Courgette Pitla!!


Courgette Pitla!!

Watch this space for the yummy courgette pitla/ kootu/ curry.

I have been busy ( not really but was trying or learning  to manage between job, house and hobbies) with my full time job and with my course and course work, I started forgetting my blog.( almost forgot)  Because of some readers and their comments, made me realise that I am not giving time  to my blog at all  I apologise for that. I am trying really hard to manage everything… some success some failure.. thanks to “half term” holidays, which is helping me to achieve my goals and will be able spend time for my hobbies. I thank  all my readers for your continuous encouragement and queries.

No more talking…. straight to recipe.

Ingredients required:

to dry roast:

1. Urad dal 1/2 tbs

2.coriander seeds/ dhaniya  1 tbs

3 black pepper 1 tsp or if you want more spicy add more balck pepper.

4. cumin seeds 1 tsp

5. Ani seeds (khas khas/ gasa gase) 1/2 tsp

1/2 or 1 cup of fresh grated coconut and habdnfull of or 4/5 dry red chillies. Dry roast all the ingredients (excluding coconut) add asafoetida and fresh cooconut and grind them in a blender to make a paste, and keep it aside.

To boil: Courgette 3-4, diced them into small pieces.

moong dal/bengal gram/gren gram dal 1/2 cup.


Now boil courgette with bengal gram dal (green gram/ moong dal)once boiled,  add the grounded paste and boil for 5-10 minutes, your pitla is ready. season it by heating a table spoon of sunflower oil, add 1tsp of mustard seeds, hand full of curry leaves and Urad dal (black gram dal) when started to splatter add this to the Pitla.


you can prepare this pitla, with many vegetables like, ” snake guard, ash guard, bottle guard, (mostly with all the guards). If the vegetable is more you need not add “moong dal/bengal gram dal, you can add hand full of chana dal/split chick pea and follow the same procedure.

This preparation goes well with hot rice or even with chapati/pulkas.


Rama navami/Chitra special

photo (3)

Moong Dal Kheer

It’s been a long time, since I made “hesaru beLe payasa/moong dal cha kheer”. In my childhood, my mother always used to make this kheer/payasa during summer. Moong dal or bengal gram is good for health when compared to tuar dal. It contains protein and also cools the system. My mother used to make this in the afternoon, when it’s supposed to be coffee time. She also used to make some yummy snacks like maddur vade, onion pakoras, or bhajji’s to eat with this kheer. I miss those days…
So today I thought why not make moong dal kheer. My children some how don’t like any kheer…they drink it as though it’s a bad thing. So I thought that I should prepare what I like. Being a special day today, I had to make something sweet (authentically kheer), so I prepared this moong dal kheer.
It’s very simple to prepare.


  • 1/2 cup of moong dal (bengal gram dal, lentil/hesaru beLe)
  • 1 cup (based on what you prefer) of jaggery (if you want you can use sugar instead, but I prefer jaggery, which is rich in iron and calcium and my mom used mainly jaggery.)
  • 1 tea spoon of cardamom powder
  • 1/4cup of freshly grated coconut (if you want you can use pre-grated, frozen coconut but I prefer everything to be fresh).
  • 1 tea spoon of ghee /clarified butter
  • 1 cup of milk (or more according to required consistency.)


  • Roast the dal/lentil adding 1 tsp ghee. It is not necessary to roast till brown. Now if you want you can pressure cook it or boil using thick sauce pan, adding 1/2 cup of milk and water (it  isn’t necessary to add water, you can add 1 full cup of milk instead.)
  • Once the dal/lentil is cooked soft, keep aside.
  • If you are using freshly grated coconut, then grind it with cardamom to make a paste.
  • My mom used  to roast 1tsp of poppy seeds and then grind them with coconut, but I haven’t used poppy seeds – you can use poppy seeds if you would like.
  • In a thick saucepan, melt the jaggery using little water. Once it is melted, filter it to get rid of any sand. Now, add grounded coconut paste to the jaggery melted and boil it.
  • Add cooked lentil/dal to this and let it boil for 5-10 min. Add milk to it and heat till the milk boils. Turn off the heat and enjoy your Payasa/kheer.
moong Dal Kosambari/Kosambhir

Hesaru beLe Kosambari/Moong dal che koshambhir

It’s a traditional salad. It’s all time favourite of mine. This kosambari is prepared in Karnataka on all the occasions, especially when a festival is related to Goddesses. Kosambari is prepared to offer to the goddesses. It does not require any cooking, only cutting/chopping and mixing.
In my childhood, during Ramanavami (the day when Lord Rama was born) me and my sisters never used to eat at home. Everyone used to invite all the girls and married women and offer “Panaka/sharbath” (fresh juice) and kosambari. So we never used to say no to it and we kept drinking and eating what was offered to us and of course, these used to be served in every corner of the street. They used to have a “Rama mandaLi” in each area. They used to distribute panaka and kosambari to everyone. So we used to eat there as well………. At the end of the day, before going to bed, I used to complain about my tummy ache 😉 we had a loads of fun during our childhood. I really miss those days.
Every Mandali used to make different kind of panaka.. some used Musk melon, some wood apple (belada hannu in kannada, Kaveet in Marathi) yummy, yummy.
After marriage we lived in an apartment, we have a big community there. 170 houses approximately. All my friends/neighbours used to love my kosambari. Children used to say “Aunty please keep some extra for me”
I thought, It’s really a good thing to share this today on this special occasion.

