Homemade Cooking Recipes and Cooking Tips

Ladies Finger Mappas
Vegetarian Curry

Ladies Finger Mappas | Okra in Creamy Coconut Milk

Ladies Finger Mappas

Ladies Finger Mappas, commonly known as vendakka mappas is a mild and flavorful curry of ladies finger immersed in thick creamy coconut milk. This is a form of vegetable stew. Ladies finger is known in different names in different places. They are also called as okras. So, here is a simplified version of ladies finger curry which can be used as a side dish for hot boiled rice and chapatis.

Ladies Finger can be cut and chopped into any desired shapes. I had chopped the ladies finger lengthwise for faster cooking. You can also cut them into round shapes. Another way to save your time is to microwave the ladies finger for 5 minutes by pouring little water over it. This is done instead of sauting the ladies finger in oil initially. Those who prefer less oily food can go ahead with the microwave cooking. Remaining all steps are to be done on the stove top itself.

Chopped ladies finger, which are microwaved or oil sauted are then kept aside. We need to prepare the gravy of this curry using onion, tomatoes and spices. Then the cooked ladies finger pieces are boiled in thin coconut milk for 5 minutes. The flavor of spices with coconut milk amd ladies finger provides an irresistible taste to this curry. When the curry boils, you can add thick coconut milk and mix well with the prepared curry. The consistency of the curry after adding thick coconut milk should be creamy.

This curry can be easily prepared under 30 minutes. The total preparation time is 10 minutes and the cooking time is 15 minutes. Ladies finger has many health benefits. They helps to control diabetes, prevent anemia, weight loss, improves immune system and eye sight. So, those who do not prefer ladies finger stir fry or ladies finger masala gravy can check out this creamy recipe of ladies finger in coconut milk. Prepare and enjoy this super tasty dish and I bet you will finish off the plate in no time.

Ingredients :

  • Ladies finger, vertically sliced to 2 cm pieces – 250 g
  • Fennel seeds – 1/4 teaspoon
  • Mustard seeds – 1/2 teaspoon
  • Dry red chillies – 5
  • Curry leaves – 1 sprig
  • Onions chopped – 2
  • Tomatoes chopped – 1
  • Green chillies slit – 2
  • Finely chopped ginger and garlic – 1 teaspoon
  • Turmeric powder – 1/4 teaspoon
  • Coriander powder – 2 teaspoon
  • Pepper powder – 1/4 teaspoon
  • Thin coconut milk – 1.5 cups
  • Thick coconut milk – 1 cup
  • Coconut oil
  • Salt – to taste

Method of preparation :

  • Heat oil in a kadai and saute ladies finger for 4 minutes till the stickiness is gone. Keep it aside.
  • Add some more oil to the same kadai and splutter fennel seeds, followed by mustard seeds.
  • Then add dry red chillies and curry leaves, do not burn them.
  • Now add onions and green chillies and saute till they become light brown in colour.
  • Add chopped ginger and garlic to the onions.
  • Add turmeric powder, pepper powder and coriander powder and saute till the raw smell of the powders are gone completely.
  • Add chopped tomatoes.
  • Once the tomatoes are cooked, add sauted ladies finger, thin coconut milk and required salt to it and allow the curry to boil by covering with a lid.
  • After 5 minutes, remove the lid and stir the curry.
  • Finally add thick coconut milk, mix well and turn off the flame.
  • Serve hot with boiled rice or chapatis.
Garlic Mushroom
Vegetarian Curry

Garlic Mushroom

Garlic Mushroom

This is the recipe of an appetizer using mushrooms. Mushrooms are sauted in butter and then mixed with pepper powder and mixed herbs. This garlicky butter mushrooms are so delicious and irresistible.

This is an easy and simple recipe of mushroom, which you can prepare with the ingredients readily available at your kitchen. You may wonder, how can this be possible to prepare a wonderful recipe with 3 or 4 ingredients at your home. But I can guarantee that once you prepare this recipe, you will finish off the plate in few minutes.

One of the most important thing to keep in mind is about sauting of mushrooms. Usually people keeps on sauting the mushroom while cooking. It is better to saute the mushroom for a minute and cook them till the water goes completely from inside.

