Ingredients :

Yam (Suran) : 200 Gms.

Potatoes : 3 medium sized

Green Peas : 200 Gms

Green Chillies : 4 or as required, Finely Chopped

Ginger : 1″ grated

lemon Juice : 1/2 Tsp.

Cumin Powder : 1/2 Tsp.

Garam Masala Powder : 1/2 Tsp.

Salt : As required (About 1 1/2 Tsp.)

Sugar : 1/2 Tsp.

Oven Dried Breadcrumbs : 3-4 Tbsp.

Oil : As Required to pan fry the cutlet

Method :

Steam or pressure cook the yam, potatoes and green peas till completely cooked.Remove and cool.  Peel and mash the potatoes with the yam and peas. To these vegetables add the rest of the ingredients.

Keep adding the breadcrumbs till the mashed mixture no longer feels wet or squishy. Adjust seasoning if needed.

Now round the mixture into small balls, flatten and shallow fry on a hot griddle.

Yield : 16 small or 10 medium sized cutlets.



Some times when we break open a coconut, we find that it has gone bad and we don’t know what to do with it. My aunt gave me this wonderful recipe to make delicious dosas from the bad nut. All you need is raw rice, toor dal, tamarind and dried red chillies. This dosa can be eaten as breakfast item or as a substitute for the usual dal-chawal dinner.

Ingredients :

Rice : 1 cup

Toor dal (Split Yellow Lentils) : 1/2 cup

Coconut(bad) : 1/2 no.

Tamarind pulp : 2 tsp

Red chilies : 6 -8 nos.

Salt : As required

Method :

Soak the rice and dal separately for 2-3 hours. Grate the coconut. Then drain the dal and rice, add the rest of the ingredients and grind to a coarse paste. Add water if needed to make dosa batter. Season to taste.

Heat an iron griddle on medium flame and add a teaspoon of oil to it. Let it heat and sprinkle a few drops of water on the hot griddle. Let the oil sputter, which will result in the oil coating the griddle evenly.

Now add a ladle of batter to the griddle and spread this with the back of the ladle into an oval shape. Spoon a few drops of oil around the dosa and let it cook. Now turn the dosa over, add a few drops of oil around the side and let it cook.

Serve the dosa hot with a chutney of your choice or with tomato ketchup.

I looked it up and it seems a sweet potato is called a Yam in US. But the yam I am talking about is called Suran in India. It is a tuber and has a rough, dark brown skin, which is very tough. The yam needs to be cooked in a alkaline medium as it can otherwise irritate the throat. So Indians generally use tamarind, kokum or lime juice while making a dish using yam. Also according a friend who is very knowledgeable about Ayurveda, yam is supposed to be very good for people suffering from Piles. He says they should eat at least 100 gm of yam everyday.
I love cooking suran in different forms and today I will put up a couple of my favourite recipes.

(1) Yam Salad ( सुरणाची कोशिंबीर)

Ingredients :

Yam : 1/2 kg

Green Chillies : 6 – 8 no.

Onions : 2 no.

Grated Fresh Coconut : 100 gm.

Lemon Juice : 1 Tbsp.

Oil : For Frying

Salt : to taste

Method :

Remove skin and finely chop the yam. Rub with salt and keep aside. Then squeeze out the water and fry till it is brown. Remove and keep aside.
In a bowl, add finely chopped onion, chopped green chillies and mix well with the yam. To this add grated coconut and lime juice. Adjust the seasoning and Serve.

(2) Yam Chops ( सुरणाचे काप )

Ingredients :

Yam : 1/2 kg.

Tamarind Pulp : 2 Tbsp.

Whole Wheat Flour : 4-6 Tbsp.

Salt : to taste

Red Chilli Powder : 1 Tbsp.

Oil : For shallow frying

Method :

Slice the yam into 2″ long, 2″ wide and 1/4″ thick slices. Coat them evenly with the tamarind pulp and keep aside for 5 minutes. Mix the red chilli powder and flour and add salt as required. Then roll the slices in this mixture to coat them with it and then shallow fry on a griddle.

P.S. : Some people prefer to use rice flour instead of wheat flour.
Another variation of this recipe is to make a paste of dried red chillies, ginger, garlic, tamarind and salt to taste. Coat the yam slices with this paste and keep aside for a few minutes. Then roll in rice flour and shallow fry.

