Mango Lassi | Easy Mango Recipes

Mango lassi
Mango Lassi is one of the popular combo ! Lassi is a popular traditional yogurt based drinks from india and pakistan It is a blend of yogurt water spices and some times fruits. This Easy Mango Lassi is sweet based drinks, you can relish this in the summer weather. And its a must try recipe in the  mango season . Lassis are enjoyed chilled as a hot weather refreshment mostly taken with lunch .

I have already mentioned that i always love javadhu variety of mango,  due to the taste and dark in color. Whenever i buy this variety my entire house smells heaven. Yesterday i went to my regular fruit vendor, there i saw the first batch of mango and its javadhu variety . Generally i do not get mangoes immediately when the season comes i wait for a week to pick , but yesterday my vendor was very particular about the taste and ask me to get , so i thought i can give a try , and try this Mango lassi it came out super , and my husband who is a hard core Lassi fun had a great dhamaka.  

Preparation Time : 5 minutes
Grinding time : 5 minutes
Servings - 2 glass 

Ingredients :

Mango pulp - 1 medium size mango
Thick curd - 3/4 cup
elachi - 3 nos
sugar - 3 tbsp (adjust as per need)
Malaai - 2 tbsp (else you can use cream too )

mango lassi


  1. Peel the skin of mango and finely chop the fruits and collect the pulp. reserve few for decorating .
  2. Now take large jar add the curd, mango,elachi,sugar and maalai (or cream) .
  3. Now grind in to smooth paste . Adjust sugar as per need and depends on sweetness in the mango 
  4. Transfer to the Glass and top it with pulp . 
Mango Lassi

  • I personally feel icecubes are nor recommended if  you are using the cold curd. 
  • You can try the same with store bought greek yogurt ,but taste may vary  
  • Also adjust the sweetness as per need 
  • while serving you can also top with maalai . 
  • I served very thick, if you do not want just add a 1/2 cup of water. 
  • if you wish you can add saffron , use minimal one or two strands. 
  • It depends on mango the color will change.
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Karupatti Kuzhi Panniyaram | Palm Jaggery Kuzhi Paniyaram

karupatti paniyaram

Karupatti kuzhi paniyaram is a sweet and healthy snack . It is made out of appam batter and palm jaggery , which is very very healthy and it does have natural sweetener . Now its a vacation time kids around the house, keep asking for snacks, you can try this kids friendly snacks or healthy snacks. And this recipe is diabetic friendly too. 
One fine day when i was working out in gym me and my gym friend poorna, were discussing about the recipes and their she mentioned this karuppathi kuzhi paniyaram. when i asked her is that the one we make from our idly batter, she said no we make it from appam batter :) There i got curious and she said its their native recipe, Then she explained me the recipe and i tried it came out super soft and its quite big too . i completely enjoyed the snacks. Every bite i could feel the sweetness and crunchy coconut.  Poorna hugs and i am happy for every feed back that you are giving for the recipe is seriously motivating me ! Thank you .Readers do try and keep me updated.
Pls do drop your valuable comments, and you can catch me At @Facebook ,Google Plus,@Twitter,@pin it

Below is the picture of palm jaggery :) 

karupatti paniyaram

Preparation Time : 10 minutes
Cooking : 20 minutes
Yield - 20 nos


Palm Jaggery / Karupatti Panniyaram - 3/4 cup powdered
Appam Batter - 1 cup
Elachi - 3 nos
Coconut - 1/4 cup chopped
Oil - to drizzle or grease

karupatti paniyaram

Get ready your appam batter , make sure the consistency is thick(solid)  batter ensure its not liquid, so check the consistency of batter by pouring the batter using the deep ladle . Then add the crushed elachi and chopped coconut pieces give a nice mix . adjust the salt.
karupatti paniyaram

Then take a palm jaggery and pour it in the kadai and add 3 tbsp of water, allow it to boil till the palm jaggery dissolves, once everything dissolves and filter the jaggery water and add the syrup to the batter slowly , and mix it, add only required amt of palm jaggery water till the dropping consistency occurred. do not over add it .
karupatti paniyaram

