Pach Kutta Ki Sabzi

Pach Kutta Ki sabzi is a very common curry in Marwadi cuisine. This curry is made from 5 different vegetables hence the name Panch Kutta. It is so famous that in most of our marwadi wedding this curry is made. For Jain version skip the garlic. We are Jain but we eat onion and garlic all year around expect during 8 days of Paryushan. My mom loves garlic and she tends to add them a lot due to health benefits and no wonder her dishes always taste better then others.

I kind of like this dish as it allows to empty you refrigerator in one single shot. You can add what you have handy. If one of veggie listed below is not available you can skip it totally.

1/2 cup gawar phali (clustered beans) cut into 1/2 inch pieces
1 cucumber cut into blocks
1 cup peas
1/2 cup green capsicum
1 Turai (chinese okra/Beerakaya/Ridge gourd ) you can substitue with zuccini also
1 large tomato
4-5 big cloves of garlic finely chopped
2 teaspoon of red chilli powder
11/2 teaspoon of dhaniya powder
1/4 teaspoon turmeric powder
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds (jeera)
Few curry leaves (optional)
Pinch of hing (asafoetida)
3 - 4 tsp oil
Salt to taste
Little water (1-2 spoons)
Coriander for garnish

How I prepare
1. Take a pan, heat up the oil. Add hing, mustard seeds and cumin seeds. Once mustard starts to splutter add garlic and curry leaves. Saute for few seconds.
2. Turn the stove heat low. Add chilli powder, turmeric powder, dhaniya powder, salt, little water and mix it nicely.
3. Allow this mix to cook for 2-3 minutes. Make sure not to burn the mix, add more water if required.
4. Add gawar phali and cover with the lid and allow it to cook for 2-3 minutes.
5. Then add all the remaining veggies and mix it well. Add little water if required. Tomato and cucumber will release water, make sure not to make it too watery.
6. Close with the lid and allow the veggies to cook for 10-15 minutes. Occasionally check in between and give it a stir.
7. Once cooked garnish with coriander and serve hot.

1. Here in US veggies cook really fast and they release plenty of water so I add water very cautiously.
2. You can add few drops of lemon too.
3. I added gawar phali first and allowed it to cook for few minutes as it takes long time for this veggie to cook.
4. Alternatively instead of cooking the curry on stove, you can pressure cook the curry after step 5.

Aloo Palak

2 potatoes boiled and cut into big chunks
2-3 bunch of spinach ( I use big packet of baby spinach) roughly chopped
4-5 big cloves of garlic finely chopped
2 teaspoon of red chilli powder
11/2 teaspoon of dhaniya powder
1/4 teaspoon turmeric powder
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds (jeera)
Pinch of hing (asafoetida)
2 tsp oil
Salt to taste
Little water (1-2 spoons)

How I Prepare
1. Take a pan heat up the oil. Add hing, mustard seeds, jeera saute for few seconds  then add finely chopped garlic and saute for few more seconds.
2. Lower the flame, add all powders and little water and mix it well. Don't allow the masala to burn. Add more water if required and cook it for 2-3 minutes.
3. Add spinach and saute for 1-2 minutes.
4. Add potatoes and mix everything together nicely and allow the curry to cook for 10 minutes with lid closed.
5. Server it hot with Roti or Rice

1. You can add green chilli, if you want more spicy. Rajasthani curries are generally red in color.
2. Don't reduce the garlic quantity, garlic gives a unique flavor to the dish.

Besan Ki Sabzi

Using Besan (chickpea flour) for cooking is very common in Rajasthan cuisine. We make lots of curries from besan like ghata ki sabzi, Bhujiya ki Sabji (plain besan bhaji), sev ki sabzi, besan ki sabzi, patod ki sabzi, Khadi etc.. I will be listing them all when I make them shortly. In my house my mom use to make besan ki sabzi on sunday nights as a light comforting food after a heavy sunday lunch. This curry should be made just before you want to eat. It has to be eaten hot and generally prepared on sunday night as everyone is at home after their weekend outing.

