Carrot Kheera Chutney | TummyKhush

I keep talking a lot about fridge raid recipes to use up left over veggies in the fridge. For a change I am gonna talk about a recipe that I’d love to make after finishing my shopping trip. I can’t resist filling up my cart with fresh veggies when I go shopping. I love the sights and smells of fresh produce in the market. After one particular shopping trip, I had some fresh carrots and cucumbers and a brain wave…to make something with a combination of these two. Since both of them were fresh, I didn’t want to cook and spoil those awesome flavours. And I was planning to make dosas for dinner. So chutney it was. I simply took the basic principles of chutney making and instead of sauteing the veggies which is the normal method, I simply used them raw and voila a new recipe was born. It is still one of my favourite chutney recipes and I am proud to say it is completely my baby from conception to completion.


Here is how I made this carrot kheera chutney.


Fresh carrot : 1 medium size peeled and chopped
Fresh lemon cucumber or kheera : 1 small peeled and chopped
Coriander leaves: few chopped
If you would like to use the stems too, just add them to the tempering

For the tempering:

Bengal gram dal/senaga pappu/chana dal : 2tsp
Urad dal/minappa pappu :2 tsp
Fenugreek seeds/methi : 1/4 tsp(optional)
Mustard seeds : 1/2 tsp
Cumin seeds/jeera : 1 tsp
Dry red chillies : 4 to 5
Hing/asafotida: 1/4 tsp
Turmeric powder : 1/4 tsp
Green chillies: 2 to 3  add more if you like spice
Lemon juice : of half a lemon or as per taste (You could use tamarind extract too)

To prepare the tempering:

Heat some oil in a pan. When the oil is hot enough add the  bengal gram dal and allow to fry. Add the udad dal too. When both the dals change colour, add the fenugreek seeds. After they have fried a bit, add the mustard seeds, cumin seeds and red chillies. Once all the ingredients are fried sufficiently, add turmeric and asafoetida powders.Add green chillies and allow all ingredients to fry. Turn off the heat and allow the tempering to cool

To prepare the chutney:

Once the tempering is cooled, powder the tempering in a mixie or a blender.
Add the chopped carrots and blend again till the carrots are coarsely chopped.
Now add the kheera pieces, coriander leaves, salt and lemon juice and blend once more till you get consistency of your choice.


Serve with hot rice or with a tiffin of  your choice.

Bendakaya Senagapindi Kura/Besan Bhindi Sabzi/Okra cooked with Chickpea Flour | TummyKhush

Lady’s finger is a tricky vegetable to cook with. The slimy texture causes a lot of people to hate it. But a few tricks can reduce the sliminess and it is very tasty. A few friends of mine who hated ladys finger actually liked it very much when I cooked it with some chick pea flour. The chick pea flour reduces the sliminess of the lady’s finger and at the same time gives it a very fritter like flavour which makes it palatable and tasty.

Just a few things to remember when preparing lady’s finger for cooking:

1. Remember to remove the lady’s finger from the refrigerator atleast a couple of hours before cooking. Wash them and allow to dry on a newspaper or a paper towel. The lady’s finger should be completely dry before you start to chop them.
2. The knife should be completely dry when chopping the lady’s finger. If you observe sliminess while chopping the lady’s finger, keep wiping off the knife to a paper towel regularly.
3. If you find the lady’s finger pieces still a little slimy, just place the chopped pieces on a paper towel and pat them dry.
4. Making sure that there is no moisture either on the knife or on the lady’s finger will ensure less sliminess

This recipe is very basic and easy to make and at the same time flavourful.



Lady’s finger : 1/4 kg chopped
Salt: according to taste
Chilli powder : according to taste
Chick Pea flour : 2 tbsp
Coriander powder : 1/2 tsp
Cumin seeds : 1/2 to 1 tsp
Oil: 2 tbsp

Heat oil in a pan. Add cumin seeds and allow them to splutter.
Turn the heat to slightly low and add the chopped lady’s finger. Do not stir the pieces. Just spread the pieces in the pan well. Allow the pieces to cook slightly on one side before turning the pieces.


