Wednesday, July 31, 2013

Potato Masala (Dosa filling)

I love Masala Dosa! The crispy masala dosa you get at indian restaurants along with a side of chutney is so yummy! I have made this potato masala quite a number of times, so it is with confidence that I share this recipe! I adapted it from here


1.    Potato – 750 gms, around 4 medium

2.    Onion – 2 medium, sliced

3.    Green chillies – 4, chopped

4.    Ginger – 2 inch, minced

5.    Curry leaves – 4-5

6.    Asafoetida -1/4 tspn

7.    Mustard seeds – 1 tspn

8.    Green peas -12 oz (340 gms)

9.    (Optional) Urad dal, chana dal – each 1.5 tspn


1.    Wash the potato, and cut it into 2-4 pieces each. Place them in a vessel with sufficient water, add 1.4 tspn turmeric, and let boil till tender (a fork will easily go through). Rinse in cold water, peel and throw the skin, and mash the potato.

2.    In the meantime, heat oil in a pan, add mustard seeds. Once it splutters, add asafoetida, chana dal, and urad dal (these dals make the masala crunchy, so if you do not like it that way, then avoid the dals).

3.    Once the dals turn slightly brown, add onion slices, green chillies, ginger, curry leaves, and salt to taste.

4.    Keep sautéing till the onion slices turn translucent. Add ¾ tspn turmeric powder, and green peas.

5.    Once the peas gets cooked (looks dented), add the mashed potato, and mix well.  Let this cook for a few minutes. Enjoy with dosa!



Monday, July 15, 2013

Kohlrabi/KnolKhol (Nookal) dish

This is another one of my attempts with a vegetable that I have never cooked before! When I picked it up from the local farmers market, I had no idea how to prepare it. I later read online that it is a staple in Kashmiri diet, so was excited to try it out. This turned out to be really tasty. I am looking forward to trying out different variations in preparing Kohlrabi!


  1. Kolhrabi – 1
  2. Onion – ½ big, sliced
  3. Cumin seeds – 1 tspsn
  4. Mustard seeds – ½ tspn
  5. Fennel powder – ½ tspn
  6. Turmeric powder – ¼ tspn
  7. (Optional) Cilantro – 1/2 cup, along with stems washed, and chopped
  8. Tamarind concentrate – ½ tspn


  1. Cut off the leaves from the kohlrabi, wash it well and chop it up. Keep aside.
  2. Wash the Kohlrabi, discard the outer skin (see pic below), and then cut it into cubes.
  3. Heat oil in a pan, add mustard seeds, and cumin seeds. After it splutters, add the sliced onions, and salt (~ 1/2 tspn).
  4. Once the onion slices appear cooked (slightly translucent), add the kohlrabi pieces along with the leaves. Mix it together.
  5. Add the chopped cilantro, and 1.2 cup water. Cover and cook for about 15 minutes on low flame.
  6. Now add the tamarind concentrate, fennel powder, cover and cook. Use a fork to check whether the kohlrabi pieces are tender or not. Add more water as needed to ensure that the pieces get cooked.
  7. Enjoy along with chapathi or rice!