4 tsp besan flour (chickpea flour)
2-3 cloves of garlic finely chopped
1 onion finely chopped
3-4 green chilies chopped
Few peanuts (this is optional, my mom never adds this but my hubby likes as it gives some crunch to the curry)
Few curry leaves
1 teaspoon  red chilli powder
1/4 teaspoon garam masala (optional, add it only if u want it more spicy)
1/2 teaspoon dhaniya powder
1/4 teaspoon turmeric powder
1/4 teaspoon jeera (cumin seeds)
1/4 teaspoon mustard seeds
Pinch of hing (asafoetida)
2-3 teaspoon oil
11/2 cup of water
Coriander leaves
Salt to taste

How I Prepare
1. Add besan to a large bowl, add all the spice powder, including salt as per taste. Add water slowly and make a thin paste (similar to what we do for Khadi).

2. In a pan, heat oil and once hot add hing, mustard seeds and cumin seeds. Once the mustard seeds splutter add garlic and saute for 1 minute, then add groundnut seeds, onion, curry leaves, green chilli and saute until onions are translucent.

3. Lower the flame and slowly add the besan mix. Make sure to stir continuously to avoid lumps.

4. Add more water if required as the besan will start getting thick as it cooks.

5. Taste the mix and adjust the salt and spicy accordingly. Allow the curry to cook for 10-15 minutes until the raw smell of besan is gone completely.

6. Garnish with coriander and serve hot with rotis

Paneer Veggie Curry

1 cup of cut paneer pieces.
1 1/2 cup of red and green capsicum pieces
1 large onion cut into big pieces
1 tomato cut into blocks
2 teaspoon ginger and garlic paste
1 teaspoon kasuri methi
2 teaspoon red chilli powder
1 teaspoon dhaniya/coriander seeds powder
1/4 teaspoon garam masala
1/4 teaspoon turmeric powder
1/4 cumin seeds
1 bay leaf
2-3 tbsp oil
Salt to taste

How I Prepare
1. Cut all the veggies including onion and paneer in block size.
2. In a pan heat up the oil, once hot add jeera, bay leaf and saute for 1-2 minutes.
3. Add ginger/garlic paste, onion and saute it until onions are translucent.
4. Add tomato  red chilli powder  dhaniya powder, turmeric powder, garam masala, salt and let it cook until the tomato become soft.
5. Add capsicum pieces and cook for 5 more minutes
6. Once capsicum is half cooked, crush kasuri methi between your palm and add it.  Add paneer and mix everything gently.
7.Close the lid and allow it to cook on low flame for 5-10 minutes more.
8. Server hot with roti's

1. I didn't add any water as the juice from tomato will help to keep the curry moist. If you need more gravy then add water little by little.
2. You can add few lemon juice too if you like it to be more tangy.

Jeera Rice/Pulao

1 cup basmati rice, washed and soaked for 30 minutes
1/2 teaspoon cumin seeds (jeera)
1/2 teaspoon ginger/garlic paste
1 bay leaf
2 clove
4-5 whole peppercorns
1 cardamon
1/4 inch cinnamon stick
2-3 tbsp Oil (you can use 1/2 oil and 1/2 ghee, or only ghee)
1 1/2 cup water
Handful of peas (frozen or fresh)
Salt to Taste

How I Prepare
1. In a pressure cooker, add oil or ghee(if u are using ghee). Once hot add bay leaf, clove,
cardamon, cinnamon stick, pepper, jeera and saute for 1-2 minutes. Add ginger/garlic paste
saute for few seconds.
2. Add peas, soaked rice and saute for 2-3 minutes.
3. Add water, salt and pressure cook for 2 whistles.
4. Serve hot with side dish

1. Basmati rice needs less water then regular rice.
2. You can skip ginger/garlic paste if you didn't like garlic flavor in rice.
3. If u like the rice to be bit spicy add 1-2 cut green chilies.
4. If you are serving this to the guest add few cashew nuts for additional flavor.

Cabbage Bhath/Cabbage Rice

Cabbage bhath is something my hubby introduced it to me. In our home cabbage is complete 'No, No', my mom don't use it and i never tasted it before. After marriage I learned few dishes from cabbage, like cabbage curry, cabbage pakora, cabbage bhath, cabbage kolumb Iyengar flavor. My MIL's recipes.

