Panch Phoran is a five spice blend mostly used in cooking in the Eastern Part of India ,Bangladesh and Nepal.It basically consists of Cumin, Brown Mustard, Fenugreek, Nigella and Fennel.  The spices are left whole .Depending on how they’re being used, are either dry roasted or fried in oil in order to coax out their pungent flavors.Panch phoron is always used whole and never ground. Traditionally, panch phoron is used with vegetables, chicken or beef curry, fish,  lentil and in pickles.

Today i am sharing a very simple and yummy recipe Panch Phoran se Saji Barwan Parwal .

Ingredients :

10 Pointed Gourd / Bharwan Parwal washed and roughly peeled

2 Tbsp Mustard Oil / Sarson ka tel

2 Tsp Panch Phoran Mix

1/4 Tsp Red chilli Powder

For the Masala:

4 Medium Size Onions

1 Potato peeled and grated

2 Fresh Red Chillies

A generous bunch of Fresh Coriander

1Inch Fresh Ginger roughly chopped

6 Garlic Pods

1 Tsp Cumin /Jeera

2 Tsp Coriander Seeds / Dhania

1.5 Tsp Mustard Oil / Sarson ka tel

2 Tsp Sabji Masala

1/4 Tsp Haldi

1/4 Tsp dry Mango Powder / Amchur Powder

Salt to taste


Heat a heavy bottom pan. Add mustard oil.Once the oil is hot add jeera and dhania and roast till you an smell the aroma.Then add ginger ,garlic, chopped onions,red chilli and fresh coriander.Roast till the onion turns slighlty golden brown. Now add the grated Potato and mix well.Roast for about 8-10 mins on medium flame. Lastly add amchur powder,salt to taste and sabji masala.Mix well and switch off the flame after 5 mins.

Allow it to cool.Once cooled blend to a fine paste without adding water. The masala is ready.

Take the roughly peeled parwal. Make a slit and stuff the ground masala generously.

Take another heavy bottom pan. Add mustard oil .Once the oil is hot  throw in the panch phoran mix. Once the mix starts to splutter add the stuffed pointed gourd and mix well. Add 150 ml water and keep it on medium flame for about 15 mins. Now add chilli powder and the balance masala and mix well. Once oil starts to leave the sides switch off the flame.

Garnish with fresh coriander and serve hot with Phulkas/ Rotis or piping hot Rice.







Soya Chunks Curry (Pressure Cooker Recipe)


Hola Everyone!!!!

There are days when you don’t want to spend more time in Kitchen without compramising on the flavorful dishes.Today i am sharing a flavorful Soya Chunks curry recipe made in a pressure cooker. While the curry is being cooked in the Pressure cooker you can finish some other chores in the meantime.One Pot meals / Pressure cooker curry recipes are a boon to us.

If you are busy to cook any meal you can have this recipe on your menu as it can be ready in just 20 to 25 mins including the prep time.

Recipe for Soya Chunks Curry (Pressure Cooker Recipe)

1Cup=200 ML

1 Cup Small Soya Chunks (Soaked in hot water for 10 mins)

2 Medium Size Onions finely chopped

2 Tomatoes finely chopped

1 Red Chilli

1 Tsp Jeera / Cumin

1/4 Tsp Turmeric /Haldi


150 Ml Coconut Milk

2 Tbsp Grated Coconut

1 Tsp Ginger Garlic Paste

Salt to taste

1 Tbsp Ghee

1 Cup Fresh coriander finely chopped


Squeeze the excess water from the soya chunks and keep it aside.

Blend grated Coconut, red chilli and half cup fresh coriander to a fine paste. Do not add water.

Heat the cooker on medium flame. Once hot add Ghee. As it melts add Jeera ,Haldi and ginger garlic paste. Saute for 2 seconds. Add finely chopped onions and saute till they turn slightly brown. Now add the chopped tomotoes and balance chopped coriander . Mix well and saute untill the tomatoes turn mushy. Add the mangalore chilli masala powder , coconut paste and mix  untill onion and tomato blends well with the masala. Once the ghee starts to leave the sides add the soya chunks. Mix  again. Now add the coconut milk and 1/2 Cup Water and stir once. Add salt, close the cooker lid and cook up to 2 Whistles.