Now take the paniyaram pan and great it with oil and pour the required amt of batter in each hole, keep the flame in the medium wait till its cooked one side , once cooked then flip it other side and cover the paniyaram with lid . wait till both sides cooked.
karupatti paniyaram

Once cooked transfer it to the plate :) and serve it directly , it wont required any spl side dish, every bite you feel the sweetness from palm jaggery and crunchy coconut
karupatti paniyaram


  • Make sure the batter is very thick, so that when you add the palm jaggery it will be in right consistency
  • it always good to try with appam batter :) if not try with normal idly batter but taste differ
  • If you have added coconut in appam batter not to add the bites in the kuzhi paniyaram else add it 
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Panagam | Panakam | Sri Rama Navami Recipe

Panagam or panakam is a sweet healthy drink made from powdered or grated jaggery  on Sri rama navami occasion .Its is healthy sweet drink along with this we make Neer mor (buttermilk ) on this auspicious day. Its celebrated for the birth of God Rama. I still remember my Father is very particular about this function and he celebrate it very proudly :) One reason he is a great devotee of Sri Rama. Second his name is Raman. :) I born and brought up by listening Ramayana and mahabharatha stories from my appa, amma and grand ma . So every ritual i make sure i make everything .

Every Year amma makes payasam , panagam, neer mor and vadai for this day, We do not have habit of making kosambari. Still i like kosambari a lot. Tomorrow we are going to celebrate the Rama navami , and its long pending post , yes from my first year of blog i have been waiting for this post some have i missed it , this year i am happy i could make it.

Preparation Time : 5 minutes
Idle time : Less than 30 minutes 
servings - 3 ppl 


Jaggery - 1/2 cup
Water - 2 cups +1/2 cup
Nutmeg powder - 1/2 tsp
lemon juice - 1/2 tsp
elachi - 4 nos
Tulasi leaves - few (highly recommended)
Dry ginger powder - 1/2 tsp


Take a required vessel,add  either powdered or grated jaggery, and add the 2 cups of water leave it for 15 minutes,, once the jaggery dissolves filter the water using the strainer. Then add the elachi, nut meg powder lemon juice and dry ginger powder. give a nice mix,

You can serve as such with tulsi leaves else again you can filter the panagam. If you feel the panagam is too sweet then add 1/2 more cup of water.


  • If you do not have dry ginger powder you can always shred the normal ginger . 
  • Adding pepper corn is other variation, we generally do not use that , if you like you can add 
  • Also we do not add salt in this panagam,  observed few add too . so purely your choice. 
  • I donot have tulsi leaves so i have not added, but highly recommended its too good for health. 
  • It depends on jaggery the color of panagam may change. 
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Butter Milk Popsicles | Easy popsicles


buttermilk popsicles

This is a very simple recipe but the reason i am posting is how to be creative ? When i was sipping my buttermilk i got an idea of  why cannot i take it as Popsicle, so immediately i poured the buttermilk in the mould and freeze it ! tada your tasty popsicle ready ! you can always try your own variations too ,  I want to try some chaas Popsicle, mint flavored Popsicle :) I feel its good to taste as Popsicle. :)

The one great advantage in this buttermilk Popsicle, all the ginger ,green chilly and coriander leaves stayed in the top itself, but i could feel the flavor in the entire Popsicle. 'Do try and give me a feed back. If your kids wont like buttermilk as such you can try it as popsicle.