2 cups cooked rice
1/2 cabbage small size, finely chopped into small pieces
2-3 teaspoon of Vangibath powder
1/2 teaspoon red chill powder
1 whole red chilli cut into half
few curry leaves
1/2 teaspoon spilt urad dal
1/4 teaspoon mustard seeds
few curry leaves
pinch of asafotedia (hing)
1/2 teaspoon tamarind paste
3-4 tbsp Oil
Salt to taste

How I prepare
1. In a cooking pan, add oil, once hot add hing, mustard seeds, urad dal, cut whole red
chill, curry leaves and saute until the urad dal is golden brown in color.

2. Add the chopped cabbage and saute it for few minutes.

3. Add salt and cover the lid and allow the cabbage to cook (10-12 minutes).

4. Once cooked add vangibath powder, red chilli powder and tamarind paste. Mix everything nicely and cook it for 2-3 minutes.

5. Switch off the stove and add cooked rice to above mix and Mix it thoroughly.

6. Serve it with chutney or ratia.


1. While cooking rice make sure not to cook it to soft.
2. I prepare the brinjal/eggplant vangibath in the same way. If you don't like tamarind taste substitute with
few drops of lemon juice.
3. You can also add few groundnut's. It tastes good.
4. I had 1/2 capsicum, so I chopped into small pieces and added with cabbage.

Horse gram curry/Kollu/Kulthi

Horse gram known as Kulthi in hindi, is not a common lentil used in our daily cooking. Recently hubby and I were doing South Beach diet and in phase 1 you should avoid sugar and carbs completely. Being vegetarian the only means of protein for us was lentil/dal. Initially it sounded weird to eat lentils everyday without any roti or rice. But eventually I got used to it and thanks to South Beach diet I was able to shred my pregnancy and post pregnancy weight completely :).During this phase I started to try different lentil than usual and Horse gram was one among them. Before the diet I used to use horse gram once in 6 months or so. But now I started to use them more. So for convenience I sprout them in bulk and freeze it. You can make soup, sundal, busssaru (typical karnataka style), curry etc and having them ready is quite handy you need not plan in advance. I will share the curry recipe the way my MIL makes.   I have used the frozen sprouted beans here. You can use freshly sprouted or non sprouted too. It tastes great.

1. 2 cups of horse gram (frozen, freshly sprouted or soaked in water overnight)
2. 1 large potato
3. 1 medium sized onion
4. 3-4 gloves of garlic
5. 1/2 inch ginger
6. 1-2 green chillies
7. 1 large tomato
8. 2 teaspoon of grated coconut
9. 3-4 whole red chillies
10. 2 teaspoon of dhaniya powder
11. 1 clove
12. 1/4 inch cinnamon stick (chaka/Dalchini)
13. 1/2 teaspoon cumin seeds
14. 1/4 teaspoon asafoetida (hing)
15. 1-2 bay leaves
16. Salt to taste
17. Oil
18. Coriander leaves for garnish

How I Prepare
1. In small pan add little oil, fry onion, garlic, ginger, green chilli, red chilli for 3-4 minutes. Add tomato, grated coconut and fry for 2-3 minutes. Grind everything into a smooth paste.
2. Take oil in pressure cooker. Once hot add hing, cumin seeds, cloves, cinnamon stick, bay leaf and saute for 1-2 minutes.
3. Add the grinded paste, dhaniya powder, and potato. Saute it for 3-4 minutes.
4. Add horse gram, salt to taste. 1/2 cup of water and mix everything together and pressure cook for 2 whistles (or until horse gram is tender).
5. Garnish with coriander leaves and serve it hot with rice or roti.

1. If you use the frozen one, take one more whistle to defrost.
2. Adjust the spices as per your taste.

Cucumber Raita

1. 2 cups thick yogurt, whisked till smooth
2. 3-4 mint leaves chopped fine
3. 1 large cucumber grated
4. 3/4 teaspoon roasted cumin powder
5. 1/4 teaspoon red chilli powder (Or subsitute with 1 green chilli)
6. 1/4 teaspoon of mustard seeds (crushed nicely)
7. Few fresh corainder leaves chooped fine
8. Salt to taste

How I Prepare
1.  Take a large bowl add all ingredients and mix well.
2.  Chill and serve it as side dish.

