Eggplant Parmesan (No egg, No onion garlic)

Author: kittymatti /

Eggplant -1 large
Basil -1/2 tsp
Oregano -1/2 tsp
5 sp all purpose flour mixed in water to make a thick paste
Bread crumbs- 2-3 cups
Oil for shallow frying
Salt to taste


Cut a large eggplant into thin slices. Sprinkle salt over it and after 10 minutes pat it with a paper tower to remove excess water from it.
Make a paste with maida (all purpose flour) and water and keep aside. Add some oregano and basil to this paste.
Next keep some bread crumbs ready.
If you do not have ready-made bread crumbs. Toast bread and run it in a food processor till it is a powder.
To bread the eggplant pieces, first coat the eggplant piece with maida (all purpose flour) paste and then coat it with the bread crumbs
Now shallow fry the pieces in hot oil till the outer coating is golden and eggplant is tender.
Arrange these breaded and fried pieces of eggplant on an oven safe dish.
Pour some freshly made pasta sauce over it and then cover it with some shredded mozzarella cheese and Parmesan cheese.
Decorate with freshly chopped basil and red chili flakes
Bake till the cheese becomes golden and bubbly.

To make the sauce:

Crushed tomatoes a small can
Sugar 2 tsp
Salt 1/2 tsp
Oregano 1 tsp
Fresh basil chopped - a few leaves
Dried basil - 1/2 tsp
Black pepper 1/2 tsp
Oil- 2 tsp

Add oil in a pan, add crushed tomatoes to it. Add sugar, salt, black pepper, fresh basil, oregano and simmer till fragrant.

Bangalore Hotel style Dosa

Author: kittymatti /

This dosa is crispy on the outside and soft and porous on the inside. It tastes very different from the dosa availble in other states of India. It is perfectly brown and crisp.

There are two methods of making this dosa

Method 1: (Inspired by Paakashale)


2 cup sonamasuri rice/ponni rice/ any short grain rice,
1 cup urad dal,
2 cups rice flour,
1/2 cup poha,
1 cup rava/sooji/semolina
 2-3 tbsp sugar

Soak the rice and dal separately. First grind the urad dal to a smooth batter. Next grind the sonamasuri rice. Mix the urad dal batter and rice batter.
Soak the rice flour and semolina with sufficient water till it absorbs the water and then mix this with the batter. If the semolina is very coarse you can grind these flours also.
Once it is all mixed, add sufficient salt and sugar. Let it ferment for 12 hours.
Make dosas on iron griddle for best flavor and color. Use ghee or butter while roasting.

Method 2: (inspired by Bhagya TV)

This is just a variation to the regular idli batter you have already made at home. Take your usual idli dosa batter which you have made. You could have made it in the ratio of 1:3 urad dal: idli rice or 1:4 of urad dal: idli rice, adding some poha /fenugreek/sabudana or any extra ingredient.

To this regular idli/dosa batter, suppose you have taken 10 cups of batter, add 1 cup of rice flour and 1/2 cup sooji/semolina, 1 tsp besan/gramflour  and mix it well. Add water if needed to loosen the batter, add salt for the extra flours you have added and also add some sugar 2-3 tsp.

With this batter, you make like regular dosas, use ghee/butter to make the dosas. This will taste exactly like bangalore style restaurant dosa. For the pefect brown color use a well seasoned iron griddle.

In restaurants they add soda we can skip that. This dosa will be super crispy outside and porous and soft inside

I prefer method 2 as I can use the same batter for idlis and later for dosas. Also when the flours are mixed fresh just before making the dosas, the dosas turn out crispier and have the perfect taste and color.

Keera Vadai (Spinach Vada)

Author: kittymatti /

Recipe and picture courtesy: Padmini and Srinivasan( my parents)

This is one the crispiest and tastiest vadas ever


1 cup whole urad dal ( Split urad dal will also work)
1 tbsp rice flour
1 pinch Baking soda
A fistful of finely chopped spinach leaves ( or any variety of greens)
Salt to taste

Soak the urad dal for about 4 hours and grind to a nice smooth batter with minimum water. The batter should be thick yet smooth. Add water sparingly while grinding.
Now add salt to taste, the chopped spinach, pinch of soda, and rice flour
Using a whisk beat the vada batter for about 2-3 min till it becomes light and airy
Now use a plastic sheet to pat the vadas, make a nice round circle with a hole in the center
Deep fry till crispy and golden in medium flame

Enjoy vadas with sambar and chutney!