Preparation Time : 5 minutes
Freezing time : 5 to 8 hours 
Servings - 5 ppl 


Thick Curd - 1 cup
Water - 3/4 cup
Cumin powder - 1 tsp
coriander leaves - 2 tsp finely chopped
Green chilly - 1 no finely chopped
Ginger - 1 tsp finely shredded
salt - as required
buttermilk popsicle


  • Take the curd and beat it nicely Make sure no lumps.
  • Then add the required amt of water and beat it once again . 
  • Finely add the green chilly, ginger, coriander leaves,  cumin powder and salt give nice mix.
  • Pour the buttermilk in the mould and cover it completely and place the stick 
  • Freeze the mould for 5 to 8 hours. 
  • Then unmould it by showing the back side to the running water, and slowly you can remove the ice. 
  • Enjoy tasting buttermilk popsicles. 

  • I have used my hand whisk , for beating , if you want you can use Mixie too. 
  • you can always customize the recipe according to your wish. this buttermilk definitely works well 
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Cucumber Coriander Salad

cucumber salad
Its time for some Easy Salad , Chennai is becoming worst day by day. So I have started including salad's , juices and some raitha's in our routine food to make the body more cool. This cucumber coriander salad is one of the easiest salad recipe, And its tasty too. I have tasted this salad in hotel, when we went for buffet, actually they have kept this salad plate in the icecubes, It was very nice and its chill too. So its been in my mind to replicate the same. :) If you have party , you can try this option its definitely a hit  .
I love all veg salad, that too if some one make and give i never complain :) My hubby is not a salad lover, so every time its only for me , very rarely he takes a bit. Actually this coriander cucumber salad, i have shared with thozhi magazine, But they have not published it, becoz i have shared 31 recipes, so this one is extra recipe.  i thought i can share it here :) i am sure this is a good healthy salad for this summer try and enjoy !

Preparation Time :  5 minutes
Mixing time: 5 minutes
servings - 3 ppl


Cucumber - 3 nos
Salt - as required
jeera powder/cumin powder - 1/2 to 1 tsp
Lemon juice - as required for squeezing

To grind: 
Green chilly - 1no
coriander leaves - 1/2 cup cleaned
salt - as required
ginger - 1/2 tsp (shredded ) - optional
cucumber salad


  • Grind the ingredients given under the column " TO grind " just sprinkle some water if needed.
  • Peel the cucumber skin and chop in to small size cubes. 
  • Now mix the grind paste to cucumber. 
  • While serving rest of the salt can be added. Plus you can squeeze the lemon juice. 
  • While serving keep some ice cubes over the plate. 

cucumber salad


  • Adding ginger is optional but if you like you can add less amt of ginger. 
  • Do cut the cucumber in to chunk size, so that the paste will be coated well. 
  • If you add salt in the beginning it definitely oozes its water. if you like little liquid and salad option you can opt that. 
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Poondu Kuzhambu | South Indian Kuzhambu

poondu kuzhambu

Poondu kuzhambu is one of my favorite from my childhood, i tasted this tasty poondu kuzhambu from neighbour house. Though my mother wont make this kind of kuzhambu, my neighbour aunty make sure whenever she makes the chettinadu style poondu kuzhambu she passes me a cup as i am huge fan of this kuzhambu.
After my marriage i have started including this healthy ingredients(poondu) to all my recipes, whenever it is possible, I actually love my onion garlic kuzhambu which is made with coconut milk , less spicy and dominance of coconut milk its very light and tasty. But this Version is very different and i loved the little spicy version.
This kuzhambu well go with hot steamed rice and along with you can serve some pappad and some south indian stir fry but i have served along with cabbage thoran definitely a great combo . filling too. Do try this and do not forget to drop a feedback .

Preparation Time : 10 minutes
Cooking time : 25 minutes
Servings - 3 to 4 ppl


To saute and grind:

Coriander seeds - 1 tbsp
red chilly - 3 nos (adjust as per need)
pepper corns - 1tsp
methi seeds - 1/2 tsp
Onion - 2 medium size
Tomato - 2 medium size
Gingelly oil - 1/2 tsp

To Make Kuzhambu

Gingelly oil - 1/4 cup + ( 2tbsp as per need)
Garlic - 20 nos
Tamarind - 1 medium lemon size
curry Leaves - few tempers
Sambhar powder - 1 1/2 tbsp (adjust as per need)
Mustard seeds - 2 tsp
water - 1 1/2 cup to 2 cups (as per need)
poondu kuzhambu


