Curry leaf Congee & Spicy Corn Pizza & Upma

Written by zsn9


  • 200 g (1 cup) uncooked long-grained rice 
  • 3 cups (750 ml) water 
  • 40 g (1 cup) fresh curry leaves 
  • 3 cups (750 ml) water
  •  1 ³/4 cups (400 ml) fresh milk
  •  3 cloves
  •  1 teaspoon salt, or to taste 
  • 1 tablespoon jaggery (substitute shaved palm sugar or dark brown sugar) 

 Wash and drain the rice, then boil it in 3 cups (750 ml) water until the grains are quite soft. 

Wash and then purée the curry leaves in a blender with 3 cups (750 ml) water and pass the mixture through a fine strainer into the cooked rice. Add the milk, cloves and salt, and mix well. Bring to a boil and simmer for 3 minutes. Remove from the heat and serve with jaggery or shaved palm sugar.

picy Corn Pizza

Pizza bread topped with fresh pizza sauce and corn


  • 2 medium onions (finely chopped) 
  • ¼ tsp carom seeds (ajwain) 
  • 2 tomatoes finely chopped
  •  2 medium sized onions finely chopped
  •  1 tsp salt (or as per taste) 
  • 1 tsp red chili powder
  •  2 tbsp tomato ketchup 
  • ¼ tsp sugar 
  • 2 ready-made pizza bases 
  • ¼ cup grated mozzarella cheese
  •  ½ cup of cooked yellow corn 
  • ½ tsp oregano ½ tsp chili flakes


• Heat the oil in a skillet.

Add the onions and carom seeds. Sauté until slightly brown.

 • Add the tomatoes and stir until the oil separates. Add the salt, red chili pow- der, tomato ketchup, and sugar, next add in oregano, and some shredded cheese. Remove from heat and keep aside. Pizza sauce is ready.

 • Spread the pizza sauce over the flat surfaces of the pizza bases. Top with mozzarella cheese, onion slices, and corn. Sprinkle the red chili flakes over the corn. Bake in the preheated oven for about 15 minutes at 375°F until the cheese melts and forms a little golden crust

 • Can alternatively be made with different toppings of your choice, such as pineapple, jalapenos, mushrooms, olives, and tomatoes. • Enjoy warm pizza with cold lemonade. 

  • Serves 4 
  • Prep Time: 20 minutes
  •  Cook Time: 20 minutes


  Semolina flour cooked with cashews and raisins, to be enjoyed as a snack 


  • 4 tbsp oil
  •  ¼ tsp mustard seeds
  •  ¼ tsp asafetida (hing) 
  • 2–3 green chilies (finely chopped) 
  • 1 cup water 
  • 1 tsp lemon juice
  •  4 to 5 curry leaves
  •  1 cup coarse semolina flour (rava)
  •  4–5 cashews
  •  3–4 raisins (kishmish)
  •  1½ tsp salt (or as per taste) 
  • ¼ tsp turmeric (haldi) powder
  •  ¼ cup cilantro (finely chopped


 • Heat the oil in a skillet Add the mustard seeds, allow to crackle, add asafeti- da, curry leaves, green chilies, water, and lemon juice. Continue heating add in the coarse semolina flour.

 • Stir together, allow the water to evaporate, lower heat. 

• Add the cashews, raisins, salt, turmeric, and cilantro. Stir and close burner. 

• Serve warm. 

  • Serves 4 
  • Prep Time: 15 minutes
  •  Cook Time: 20 minutes

Dahi Vada 

Fried lentil dumplings served in cold yogurt with tamarind sauce 


  • 1 cup skinned and split white lentils (urad dal)
  •  ½ cup yellow lentils (moong dal)
  •  2 tsp salt
  •  4–5 green chilies (chopped)
  •  1 tsp crushed cumin seeds powder
  •  2 cups plain yogurt (curd) 
  • 1 tsp salt 
  • ½-tsp crushed ginger (finely chopped)
  •  ½ cup split chickpeas lentil (channa dal)
  •  2 cups buttermilk (1 cup plain yogurt mixed with
  • 1 cup water mixed together.
  •  16 oz oil for frying
  •  ¼ cup chopped coriander leaves
  •  1 tsp red chili powder
  •  ½ cup Tamarind chutney(store bought)


 • Soak the above-mentioned lentils for about 2 hours and grind into a smooth paste. Add the salt, green chilies, and ginger. The dahi vada batter is now ready. 

• Heat oil in a fryer and drop out spoon full of batter in oil, fry till golden in color, on both sides, remove each hot vada and dip into buttermilk for about 2 minutes, remove and squeeze out lightly with the palms of your clean hands and keep aside. 

• Take 2 cups plain yogurt in a mixing bowl, beat the curd, add 1 tsp salt, sugar, and cumin seed powder to the beaten curd. Allow it to cool. • With the palms of your hands softly press the vada to squeeze out the excess buttermilk. Carefully arrange on a serving platter and cover with curd.

 • Garnish with chopped coriander leaves, chili powder, and tamarind chutney.

 • Serve cold. 

Serves 6

 Preparation Time: 30 minutes

 Cook Time: 40 minutes

Chicken Rolls 

Egg rolled tortillas stuffed with cooked chicken filling. 


  • 2½ lb boneless chicken cubed in
  • 1 inch pieces 
  • 2 medium size onion grated 
  • 1 medium tomato pureed 
  • 1 tbsp ginger garlic paste
  •  ½ tsp cumin seeds (jeera seeds)
  •  2 tspn garam masala (Spice powder) 
  • 2 tsp salt,
  • 1/2 tsp red chili powder
  • , 1/4 tsp turmeric
  •  1 cup water
  •  2–3 green chilies (very finely chopped)
  •  ¼ cup white vinegar 8 tortillas (store bought) 
  • 2 eggs (beaten) 
  • Pinch dried mango powder (amchur powder) 
  • 1 small onion (finely chopped)
  •  4 tbsp oil


 • In a skillet, heat 4 tbsp oil, add grated onions, stir till light brown in color, now add ginger garlic paste and ½ tsp cumin seeds, next add 1 tsp salt, 1 tsp red chili powder, ¼ tsp turmeric and 1 tsp garam masala. Keep stirring and add the pureed tomatoes, allow boiling for another 10 minutes

. • Wash the chicken pieces well under running water and add to the onions and tomatoes gravy and stir well, Put 1 cup water and allow curry to boil for an- other 20 minutes till curry thickens and chicken cooks. Cover and keep chicken curry aside. 

• Soak the green chilies in the vinegar. Keep aside

. • Heat a nonstick griddle. When hot, place one tortilla at a time, onto the grid- dle. Coat the surface of the tortilla with 1 tbsp beaten egg. Flip to cook the egg side.

 • Remove the tortilla and place on a plate with the cooked egg side up.

 • Add 2 tbsp chicken curry and a few chicken pieces onto the egg side of the tortilla. Add the green chilies. 

• Add a pinch of dried mango powder (amchur) and 1 tsp of chopped onions. Roll and close with a toothpick.