Sambhar podi/ Kozhambu Podi/ Sambhar powder

Author: kittymatti /

Photo by : Priya (my friend)

This is my grandmother's own recipe of Kozhambu podi. The aroma is sure to make you go crazy over sambhar/ vathakozhambu/ masiyal


4 cups dhaniya

2 cups red dried chillies

1 tsp methi seeds2 tbsp channa dal1 tbsp toor dal1 tbsp urad dal2 tbsp peppercorns2 tbsp jeera1 tsp mustard1 tsp turmericRoast dry in a kadai for a few min. Just when the aroma of the ingredients unlock, grind to a fine dry powder and store in air tight containers. If you make podi in bulk, store them in fridge. Refill containers as and when required.

Navratan Korma / Navaratan Kurma

Author: kittymatti / Labels:

The sweet n sour curry...This is a fantastic recipe from my mom. Her Navaratan Korma is so addictive. My dad can eat it all day and so can I. You must certainly try it. She adds fresh fruits instead of dry fruits. However, you can add both.


1 medium onion

3 tomatoes pureed (you can use Hunts tomato sauce too)

3 tbsp cashews

2 tsp khus khus

salt to taste

Dhaniya powder 1/2 tsp

Jeera Powder 1/4 tsp

Garam masala 1 tsp

3-4 green chillies (or 1 tsp chilli powder)

ginger 1 inch

curds/ yogurt 3 tbsp

Milk 1 cup

Mixed veggies (peas, carrots, beans chopped) 2 1/2 cups

Mixed fruits (apple, pineapple, grapes chopped) 1/2 cup

Dry fruits (raisins, cashews) 1/4 cup

sugar 2 tsp

oil 2-3 tbsp

2 tsp ghee

50 gm paneer (cubed and fried)- optional

fresh coriander leaves for seasoning

Microwave the veggies with water and salt till soft. Fry the dry fruits with a little ghee and keep aside. Grind together onions, green chilli, ginger, cashews and khus khus with curds to a smooth paste. Puree the tomatoes. Keep aside. Add oil in a kadai, add a tsp of sugar. Allow it to caramelize. Add the onion paste and saute till oil separates or till dry. Add the tomato sauce/puree and continue to saute. Add jeera powder, dhaniya powder , chilli powder (if required) and garam masala. Saute till the raw smell goes and the paste becomes thick. Stir in the pre cooked veggies. Add enough salt. Add fried paneer cubes if you like. Mix well. Add milk and allow it come to a boil. Add another tsp of sugar and simmer till done. Now add the fresh fruits and mix well. Leave it for 2 more minutes till the flavours combine. Garnish with chopped coriander leaves and fried dry fruits. Yumm! Serve with rotis/ chapathis/ Tandoori butter naan or kulcha.

Vegetable Pickle

Author: Aarthi / Labels:

 Mixed Vegetable Pickle 

1/2 cup lemon juice
2 tsp salt
2 cups carrots
1 cup capsicum or french beans
1 cup  chow chow/chayote squash or cucumber
4 tsp green peas

Chilli powder
Mustard seeds
Methi powder

Mix together the salt and lemon juice. Cut vegetables to long thin strips and add them.
Put 3 tsp chilli powder on the surface. Grind 2 tsp mustard and make a coarse dry powder. Add the mustard powder on the vegetables. Add 1/4 tsp methi powder and 3-4 pinches of Asafoteda.
Heat 6 tsp oil and splatter 1 tsp mustard seeds. Add the oil on top of the surface so that the chilli powder is well coated with oil. Mix well. Let the flavors soak in for about 1/2 hour. The pickle is now ready to be served!


Author: Aarthi / Labels: ,

Paadusha is like a mini donut. My mom made this sweet. It's a yummy treat with flaky and sweet layers!!

5 cups maida
1/2 cup heavy cream or thick layer of milk +1/4 cup cream from yogurt
1/4 cup ghee
2 tsp butter
1/4 tsp soda
1 pinch of salt

Oil for frying
Sugar 3 cups
Water as required

Rub the heavy cream, ghee, butter, yogurt, soda and salt to form a paste. Pour maida  little by little and form a dough like puri dough consistency. Roll the dough with a rolling pin. Make circle shapes. Deep fry the circle shapes.

Pour sugar and water till sugar is immersed in water.  Boil the sugar and water till you get a 2 thread consistency. Dip the deep fried circles in the sugar syrup and take them out immediately and cool them. The sweet treat is ready to be served!