The flavour of garlic and mixed herbs covers the mushroom and the mushroom slices tastes amazing. You can see and feel it while the cooking itself. Mushrooms are immersed in a butter garlic herbs sauce and I must say, this is such a beautiful recipe to easily try out at your home.

I think butter mushrooms are best suitable for this recipe. You may not get the complete flavour with other types of mushrooms. You need to clean the mushroom properly before cooking. There are chances of the presence of small mud pieces if they are not cleaned properly. After cleaning, slice the mushrooms to thin pieces and keep it aside for cooking.

I had used onions in this recipe to get a little gravy and saucy dish. I had made fried rice last day. So, I was planning to make a mushroom recipe which goes well with fried rice. Thus reached in this recipe. This mushroom recipe goes well with noodles, naan, roti’s, etc. You can also try this recipe at your home. Feel free to post the photos in our social media pages.

Ingredients :

  1. Button mushroom – 250 g
  2. Butter – 1 tablespoon
  3. Finely chopped onion – 1 tablespoon
  4. Finely chopped garlic – 1 tablespoon
  5. Pepper powder – 1 teaspoon
  6. Mixed herbs – 1 teaspoon
  7. Coriander leaves or celery chopped – 1 tablespoon
  8. Salt – to taste

Instructions :

  1. Rinse and clean the button mushrooms, slice them to medium pieces.
  2. Melt butter in a tawa and add chopped garlic, followed by onion.
  3. Add mushrooms, Saute for a minute and then allow the mushrooms to get cooked such that the water inside mushroom goes off completely and the mushroom becomes dry.
  4. Add mixed herbs, pepper powder and salt.
  5. Saute for one minute and then switch off the flame.

Method of preparation :

  1. Rinse and clean the mushroom well, slice them into thin pieces. Keep the cleaned mushroom aside.
  2. Melt butter in a pan and add chopped garlic to it.
  3. Then add mushrooms to the pan. Saute for a minute and then allow the mushrooms to leave out the water and cook them till dry.
  4. Add pepper and mixed herbs and saute again.
  5. Finally add salt and celery, mix well and then switch off the flame.
Vegetarian Curry

Banana Kaalan | Banana Yogurt Curry

banana Kalan
Banana kaalan

Kaalan or Banana kaalan is one of the traditional dish of Kerala which is prepared by using banana nendran, coconut and yogurt. Kaalan plays a major role in the onam sadhya. There are many recipes of kaalan with slight variations in the ingredients used. Some people uses plantain (raw banana) or elephant yam to prepare this dish. I had used banana nendran, which is sweet as I basically loves sweet curries with hot rice.

The consistency of this curry is little thick. This curry, which plays an integral part of onam sadhya is easy and simple to make. This curry has a long shelf life and you can prepare and refrigerate it for a week. When needed, you can just reheat it. Kaalan is served with hot boiled rice or Kerala matta rice along with sambar, thoran, etc.

This creamy dish is a must try recipe at home. This curry is almost similar to pulissery. But pulissery texture is a bit loose compared to kaalan. The total time taken to cook this dish is approximately 30 minutes.

Here, the bananas are peeled and then cut into small cubes. These banana pieces are then boiled with salt and green chillies to become more soft and tender. When the bananas are getting cooked, you can prepare the coconut paste. Coconut paste is prepared by blending grated coconut, cumin seeds, shallots and garlic along with water. Then this coconut paste is added to the cooked bananas.

Bring the curry to boil and add fresh curd also to this curry. Curd need not be blended. Thicker consistency is always good for kaalan. So I had poured the curd directly without blending. Mix the curd well with the gravy. Once the curry is hot, you can switch off the flame. Kaalan becomes more thicker when cooled. So, if you need a pouring consistency, you may add water to adjust the thickness of the gravy.

The last and the final step is tempering. Heat coconut oil in a Tadka. Coconut oil provides a better taste than other vegetable oil. Splutter mustard seeds, fenugreek seeds, dry red chillies and curry leaves. Be careful not to burn. You can pour the tempering over the prepared banana kaalan kept aside. Serve this delicious curry with hot rice along with pickles.

