Sep 30, 2013

Kachche Kele ki Sabji/Vazhekaa or Kaa Thoran

Raw bananas - 4 (cut in small pieces)
Coconut (grated) - 1/2 cup
Green Chilly - 3 (sliced)
Garlic - 2 cloves
Curry Leaves - a few
Mustard seeds - 1 tsp
Urad dal - 1 tbsp
Tumeric - 1/2tsp
Coconut Oil - 1 tbsp
Dry red chillies - 2

Method :-

  1. Remove the peel and cut the bananas into small pieces and soak in water.
  2. Heat oil in a kadai,splutter mustard seeds,urad dal ,dry red chillies and curry leaves.
  3. Drain water and add the banana pieces to the kadai .
  4. Mix well,cover and cook for a few min.s
  5. Grind grated coconut,green chillies and garlic- to a paste using little water.
  6. Remove the lid from kadai.Add salt and tumeric .
  7. Cook till the bananas are cooked and soft.
  8. Add the coconut paste and mix well.
Serve hot with rice...Njoyy!!!!

Note :- You can use any other cooking oil too..but remember this dish tastes best with coconut oil.

Sep 19, 2013

Soya Keema Parantha

Hey frnds back after a Busy n Refreshing holiday..thnx a lot  for stopping- by, even wen i was not updating the's a yummy n quick stuffed parantha try.

Soya Nuggets - 1 cup
Onion - 1 medium
Ginger - 1/2" pc
Green Chilly - 2
Mustard seeds - 1/2tsp
Lime juice - 1/2 a lime
Oil/ghee - 1 to 2 tbsp
Coriander leaves - 1 tbsp


  • Soak soya nuggets in warm water for 5 -7 mins.
  • Drain and squeeze out water from the nuggets.
  • Chop onions,ginger n green chilly.
  • Shred the nuggets using a chopper(mixer grinder).
  • Heat oil in a kadai,splutter the mustard seeds.
  • Saute onions followed by ginger and green chillies.
  • Add salt and shredded nuggets .Mix well.
  • Add lime juice and coriander leaves.Switch off the flame.
  • Cool the mixture.Later stuff it inside the paranthas.
  • Roast paranthas on both sides and apply enough ghee on paranthas.
Njoy with Pickle or Curd.