Mixed Veggie Sukka


Veggie of ur choice.

I have used carrots, lauki,palak leaves n stalks n drumsticks.

Urad dal-1 t spn

Red chillies6-7


Coriander seeds1 n 1/2 t spn

Grated coconut-around 1 small cup

Salt to taste.

Tamarind-as per taste

Mustard seeds1/2tspn

Curry leaves-2 sprigs chopped.

Oil for seasoning

In a vessel cook the veggies cut as per desired shapes n size on low flame till they r almost cooked.

Roast urad dal, methi, coriander seeds n red chillies until u get an aroma n then grind it to a paste along with grated coconut n tamarind.

In a pan take around 2 table spoons of oil n add in the mustard seeds n chopped curry leaves n once they splatter add in the ground masala and fry for about 5 mins. Then add in the cooked veggies n salt to taste. N on a closed lid cook for another 3 mins n sukke is ready😍

Amla Murabba


Red chilli powder-1 t son

Jaggery 1/2 cup(grated)

Brown sugar-1/2 cup

Grated Amla-1.5 cups

Juice of 1 lemon

Black salt-1/2 spn

Sea Salt as per taste

Cumin seeds-3 t son

1 cup water.


Grate Amla and add salt and kala namak and keep it in a wide mouthed plate and cover it with a muslin cloth and keep it in sunlight for 4-5 hrs.

In a heavy bottomed pan add the jaggery, brown sugar, jeera and chilli powder and make a thick syrup.

Then add in the grated Amal and mix well.

Simmer for about 5-10 mins and put off the flame.Add lemon juice and mix well.

Murabba is ready.

Best stored in glass bottles or jars.

Karela bharith(Bitter Gourd)


1 big Karela

2 small tomatoes chopped

Jaggery-1 piece(size of a

3 Onions chopped lemon)

4-5 cloves of Garlic chopped.

1/2 inch piece of ginger fine chopped.

Green chillies-2chopped finely

Red chilli powder-1/2 spoon

Coarsely ground cumin-1/2 spn

Mustard seeds-1/4 spn

Chopped coriander leaves to garnish.

Salt as per taste

Oil-2 table spoons


Wash the bitter gourd and pat it dry.Make small slits.

Apply a little oil all over the gourd and on small flame roast it until it’s cooked as in Brinjal Barith.

Now deseed the gourd and chop them into small pieces and keep aside.

Take a pan and add oil and mustard seeds, green chillies and coarse cumin powder and when it crackles add in the chopped ginger,garlic and onions and fry until it turns pink.

Then add the tomatoes and keep cooking until it’s done.

Now add the chilli powder,!salt as per taste and the chopped roasted gourds.

Mix well for another 5-8 mins and Garnish with chopped coriander leaves.The dish is ready.

Goes well with Roti.

Beetroot Pulao

Beetroot pulao1/2 beetroot grated.

Basmati rice-1 cup washed n strained.

2 onions finely chopped

6-8 garlic cloves finely chopped

Coarse jeera powder-1/2 spn.

Garlic grated-1/2 inch piece

Ghee-2 table spoons

2 green chillies

1/2 t spn chilli pdr(coarse)

Salt to taste.

Heat ghee in a kadai and add finely chopped green chillies, ginger, garlic and onions. When the onions turn golder ass the grated beetroot and then add the salt, red chiliili pdr and jeera powder. Mix well.Saute on low flame for about 3 mins and then add the rice n saute for another 5 mins.

Now add 2 cups of hot water and and on closed lid n low flame cook for about 12 muns until the rice is cooked. The pulao is ready.😋😋

Mango Upkari

4 Ripe Mangoes

1 slit green chilli

Jaggery- as per taste.(I have used a table spoon)

Salt to taste.

Wheat flour/cornflour-1 table spoon.( I have used wheat flour)

1.5 table spoons of oil

Mustard seeds-1/2 spn

Urad dal-1/2 spoon

Curry leaves-8-10 slightly crushed.

3 dry kashmiri chillies.
Skin the ripe mangoes and in a little water boil them.

Add salt and jaggery and a slit green chilli.when the mango has cooked add the wheat flour or cornflour paste and mix well until it thickens. Add some water accordingly.

Now take a little oil in a kadai and add the split urad dal, dry red chillies, mustard and crushed curry leaves and when it begins to splatter add it over the upkari and mix well.

Yummy mango upkari is now ready😋

Tomato Mint Rice


Rice-1 cup

Onions-1 big or 2 medium.

Tomatoes-2 chopped

Ginger-1/4 inch piece

Garlic-5-6 cloves

Mint 4-5 sprigs

Coriander- half handful finely chopped.

Ghee-2 table spoons

Red chilli powder-1 small spoon

Green chilli-1 slit

Salt to taste.

2 cups of hot water.


Heat some ghee in a kadai and add in the chopped onions, ginger, garlic, slit green chilli,coriander leaves and mint leaves and finally add the chopped tomatoes.Fry for about 5 minutes. Allow it to cool n grind to a smooth paste.

In the same kadai add a little ghee and then fry the masala for about 5 mins n add the washed rice(wash n strain it dry) to the paste. Add the hot water and salt to taste.

Now take a tava n heat it on high flame n add a drop of oil to the tava and when it turns smoky lower the flame. Keep the kadai on the tava and cook on low flame for about 20 mins.the tomato rice is ready n goes well with tomato n onion raita with hung or thick curds.