Rice Flour – 1 cup

Bombay rava – 1/2 cup

Maida – 1/2 cup

Curd – 1/4 cup

Finely chopped onions – 1 (medium)

Finely chopped green chillies – 2

Finely chopped ginger – 1tsp

Water – 4 cups

Salt to taste

Oil+Ghee for frying 


  • In a mixing bowl, add rice flour, bombay rawa, maida and salt.
  • Mix all the ingredients with a cup of water and curd. Make sure there are no lumps.
  • Add chopped onions, ginger and green chillies. 
  • Add water to adjust the consistency of the batter. The consistency of the batter should be thin(watery).
  • Keep it aside for 30 minutes. Pour the batter on the tawa from the edges towards the center.
  • Sprinkle 1/2 or 1 tsp of oil. Cook on medium flame. Let the base turn crispy and golden brown in colour. No need to roast on the other side.
  • The dosa has to be served immediately.


You can add cumin seeds and curry leaves.  Make sure to stir the batter before pouring the dosa on the tawa. 








Fresh grated coconut – 1/2 cup

Green chilles – 6 [finely chopped]

Finely chopped coriander leaves – 1  tbsp

Curd [ yogurt ] – 1/3 cup


Oil – 1 tsp

Mustard seeds – 1/4 tsp

Urad dal [minapa pappu] – 1/4 tsp

Cumin seeds – 1/4 tsp

Crushed garlic pods – 3

Broken red chillies – 4

Curry leaves – few


  • Take a small grinder jar. Put grated coconut, green chillies, coriander leaves, salt and curd.
  • Grind to a coarse paste. Check out the seasoning. Keep it aside.
  • Heat oil in a small pan, add mustard seeds. When the mustard seeds begin to splutter, add garlic, urad dal and cumin seeds.
  • Fry till the urad dal becomes golden brown. Then add red chillies and curry leaves.
  • Fry till the curry leaves become crisp. Swicth off the flame and immediately pour the talimpu on the coconut chutney.
  • Goes well with idli and dosa.




Baby potatoes – 20 

Curry powder – 4 tbsp [check out my previous post]

Red chilli powder – 2 tsp

Onion- 1 finely sliced 

Green chilles4 (slit in half)

Finely chopped coriander – 1 tbsp


Oil – 3 1/2 tbsp

Cumin seeds – 1 tsp

Mustard seeds – 1/4 tsp

Garlic – 4 crushed

Broken red chillies – 6

Curry leaves – few


  • Rinse baby potatoes well to get rid of the dirt. Pressure cook for 2 to 3 whistles. Peel of the skin and keep it aside.
  • Heat oil in a wide pan, add all the talimpu ingredients one by one and fry for 30 seconds .
  • Now add sliced onion, turmeric powder and salt. Mix well. Cook on medium flame.
  • Saute till the onions turn transulent. Add the peeled potatoes and stir them well.
  • Now add curry powder and red chilli powder. Mix well so that they coat the potatoes evenly.
  • Check out the seasoning and stir again. Saute the baby potatoes for 4 to 5 minutes on low flame.
  • Then add chopped coriander leaves. Stir and swicth off the flame.


The number of whistles in cooker depends on the size of small potatoes and also your cooker. Adjust accordingly.

You can use sambhar powder instead of curry powder.



Sesame seeds – 1 cup

Jaggery – 1 1/2 cups [dark brown and soft]


  • Before you begin, take sesame seeds in a plate. Remove stones if found.
  • Grate jaggery and keep it aside.
  • Dry roast sesame seeds in a heavy bottomed pan till the rawness disappears and a nutty aroma emanates the kitchen.
  • Roast on low flame. Remove onto a wide plate and allow it to cool.
  • Blend the sesame seeds for 5 to 6 seconds. You have to make a coarse powder of the sesame seeds.
  • Add the grated jaggery and blend till combined. Make small balls with this mixture. Store in an air tight box.


If the mixture has crumbled, mix 1 tbsp of milk to make laddus.  



Rice rawa – 1 cup

Potato – 1 [cut into cubes]

Carrot – 1 [cut into cubes]

Green chilles – 5 cut in two pieces,

Garlic cloves – 15 (skinned)

Cumin seeds – 1 tsp

Broken red chilles – 10

Onions – 2 cut into cubes

Ginger garlic paste – 1 tbsp

Ghee – 2

 Oil – 2

Pulav masala – 1 tsp

Turmeric powder – 1/4 tsp

Salt to taste

Water – 2 cups


  • Heat oil and ghee in a kadaiAdd garlic cloves and fry for 2 minutes on medium flame.  Add cubed potatoes and carrots. Cover and cook for 3minutes.
  • Add cumin seeds, red chillies, onions, green chilles and curry leaves. Cover and cook till onions and potatoes are cooked well.
  • Add ginger garlic paste, turmeric powder and salt. Mix well. Fry till the raw smell fades away.
  • Add rice rawa. Mix well. Fry for 2 to 3 minutes and then add the pulav masala. Mix thoroughly.
  • Pour water. Cover and cook on low flame till the water dries up.
  • If rawa is not cooked properly, sprinkle some water and cover. Let it cook for 3 to 4 minutes.