Switch off the flame.

Serve hot with Naan / Rotis / Phulkas / Steaming hot Rice.





Indian Cuisine is so versatile. There are so many regional and native recipes that are yet to be explored.I am trying to explore the regional specialities from Mangalore this time.Mangalorean Cuisine is a collective name given to the cuisine of South Canara which is a part of the South Indian state of Karnataka which comprises cuisines like Udupi as well as cuisine of other Mangalorean communities like that of the Bunts, Mogaveeras, Billavas, Goud Saraswat Brahmins, Mangalorean Catholics and the Bearys which are all a part of Karnataka Cuisine.Well-known Tuluva dishes include Kori Rotti (dry rice flakes dipped in gravy), Bangude Pulimunchi (spicy sour silver-grey mackerels), Beeja -Manoli Upkari , Neer dosa, Boothai Gasi, Kadubu, and Patrode. The Konkani community’s specialities include Daali thoy, bibbe-upkari (cashew based), val val, avnas ambe sasam, Kadgi chakko, paagila podi, and chane gashi. Vegetarian cuisine in Mangalore is also known as Udupi cuisine and quiet popular.

As a part our 78th #Foodiemonday # Bloghop theme #RegionalCuisines ,my contribution is Batate Kajepu / Curried Potatoes from Tulunadu. A royal treat to your tastebuds.A must try recipe.

Recipe for Batate Kajepu / Curried Potatoes:


20 Baby Potatoes boiled and peeled

3 Onions finely Chopped

3 Tomatoes finely chopped

3 Green Chillies chopped

2 Tbsp Ghee /Clarified Butter

3/4 Tsp Jeera / Cumin

1/2 Tsp Mustard

1/2 Cup Coriander finely chopped (Keep some of it for garnishing)

10 Cashews


3 Tbsp Fresh Cream

3 Tbsp Milk

1 Tsp Ginger Garlic Paste

Salt to taste


Take a heavy bottom pan. Add 1/2 Tbsp Ghee and roast the peeled baby potatoes umtill they turn golden brown. Once done remove from the pan and keep it aside.

In the same pan add balance ghee.Add Mustard and once it splutters add Jeera.Now add ginger garlic paste and saute for few seconds. Once done add finely chopped onions and green chillies.Saute untill they turn slightly brown. Once done add the finely chopped tomatoes , finely chopped coriander and mix well.Keep it on medium flame untill the ghee starts to leave the sides.Now add the roasted potatoes ,mangalore chilli masala powder and salt . Mix well and keep it on medium flame untill the potatoes are nicely coated with masala. Once done add cream and milk and mix well .Let it simmer for 5-10 mins on medium flame.Switch off the flame .Garnish with Roasted cashews ,jeera and coriander and serve hot with Rotis/ Phulkas /Naan /Steaming hot Rice .




Bendekayi Gojju /Okra in Coconut Curry(No Onion & No Garlic recipe)


I love different types of Gojju . Today i will be sharing another easy recipe.This Gojju will tickle your palates and leave you craving for more.

Coconuts are known for their great versatility, as evidenced by many traditional uses, ranging from food to cosmetics.Traditional areas of coconut cultivation in India are the states of Kerala, Tamil Nadu, Karnataka, Andhra Pradesh, Goa, Maharashtra, Odisha, and West Bengal and the islands of Lakshadweep ,Andaman and Nicobar.It is the most common ingredient in the south Indian Cooking. By including Coconut in your diet you can prevent obesity.It is good for your heart,  low in Glycemic index,  high in dietery fiber, boosts your energy etc..

Okra /Bhindi/Bendekayi is another  most popular vegetable . It is rich in Vitamin C,Vitamin K, Folates,Vitamin A and Fiber.

As a part of our 56th Foodiemonday Bloghop theme Coconut , my contribution is this yummy Bendekayi Gojju / Okra in Coconut curry .It can be served with steaming hot rice or phulkas. It is finger licking good.