1. I crush the mustard seeds in a tissue paper/news paper. Place the seeds in the middle of the paper, fold it and run the rolling pin multiple times until all seeds are crushed.
2. Adding mustard seeds gives a complete different flavor. In Rajasthan cuisine no raita is made without mustard seeds.

Carrot Halwa/Gajar Ka Halwa

It's getting cold over here, winter has started and Diwali is also here. I hate winter coz of the cold  but love it as you burn more calories :) and more food intake. I constantly look forward to cook something hot, spicy and sweet treats in my kitchen. I remember during my childhood my mom used to make many sweets dishes rich in nuts (especially badam) and ghee during winter. She used to make us eat sweet treats like gajar ka halwa, badam halwa, urad dal ladoo etc for breakfast everyday in the morning saying its good for health. My mom makes gajar halwa with lots of ghee and Khoya. Khoya is not readily available in US so I totally skip it, if you can get it, add it. It gives a rich texture and taste. I use less ghee to cook healthy.

1. 2 cups grated carrot. ( I grate using food processor and it's super quick)
2. 2 cups milk
3. 1/2 cup condensed milk
4. Few saffron/kesar strands soaked in little water
5. 1/2 teaspoon cardamom powder
6. 2-3 teaspoon of nuts (Badam, cashew and raisin). I was out of raisin so I skipped it.
7. 4-5 teaspoon of ghee (increase/decrease it as per your taste)

How I Prepare
1. Add ghee in a pan. Once hot add grated carrot and sauté it for 10-15 minutes until you get nice aroma of carrots and moisture of the carrot is reduced. 
2. Heat up the milk in microwave for a minute and then add it to the above mix. Let it boil for 1-2 minutes then add condensed milk and cardamom powder. 
3. Let everything boil together for 10-15 minutes or until all milk is evaporated. Keep stirring in between. Most importantly cook it on medium flame.
4. Add kesar and nuts and mix it nicely. It's ready to Serve hot. Once cool refrigerate it. It stays good for 4-5 days.

The condensed milk is sweet enough, so I don't add any additional sugar. If you think the sweetness is less add sugar as per your taste.


Idli Ingredients
1. 3 cup rice
2. 1 cup urad dal
3. 1/2 teaspoon fenugreek seeds (methi)
4. Salt to taste
5. 1/2 cup Mamra(puffed rice) or 1/2 cooked rice.

How I Prepare
1. Soak rice along with fenugreek seeds for 4-5 hours, and urad dal for 1 hour in cold water. The dal should be thoroughly washed.
2. Grind urad dal into smooth paste, by adding little water each time. Make sure paste is not watery. Empty the urad dal paste in a big vessel.
3. Grind rice with puffed rice/cooked rice into a smooth paste. We don't want it to be too coarse.
3a. If you are using puffed rice, soak it in water for 1-2 minutes and add it to rice while grinding it.
  3b. If you are using cooked rice, then add it to the rice while grinding.
4. Empty the grinded rice in the same bowl as urad dal. Add little salt and mix it with hand nicely.
5. Leave the mix for 8-10 hours to ferment
6. Once fermented, Pour the batter into greased idli moulds and steam for 10-12 mins for super soft and spongy idlis.

1. In US the weather is not same all year around, therefore in the night before sleeping. I preheat my oven to 250F and switch it off and keep the bowl in the oven for whole night with oven light on.

2. If the batter is nicely fermented then you will notice small little bubble in batter. For some reason if it is not fermented enough,  you add little bit of eno before placing the batter in idli mould.

