Taro Chilli Roast

A no onion garlic recipe which was tasty and full of flavour.


Taro – 1 cup sliced into 1 cm roundels.

Oil or ghee – 1.5 table spoons

Tamarind paste – 1 t spoon

Water – 2 cups

Tomato – 1 diced

Mustard-1/4 spoon

Curry leaves – 1 sprig.

Chilli powder – 1 t spoon

Asafoetida – 2-3 pinches

Turmeric – less than 1/4 spoon

Cumin Powder – 1 t spoon.

Coriander leaves – 1 table spoon fine chopped.

Salt as per taste.


In a small vessel heat some water and add in the peeled and sliced taro slices and simmer for 4 minutes.

Put off the flame and in a colander strain it and hold it under a open tap for 30 seconds.

This step is done to remove the slimy texture.

Now heat another cup of water and boil the taro for two more minutes.

Add salt and the tamarind paste and keep aside.

In a pan heat the ghee and add in mustard and curry leaves and as it sputters toss in the diced tomatoes and sauté for a minute.

Now add salt, turmeric, asafoetida, cumin powder and chilli powder and sauté for about two minutes.

Finally add the cooked taro slices and lightly mix them.

Sauté on low flame for another two minutes and garnish with finely chopped coriander leaves.

SautĂ©ed Okra /Lady finger

Okra or Lady finger is a versatile vegetable which is loved by most of us. If Cooked in the right manner, tastes finger licking good.It has a lot of health benefits too like good skin, improves memory,relieves constipation and also good to regulate the blood sugar levels.


Okra/ Lady finger – 15 to 20 pieces

Onions – 2

Garlic cloves – 6

Green chillies – 2 sliced finely

Fresh coriander leaves for garnishing – A handful.

Oil – 3 table spoons

Salt as per taste.

For the masala:

Red chilli powder – 1/2 spoon.

Turmeric – 1/4 spoon

Lemon juice – 1 table spoon.

Cumin Powder – 1 spoon

Mixed spice powder or Garam masala – 2 to 3 pinches.

Mix and keep aside.


Heat a pan and add in finely sliced onions and keep sautéing until it turns pink.

Add salt , green chillies and lemon juice to the thinly sliced okra and mix well and keep aside.

Once the onions Turns pink add sliced garlic. You may even randomly smash the garlic cloves and add them.

Now add the green chillies, salt,lemon juice and sliced okra which had been mixed and kept aside.( This removes the sticky mucus like liquid formed while cooking the okra )

Now add the masala which was kept aside.

Cook on open low flame for about 8 to ten minutes and the dish is ready.

Garnish with fresh chopped coriander leaves.

Goes well with roti.


To retain the green colour of the okra immerse them in cold water to which a little ie around quarter spoon of baking soda is added.

Strain them after 10 minutes and wipe them dry before you slice them for cooking.

Olive Fried Rice

I normally prepare fried rice with Jasmine rice and add in a lot of veggies. Today tried it with the red rice which I usually use for salads and Khichidi for their nutty flavour and high nutritional value.

It was worth the try. We all loved the blend of the olives with the cooked red rice. I hope you all will make some and share your experience…


Red Rice – 1 cup cooked.

Olive oil – 2 table spoons

Olives – 6 to 8 chopped

Pepper powder – 1/4 spoon

lemon juice – 1 tea spoon

Onions – 2 sliced finely

Ginger – quarter inch ginger ( sliced finely)

Garlic – 5-6 cloves chopped

Green chilli – 1 finely chopped

Spring Onions- 1 handful chopped

Soya sauce – 1.5 t spoons

Chilli garlic sauce -1 spoon

Apple Cider Vinegar-1 spoon

Paprika -1 small spoon

Salt as per taste (Please note that the sauces used above have salt in it so please add the salt bearing this in mind)

Method: In a pan take some oil and then sauté the ginger and garlic followed by green chillies, olives and the onions.

Now add in the pepper, salt, chilli garlic sauce, soya sauce, vinegar and paprika. Sauté for a few seconds on a high flame and toss in the cooked red rice and lemon juice.Mix well and sauté for another 3 to 4 mins.

The aroma of the fried rice fills the kitchen making you want to have it immediately. Garnish with more black olives if you wish and the dish is ready.

Baked Cauliflower & Potato Rice.


Mozzarella cheese 1/2 cup( grated)

Cooked Rice- 1 cup.

Cauliflower bits 1/2 cup

Potato -1 sliced

Onions-2 chopped

Garlic-10 cloves sliced

Lemon juice-1 spoon.

Mixed herbs-1/4 spoon

Paprika-1 small spoon

Spring onions- handful( chopped)

Olive oil- 2 table spoons


In a pan heat the olive oil and sauté the chopped onions and garlic.

Now add in the cauliflower and potato bits followed by paprika and herbs. Cook on low flame until done. You may even blanch the cauliflower florets to speeded the cooking procedure and save time.

Mix in the rice and salt.

Transfer it to a baking tray or dish and add grated cheese on the top and a little bit of paprika, lemon juice and herbs and chopped spring onions.

Now bake it in an oven for 15-20 minutes at 180 degrees until golden brown.

Banana suji rava tawa fry

Nendra bananas which are a speciality of Kerala is normally used for this rava fry.


Chilli pdr-1 table spoon.

1/2 spn coriander seeds powder(coarse)

1/4 spn jeera pdr(coarse)

Salt to taste.

1/2 spn lemon juice

1 table spoon rice flour.


1.Slice the ripe bananas.

2.Take all the above ingredients and mix well.

Marinate the banana slices with the above mixture

and keep it aside for about 30 mins.

3.Roll them in suji rava and shallow fry on a tawa(Preferably a iron tawa)

4.Add a little ghee instead of oil around the fritters and roast them on low flame till they turn golden.

Kaddu Ki Sabzi

Ingredients for Kaddu Ki Sabzi

• Pumpkin -1 cup (chopped)

• Cumin seeds 1 teaspoon

• Green chillies 2

• Mustard seeds 1 teaspoon

• Fennel seeds (saunf) 2 teaspoons(I have used powder)
6-8-Methi seeds crushed slightly

• Salt to taste

• Coriander powder 1 1/2 teaspoons

• Turmeric powder a pinch

• Red chilli powder 1 teaspoon

• Dry mango powder (amchur) 1 1/2 teaspoon

• Jaggery 1 1/2 teaspoons

• Oil 2-3 tablespoon


Peel the skin of pumpkin and thinly slice into medium pieces.

Heat oil in a pressure cooker.

Add cumin seeds and when they change colour, add slit green chillies

mustard seeds and Mix well.

Add pumpkin pieces, salt, coriander powder, turmeric powder and red chilli powder.Add amchur and jaggery .Mix, cover and cook on low heat till it’s cooked.

serve hot with Roti.