You will need:

  • Cucumber 1 or 1/2 cut thin and long or you can grate it. I prefer cutting, because if you grate the cucumber it’ll start watering. 
  • carrot grated 1/4 cup 
  •  raw mango grated 1/2 cup
  • freshly ground coconut (the more the merrier; according to your taste)
  • salt (according to your taste)
  • lemon juice 1 tea spoon
  • sugar 1 tea spoon
  • for tampering, mustard seeds, black gram dal (udrad dal) chopped green chillies and asafoetida.  
  • Oh! I forgot about moong dal 1/2 cup.. 


  • Soak the lentil/dal till it becomes soft. Drain the water and add all the above ingredients.
  • Heat the 1 tea spoon of oil and add mustard seeds, black gram dal/urad dal, chopped green chillies and hing/asafoetida. When the mustard starts sputtering and the urad dal becomes golden brown, add this to the salad. Mix well and enjoy. 

Today’s Quote.

“If I keep the weakness of others in my mind, they soon become a part of me”
– Brahma Kumaris


I’m Back!

Hello all, it’s been a long time since I blogged.
I am no more a house wife!! Yeah, now I am a working women, a student and of course a mother as well as a wife!! Since I’m very very busy, I was unable to make time for my hobbies.
I was really trying to have a balance.. It took so many months.
I work with a charity run pre school, for special/ additional needs; “Dingley family and specialist early year centre.”
I am really enjoying working with little ones.
I was able to do some paintings as well, during these past few days. I’m really feeling very happy.


Anyways, I am aiming to blog at least once a month. Hopefully, I’ll finish my diploma by this summer.

Home Made Ganesha Idol


This Ganesh chaturthi, we worshiped this home made Ganesha. I made this idol using an air drying terracota. I nearly took 5 hours.

I learnt this by observing my fathers work. Yes, he used to make Ganesha idol every year using fresh clay.


Maddur Vade


Hello All!! It’s been a year since I started blogging!
And I have more than 5450 views/visitors. Even though I am not blogging consistently, I still enjoy sharing my cooking and paintings with my readers and followers. I would like to thank, with all my heart, my friend Preeti Deo, who encouraged me and helped me to start this blog.
When I posted about “Maddur Vade”, I said “I’ll post the recipe by weekend”. Unfortunately, I couldn’t keep up my promise, I would like to apologize for that.
Maddur is a small town in Karnataka. Anyone who travels to Mysore, by train, will never miss the opportunity to buy “Maddur Vade”, when they arrive at the Maddur station. It is really very very tasty only in the train station!! Of course you can get tasty Maddur Vade in restaurants in town, but the train station VADE has got some special taste in it!!
I learnt making this delicious snack from my Mom, who makes awesome Maddur Vade.
After coming to the UK, I really miss those snacks, hence I started making them in my “English Kitchen”.

It’s a very simple recipe.

Required ingredients are:

. Maida/plain flour, rice flour and refined semolina (chiroti rave)
all the 3 of same quantity.
. finely chopped onions (more the tastier)
.green chillie- finely chopped ( according to your requirement)
. Hand full of coriander, and curry leaves, finely chopped
. 1/4 quantity of curd (yogurt)
. salt according to taste.
. Water to bind all the ingredients.

cooking instructions :

Dry roast all the three flours for 2-3 minutes. You need not “roast” them till they’re brown.
Add all the above ingredients and make a dough.Divide them into equal parts and make small balls. Flatten them and deep fry them in oil. Delicious Maddur Vade is ready!
Eat with coconut chutney or if you want you can even eat it with ketchup/sauce. (Though it tastes better with coconut chutney.)
Enjoy Maddur Vade and let me know if you liked it.


Falafel- salad

After coming to UK, I have been learning and also trying new recipes. Being a vegetarian, I am very fussy about eating. I never used to try eating (or even taste) anything other than Indian food. Apart from pizza and burger which I’ve always been eating 😉
My husband visited Istanbul on office work. After coming returning, he spoke about a “sandwich”. He said that it’s really tasty and that it’s vegetarian, and If I got an opportunity, I had to try. He said it’s got a pitta bread and vegetables and some ” burger” kind of a thing in it. It’s called as falafel. I never got a chance 😔

In my childrens’ school, we have a big international support group. We all are from different countries.
We help in fundraising by selling our food, or providing it for tasting in an international evening or during Christmas market.

Being a vegetarian I never got an opportunity to explore, as most of the food used to be non vegetarian or contains egg. Which again I don’t eat.
But I’ve some really nice friends… Last years Christmas market, my Lebanon friend who is originally Armenian, called me and said ”Shashi, this time I am making a vegetarian dish, you’ve to taste”. I was really happy. But I was so busy in doing Henna painting… By the time I finished..the dish was gone!!
So I couldn’t eat it.

But one day my dear husband (once a blue moon he cooks) came with lots of grocery and said “I am going to prepare today’s dinner”.
At first, as usual, I made a funny face. But when I finally started eating… I really liked it. Both my children loved it!!
But the falafel was ready to mix… Tesco food pack. I didn’t wanted to use it.
I’ve subscribed to “Manjula’s Kitchen” I got a mail… Saying falafel salad!!
So here is the out come!!
Thanks to Manjula’s kitchen (on youtube)
I’ve added extra ingredients to the salad.

I’ve added cheese, because my children love cheese a lot.
Try it. If you have a different recipe or another method… Share it!!

Falafel – salad

Falafel – salad.

Falafel – salad


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