Ingredients :

Chicken breasts – 1/2 Kg

Hung curd – 200 Gms

Processed Cheese slices – 4 no

Ginger Garlic paste – 2 Tb

Green chilli paste – 1-2 tsp

Mint leaves chopped or paste – 1 tsp

Salt – to taste

White pepper powder – as required

Method :

In a bowl, add the cheese slices and knead them to a paste. To this add the hung curd, ginger garlic paste, green chili paste, mint paste and salt and pepper powder. Mix well. To this mixture, add the chicken breasts and mix well. Then keep aside for 2-3 hours. Skewer these pieces on a metal skewer and either cook in a tandoor or grill them. Baste with oil while cooking as chicken tends to dry-out while cooking. Serve with Green chutney and roti.

Ingredients :

Chicken – 1 Kg

Ginger Garlic Paste – 2-4 Tbs

Malvani Masala – 4-6 Tbs

Oil – 3 Tb

Green Masala – 4 Tb

Salt – as required

For Green Masala:

Coriander Leaves – 1 bunch

Mint Leaves – 1/2 bunch

Green Chillies – 6 no.

Method :

For the green masala, make a smooth paste of all the ingredients.

Clean the chicken but leave the skin on. Then cut the chicken into 10-12 pieces. Make slashes/cuts on the chicken pieces. To the chicken pieces, add the green masala, ginger garlic paste, salt to taste and 2 Tb of malvani masala. Keep aside for about an hour.

In a kadai / wok add the oil, and when it’s hot, add the chicken pieces and sauté till they start to brown. Then add about 2 Tb of Malvani masala and a little water (1/4 cup) and cover and cook for 20 minutes. Then remove the lid and sauté till the chicken is completely dry.

P.S. You can also put all ingredients together and marinate the chicken in it. In that case, use less amount of Malvani masala.Then barbeque it.

Photo courtesy MLON

Most people hate paneer as it has a very bland taste. To all those I request to try this recipe.Though this recipe uses the same marinade as Chicken Tikka, the use of vegetables in between the paneer cubes adds a special flavor to the dish. I would like to thank Jayul for letting me use his Paneer Tikka pictures.

Ingredients :

Paneer : 500 Gms

Onions : 2-3 Large

Green capsicum (Simla Mirch ) : 2-3Large

For The Marinade :

Hung Curd : 500 gms

Red Chilli Paste : 2-3 Tbs

Ginger Garlic Paste : 2-3 Tbs

Garam Masala Powder : 1 1/2 tsp

Kasoori Methi Powder : 1/2 tsp

Lime Juice : 2 tsp

Salt : to taste

Pepper Powder : 1/2 tsp

Sesame Oil : 3-4 Tbs

Method :

Cut the paneer into square pieces of 1″ length and hight & 1/2″ thick. Cut the onions and capsicums into 1″ cubes.
For the marinade, mix together the hung curd, ginger garlic paste, red chilli powder and the powder masalas. Then add the salt to taste, lime juice and oil and mix well.
To this marinade, add the cut paneer and onion and capsicum pieces and keep in the refrigerator for at least 2-4 hours.

Then skewer these pieces on thin metal skewers alternating between paneer, onion and capsicum pieces.

Then you can either roast them in the oven for about 7-8 minutes or grill them for the same amount of time. Make sure to baste them with oil after a few minutes, as they tend to dry out while roasting. If you ave a tandoor at home even better. The tandoor lends a special flavor to the Tikka which cannot be replicated in an oven.

Serve the Tikka with roti and Green chilli, mint and coriander chutney.

P.S. To make hung curd, take freshly made curd or yogurt and tie it in a four fold muslin cloth. Then hang it in the refrigerator till all the water drains out from the curd. you may have to keep it this way for 4-6 hours till all the water is drained from the curd. This is how you get the hung curd.

I have always considered breakfast as the most important part of my morning ritual. That, along with a steaming cup of filter coffee and a crisp newspaper, really kick starts my day. So I take my breakfast very seriously. I have always marveled at people who eat the same breakfast, day in and day out, all their life. I can’t even begin to imagine what that would be like. So one day I was at my friends house and his mom put a green dosa in front of me. I am always game for a new taste and tried it, and to my surprise liked it. The one she made was with garlic and fenugreek leaves. I am more partial to coriander (cilantro) so made a few changes and now you have the Mung Dal Chilla Amol-style.