Take a cup and add the tamarind and add the 1 1/2 cup of water soak well. Take a kadai and pour the 1/2 tsp of oil and once hot add the coriander seeds red chilly, pepper and methi seeds saute for minute then add the onion and tomato and saute till tomato oozes it waters. off the flame cool down and grind in to paste. keep aside.
poondu kuzhambu

In kadai add the 1/4 cup of gingelly oil , wait till its hot, then add the mustard seeds, once cracked add the curry leaves along with garlic and stir it between wait till its half cooked. Mean while get ready with your Tamarind water.
poondu kuzhambu

Once its half cooked add the turmeric powder along with sambhar powder , saute well for 1 minutes, Then add the tamarind water and keep the flame in the medium wait till its become thick. in between keep stirring the kadai.
poondu kuzhambu

Once the quantity of tamarind water reduces adjust the salt and add the paste that we grind. mix everything together. wait till oil floats, then off the flame. serve it along with Hot rice and other stir fry accompaniments else pappad vadam goes well.

poondu kuzhambu


  • Using shallots will enhance the taste, but i have used big onion as the shallots are out of stock in my pantry . 
  • I have used malai poondu( country garlic) which is quite big, so it was easy to peel. You can alternatively try the small garlic variety too. 
  • If your garlic is too big cut in to two halves.
  • If you do not have sambhar powder replace it with coriander and red chilly powder. 
  • Gingelly oil is highly recommended as it has nice flavors, 
  • This can be consumed for two to three days by refrigerating
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Apple Oats Smoothie


Apple Oats Smoothie Is my recent try . I must accept that its a healthy breakfast smoothie . If you are looking for Easy breakfast recipe ! Then this recipe is for you, Very Very easy to make , and you do not need to sit and eat. Just gulp it :) I have already shared the Banana oats smoothie with loads of nuts and directly added the powdered oats, This time for this Oats apple smoothie i tried dry roasting the oats and grinding it along with Apple! 

Summer has already started taking a heavy breakfast or lunch is not out routine now , we want to take some thing light ,cool and healthy too . So go for more juices and smoothies. In this smoothies also you can try variations, by adding honey instead of sugar and few more nuts, topping with chopped apple. Oke coming to the glass i have used in this photo i got it from westside :) two years back ! only now i got the chance to utilize it. Hope you try and give me the feed back . I have not given step by step pictures becoz its easy to understand. ! 

Preparation Time : 5 minutes 
Grinding Time : 5 minutes
servings - 1 person 


Apple - 1 no medium size
oats - 1/4 cup
Milk - 1/2 cup
sugar or honey - 1/2 to 1 tbsp
cinnamon powder - 1 tsp
vanilla essence - 1/2 tsp (optional)
ice cubes - few
apple oats smoothie


  • Dry roast the oats in the plain kadai till raw smell goes , off the flame allow it to cool. 
  • Peek the skin of apple and finely chop it , Now grind all things together except ice cubes, 
  • If needed milk can be added or water. 
  • While serving add the ice cubes . 
  • Its cool and filling breakfast. 

apple oats smoothie


  • Adding vanilla essence for flavoring it can be avoided or else you can use your favorite essence flavor. 
  • you can even crush some nuts for variations purpose . 
  • Serve immediately. 
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Home Made Nannari Syrup | Nannari Juice

nannari juice

Nannari or Indian Sarasaparilla is a species of plant and the root of this plant is use to make the Healthy beverages and it is a traditional medicine.  The Nannari Juices are made out from the root of the plant. This healthy Nannari syrup is all time  Summer project when i was kid. Once the summer starts, My father plans for the healthy syrup, squash, and butter milk , apart from our usual vadam vathal .  This is one of the healthy juice that we often taken during summer , My father never ever allows us to take the other artificial soft drinks. 