Ingredients :

Boiling Bananas :

  1. Banana, cut into cubes – 2
  2. Green chillies – 2
  3. Shallots chopped – 3
  4. Turmeric powder – 1/4 teaspoon
  5. Water – 1/2 to 3/4 cup (water should cover the banana cubes )
  6. Salt – 1/2 teaspoon

Making Coconut Paste :

  1. Grated Coconut – 2 cups
  2. Cumin seeds – 1/2 teaspoon
  3. Shallots – 3 to 4
  4. Garlic pods – 3
  5. Water – 1/2 cup

Adding of curd :

Fresh curd – 2 cups

For Tempering :

  1. Coconut oil – 1 tablespoon
  2. Fenugreek seeds – 1/4 teaspoon
  3. Mustard seeds – 1/2 teaspoon
  4. Dry red chillies – 3
  5. Kashmiri chilli powder – 1/4 teaspoon
  6. Curry leaves – 1 sprig

Method of preparation :

  1. Peel, rinse and chop the banana into cubes or squares. Then add the chopped bananas to a pan.
  2. Add 2 split green chillies, 1/4 teaspoon turmeric powder, 3 shallots chopped and 1/2 teaspoon salt into it.
  3. Then add 1/2 cup to 3/4 cup of water to the pan. Make sure the water has covered the banana pieces.
  4. Keep the lid closed, switch on the flame and cook the bananas in low to medium flame until the water has completely evaporated.
  5. By the time the bananas are cooked, you can take a mixer to blend the coconut.
  6. In a mixer, add 2 cups of grated coconut, 1/2 teaspoon cumin seeds, 3 shallots, 3 garlic pods and 1/2 cup of water.
  7. Grind the coconut mix to a fine paste and keep aside.
  8. Then check if the bananas are cooked and become tender.
  9. Once the bananas are cooked, keep the flame to low and then add the ground coconut paste to the bananas.
  10. Once the gravy starts boiling, add 2 cups of fresh curd to the curry and mix well.
  11. If you feel the curry is too thick, you can adjust it by adding 1/4 cup of water. Kaalan becomes more thicker once cooled.
  12. Heat the curry till you can see vapours coming out from the spatula used to stir the curry. ( expose the spatula to light to see the vapour)
  13. Switch off the flame.
  14. For tempering, heat coconut oil in a tadka and add 1/4 teaspoon fenugreek seeds, followed by mustard seeds. Keep the flame low.
  15. Once the mustard seeds splutter, add 1/4 teaspoon of kashmiri chilli powder, dry red chillies and curry leaves. Make sure you do not burn them.
  16. Pour the tempering mix over the kaalan curry.
  17. Mix well with curry and serve with steamed rice.
Raw Mango Chutney
Vegetarian Curry

Raw Mango Chutney

Raw Mango Chutney

How about having a sour, sweet and tangy flavour in a single side dish ? Feels amazing isn’t it ? Yes, and that is this Raw Mango Chutney. Chutneys are prepared by blending coconut along with spices, shallots and ginger and then tempered with coconut oil, mustard seeds, dry red chillies and curry leaves. These chutneys are used as side dish for Dosa, Idli, etc. But raw mango chutneys belongs to dry chutney category which is served along with lunch.

Raw Mango Chutney is prepared by blending raw mango pieces along with spices, sugar and salt. This is a popular condiment in Indian cuisine. Raw mango chutney is one of the major side dish for Rice gruel (Kanji) along with some lentils. This rice porridge gives a light feel to the stomach, but it is loaded completely with energy boosters to provide you strength.

The most important thing to keep in mind is always to prepare fresh chutneys for that day. Keeping in refrigerator and using it again results in taste difference for the chutney. Also, use fresh mangoes to make the chutney. Traditionally, people used stone hand grinder to make chutneys. But nowadays chutneys are prepared by using blender or mixer grinder.

Raw mango is peeled and cut into pieces. This raw mango pieces are then mixed with shredded coconut, shallots, green chilli, curry leaves, ginger, salt and sugar. These ingredients are then blended together without adding water.

Prepare this delectable dish in the coming mango season and enjoy !