You can use vegetables of your choice.


IMG_3727This recipe has been handed down to me by my mother in law.


Toor dal – 1/2 cup [kandi pappu]

Spinach – 1 1/2 cups finely chopped

Onions – 2  cut into 4 pieces

Green chillies – 4  cut into two pieces

Tomatoes – 3 medium size cut into cubes

Water – 3 cups

Salt to taste

Turmeric powder – 1/4 tsp

Red chilli powder – 1/2 tsp

Lemon juice – 1 tbsp


Ghee – 1 tsp

Oil – 1 tsp

Urad dal – 1 tsp

Cumin seeds – 1 tsp

Mustard seeds – 1 tsp

Fenugreek seeds – 1 tsp

Crushed garlic – 4 pods

Broken red chilles – 6

Curry leaves – 2 springs


  • Clean the spinach leaves and chop it finely. Wash them 2 to 3 times and strain.
  • Wash toor dal and keep it aside. Take a pressure cooker, add dal, spinach, green chillies, tomatoes and onions.
  • Add 2  1/2 cups of water. Pressure cook for 5 to 6 whistles. Let it  cook until spinach and toor dal is completely soft.
  • Allow it to release the pressure. Open the lid and add turmeric powder, salt and red chilli powder.
  • Heat oil and ghee in a pan. Add urad dal and fry for 15 seconds. Add all the remaning talimpu ingredients one by one along with crushed garlic .
  • Fry for 30 seconds. Put the cooked dal in it. Cover and cook for one minute.
  • Remove cover. Adjust the consistecy of dal with remaning 1/2 cup of water and boil for 5 to 6 minutes.
  • Add lemon juice and mix well. Adjust seasoning. Serve hot with boiled rice and potato chips.


You can use moong dal instead of toor dal with chukka koora.



Fish – 8 pieces

Ginger and garlic paste – 1 1/2  tbsp

Besan flour – 2tbsp

Red chilli powder – 4 tbsp

Lemon juice – 1 1/2 tbsp

Turmeric powder – 1/4 tsp

Coriander powder – 1 1/2 tsp

Pulav masala – 1 tsp

Salt to taste

Oil – 1 tbsp for mixing

Oil – for frying


Lemon wedges –  3 to 4

Onion wedges


  • Wash the fish pieces well under running water. Apply some salt and turmeric to the fish pieces and rest it for a few minutes.
  • Wash the fish again and add lemon juice if there is any unwanted smell.
  • In a bowl, add ginger garlic paste, lemon juice,  red chilli powder, coriander powder, besan powder, pulav masala and salt as per taste .
  • Mix all the spices well using 1 tbsp of oil.
  • Coat the fish with the masala paste. Marinate for one hour.
  • Take a pan. Add 3 to 4 tbsp of oil and heat it. Place the fish pieces carefully on the pan and cook them for 5 to 6 minutes on one side.
  • Flip the fish pieces and cook for 5 to 6 minutes.
  • Once the fish is well cooked, place them on absorbent paper to remove excess oil.
  • Similarly, fry the rest of the pieces. Sprinkle lemon juice while serving the fish.

Serve with onion rings.


  • Make sure to fry both the sides well until fish turns golden red and crisp.



Yogurt – 1 cup

Salt to taste

Water – 1/3 cup


Fenugreek seeds -1/2 tsp

Mustard seeds -1/2 tsp

Cumin seeds – 1 tsp

Broken red chilles – 3

Onion – 1 medium size [ cut into medium pieces ]

Green chilles – 2 [ cut into pieces ]

Turmeric – 1/3 tsp

Curry leaves -few

Oil – 1 tsp


Whisk together yogurt,salt and water and keep it aside. Heat oil in a pan on medium heat and add all the talimpu ingredients in order.( fenugreek, mustard, cumin and red chillies) .

When mustard seeds start spluttering, add chopped onions ,green chilles and curry leaves and  fry for 2 to 3 minutes. Then add turmeric and  fry for another1 minute and then add to the yogurt mixture .

Variations – You can also add grated raw carrots to yogurt mix.Image