Recipe for Bendekayi Gojju / Okra in Coconut curry:


750 Gms Bendekayi /Okra washed and slit

250 Gms Freshly grated coconut

8 Green Chillies( You can reduce if you wish to)

Handful of fresh coriander leaves chopped

1.5 Tbsp Putani / Roasted Gram

1 Lemon Size Tamrind

1.5 Tbsp Jaggery

2.5 Tsp Mustard seeds

4 Red Dry Chillies (round one)

Few Sprigs of curry leaves

1 Tsp Lemon Juice

Salt to taste


Grind Coconut,green chillies,1.5 tsp mustard seeds,roasted gram tamrind,jaggery and coriander leaves to get a smooth paste and keep it aside.

Wash and dry the okras and finely chop them.Take a heavy bottom pan and heat 2 tsp of oil. Add mustard and dry red chillies. Once you hear the crackling sound add the chopped okras and roast untill the okra turns golden brown. Add a tsp of lime juice to remove the sliminess.Once the okras turn golden brown add the ground paste and salt .Mix well. Add 2 glasses of water and allow it to simmer on medium flame for about 10 mins.

Once done Garnish with freshly grated coconut, roasted Bhindi and mustard and Curry leaves tadka.

Serve hot with Rice or Phulkas!!!




Beetroot & Cabbage Kofta Curry


I love the deep earthy flavor and color of the beets. Beets are rich in folate and Manganese.Beets are used in salads,koftas,stir fry ,desserts, sweets etc.

I love Koftas.Today i will be sharing Beetroot & Cabbage Kofta curry recipe that is easy ,yummy and healthy too.

My contribution to our 51st #Foodiemonday #Bloghop theme of #Curries is this yummy Beetroot and cabbage koftas dunked in flavorful curry.

Ingredients for Kofta:

2 Beetroots (Medium Size) boiled and mashed

1 Cup finely chopped  cabbage

1 Potato boiled and mashed

1Tsp Green Chilli Paste

1 Tsp finely chopped Ginger

1 Tsp finely chopped Garlic

1 Tsp Garam Masala

1/4 Tsp Chaat masala

1/4 Cup Besan / Gram Flour

Salt to taste

1/4 Cup finely chopped coriander


Mix all the above ingredients in a wide bowl. Shape them into medium size round koftas. Pre heat the oven at 180C for about 10 mins. Place these koftas on the baking tray .Brush some oil on all the koftas and place them in the pre heated oven and bake them for about 20 mins. Keep the baked koftas aside.

Ingredients for Curry:

4 Onions chopped

2 Tomatoes chopped

1 Bell pepper

1 Tsp Ginger Paste

4 Garlic Pods

1 Tsp Chole Masala

Salt to Taste

1/2 Cup finely chopped coriander

1/2 Tsp Cumin / Jeera


Heat a tsp of oil in a wok. Add ginger and garlic.Saute for a few seconds. Add the chopped onions and bell pepper and roast till the onions turn golden brown. Add the chopped tomatoes and coriander.Switch off the flame after 5 mins. All the mixture to cool. Once the mixture is cool blend it to get a fine paste.

Heat the same wok and add a tsp of oil. Add jeera.After few seconds add the fine paste, chole masala and salt and allow it to simmer on low flame.Once done place the koftas in the gravy and serve with hot Phulkas /Naan.


Enjoy !!!!!!



Garlicky Baby Potato Curry



Garlic has medicinal properties and is good for health. Many of us use it regularly in our day to day cooking.It enhances the taste when used with different masala. Another favorite of mine baby potatoes. Today i will be sharing a simple and yummy recipe using two of my favorite ingredients.

Recipe for Garlicky Baby Potato Curry:


15 Baby Potatoes boiled and peeled

1/2 Tsp Jeera /Cumin

1.5 Tsp Coriander Powder

1 Tsp Cumin Powder

1/2 Tsp Kashmiri Chilli Powder

5 Red Chillies soaked in water

1/2 Tsp Chole Masala

1/2 Tsp Jal Jeera Powder

6 Garlic Pods

1 Tsp Ginger Paste

1/4 Cup fresh coriander chopped

Salt to taste

1 Onion finely chopped

1 Tomato cut into pcs

1/4 Tsp Haldi / Turmeric

2 Tbsp Thick Curd


Boil the baby potatoes and peel and keep it aside. Soak the red chillies in water for about 15 mins. Blend the tomatoes, garlic,ginger paste,soaked red chillies and some chopped coriander to make a fine paste.

