Onion Soup Recipe

This is an adapted version of the original French Onion soup. It is not only light on the stomach as it is sans cheese and chicken broth, but at the same time filling as well.


  • 3 onions sliced finely
  • 1 tbsp butter
  • 1 litre vegetable stock
  • Pepper and salt as per requirement.
  • Juice of one lemon


Slice the onions and roast them in butter till they are a rich golden brown. Add the vegetable stock, pepper and salt and boil well. Garnish with spring onion greens. Add the lemon juice and serve with toasted bread.

South Indian Cuisine

Okra tangy and spicy Recipe

Okra tangy and spicy goes well with rice and dal or even with rotis. The tomatoes and the tamarind paste used do away with the stickiness which is usually associated with Okra.


  • 10 okra chopped into one inch pieces
    2 large onions sliced
    1 large tomato chopped fine
    1 tsp tamarind paste
    2 tbsps Sambhar powder
    Coriander leaves

Heat 3 tbsps oil. Add a tsp of mustard and after it splutters add the onions and the okra. . Roast till translucent. Add the tomatoes, tamarind paste, salt and the sambhar powder and toss well. Add a glass of water and boil for a couple of minutes. Garnish with coriander leaves.

Breakfast Eats

Masala Appo Recipe

Appo is a dumpling of either fermented or instant batter of urad dal and rice, or Urad dal and semolina. It is made in a special pan which is called Appam chetti or Apya kayli. Though Appo is generally made without any addition of spices, the Masala ones are flavourful and can be eaten without any accompaniment.


  • 250 gms urad dal
  • 500 gms rava
  • Green chillies, ginger, hing crushed as per one’s spice level.
  • Chopped curry leaves
  • Chopped onions
  • Chopped tomatoes
  • Chopped coriander leaves
  • Salt.


Heat a tsp of oil. Add mustard and after it crackles keep it aside.
Wash and soak the urad dal. Grind it non stop for half an hour in the grinder adding water a little at a time to make it nice and fluffy. Remove. Mix the Rava in two glasses of water and add to the urad batter. Add the crushed ginger, hing and green chillies. Add the chopped curry leaves and salt and allow to stand for half about 15 mnts. Pour oil into the appe kayli. Drop in the batter into it and then sprinkle the appo with chopped tomatoes, onions, coriander leaves and the seasoning of mustard. Cover the pan and cook till the appe turns golden brown. This enables the appo to get cooked right through. Flip and roast on the side where the toppings have been placed just for a minute. Remove and serve with home made butter or chutney or relish them plain!


Dahi vada Recipe

Dahi vadas are popular all over India and are known by different names like dahi bhalla, tayir vadai or mosru vada. They are either seasoned or unseasoned as per the region where they are made. Sharing a dahi vada recipe the way I like it.


  • 125 gms urad dal
  • 250 gms rava
  • 12 green chillies
  • 2 inch piece ginger
  • Hing as required
  • Salt
  • 2 sprigs curry leaves chopped
  • Coriander leaves chopped
  • Pomegranate seeds


Soak the urad dal for 5 hours and grind to a smooth batter. Add salt. Add a glass of water to the rava, mix well and add to the urad batter. Crush the green chillies, ginger and hing and drop it into the batter. Add the chopped coriander leaves and curry leaves and mix well. Deep fry the vada and drop them into a bowl of water or thinned down butter milk. When the next lot of vadas gets ready remove it from the water or buttermilk and arrange it in a bowl. Drop the next lot into the water. Keep the soaked vada ready.

To be kept ready:

  • 2 glasses curds
  • Salt
  • Sugar
  • Jeera/cumin powder
  • Pepper powder
  • Chilly powder
  • Chat masala.
  • All the above according to taste.

Mix it well with the curds and pour it onto the vada. Garnish with coriander leaves and pomegranate seeds.


Onion Gozzu Recipe

This is an absolute delight for those who love the spicy and tangy combination of chilly and tamarind, and is an accompaniment to rice or even to other breakfast eats.


  • 2 onions roughly chopped
  • 5 roasted Byadgi chillies
  • 2 roasted Guntur chillies
  • 1 tbsp tamarind paste
  • Salt
  • 2 tbsps Prachute coconut oil
  • 1 onion finely chopped


Grind the roasted chillies, tamarind and the roughly chopped onions to a fine paste. Remove and add enough water to make it of a gozzu like consistency. Add the chopped onions, salt and coconut oil. Mix well and serve with dal rice or with curd rice.

Breakfast Eats

Idli Recipe

Idli is a highly nutritious breakfast item popular all over South India. It is the fermentation process that makes the Idli an ideal food even for convalescents. Made using a combination of Urad dal and rice or Urad dal and semolina, it is accompanied by a coconut chutney and a Sambhar. A family favourite, it is also eaten with fresh homemade butter.

Ingredients :

  • 250 gms urad dal
  • 500 gms idli rava
  • Salt


Wash and soak the urad dal for about 5 hours. Grind to a fine batter in the wet grinder for half an hour adding a little water at a time. The batter should be slightly thicker than of pouring consistency. Wash the Idli rava. Drain well. Squeeze out all the water and tip it into the urad dal batter. Add salt and mix thoroughly. Allow to ferment for 10-12 hours. Grease an idli mould with oil. Pour the batter into the mould and place it into the steamer which has been kept boiling. Cover and steam for ten minutes. Insert a knife to check if the idlis are done. The knife should come out clean. Remove. Allow the idlis to cool and then unmould them.

Fritters & Pakoras

Platter of Phodis / fritters Recipe

The Konkani community in India is well known for its love of Phodis. Phodis are another name for fritters which can either be deep or shallow fried. Vegetables are marinated in a mixture of chilly powder, salt and asafoetida, dusted in a 2:1 proportion of rice and Besan/ gram flour mixture and then deep or shallow fried.


  • Ladies finger
  • Potatoes
  • Cauliflower
  • Raw banana
  • Brinjal


Slice the vegetables a little thick if deep frying or thinly if you prefer it shallow fried. Marinate it in a mixture of chilly powder, salt and asafoetida as per spice level. Refrigerate for an hour. Mix rice flour and Besan in the proportion of 2:1. Dust the marinated vegetables in this mixture and deep fry till crisp.


Sitaphal / Custard Apple Basundi Recipe

Sitaphal is a seasonal fruit from which milkshake, ice cream, basundi and rabdi too is made. Traditionally served at weddings and parties during its season. Sharing in here recipe of my favorite Sitaphal Basundi.


  • 3-4 Fresh Sitaphals, de-seeded.
  • 1 liter milk.
  • Sugar, as desired (about 10 tsp.)
  • 1/2 can of Nestle condensed milk.


  • Extract the pulp from the de-seeded custard apples and keep some aside.
  • Pulse the remaining in a blender to form a thick pulp.
  • Refrigerate it.
  • Boil the milk with sugar and bring it down to 3/4 of the quantity.
  • Add the condensed milk, stir well and allow it to cool.
  • Refrigerate it.
  • After it is cold, add the ground pulp to it and also the one kept aside as garnish and mix it thoroughly.
  • Serve chilled as a dessert.

My Recipes that were published in the Times Of India.

It was a great moment for me when the pictures and recipes from my website were published in Bombay Times which is an edition of the Times of India, as well as in the Deccan Herald. Sharing the pictures of the same here.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.