Ingredients :

Whole Mung Beans ( Green Gram) : 1 cup;Whole Mung

Fresh Green Chillies : 4-6 no; Fresh Ginger : 1″ inch;

Chopped Coriander Leaves : 1 Tb; Asafoetida : a pinch;

Chopped Onion : 1 no; Turmeric Powder : 1/2 tsp;

Salt to taste; Sugar : a pinch; Oil as required


Wash and soak the mung beans for 4-6 hours. Then add chopped chillies and ginger to it and make a paste in the blender. Add salt, sugar, asafoetida, turmeric powder. Add the chopped onion and chopped coriander to the paste. Add water to get the required consistency.
Pour a large spoonful of batter on a heated, lightly greased nonstick pan or iron griddle. Spread it with the back of a spoon to get a thin pancake. Cook on both sides till lightly brown. Serve hot with coconut chutney.
Serves : 4

Variations :

Dhokla : Add 2 tsp gram flour, 1/2 tsp of fruit salt eg.eno, 1 tsp oil and pour the batter in a greased cake pan and steam for 5 minutes.

P.S. You can also use mung dal ( split green gram ) with skin instead of the whole mung.

Ingredients :

Paneer ( Cottage Cheese ) : 500 Gm; Curd : 250 Gm;

Ginger :1 inch; Garlic : 4-5 cloves; Green Chillies : 3-4 no;

Red Chilli Powder : 1 Tsp; Garam Masala Powder : 1/2 Tsp;

Processed Cheese Grated(optional) : 1 Tb; Chaat Masala : 1 Tsp.

Onion (big) : 1 no; Tomato (big) : 1 no; Capsicum (big) : 1 no.

Method :

Hang the curd in a muslin cloth till all the water is gone and you get Hung Curd ( the consistency should be like cream cheese). Make a paste of the ginger, garlic and green chilli. Cut the paneer, Onion,tomato and capsicum into cubes.
Cream the processed cheese and add the hung curd. Now add the paste, red chilli powder and garam masala powder and mix well. Now add the paneer and veg cubes and keep refrigerated for a few hours (overnight is better). Take a slim, wooden skewer and skewer the cubes of onion, paneer, capsicum and tomato, in that order. Take three sets on each skewer. Grill them on a charcoal or gas grill till done, basting with a little vegetable oil as required. It takes about 3-5 minutes for one tikka. Sprinkle chaat masala on top and serve.


Ladyfinger ( Bhendi ) : 250 gm; Onion ( small ) : 1 no;

Green Chilli : 1 no; Kokum( Cocum ) : 2 no; Besan ( Gram Flour ) : 3-4 Tb;

Red Chilli Powder : 1 tsp; Turmeric Powder : 1/2 tsp;

Garam Masala Powder : 1/2 tsp; Chaat Masala : 1/2 tsp;

Coriander-Cumin Powder : 1 tsp; Oil : As Required; Salt to taste

Method :

Cut the tops and ends off of the ladyfinger. Then cut it length-wise in half and then cut each part in half again; so you get four equal parts. Now heat oil, add onion and chilli ( chopped finely ) and saute till light brown. Now add the kokum and saute. Now add the ladyfinger and salt to taste and saute for 30 seconds and then cover and cook till done.
Mix together besan, the masala powders and a little salt. When the ladyfingers are cooked, add this mix and saute till the besan is cooked and the raw smell of besan is gone. Serve hot with rice or roti.

Pic Curtsey Anil D’Souza


For Potato Wada:

Potatoes 225 gm, Ginger 100 gm,

Green Chillies 8 no, Garlic 8 flakes,

Mustard Seeds 1 Tb; Cumin Seeds 1 Tb;

Crushed Coriander Seeds 1 tsp; Curry Leaves 6-7,

Turmeric Powder ½ tsp; Asafoetida a pinch,

Salt as required, Chopped Coriander 1/8 bunch,

Bengal Gram Flour 115 gm, Soda bicarbonate a pinch

Oil for frying

For Coconut Chutney:

Coconut fresh ½ no, Coriander Leaves ½ Bunch,

Mint Leaves ¼ Bunch, Ginger 10 gm,

Green Chillies 15 gm, Salt to Taste, Lime 1 no.


Boil and peel potatoes. Cut or mash the potatoes. Make a paste of ginger and green chillies.

Make the tempering in the given order:

In a pan, take oil. Add mustard seeds and when they crackle add cumin seeds. Then add crushed coriander seeds and peeled and crushed garlic. Fry for a while and add curry leaves. Now add 1 Tb. paste and fry till oil separates. Now add turmeric and asafetida and remove from heat. Cool this tempering.

To the potatoes, add the tempering, salt to taste and chopped coriander. Mix well. Divide into equal sized balls. Dip the balls into the prepared batter and deep fry in oil till light brown. Serve hot with chutney.


Sift flour, soda bicarbonate and salt. Add enough water to make a thick batter.


Grate the coconut and grind to a coarse paste with coriander, mint, ginger and green chillies. Add salt and lime juice to taste.

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