Take a heavy bottom pan.Add a tsp of oil. Roast the boiled potatoes with some salt and keep it aside.In the same wok add 2 tsp of oil. Add jeera , haldi and add the chopped onions. Roast till the onions turn golden brown.Add the tomato masala paste and keep it on medium flame until the raw smell goes off. Add Chilli powder, jal jeera powder, chole masala,cumin powder and coriander powder and mix well. Add 1/2 glass water and let it simmer for about 7-8 mins.Add salt .Add the boiled potaotes ,thich curd and let it blend with the masalas for about 10 mins on low flame. Once the oil starts to leave the sides switch off the flame.


Garnish with chopped garlic and jeera tadka and serve with hot Ajwain Roti/ Phulka / rice.

Enjoy !!!!



Mushroom & Baby Corn Masala


Mushroom and baby corn  pairs well and you can whip up many varieties with these two veggies. Today I am sharing a quick version of this Sabzi .I have used Sun flower kernels which gives a nice crunchy taste to the sabzi. It can prepared within 25 minutes. You can whip up this yummy sabzi even on a hectic weekday.

Recipe for Mushroom & Baby Corn Masala:


200 Gms Swiss Brown Mushrooms

2 Medium Onions chopped

3 Tomatoes chopped

4 Garlic Pods minced

1 Tsp Ginger Paste

1/2 Tsp Degghi Mirch powder / Chilli Powder

1/2 Tsp Kabab Masala

1 Tbsp Sunflower Kernels

1 Tsp Cumin /Jeera

1/4 Tsp Pepper Corns

Salt to Taste

Handful of fresh coriander finely chopped


Heat a heavy bottomed pan. Add a tsp of oil.Add jeera and pepper corns.Roast for 2 seconds .Add chopped garlic,ginger paste and chopped onions.Roast the onions until they turn golden brown.Once they are slightly brown in color add the tomatoes.Mix well  and keep it on medium flame until the tomatoes turn mushy.Then add baby corn and mushrooms. Mix well and keep it on medium flame untill the mushrooms and baby corn are cooked well. Add salt, chilli powder and kabab masala,Sunflower kernels and mix well. Allow it to simmer for about 5 to 7 mins.

Garnish with fresh coriander and serve hot with Rotis/ Chapati/ Rice or Naans.






Vepampoo Gojju /Neem Flower Curry


Today i am sharing one of the traditional recipes that i have learnt from my mom. This recipe uses neem flowers which has medicinal properties.It aids digestion,good for eyesight,treats skin problems,good for liver,used in aroma therapy oils to name a few.

This Gojju recipe is very easy to make and hardly takes 15 to 20 mins. Goes well with Ragi Mudde (Steamed ragi balls), VenPongal and Piping hot rice with a dollop of ghee /Clarified butter.

Dried neem flowers can be found in grocery stores or if you can get fresh flowers ,sun dry and store it in  an airtight container.

Recipe for Vapampoo Gojju:

2 Tsp dry Neem flowers

1 Tsp Ghee

1Tsp Rasam Powder

1/4 Tsp Turmeric/ Haldi

1/4 Tsp Mustard Seeds

2 Dry red chillies

Few Curry Leaves

Tamrind (size of a small lemon)

2.5 Tsp Jaggery

1/2  Tsp Channa dal

1 /2 Tsp Urad dal

Salt to taste


Soak tamrind in half glass water for about 10 mins.

Heat  ghee in a thick bottom pan. Add channa dal,urad dal, mustard seeds,haldi and red chillies.Once the mustard splutters ,add  neem leaves and roast on medium flame till you get the aroma (approx 2 -3 mins).Squeeze the tamrind to get thick pulp.Add tamrind pulp and jaggery and let it simmer for 5 mins.Add Rasam powder an salt and let it simmer on medium flame for 7 – 8 mins. Once done switch off the flame.

