Carrot Salad


This is another easy and simple salad. Carrots are a salad regular and I usually make it South Indian style. This recipe from the book, Diva Green, had a different flavour combination for the ubiquitous carrot. The mint, sesame seeds, honey and lemon juice make a beautiful team to enhance this simple salad to the next level.


Serves 2-3

Recipe from Diva Green: a vegetarian cookbook by Ritu Dalmia


Carrots, medium                4

Sesame seeds                       1 tsp

Mint leaves                           8-10

Raisins                                   2 tbsp

Sesame oil                             4-5 tsp

Lemon juice                          2 tbsp

Honey                                     1 tsp

Salt & pepper

  • Peel and cut the carrots into thin matchsticks
  • Cook it in boiling water for 4-5 minutes
  • Drain the water and set the carrots aside to cool
  • Dry roast the sesame seeds in a pan till golden
  • In a bowl, whisk together the sesame oil, lemon juice, honey, salt and pepper
  • Pour this dressing over the carrots
  • Add the mint leaves, raisins and half of the sesame seeds and mix well
  • Garnish with the remaining sesame seeds 
  • Enjoy!


This is my entry for the Cooking from Cookbook Challenge hosted by Srivalli.

Bisisbele Bhath


I love Bisibele Bhath and eat it very often when we eat out. But somehow, for a very long time I thought it was insanely difficult to make it at home. I wanted to check out the recipe but kept postponing it till finally it was made by my food hero – Venkatesh Bhat. When I saw his recipe and realized how easy it was to make it, I have been making it regularly for the past couple of months much to my husband’s dismay.

Apparently, Bisibele Bhath has been frequently confused with the Tamil dish of Sambhar Sadam (Sambhar Rice) and hence the feeling of complication. While the latter has lots of veggies in it, Bisibele Bhath is the celebration of rice, dal and spices. The real deal would of course be to make the spice mix at home too but as a first step, I decided to make the dish and then go for some backward integration.

Serves 3-4

Source – Samayal Samayal TV show by Venkatesh Bhat


Rice                                        1 cup

Tour Dal                                3/4 cup

Ghee                                       3 tbsp 

Mustard seeds                      1/2 tsp

Urad dal                                 1/2 tsp

Cloves                                    3-4

Cinnamon                            1″

Curry leaves                        10

Tamarind water                 100 ml

Jaggery                                  1-2 tbsp

Bisibele Bhat powder       1 tbsp

Cashewnuts, broken         8-10

Coriander leaves                 8-10


  • Rinse the rice and dal thoroughly and cook in a pressure cooker with 3 times water
  • Switch off the pressure cooker after 6 whistles and set it aside for at least 20 minutes
  • After 20 minutes, heat 2 tbsp ghee in a pan
  • Once it is hot, add mustard seeds.
  • When te mustard seeds splutter, simmer the gas and add urad dal, cloves, cinnamon and curry leaves
  • Add the tamarind water and let it come to a boil. To make tamarind water, put a gooseberry sized piece of tamarind in 100ml of hot water and set aside for 30-40 minutes. Squeeze the tamarind thoroughly and discard. Use the water. If you are using tamarind paste, mix 1 tsp of the paste with lukewarm water and use immediately.
  • Once the water is boiling, add the jaggery and cook for a minute
  • Add the Bisibele Bhath powder and cook for a minute
  • Add the cooked rice and dal and salt and mix well.
  • If it is too dry, add some water and mix well.
  • Simmer for 5-7 minutes
  • In a separate pan, heat 1 tbsp of ghee and fry the cashewnuts in it till golden brown
  • Add the cashewnuts to the rice and mix.
  • Garnish with coriander leaves
  • Serve with papad or onion raita or chips or all of them
  • Enjoy!


Check out the Blogging Marathon page for other marathoners doing this BM.


This is my entry for the Cooking from Cookbook Challenge hosted by Srivalli.

Dahi ke Tikki


I think it is pretty obvious by now that I am a die-hard fan of Venkatesh Bhat, the chef at Accord in Chennai. His cooking show ‘Samayal Samayal” is the only show I watch without fail. The best part about his show is that he makes most dishes seem easily achievable and cooking a pleasure rather than a chore it usually becomes. Another amazing aspect is that his recipes work so well. I have tried quite a few of them and had amazing results.