Sambar (My mom method and my all time favorite with Idli) Ingredients
1. 1/2 cup toor dal
2. 1 large onion, 1/2 cut into big chunks for grinding and 1/2  cut into long slices
3. 1 large tomato, 1/2 cut into big chunks for grinding and 1/2 chopped into pieces
4. 1-2 cloves of garlic cut into long slices
5. 1/2 inch ginger cut into big chunks
6.  1 cup of vegetable (Carrot and beans, and add few drumsticks if available)
7.   2 teaspoon of sambar powder
8. 1/2 teaspoon of red chilli powder.
9. 1/4 teaspoon turmeric powder
10. 1/4 teaspoon cumin seeds (jeera)
11. 1 teaspoon tamarind pulp
12. 1 teaspoon of grated coconut
13.  Few curry leaves
14. 1/2 teaspoon mustard seeds
15. 1 red whole chilli
16. Salt to taste
17. Oil 
18. 1/4 teaspoon of asafoetida (hing)
19. 4-5 cups of water
20. Few strings of coriander

How I Prepare
1. Pressure cook dal with turmeric powder and 2 cups of water.
2. Cook all the vegetables until they are tender. I generally add all of them together and pressure cook for 1 whistle.
3. In pan add little oil, once hot add jeera, garlic cloves, ginger, onions (big chunks) and saute it nicely until the onions are translucent.  Add tomato (big chunks), grated coconut, 1 string of coriander leaf and saute for 1-2 minutes. Let the mixture cool and then grind it into a smooth paste by adding sambar powder, red chilli powder and tamarind pulp.
4. In a pan add oil for tadka, add hing, mustard seeds, curry leaves and whole red chilli and saute. Allow the mustard to splutter. 
5. Add remaining sliced onion and saute it until translucent  Added chopped tomatoes saute it until the tomato are cooked. Add the grinded mix and bring it to boil.
6. Add the above mix to the dal along with cooked vegetable mix and adjust the consistency by adding water. Add salt to taste and boil it nicely. Garnish with coriander.

Chutney Ingredients
1. 2 handful of dalia (Kadale pappu)
2. 1 cup grated coconut
3. 1 garlic clove
4. 1/2 teaspoon tamarind pulp
5. 1/4 teaspoon cumin seeds
6. 5-6 green chilli
7. Few strings of coriander (i take only 4-5 leaves, i don't like the chutney to have more coriander flavour)
8. 1/2 inch of ginger.
9. Little water
10. Salt to taste
11. 1-2 mint leaves (optional)

For tadka
1. 1-2 teaspoon of oil
2. 1/2 teaspoon urad dal
3. 1/2 teaspoon mustard seeds
4. Few curry leaves
5. 1 whole red chilli
6. 1/4 teaspoon of asafoetida (hing)

How I Prepare
1. In mixer add everything except coconut and water. Grind it for 1-2 minute, then add grated coconut and little water and grind it until you get an even paste.
2. Heat up the oil for tadka, once hot add the hing, mustard seeds, urad dal, curry leaves, cut whole chilli in half and saute until urad dal is golden brown. Switch off the stove and add the tadka to chutney and mix.

Paneer Tikka Masala (Marinated Indian Cheese)

Paneer Tikka Masala is simple yet rich and elegant north Indian dish and I am sure it is the favorite restaurant menu item for most of us. We always feel that making any dish with paneer is a complex process which is not true. If you have ingredients handy then any dish can be made at home.  I will post the recipe in 3 different step (Marinating the paneer, preparing the gravy paste and final step to prepare the curry). Below is the picture of the final product (Yum Yummy)

Ingredients (Marinating)
1. 1 packet of paneer (1/2 lb)
2. 2 teaspoon yogurt
3. 1 teaspoon red chilli powder
4. 1/2 teaspoon jeera powder
5. 1 teaspoon besan  (chickpea flour)
6. 1/2 teaspoon coriander powder
7. 1 teaspoon ginger garlic paste
6. Pinch of salt

How I Prepare
1. Cut paneer into 1/2 or 1 inch blocks, whatever size you prefer. Mix all above ingredients for marinating in a bowl. Add cut paneer and mix it such that paneer is nicely coated. Cover the bowl with plastic wrap and allow this mix to marinate  for 45 minutes-1 hour. It's ok to keep the mix in refrigerator.

Ingredients (Gravy)
1. 3 ripe tomatoes chopped into big pieces
2. 2 cloves of garlic
3. 1/2 teaspoon of jeera seeds (cumin seeds)
4. 1/4 teaspoon fennel seeds (saunf) 
4. 10-12 cashew nuts
5. 1-2 green chillies
6. 3-4  whole red chillies
7. 2 cups  of water.

