a tawa or pan on medium. Place the roti on it for 10–15 seconds on each side so it becomes soft and pliable (not crispy yet). Place it aside. Next, Spread a thin layer of mint chutney over the roti. Sprinkle cheese over the chutney. Add the masala veggie filling and spread it evenly. Top with a bit more cheese. Fold the roti in half, pressing gently so the filling is sealed inside.

2. Cook the quesadilla by heating a pan with a few drops of oil or butter. Let it cook on medium heat for 2–3 minutes until it becomes golden and crisp, then flip and cook the other side until the cheese melts and the edges turn perfectly crispy. 

3. Once done, let it rest for about 30 seconds, then slice it into 2 wedges using a sharp knife. Serve the quesadilla hot with your favorite dips-mint chutney, ketchup.

Adjust spice levels as per your taste. 

Explore more Capsicum / Simla Mirch recipes.

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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) 

Southekayi Corn Palya

Southekayi Corn 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 sweet corn makes it more nutritious and healthy.

Ingredients:

Cucumber Corn Sabzi

• 1  Cucumber finely chopped
• 2-3 Tbsp shredded Coconut
• 2-3 green chilies chopped' 
• 1 cup steamed sweet corn
• 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, steamed sweet corn and fry for few mins.  Add salt. Cover and cook on low flame. Once done, add grated coconut . Mix well. Serve Southekayi Corn Palya  hot with rasam rice or chapati.

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

You can also try these below recipes from Cucumber

• Cucumber Paddu
• Cucumber Dosa
• Cucumber Thalipeeth

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

Carrot Beetroot Palya

A quick and healthy Indian-style dry sabzi made with colorful carrots and beetroot. Perfect for lunchboxes or weekday dinners! 

Carrot with Beetroot s a vibrant, nutrient-rich that combines the natural sweetness of both carrots and beetroot with the  This unique pairing not only creates a flavorful side dish but also delivers a powerhouse of health benefits. Packed with essential vitamins, antioxidants, and fiber, this sabzi supports immunity, digestion, skin health, and overall well-being. Ideal for daily meals, it’s a simple yet effective way to nourish the body while satisfying the palate. (source: Web)

Ingredients

• 

  Carrot Beetroot Palya

  1.5 cup Carrot (chopped)
• 1 cup beetroot (chopped)
• A pinch of hing (asafetida)
• 1/2 tsp cumin seeds (jeera)
• 1/2 tsp mustard seeds
• 1/2 tsp chana dal
• 1/2 tsp urad dal
• A few curry leaves
• 2 tsp Bhath Powder
• 1-2 green chilies
• 1/2 tsp turmeric powder
• 2 tbsp  oil
• Salt to taste
• 1-2 shredded amla
• 1/2 cup fresh coconut
• 
  

Instructions

1. Heat oil in a kadai (wok) over medium flame.
2. Add mustard seeds. Once they splutter, add hing, cumin seeds, chana dal, urad dal and curry leaves.
3. Sauté for a few seconds until fragrant.
4. Add chopped carrots and beetroots. Stir-fry for 3–4 minutes until they begin to soften.
5. Mix well. Cover and cook on low heat for 5–7 minutes. Add Bhath pwd, salt and mix well.
6. Garnish with coriander leaves, amla shreds and fresh coconut.

Serve Carrot Beetroot Palya hot with chapati, or rasam rice.

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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 Chana Rice

 Aloo Chana Rice is made from simple potatoes roasted in oil and blended in Bhath powder along with healthy boiled Chana into a nice spicy delicious rice.  Ready to eat meal in less time. Perfect for lunch box too. Kids will love it.

Ingredients

Aloo Chana Rice

• 3 big Potatoes
• 1.2 cup boiled Kala Chana
  
• 1/2 tsp Mustard
  
• 1/2 tsp chana dal
• 1/2 tsp urad dal
• 1/2 tsp jeera
• Hing-pinch
• Turmeric-pinch
• 2-3 tsp Bhath pwd
• 2 tbsp Oil
• Salt to taste
• 1 cup rice.

Method: 

Cook rice well and spread it on a plate.

Cut the potatoes in small pieces. 

Heat Oil in pan, add mustard, chana dal, 

urad dal, jeera, hing tumeric, curry leaves, 

and fry for some time next add the potatoes and fry. 

Keep frying in between till done. Next add the boiled Kala Chana.

Add the masala pwd in the oil. Next add salt and mix well, fry for some time till the masala coats well on the veggies.  Add the rice and mix well.

Serve  Aloo Chana Rice hot with raita and papad. 

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“Life is a great big canvas, and you should throw all the paint you can on it.”Danny Kate

Green Beans Carrot Masala

Green Beans Carrot Masala is a wonderful combination of two fresh veggies, making it a colorful and tasty side dish for chapati. Very easy to prepare. The dash of coconut and Amla makes it more delicious. Enjoy!

Green beans are a versatile and nutritious vegetable that hold a special place in South Indian cuisine. Often used in a variety of dishes, they are known for their crisp texture and ability to absorb flavors well. In South Indian cooking, green beans are typically combined with aromatic spices and fresh herbs to create a delicious and wholesome side dish.

Bursting with natural flavors, this vibrant sabzi offers a perfect balance of crunch, tang, and mild sweetness, making it appealing even to picky eaters. Rich in fiber, vitamins A and C, and essential antioxidants, it supports strong immunity, healthy digestion, and overall growth in children and adults alike.