We do not even have fridge those times, so we simply add the cold water from the pot and we do not have glass too , so we enjoy this in our very own tumbler. Now i realized how healthy it is. Those were days were we are very systematic to our food. everything is healthy and never ever concern about the health too.Days are gone now a days, I have quite taking artificial drinks, its been almost close to two years. when summer comes My first option is Butter milk ! second home made syrup or fruits squash. So when summer started this year when i posted water melon sabja seeds juice i made and promised myself i will be posting the nannari syrup ! Its is one of the easy project that you can make it for this summer and give your family a healthy drink ! 

To all my readers , my 30 recipes under the theme of curry leaves and coriander leaves got published in the tamil popular magazine thozhi. With respect to curry leaves i felt its tough , because its a tempering ingredients,  making recipe out of this i feel quite challenging too But i happily took the project and tried my level best to come out with 15 recipes under curry leaves and 15 recipes under coriander leaves. So happy for the food photography and food styling. Though i am not happy with all the 30 photos i am happy 20 - 22 photos are good and i am satisfied with that. happy reading 
i will be sharing all the recipes in my blog :) 

 Preparation Time : 20 minutes
Cooking time : 30 minutes
idle time - over night 8 to 9 hours
yield - 3/ 4 litre (more or less)
Category - summer project 2


To make the Syrup 

Nannari Root - 100 gms
water - 1 litre
sugar - 3/4 kg to 1 kg
Lemon - 4 big size

To make the Juice 

Nannari syrup - 2 to 3 tbsp
water - as needed to fill the glass
Ice cubes - as required
ginger - 1/2 tsp shredded (optional)
nannari juice


Try to break the nannari root using the heavy rod, if it does not break then grind it in the mixie, make sure you are not powdering the root, I tried using the heavy rod but couldnot break so i have used the mixie. just pulsed the root for 10 seconds in two intervals.
nannari juice

  Take a wide pan and add the 1 litre water and allow it to boil completely you should see the vigorously boiling water, off the flame add the broken roots and close the pan with lid . leave it over night, do not ever open !

nannari juice
Next day morning strain the water through muslin cloth or any transparent white cloth. This way we are discarding the segment . Now add the 3/4 kg of sugar to that water, and keep it in the gas and allow it to boil, first the sugar dissolves then it starts boiling, till you get the sticky , once you feel sticky  off the flame
nannari juice
Now add the extracted juice from the lemon and allow it to cool completely and stored in the clean dry glass jar !

nannari juice

Whenever you need juice you need the fill the 1/4 cup of nannari syrup in the glass or 2 to 3 tbsp of syrup .rest fill it with water and add the ice cubes. give a mix.
nannari juice


  • Do not add the root while the water is boiling . Add it once the flame is off . 
  • Few people make the sugar syrup and add , but i have stopped once the sugar water is sticky . 
  • Do store it in the refrigerator for long use. 
  • Make sure you have strain the water properly 
  • Sugar can be adjusted for as per need, I feel 3/4 cup for 100 gms and 1 litre is perfect. 
  • Thickness of syrup should be like honey stage, do not over boil it. Once its get thicken and off the flame and check after cool down. 
  • Do use filter for straining instead use the white thin cloth. 
nannari juice

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Beet Root Briyani (pressure cooker Method)


Briyani's are all time favorite , I usually make mixed Vegetable briyani every 15 days once.For a change i tried Beet root briyani, it came out very well.I have used my pressure cooker this time instead of my handey pan.I have heard a lot about this Easy beetroot briyani from amma ,Yes she use to say that her close friend use to try this for her grand kid, and they never complaint about the briyani recipe as it has right color and taste. So amma told me to add coconut milk completely ! Specifically mention thick coconut milk ! But i was worried about the taste and of course calorie. So halved the coconut milk and that too i have added only semi thick . It came out very nice, My hubby who is a briyani lover ,told me that it has all the flavors :)

I generally make Brinjal kuruma to accompany the Briyani ! for me i generally make onion Raitha and some times i take it with chips and plain curd too.The happiest part is i have learnt and nailed the art of cooking the Basmathi rice :) which i always proud about myself. So do try and let me know how it turned out, I am sure you will enjoy this Easy beetroot Briyani.