How I Prepare
1. Add above ingredients in a cook pot and boil until the tomatoes are tender. Allow it to cool and then grind it into a smooth paste.

Ingredients (final step)
1. 2-3 teaspoon of oil
2. Salt to taste
3. 1 teaspoon butter (at room temperature)
4. 1 whole clove
5. 1-2 bay leaves
6. 1 whole green cardamom
7. 1 teaspoon of kasuri methi
8. 1/4 teaspoon garam masala.
9. 1/2 teaspoon sugar

How I Prepare
1. Take a pan, heat up half of the oil and once hot drop the marinated paneer pieces slowly and fry it until golden brown on medium heat. Take out the paneer.

2. In the same pan add some more oil. Once hot add cloves, bay leaves, cardamom and saute it for 1 minute. To this add the pureed mixture and lower the flame. The tomato mix will start  to splutter so cover  it with a lid and allow it to boil for 2-3 minutes.
3. Add salt to taste, sugar, garam masala and crush methi with your hands and add it to mix. Mix it nicely and cook it for 2 more minutes. You should start getting the kasuri methi smell.
4. Add fried paneer gently to the above mix and stir it slowly making sure you don't break the paneer. Add butter.
5. Cover the pan with lid and cook it on medium heat for 1-2 minutes.
6. Serve hot with rice, jeera rice, ghee rice or roti.

Red Leaves/Amaranth leaves Sambar/Dantina soppu Huli

Amaranth leaves also known as red leaves is very common in Karnataka and it's known as Dantina soppu. Dantina Soppu sambar goes well with rice and ragi mudde. You can prepare either sambar or andhra pappu (without sambar powder) using these leaves.  I generally make sambar (grinded version) and it is my hubby's favourite.

1. 1 bunch of amarnath leaves.
2. 1 onion. I use half for grinding cut into big blocks and other half is cut into long slices
3. 1 tomato. I use half for grinding cut into big blocks and other half chopped into pieces
4. 1/2 cup toor dal
5. Pinch of turmeric powder
6. 2-3 teaspoon of sambar powder (Or go as per your regular quantity)
7. 2 teaspoon grated coconut
8. 2 cloves of garlic
9. 1 teaspoon Tamarind paste
10. 1/4 whole jeera
11. Salt to taste

For Tadka
12. 1-2 whole red chilli cut into halves
13. 1/4  teaspoon asafoetida (hing)
14. 1/2 teaspoon mustard seeds
15. Oil for tadka
16. Few Curry leaves

How I Prepare
1. Pressure cook toor dal for 2 whistles with turmeric powder.
2. Wash the leaves and chop them into small pieces. If the stem is tender you can chop them too. It taste good.  Add leaves, half cut onion, tomato and little salt to the cooked dal and pressure cook for 1 more whistle. Add little water if required.
3. Heat up little oil in a pan, add onion, garlic cloves and jeera to it. Saute it until onion is translucent. Add remaining half tomato, grated coconut and saute it for 1-2 minutes. Allow the mixture to cool.
4. Grind the above mixture into smooth paste with sambar powder and tamarind paste.
5. Add the grinded paste to the cooked dal. Adjust the consistency by adding some water. Don't make it watery. This sambar should be thick.
6. Cook it on medium flame until the sambar starts boiling. Add Salt as per taste
7. Take a small pan, heat put up oil. Add hing, mustard seeds, curry leaves and whole chill and saute for 1 minute. Add the tadka to the boiled sambar.
8. Serve hot with rice and papad.

Ragi Rotti (Easy way)

Ragi Rotti is a breakfast item in Karnataka and it is quite filling. It is made of ragi (finger millet) flour. It is prepared in the same way as Akki rotti (Rice flour rotti). Ragi flour is easily available in Indian stores over here. Many people have different technique to spread the rotti dough, some spread the rotti over banana leaf, some on plastic cover and some on steel plate. In my house my mom used to spread it on a flat steel plate and then place the steel plate on the hot tava. After few minutes she use to separate the rotti from the plate and drop it on tava and cook it. This method is bit time consuming and there are chances that the rotti might break, if you don't allow it to cook properly on one side before taking it out from plate. Later after marriage I found that my MIL  has a different technique and she followed none of the above methods. She takes the dough spread it directly on the tava (before heating up the tava) and then keep the tava on stove to cook it. It cooks perfectly without any broken piece. I have been using her method every since for both ragi and Akki rotti.

