Saturday, February 13, 2016

Riceballs cooked in Spinach & Coconut Curry

Serves: 6


For Riceballs:

Par-boiled Rice  - 2 cups, soaked in water for 2-3 hours
Salt to taste

For Spinach & Coconut Curry:

Spinach - 2 bunches
Onion - 2
Red Chili Powder - 1 teaspoon
Jaggery - 2 tablespoons (optional)
Salt - to taste
Tamarind Pulp - 1 tablespoon
Red Chilies - 6
Oil - 1 teaspoon
Coriander Seeds - 1 tablespoon
Black Gram/Urad Dal - 1 tablespoon
Turmeric Powder - 1/2 teaspoon
Coconut Grated - 1 1/2 cups, tightly packed

For Seasoning:

Oil - 1 teaspoon
Mustard seeds - 2 teaspoons
Dry Red Chilies - 2
Curry Leaves - 7 to 8

For Aid:

Steaming Pot


  1. Grind rice into coarse batter adding little water.
  2. Take the rice batter in a thick bottomed pan, add water to get the batter of pouring consistency, about 3-4 cups. The batter must be close the consistency of whole milk.
  3. Add salt to the batter.
  4. Cook the batter on high flame stirring continuously until it forms a lump. Turn off the heat and the let the dough cool down.
  5. Meanwhile thoroughly wash and chop spinach.
  6. Halve the onions and cut each half into 6 pieces.
  7. Heat water in a steaming pot.
  8. Make small 1" diameter sized riceballs from the prepared dough, place them in the steaming pot and cook for about 20 minutes. 
  9. In a large pan/pot, take chopped spinach, onion pieces, red chili powder, salt, salt, jaggery and tamarind pulp. Add  2 cups of water. Cook until the water comes to a boil.
  10. Add steam cooked riceballs and let it cook on low flame for 8-10 minutes.
  11. Meanwhile, heat 1/4 teaspoon oil in a small pan. Roast black gram, coriander seeds and dry red chilies separately on low flame. Black gram and coriander seeds must turn slightly brown and dry red chilies must turn crisp. Transfer the roasted ingredients into a blender. See Variation noted below.
  12. Heat a small dry spoon on a flame, add turmeric powder, toss for 2-3 seconds. Transfer it into the blender.
  13. Add coconut and 1/2 cup of water to the blender and blend until you get a smooth paste and add it to the cooking riceballs and spinach. Adjust the consistency of the curry by adding a little water if required.
  14. Continue to cook the curry on low flame for another 10 minutes. Turn off the heat.
  15. In a small pan, heat oil, add mustard seeds, dry red chillies and curry leaves. When the mustard seeds start spluttering, add this seasoning to the cooked curry.
  16. Serve hot.

  1. Instead of using 1 tablespoon Black Gram and 1 tablespoon Coriander seeds, follow this variation. Use 2 tablespoons Coriander Seeds and 1/4 tablespoon Cumin Seeds. In step 11, instead of roasting in oil, dry roast coriander seeds and cumin seeds separately until they turn slightly brown. Roast the dry red chili by holding them on the flame until they turn crisp. Continue with step 12 as mentioned above.
  2. Instead of using the regular spinach (palak), use Malabar Spinach.

Thursday, February 4, 2016

Avocado / Butterfruit Paratha


Avocado, well-ripened - 1
Garlic Cloves - 2, minced
Freshly Ground Peppercorns - 1/2 teaspoon
Green Chili - 1, minced
Coriander Leaves - 3 to 4 stalks, finely chopped
Lemon Juice - 1 tablespoon
Salt to taste
Water - 1/3 cup (approx.)
Whole Wheat Flour - 2 cups + dusting
Ghee/Oil - 2 tablespoons

  1. Slice the avocado into half, discard the seed and scoop out the pulp. The avocado must be ripened so that the pulp is soft enough.
  2. Take the avocado pulp in a mixing bowl and mash into a smooth paste.
  3. Add minced garlic, ground peppercorns, minced green chili, chopped coriander leaves. lemon juice and salt in a mixing bowl. Mix well.
  4. Pour water and mix well.
  5. Fold in whole wheat flour and knead thoroughly. Add a little water if required to get a soft dough. The dough must be like that of chapati, soft but still firm and not sticky. Depending on the quality of the flour the volume of water required to get the right consistency of the dough may vary.
  6. Keep it covered for 15-20 minutes.
  7. Knead the dough again and divide them into lemon-sized balls.
  8. Dust a dough-ball with little whole wheat flour and roll into thin disc like a chapati. You could try different shapes - grease with some ghee/oil, fold into half, grease again, fold into half and roll it thin into triangular shape or any other way you like.
  9. Heat a griddle.
  10. Set the flame to medium, place the rolled out disc on the griddle and let it roast until it turns whitish with brown specks. Low flame makes it stiff and hard, so ensure the flame is set to medium and take care not to over-roast.
  11. Now flip the side and roast until the other side turns slightly whitish with brown specks.
  12. Drizzle little ghee/oil on one side, flip the side and drizzle ghee/oil on the other side.
  13. Serve the hot parathas with the choice of your curry/side dish. 


  1. You can cumin/carom seeds to the dough before adding flour.
  2. You add fresh fenugreek leaves along with or instead of coriander leaves.

Friday, January 29, 2016

Amritsari Chole


Channa/Garbanzo Beans, soaked in water overnight (7-8 hours) - 2 cups
Tea Bags - 2
Green Chilies - 4
Onions - 2
Ginger Garlic Paste - 1 teaspoon
Tomatoes - 2
Cooking Oil - 2 tablespoons
Bay Leaf - 1
Cardamom pods- 4
Cloves - 5
Cinnamon - 1" long stick
Tamarind Pulp - 2 teaspoons
Red Chili Powder - 1 teaspoon
Turmeric Powder - 1/2 teaspoon
Chole Masala  - 2 tablespoons
Sugar - 2 teaspoons
Salt - to taste
Anardana/Pomegranate seeds powder - 2 teaspoons
Amchur/Dry Mango Powder  - 1 teaspoon
Kasoori Methi/Dry Fenugreek Leaves - 2 tablespoons

For Garnishing:

Ginger Juliennes - 8 to 10
Coriander Leaves, chopped


  1. Pressure cook soaked channa/garbanzo beans along with teas bags, with enough water. Cook until channa is soft but still hold shape; al dente.
  2. Meanwhile, slice green chilies.
  3. Chop onions.
  4. Blend tomatoes into a smooth puree.
  5. Heat oil in a pan.
  6. Add bay leaf, cardamom pods (crushed), cloves and cinnamon. Saute for half a minute.
  7. Add slit green chilies. Saute for a minute,
  8. Now add chopped onions and then ginger garlic paste. Saute until onions brown slightly,
  9. Pour the prepared tomato puree. Cook for 3-4 minutes.
  10. Now add tamarind pulp, red chili powder, turmeric powder, chole masala, sugar and salt. Mix well and cook until oil separates from the mixture
  11. Add anardana powder and amchur powder. Mix well.
  12. Now add cooked channa and about half a cup of water, preferably, the water used for cooking channa. Let it cook for 8-10 minute on low flame. Add another 1/4 cup of water if required. 
  13. Now sprinkle kasoori methi, mix well.  If there is no liquid, add another 1/4 cup of water and continue cooking for another 10 minutes on low flame.
  14. Turn off the flame, garnish with ginger juliennes and chopped coriander leaves.
  15. Serve hot with rotis, naans or chapatis.