Preparation Time : 15 minutes
Cooking time :20 minutes
soaking time : 45 minutes
Serves - 3 ppl


Beetroot - 1/2 cup finely chopped
Onion - 2 medium size finely sliced
Tomato - 2 medium size finely chopped
Green chilly - 2 nos slit in to two
ginger garlic paste - 2 tsp
Bay leaf - 2 medium size
Cinnamon - 1 small stick
mace - 1 small piece
ghee - 1 tbsp
oil - 1 tbsp
curd - 2 tbsp
red chilly powder - 2 tsp
coconut milk - 1 cup (semi thick)
Basmathi Rice - 1 cup
salt - as required
Coriander leaves - to temper.


Soak the BasmathiRice for 45 minutes.Then finely chop the veggies and ready with the ginger garlic paste.Now take a cooker add the ghee and oil once melt and hot , try evenly spread the ghee mixed oil by roating the cooker. This way we can prevent the burning at the bottom. Now add the bay leaf, cinnamon and mace and give a nice stir for 30 seconds. Then add the green chilly saute for a minute.

Now add the chopped onion and give a nice mix, saute till its halfcooked, then add the chopped tomato saute for a minute then add the salt, red chilly powder, saute till its oozes its water. Then add the chopped Beetroot and add the required amt of salt. saute till the raw smell goes.

Then strain the soaked basmathi rice water, and add it to cooker and give a nice mix, then add the 1 cup of semi thick coconut milk and 3/4 cup of water. give a nice mix for evenly mix. Then adjust salt,  wait for the water to get it boil, once its starts boiling, close the cooker and keep the whistle. Leave for 2 whisltles. Then keep the flame to slow for 5 minutes then off the flame.

Once the steam goes,  remove the lid, and fluff the rice using fork. And serve it with onion Raitha, or some brinjal Gravy or koorma. It will be fine !

  • If you wish you can add 1 3/4 cup of coconut milk, i feel it will be too heavy thats y 1 cup milk 3/4 cup water. 
  • Soaking for 45 minutes is must, thats y we have reduced the water level to 3/4 cup. 
  • Make sure you grease the bottom with ghee + oil mixture. 
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Pongal Gotsu | Tiffin Side dish

pongal gosthu
Pongal gotsu is one of the easiest Break fast side dish . It can be made in jiffy ! flat 20 minutes, Yes Though we make Easy gotsu for other south indian tiffin varities like idly, dosai. This Gotsu is very apt for pongal ! All you need to do is ready with the chopped veggies ! Saute , add then leave for 3 whistles, Your Gotsu is ready ! Its very handy when you are in hurry ! I have already shared the two varieties of Gotsu Both made with brinjal one without coconut and other with coconut version . The method of making is different and so the ingredients .

If you have get to gether or guest coming you can make this in bulk and it can be served for Hot pongal, idly and dosai.  Pongal is our all time favorite ! my husband wont expect anything extra if you serve this pongal and gotsu combination ! That too if you serve three times a day . This is my mother version of gotsu! I enjoyed the combination hope you do !

Preparation Time : 15 minutes
Cooking Time : 20 minutes
Serves - 4 people


Onion - 2 medium size
Tomato - 2 medium size
Brinjal - 2 medium size
Carrot - 1 medium size
Ginger - 1 tbsp
green chilly - 3 nos finely chopped
moong dal - 3/4 cup
salt - as required
red chilly powder - 1/2 tsp
water - 2 1/2 cups
oil - 1 tsp
ghee - 1 tsp
Mustard seeds - 1 tsp
jeera - 1 tsp
curry leaves /coriander leaves - few to temper


Take the pressure cooker , and add the ghee and oil once its hot, add the mustard seeds once its cracked add the jeera and green chilly saute for minutes, then add the onion and tomato saute till tomato oozes its water,

Then add the brinjal and carrot and saute for a minute and add the turmeric and red chilly powder. add 1/2 cup of water. allow it to boil,once its starts boiling, add the moong dal and add required amt of water,  i added 2 cups of water and adjust salt. Then close the lid and leave for 3 whistles.