1. 1 1/2 cup ragi flour ( you can make approximately 4-5 rotti)
2. 1/4 cup rice  flour
3. 1 onion medium/big size finely chopped
4. 4-5 green chillies finely chopped (increase/decrease it per your taste)
5. 1/2 teaspoon cumin seeds (jeera)
6. Few string of coriander leaves finely chopped
6. Salt to taste
7. Water to mix dough
8. Oil

How I Prepare
1. Add ragi, rice flour in a mixing bowl. Add onion, green chilli, coriander, salt, cumin seeds and mix it nicely by crushing onions with your hands for few minutes. This allows to get more flavour incorporated in the flour.

2. Start adding water little by little and knead it nicely in a dough. The dough should be such that its easy to spread. It should not be too hard.

3. Take a tava spread little oil in it and take small ball size portion of dough and spread it evenly on the tava using your hands.

4. Cook both the sides of rotti by applying little oil. Serve it hot with ghee or any chutney you like. It's best when eaten hot.

1. Once one rotti is cooked, switch off the stove. Remove the rotti from the tava. Turn the tava such that the bottom side is under the tap. Run it under the water for 1-2 minutes. The tava will become cool to make the next rotti.

2. Alternatively if you have two tava, you can allow the tava to cool naturally and make the next rotti on a different tava.

Indian Flat Beans Curry/ Chaprada Avere Palya

Indian flat bean or Val Papdi in gujarati or Chaprada Avere Palya in Kannada is prepared as a side dish and served with hot roti or rice. I generally prefer with rice than roti. This curry is one among those vegetable which was never made in my house (Marwari Jain family). The reason for this is my parents are from Rajasthan and Rajasthani cuisine do not include lots of green veggies, due to the climatic condition of the region. I was born and brought up in Bangalore but still this vegetable didn't make it entry in my list either, until I got married to my hubby belonging to Iyengar family from Bangalore. In States this veggie is easily available in all Indian store year round and for first time my hubby thought me how to cook it? I made couple of changes and came out of my own version.   

1. 1/2 lb of Indian flat bean
2. 1 medium sized onion
3. Few curry leaves
4. 1-2 whole red chilli break into half
5. 3-4 green chillies finely chopped (increase it if u want more spicy)
6. 1 teaspoon urad dal
7. 2 teaspoon grated coconut  ( I use frozen)
8. 3-4 teaspoon oil
9. 1/4 teaspoon turmeric powder
10. 1/2 teaspoon mustard seeds
11. 1/4 Asafoetida (Hing)
11. Salt to taste
12. 1/4 cup water

How I Prepare
1. Wash beans thoroughly with cold water, using your hands remove strings from both the ends. Take handful of beans at once place on cutting board and cut beans into small pieces (1/4 inch)

2. In a pressure cook add cut beans, 1/4 cup water, little bit of water and cook it for 1 whistle. The reason I do this sometimes the beans tend to be hard and pressure cooking them lightly will make sure all beans are evenly cooked. Alternatively you can boil direct on stove for few minutes

3. Take a pan add oil. Once the oil is heated up add hing, mustard seeds. Let the seeds splutter. Add urad dal, curry leaves, green chillies and whole red chilli.

4. Saute until the urad dal is golden brown in color.  Add onions, saute them until translucent.

5. Lower the flame, add turmeric powder, salt to taste and cooked vegetables. Mix everything nicely and cover the pan with lid and cook it for few minutes.

6. Garnish with coriander and coconut. Serve it hot.

1. While adding beans to the tadka mix make sure to drain the water. This curry should be dry. You can drain the beans and keep water handy in case u see the curry to be too dry you can add it little by little.

2. I  put the frozen coconut packet in microwave for 30 sec. This helps the coconut to thaw quickly and easy to garnish.

3. Alternatively beans can be cooked without pressure cooking too. Add the cut beans to the tadka mix and cook it. It's just that it takes more cooking time.

4. You can skip onion's too and just go with basic tadka ingredients.