This recipe was shared on his program last year and I had bookmarked it for a very long time. The main ingredient for this tikki is hung curd which was not easily achievable during my Malaysian days. Once I got full fat milk in Bangalore, I was reminded of this dish and got to it at once. I used the curd set from full fat milk (Nandini Gold) and the results were yummy and soft tikkis, almost melt in your mouth. I would urge you to make smaller tikkis than I did because it is quite filling and tough to eat one entire tikki of this size at one go. I made 6 tikkis but I am guessing 8 or 9 would have been more manageable. So here goes –

Makes 8-9 medium sized tikkis


Hung curd                         250 gms

Paneer                                100 gms

Roasted gram                   150 gms

Ginger garlic paste          1-2 tsp

Green chillies                    1-2

Coriander leaves              small bunch

Almonds                             6-8

Cashew                               5-6

Raisins                                6-8


Ground pepper

Cornflour for dusting

Ghee for shallow frying


  • To get hung curd, take 900 ml or 1 litre full fat curd in a cheesecloth, tie it up and let it hang in a vessel overnight or 6-7 hours in the refrigerator. The entire water content of the curd needs to drip out and the remaining curd in the cheesecloth is the hung curd and should be around 250 gms.
  • Use a blender or mixer and reduce the roasted gram to a fine powder
  • Grate or crumble the paneer till it has no large or small pieces and can be easily mixed into a dough
  • Combine all three of the above ingredients with ginger garlic paste and salt and make it into a fine dough.
  • Add freshly ground pepper and mix it again
  • Set the mixture aside for 10-15 minutes
  • Finely chop green chillies and coriander leaves
  • Add the almonds, cashews and raisins to the blender and make them into a coarse mixture
  • Mix the dry fruits with the chillies and coriander leaves
  • To save time, you can add the chillies and coriander leaves to the blender with the dry fruits and make it to a coarse paste
  • Dust your hands with cornflour and divide the curd mixture into 8 or 9 parts
  • Dust each part with a little cornflour. Make a small depression in the middle and add some of the dry fruit mixture into it and seal it shut
  • Pat it on both sides to make a circular flat tikki
  • Repeat the process till you have 8-9 stuffed tikkis ready for frying
  • Heat 2-3 tbsp ghee in a pan and then simmer the gas
  • Add the tikkis and fry them in batches or all at once depending on the size of your pan
  • After a minute or so, use a spatula and lift the tikki off the pan to ensure it does not stick on it
  • Turn the tikki over after 3-4 minutes and fry the other side. Take the tikki from the pan once both sides are golden brown in colour
  • Serve with some mint chutney
  • Enjoy!


This is my entry for the Cooking from Cookbook Challenge hosted by Srivalli.


Cauliflower Parathas


After months of prep, mom is finally here. That means two things – one I get a good break from the kitchen and second we get some lip smacking dishes to eat. This cauliflower paratha is one such. It’s drool worthy. It’s true despite my excessive bias towards mom’s cooking. It is simple but needs to be made with some care and then it turns out absolutely yummy.

Truth be told, mom made most of the parathas. I just did a couple so that I could honestly blog about them.

WHAT WE NEED (for 10 parathas)

250 gms cauliflower

1/2-2/3 cup wheat flour

2 green chillies

Coriander leaves



  • Grate or cut the cauliflower very very finely.
  • Leave it covered for 20-25 minutes
  • Cut the green chillies and coriander leaves finely
  • Add them to the cauliflower and mix well
  • Add salt to this mix
  • Add dough little by little and mix to form a dough. I did not need any additional water to make the dough. Don’t add too much dough. There should be more cauliflower than the flour in the dough. That is what ensures great taste.
  • Leave the dough covered for half an hour
  • Divide the dough into 10 equal parts
  • Roll out each part of the dough with a roller pin. This is the most critical part of the process. There is a good chance that the dough gets moist and is tough to roll out. So it needs to be done carefully to ensure the dough does not stick or tear.
  • Heat a tava and cook the paratha on both sides till golden brown.


  • Add some ghee and serve with dal or raita or have it just like that. It’s yummy either ways!

These pics are all of half eaten parathas because the daughter and husband could not wait till I clicked a half decent pic. So forgive!


This is not a very accurate recipe since it needs a couple of tries to get it right. It is one of those dishes that you learn by doing. If you need to ask me anything on this one feel free to write to me in the comments below.


This is my entry for Cooking from Cookbook Challenge hosted by Srivalli.