Delight of Tongue

It is an North Indian side dish. It is rich side dish. This dish has a most appreciated ingredients Shahjeera or caraway seeds that import a wonderful flavor to the gravy. To thicken this gravy we add a special ingredients i.e. cashew-nuts paste, this make the taste better.Aloo Laajawab (2)

  • Potato – 2 cups (cubes, unpeeled)
  • Onion – ½ cup (chopped)
  • Ghee or oil – deep frying + 5 tbsp
  • Cashew-nuts – 4 tbsp + 1 tsp (chopped)
  • Garlic pods – 5
  • Ginger – 1 inch
  • Caraway seeds or Shahjeera – 1 tsp
  • Turmeric powder – ¼ tsp
  • Kitchen king masala – 1 tsp
  • Chilli powder – 1 tsp
  • Curd – 3 tbsp
  • Milk – ½ cup
  • Coriander leaves – 2 tbsp (chopped)


  1. Make a fine paste of 4 tbsp cashew-nuts, garlic and ginger with 2 tbsp of water. Keep aside.
  2. Heat oil in a pan and deep fry the potatoes till golden brown. Drain a tissue paper and keep aside.
  3. In the same oil, fry 1 tsp cashew-nuts till golden brown. Drain on a tissue paper and keep aside.
  4. Heat the ghee in a kadai and add the caraway seeds.
  5. When it starts to crackle, add turmeric powder, kitchen king masala and chilli powder and sauté for a second.
  6. Now add the onion, let it be brown.
  7. Add cashew-nut paste and sauté for 2 minutes.
  8. Add the curd, milk and ½ cup water and allow it to boil.
  9. Add the potatoes and simmer for 3 minutes.
  10. Serve hot garnished with fried cashew-nuts and chopped coriander with rice, chapati, naan, kulcha …….Aloo Laajawab (1)

This a dry recipe made of dry fish. Actually I thought of making some thing else and resulted in this, new invention. Nethili fishYou can have this as a side dish for any thing even for bread, dosa, sambar, rasam, chappati, phulka etc.

  • Dry fish – 12 -13 pieces (Nethili fish)
  • Onion – 4 (finely chopped)
  • Tomato – 2 (finely chopped)
  • Coconut – 5-6 small pieces
  • Tamarind – ¼ lemon size
  • Chilly powder – ½ tsp
  • Cumin seed – ½ tsp
  • Turmeric powder – ¼ tsp
  • Ginger-Garlic paste – 2 tsp
  • Oil – 3-4 tsp (recommended coconut oil) 
  • Salt – to tasteDry fish curry (1)
  1. Soak the fish in water for 10-15 min.
  2. Wash the dry fish nicely with generous amount of water.
  3. In the mixer grind the coconut with tamarind to a nice paste, keep it aside.
  4. Now in a wok add oil, let it heat.
  5. Add cumin seeds, when it starts to crackle add the fish, fry it nicely.
  6. Add onion. When it becomes light brown add ginger-garlic paste.
  7. Now add the chopped tomatoes and all the masalas, let it cook.
  8. When the tomatoes mash well add the ground paste, now taste the seasonings and adjust according to your taste.
  9. When oil oz out, the curry is ready to serve hot with rice as a side dish.

Now a day’s everyone has become health conscious. All are eating healthy food, doing exercise to keep their body fit and smart. I am not talking only others but also including me. This credit goes fully to my husband, he only told me to do. I have reduced around 5-6 kg of my weight. So I thought of posting something interesting which I had discovered by myself and also following in my house.

Actually children don’t like to eat this kind of food. They know that if they are eating idly or dosa it should be white, but in this case it will be reddish in colour because of ragi. At first they made their faces but after tasting this they liked it.


  • Idly rice – 4 cup
  • Urad dal – 1 cup
  • Ragi or Finger millet grains – 1 cup
  • Bajra or Pearl millet – 1 cup
  • Jawar or sorghum – 1 cup
  • Poha or Flattened rice – 1up
  • Oats – 1 cup
  • Methi or Fenugreek seeds – ¼ tsp
  • Salt – as required


  1. Soak Ragi or Finger millet grains, Bajra or Pearl millet and Jawar or sorghum for about 5 to 6 hours.
  2. Now soak idly rice and methi for 2 hours.
  3. Soak urad dal for an hour.
  4. In another vessel soak poha and oats for ½ hours. If you are feeling board you can soak these last items all together.
  5. In the grinder first grind the millets and the pohas. It will take some time scrape the sides often.
  6. When it is grind nicely take it out in a vessel and now add the urad dal .
  7. Let the batter be smooth. Now take it out in the same vessel in which the millet paste is there.
  8. Now put the rice to grind. When it becomes a fine paste, take this also in the same vessel.
  9. Now add the salt as required and mix well. Check the consistency and keep it over night to be fermented.
  10. Next day it will be ready to make idly or dosa.


  • The consistency should be runny but not too much. When u r holding it up it should flow like a silk.
  • You can soak all together except the millets because it will take lots of time.


  • Idly batter – As requiredTodays special
  • Oil – to grease
  • Idly vessel or cooker
  1. Take the idly batter.
  2. Grease the idly vessel nicely.
  3. Now pour batter 3/4th full.
  4. Steam cook idles on medium for 10 min.Idly
  5. Use the back of spoon to remove the idlies.
  6. Ready to serve with Green chutney (or) Mint Coriander chutney, Peanut chutney, Coconut Chutney, Sambar etc
  • Toor dal – 1 cupShallot & drumstick Sambar
  • Drumstick – 1 cup(cut into 2cm long)
  • Shallot or small onion – 10 -12 no.(full)
  • Onion – 1sliced
  • Tomato – 3 chopped
  • Tamarind – small lemon size
  • Sambar powder – 2 tsp
  • Turmeric powder – ¼ tsp
  • Asafetida – ¼ tsp
  • Mustard seeds – 1tsp
  • Urad dal – 1tsp
  • Fenugreek seed – ¼ tsp
  • Coriander leaves – as required (chopped)
  • Curry leaves – 1 string
  • Salt – to taste
  • Oil – 2 tbsp
  1. In the pressure cooker add the toor dal, turmeric powder, sliced onion, tomatoes, asafetida a pinch and 2 cups water.
  2. Mean while soak the tamarind in the water.
  3. In a kadai add the oil, when become hot add mustard, urad dal, cumin and fenugreek seeds.
  4. When it starts to crackle add curry leaves, shallot and the drumstick.
  5. When onion become pink add the sambar powder and salt.
  6. After 1 or 2 min add the tomato let it mash nicely.
  7. In mean time the drumstick will also cook nicely if not add some water.
  8. Now add the tamarind water, let it boil for a min. Now add the boiled toor dal, if you want you can mash it lightly.
  9. Let it boil for some time and check the seasoning
  10. Now off the stove and put the coriander leaves over it. Ready to serve.


  1. I used shallot here you can also use the regular onion, but the shallot gives more taste.
  2. You can use any vegetable and in any combination but all together 1 cup, but if you are using ladies finger fry it in little oil.
  3. Sambar powder you can make at home. I used Shakti sambar powder


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