Garnish with fresh curry leaves and serve with Ragi Mudde ,Ven pongal,or piping hot steamed rice.





Broccoli Paneer and Peanut Masala


Broccoli is an all-star food with many health benefits. It is low in calories and  rich in essential vitamins, minerals and fiber. It is also rich in anti-oxidants and  has anti cancer properties. Paneer or Indian Cottage Cheese  is  loved by all and widely used in Indian recipes. Adding peanuts provides a delightful and palatable experience to your taste buds. This Curry is a great accompaniment  with Phulkas/ Roti /Naan. Goes well with Rice too.

Recipe for Broccoli Paneer and Peanut Masala


2 Cups Heaped Broccoli florets

1 Cup Paneer cubes

1 Cup Peanuts

4 Green Chillies

4 Onions chopped

4 Tomatoes chopped

2 Teaspoon Jeera/ Cumin Seeds

1 Teaspoon Pepper Corns

1 Teaspoon Kashmiri Chilli Powder

½ Teaspoon Garam Masala/ Sabji Masala

½ Teaspoon Biryani Masala

¼ Teaspoon Haldi/Turmeric

2 Teaspoons Butter

1Teaspoon Kasuri Methi

Salt to Taste


Heat a teaspoon of oil in a wok. Add Pepper corns and  1Teaspoon Jeera/ Cumin. Once it Splutters add the chopped onions and chillies. Roast till the onions turn slightly brown. Add the peanuts and roast for 5 mins on medium flame. Add the chopped tomatoes and mix well. Once the tomatoes turn mushy switch off the flame.Allow it to cool. Once it reaches room temperature blend it to a fine paste in a blender. Keep the paste aside.

Heat a teaspoon of oil in  the same wok. Add jeera/cumin,chilli powder and Turmeric/ Haldi. Add broccoli and sauté on medium flame for 8 to 10 minutes. Add Paneer , garam masala,biryani masala. Mix well and ensure it does not burn. After 10 minutes, add the onion tomato paste and mix well. Add salt ,butter and let it simmer on medium flame for 5 to 8 minutes. Lastly add kasuri methi and mix well. Switch off the flame after 5 minutes.

Serve hot with Phulkas/ Naan / Roti /Rice.




Dhaniawale Paneer aur Shimla Mirch / Indian Cottage Cheese and Bell Pepper with Fresh Coriander





Paneer is an all time favorite of many and is so versatile. It is preferred by both Vegetarians and Non-vegetarians. Paneer is widely used in North Indian Cuisine.It can be easily made at home these days.This recipe of mine is made without Garam Masala. It is very easy and tastes absolutely delish.

I am sure you will like this easy recipe .

Recipe for Dhaniawale Paneer aur Shimla Mirch:


15 Paneer Cubes

2 Bell Peppers cut into pieces

4 Sprigs of fresh Coriander finely chopped

4 Onions (Medium Size) cut into pieces

3 Tomatoes blanched (peel the skin)

1 Teaspoon Garlic Paste

1 Teaspoon Ginger Paste

1 Teaspoon Rasam Powder

1 Teaspoon Kashmiri Chilli Powder

2 Teaspoon cream cheese

10 Cashews

1 Teaspoon Jeera/Cumin

1 Teaspoon oil

1/4 Teaspoon Haldi/ Turmeric

Salt to taste


Blanch the tomatoes ,peel the skin and mash it or make a puree in a blender.

Heat a thick bottom pan. Add a teaspoon of oil.Add jeera, cashews and haldi. Once it splutters add the chopped onions , ginger and  garlic paste and roast on low flame.Once the onions turn slightly brown, add Paneer cubes and chopped bell pepper.Let it roast on medium flame for 10 mins.Ensure it does not burn.Once done add the chopped coriander and tomato puree and let it simmer for 5 mins. Add rasam powder,chilli powder, salt and mix well. Let it simmer for another 10 mins. Add cream cheese and mix well. Switch off the flame after 5 mins.

Serve hot with Phulkas/ Roti or Naan.