I observed that using wooden spoon helps in reducing the sliminess of the pieces. I also keep paper towel handy and keep wiping the spoon off regularly to remove any moisture from the spoon.
Now stir the pieces gently and allow the sides of the the pieces that are not cooked to fry.


Mix together the chickpea flour, coriander powder and chilli powder in a bowl and blend well.

Once you have made sure that all the pieces are cooked well, add salt and mix well.
Now sprinkle the chick pea flour mix onto the pieces and blend well. You can also sprinkle some water onto the pieces. This will create some steam in the pan which will help the chick pea flour to cook.


Once you are sure that the flour has lost its raw smell and the chick pea flour is fried slightly the dish is done.
You can sprinkle some finely chopped coriander if you wish.


Serve hot with rice and rasam

Spicy Spinach Stir fry/Palak saag/ Palakura vepudu | TummyKhush


The first thing that springs to mind when someone says palak is either palak paneer or palak dal. These are the pretty standard recipes that we adore. But there is just so many times you can eat either of them. So how about palak stir fry?? I like using the combination of ginger, green chillies and onions in a lot of recipes.

They add ton of flavour to the otherwise bland run-of-the-mill vegetables. Some of the veggies I like with this combination are palak/spinach, thotakura/amaranthus, aratikaya/plantain and who can forget the eternal combination of ginger and chillies with brinjal. This cooking method is very nutritional as the overall cooking time of the greens is less and since you are not adding any other major ingredient, you will end up eating more of the greens.

For making this palak stir fry recipe you need:

Spinach – 1 medium sized bunch, stems removed, washed and chopped
Onion – 1 small finely chopped
Ginger – 1 inch piece, peeled and grated
Green chillies – 3 to 4 or according to taste chopped
Cumin seeds – 1/2 tsp
Corainder powder – 1 tsp
Turmeric powder – 1/4 tsp
Salt – according to taste
Oil – for tempering


Heat some oil in a pan. When the oil is hot enough add cumin seeds and allow to splutter.
Add ginger and green chillies and fry for a minute till the raw smell of the ginger disappears and the green chillies blister slightly.


Add the chopped onions and continue frying till the onions turn translucent and fry slightly.
Add the coriander powder and turmeric powder and mix well so the all the spices combine well.
Add the chopped spinach and fry till the spinach wilts. Do not add water as the spinach will release some of its moisture as it is cooking. Also add the salt at the end. Spinach tends to reduce a lot in quantity as it cooks. So it is always good to add salt at the end.
Mix all the ingredients well.
Serve hot with rice.


Vegetable Fried Rice | TummyKhush

This is a simple fridge raid recipe for those times when you have to just finish up those one or two vegetables left in the fridge before that weekend shopping trip or when you have left over rice from the previous night and crave for some comfort food. This is a very forgiving recipe as you can simply throw in a few ingredients to the pan and modify the recipe to your taste. I always like my fried rice simple with a few ingredients with no extra sauces added. You can always throw in some soya sauce and tomato sauce to get the typical road side bandi flavour.


For now I am sharing this recipe which is very basic and the ultimate comfort food for me.

I warmed up some oil in the pan for tempering. You could use butter or ghee to enhance the flavour.

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Semiya Upma/Vermicelli Upma | TummyKhush

Semiya upma is one of the favourite South Indian breakfast recipes. Semiya, known as vermicelli in English looks like long dry pasta/noodle strands. When cooked in water they swell and soften like any pasta or noodle would. Some semiya is sold pre-roasted too cutting down the step of roasting the semiya before cooking. Semiya is also used for making payasam or kheer (a dessert preparation) for festivals and special occassions.


For making this recipe you would need:

Semiya/vermicelli : 1 cup
Water :  1 1/2 to 1 3/4 cups

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Sorakaya majjiga pulusu/ Dhoodhi kadhi | TummyKhush

Stews made with curd are a part of the Indian recipe reportoire. Essentially yoghurt is thinned with water. It is cooked either plain or with vegetables or dumplings and spices added to it. Kadhi, avial, majjiga pulusu, all the recipes utilise the same basic recipe with slight modifications to yield different tastes. The dish is a good way of finishing left over or sour curd.

sorakaya majjiga pulusu

To make this dish you need:

Bottle gourd : skinned and chopped – 1 cup

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