Ingredients :

1. Raw mango chopped – 1/4 cup

2. Grated coconut – 1 cup

3. Shallots – 3

4. Ginger – a small piece

5. Green chillies – 2

6. Curry leaves – half sprig

7. Salt – to taste

8. Sugar (optional) – 1/2 teaspoon

9. Coconut oil – 1 teaspoon

Method of preparation :

1. Cut the mango to small pieces.

2. Grind the ingredients 1 to 8 in a blender to a smooth chutney without adding water.

3. Mix this chutney with fresh coconut oil.

4. Depending on the sourness of mango, you can add salt as per your taste.

5. This chutney is best served with hot boiled rice.

Poori Masala
Vegetarian Curry

Mashed Potato and Carrot Masala

Mashed Potato and Carrot Masala

Mashed Potato masala is an Indian side dish curry, which is served along with Chappathi’s and Poori. They are also familiar by the name ‘ Poori masala ‘. This curry is a  perfect vegetarian combination along with hot poori’s. This curry can also be used as a filling for dosa, which finally gives you delicious Masala Dosa’s.

Whenever I think of making poori for breakfast, I make this mashed potatoes and carrot masala as the side dish. Making of poori’s are a bit time consuming task. So, if you are in a hurry or in short of time in the morning, you may prepare this masala previous night and keep it in fridge. Next day you can re-heat it and garnish with coriander leaves. So you will have to run behind for making poori’s only.

This perfect combination of poori with potato masala will be definitely loved by your kids. My daughter too loves it and finishes her plate soon. Always make sure to use fresh potatoes and carrots in this recipe to make this curry taste better.

The traditional way of making this curry is by boiling the potatoes and carrot separately and then seasoning it with chopped onions along with spices.

Now, about the ingredients, Mustard seeds are initially added to the hot oil which gives a nice flavour to the curry. Split urad dal gives a crunch to this dish. I had used fresh ginger in this recipe. You can also substitute it with ginger paste. The only powder which we use in this recipe is turmeric powder. I had used organic turmeric powder which provides a good flavour and colour to this dish.

You can easily prepare this curry with minimum ingredients. If you have leftover curry, don’t worry! Just fill it inside the dosa batter while making crispy dosa and here it is, our delicious “Masala Dosa”. Do try this absolutely irresistible and comfort side dish at your home and do let me know your feedback.

Ingredients :

1. Potato – 3, medium sized

2. Carrot – 1, large sized

3. Finely chopped onions – 2

4. Green chillies – 2

5. Ginger finely chopped – 1 cm piece

6. Turmeric powder – 1/4 teaspoon

7. Oil – 2 tablespoon

8. Split urad dal – 1/2 teaspoon

9. Mustard seeds – 1/4 teaspoon

10. Water – 1/2 cup

11. Salt – to taste

12. Coriander leaves – to garnish

Method of preparation :

1. Pressure cook the carrot and potatoes, remove skin, gently mash them and keep aside.

2. Heat oil in a pan and then add mustard seeds followed by split urad dal.

3. Add onions, green chillies, ginger and salt and saute well till the onion changes its colour.

4. Add turmeric powder and saute again until the row smell goes off completely.

5. Now mix the mashed potatoes and carrot with the prepared masala, close the lid and cook for 2 minutes in low flame.

6. Switch off the flame and garnish the curry with coriander leaves.

7. You can serve hot with chappathi’s and poori.

Russian Salad
Vegetarian Curry

Russian Salad

Russian Salad

Serves : 4 to 6 persons

Preparation time : 15 minutes

Cooking time : 15 minutes


Potatoes chopped into small cubes – 500 g

Carrots – 200 g

Tomato chopped without pulp – 1

Apple chopped and marinated with lemon juice – 1

Mayonnaise – 150 g

Frozen Peas – 125 g

1 spring onion sliced

Handful of parsley

Salt and pepper

Method of preparation

Boil the chopped potatoes in water by adding salt to the water for about 10 minutes. Add the carrots and frozen peas and continue to cook for 4 to 5 minutes until the vegetables are cooked through. Drain the boiled water, cool it under cold running water and drain once again.

Mix the cooked vegetables and chopped apple and tomato with mayonnaise. Garnish it with spring onion and parsley. Season with salt and pepper to taste.

Transfer the salad to a serving bowl and serve beautifully !

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