Green Beans Carrot Masala Sabzi

Ingredients:
1 cup Green Beans (Hurlikayi)
1 cup Carrots (chopped)
2-3 Tbsp shredded Coconut
2 Tbsp Bhath Powder
1-2 Amla shredded
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 - a pinch
Hing - a pinch
Curry leaves

Method:
Heat oil in a pan. Add the items in seasoning. Once done, add the chopped vegetables and fry for a few minutes. Add salt. Cover and cook on low flame. Once done, add bhath powder, grated coconut, and amla. Mix well. Serve this sabzi hot with rasam rice or chapati.

Whether served with rice or as a stand-alone dish, green beans are an essential ingredient in South Indian meals, adding both taste and nutrition. Enjoy cooking!

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"The purpose of our lives is to be happy." — Dalai Lama

Avarekayi Thalipeeth

🫓 Avarekayi Thalipeeth Recipe

A flavorful, wholesome twist on the traditional Maharashtrian flatbread using seasonal hyacinth beans.

⭐ What is Thalipeeth?

Thalipeeth is a savory multi-grain flatbread from Maharashtra, made using a blend of flours, spices, and vegetables. It’s hearty, nutritious, and perfect for breakfast or a light meal. This version includes Avarekayi (hyacinth beans) for a seasonal, crunchy twist!

🧾 Ingredients

• Cucumber – 1 medium (grated)
• Avarekayi (Hyacinth Beans) – ½ cup (boiled)

  

  Avarekayi Thalipeeth 

  
  
• Rice flour – ¼ cup
• Wheat flour – ¼ cup
• Gram flour (besan) – ¼ cup
• Jowar flour – ¼ cup
• Cumin seeds (jeera) – 1 tsp
• Ajwain (carom seeds) – 1 tsp
• Green chilies – 4–5, finely chopped
• Turmeric powder – ¼ tsp
• Garam masala – ½ tsp
• Dhania-jeera powder – 1 tsp
• Fresh coriander leaves – a few, chopped
• Salt – to taste
• Oil – for roasting

👩‍🍳 Method

1. Grate the cucumber into a mixing bowl. Do not squeeze out the water.
2. Add all the flours, cumin, ajwain, green chilies, boiled avarekayi, turmeric, garam masala, dhania-jeera powder, coriander, and salt.
3. Mix well using the water released from the cucumber to make a soft dough. Add a little water if needed.
4. Cover the dough and let it rest for 10 minutes.
5. Grease butter paper or banana leaf with a few drops of oil.
6. Take a portion of dough and flatten it into a circle using your fingers (about ¼ inch thick).
7. Heat a tava (griddle) on medium heat.
8. Flip the butter paper onto the tava, peel it off gently, and cover the thalipeeth to cook.
9. Add a little oil around the edges, flip, and cook the other side until golden brown and crisp.
10. For crispier texture, cook slightly longer on each side.

🍽️ Serving Suggestion

Serve Avarekayi Thalipeeth hot with:

• A dollop of homemade butter
• Side of curd, pickle, or your favorite chutney

Thanks for stopping by! 😊

🌿 More Recipes to Try

• Cabbage Akki Rotti
• Aloo Methi Paratha
• More Breakfast Recipes

“Whenever you find yourself on the side of majority, it's time to pause and reflect.” — Mark Twain

Carrot Masala

A quick and healthy Indian-style dry sabzi made with colorful carrots and spices. Perfect for lunchboxes or weekday dinners! 

Carrot with Gooseberry (AMLA) is a vibrant, nutrient-rich that combines the natural sweetness of carrots with the tangy sharpness of amla. This unique pairing not only creates a flavorful side dish but also delivers a powerhouse of health benefits. Packed with essential vitamins, antioxidants, and fiber, this sabzi supports immunity, digestion, skin health, and overall well-being. Ideal for daily meals, it’s a simple yet effective way to nourish the body while satisfying the palate. (source: Web)

Ingredients

• 1.5 cup Carrot (chopped)

  

  Carrot Masala  

  
  
• A pinch of hing (asafoetida)
• 1/2 tsp cumin seeds (jeera)
• 1/2 tsp mustard seeds
• 1/2 tsp chana dal
• 1/2 tsp urad dal
• A few curry leaves
• 2 tsp Bhath Powder
• 1 tsp coriander-cumin powder
• 1/2 tsp turmeric powder
• 2 tbsp cooking oil
• Salt to taste
• 1 tbsp fresh coriander leaves (chopped)
• 1-2 shredded amla
• 1/2 cup fresh coconut

Instructions

1. Heat oil in a kadai (wok) over medium flame.
2. Add mustard seeds. Once they splutter, add hing, cumin seeds, chana dal, urad dal and curry leaves.
3. Sauté for a few seconds until fragrant.
4. Add chopped carrots. Stir-fry for 3–4 minutes until they begin to soften.
5. Mix well. Cover and cook on low heat for 5–7 minutes. Add Bhath pwd, salt and mix well.
6. Garnish with coriander leaves, amla shreds and fresh coconut.

Serve Carrot Masala Sabzi hot with chapati, or rasam rice.

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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) 

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 Kootu 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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Do try out Cabbage Akki Rotti ,  Methi Paratha , 
also check other breakfast recipes under Menu Planner.

'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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