Once the sound off, open the lid and give a nice stir, consistency can be adjusted by adding the water, if you are adding water, then keep it in the flame for 5 more minutes, else garnish with coriander leaves and serve it with Hot pongal.

P.S: I have wrongly written it as gosthu in the image, its gotsu . 

  • Adding red chilly powder is an optional, you can adjust as per family need. 
  • Adding potato and green peas is other option . 
  • Few ppl grind coconut along with red chilly and a tsp of cumin seeds and add it to the gotsu finally  
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Aloo Gobi Masala (dry sabzi)

Aloo gobi s great classic combination , i have already shared my Gravy type recipe which has mutter, this is a simple gravy with garlic ginger paste and few spices,  but this aloo gobi dry is different from the gravy I have prepared this aloo gobi dry subji with the spices that available in my pantry , heard few people use 3 to 8 spices that available in their pantry ,  So the spices can be very well customized as per the availability . It has n no of variations , people use different spices and different ingredients too , It can be made without onion and garlic too, i have avoided the garlic flavor where as i have added the onion. This is a classic dry sabji  and well go with Roti, phulka, naan, butter naan,kulcha some mild flavored pulao and jeera rice too . This aloo gobi combo never go wrong ! So if you are beginner, or newly married or a bachelor , do give a try ! I am sure you will succeed. 

Aloo Gobi1

Preparation Time : 15 minutes
cooking time : less than 25 minutes
servings - 3


Potato - 3/4 cup chopped
Cauliflower - 1 cup half boiled and strained.
onion - 1 large size finely chopped
Green chilly - 2 nos finely chopped
ginger - 1 tsp grated
spring onion leaves - 1/4 cup chopped(optional)
red chilly powder - 1 1/2 tsp (adjust the spice as per family choice)
coriander powder - 1 tsp
garam masala powder - 2tsp
Turmeric powder  - a pinch
kitchen king maslaa powder - 1tsp (optional else use pavbhajji  masala)
Kasthuri methi leaves - 1 tsp crushed btw palm
salt - as required
Oil - 2 tbsp +  1 tsp
mustard seeds - 1 tsp
cumin seeds - 1 tsp
coriander leaves - for tempering
Lemon juice - 1/2 tsp
Aloo Gobi1


chop the vegetables and boil the cauliflower as per the method and strain the water,  do not over boil it , half cooked is enough
Aloo Gobi1

Heat the kadai and pour the 2tbsp of oil wait till its heat then add the mustard seeds once splutters add the cumin seeds then add the ginger and green chilly saute for 30 seconds and add the chopped onion saute till its turn to semi brown .
Aloo Gobi1

Then add the potato give a nice mix, add the required amt of salt and keep the flame in the medium and stir occasionally and wait till its half cooked, Then add the half boiled cauliflower and give a nice mix  now add all the spices mentioned and stir it for evenly mentioned and allow it cook completely. You can close it using the lid.
Aloo Gobi1

Check after 10 minutes almost everything is cooked and raw smell goes, if you feel its too dry just add the 1tsp of oil and if you feel it has raw smell then keep it for 5 minutes, Then add the crushed kasthuri methi leaves and add the lemon juice and saute. Adjust salt if needed. If you like to add the chopped spring leaves add at the last stage and close the lid and off the flame.
Aloo Gobi1

  • Any spices can be used it and customize the spices as per family choice. 
  • Make sure the raw smell goes before you add the kasthuri methi leaves and lemon juice. 
  • Adding lemon juice is for tangy flavor ,  you can omit if you do not want. 
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