SHRUNIL FLAVORS

Sabudana upma/ Sabbakki Uppittu with Moon Dal

2011-08-26T16:05:00.005-05:00

Sabudana Upma. Mostly it is considered as fasting food in Maharastra. Back in Karnataka, They do it for evening snack or for lite dinner. Sabudana with combination of moong dal makes this dish more tastier. Got this recipe from my dera mom. I have made this in several kitty parties, potlocks too. Everybody liked it. It should be tasted while it is hot!

Ingredients:-

Sabudana- 1 cup
Moong Dal- 1/2 cup
Green chillies- 8
Curry leaves
Oil
Mustard seeds-1/2 tspn
Jeera- 1/2 tspn
Coriander leaves-for garnishing
Grated coocnut- for garnishing
Lemon juice- 1 tbspn
Salt- to taste

Method:-

Soak Sabudana for atleast 5-6 hrs in enough water.
If you are planning to make thsi upma in teh evening. Soak it in morning or if you are planning to do it for breakfast soak it night only.
Boil water in a bowl.Add Moong dal. Let it cook 3/4. Dal should not become mushy. Strain it and keep it aside. Make sure there is not much water left inside dal.
Add oil in a deep pan. Add seasoning with mustard seeds, Jeera, hing, curry leaves.
Add Green chillies. Fry for some time. Add Sabudana and fry for 2-3 mins until the sabudana pearls fades in to different color. Add salt and keep frying.
Finally add moong dal and mix it gently.Turn off the stove,
Add lemon juice. Mix it well. Garnish it with Coriander leaves and grated coconut

Sending this to Vrat ka khaana event hosted by Kalyani Mom chef

Aloo Gobi Mutter

2011-08-22T16:32:00.006-05:00

Aloo Gobi is generally a dry curry. I don't like dry vegetable curry that goes with chapatis. but our vah chef gives ypou teh recipe that has little gravy in it. He cooks it with tomatoes and there is little gravy effect on this dish. Tomato in this curry makes little tangy and we do also add amchur( mango powder).

Ingredients:-
Aloo-4
Gobi- 1 small
Frozen peas-1/2 cup
Red chilli powder- 1/2 tspn
cumin powder- 1 tspn
Amchur powder- 1/4 tspn
Coriander powder- 1/2 tspn
Garam masala- 1/2 tspn
Onion- 1 small chopped finely
Tomato-1
Green chillies-4
Jeera-1 tspn
Ginger garlic paste-1 tspn
Kasuri methi powder-1/2 tspn
oil for deep frying

Method:-

Add the chopped aloo and gobi in hot oil and fry them for a min till it becomes soft and keep aside.
Make a coarse paste out of onions and green chillies and keep aside
In a separate pan, Add some oil. Add jeera and add the onion green chillies mixture.
Fry it for 2-3 mins.
Add tomatoes and fry for some more time until it becomes little mushy.
Add turmeric powder and salt and fry it.
In a small bowl, add cumin, coriander, amchur and red chilli powders and mix it well by adding water.Add this in to the mixture. keep stirring.
At this time add fried aloo and gobi.keep stirring it until teh masala coats well for 2- 3 mins. Add frozen green peas. mix it well.
Garnish it with coriander leaves.
Serve hot with chapathis or rotis.

Note:- If you are very calorie conscious, you can avoid deep frying aloo and gobi. Directly add in to the curry and cook for atleast 20 mins in a low flame.

Suguntulu/ Sukhanunde For Varamahalakshmi Festival

2011-08-16T13:29:00.009-05:00

Varmahalakshmi festival is obserbed on 2nd friday of shravana masam in most parts of India.Mainly karnataka, Andhra, Orissa, maharastra and Tamil nadu. Lakshmi is Goddess of wealth and prosperity. Lakshmi is worshipped in 8 superior forms.

I made suguntulu,sundal and puliyogre for pooja naivedyam

Ingredients:-
Rice flour- 1 cup
Uradh dhal-1 cup( soak uradh dal in water overnight or for atleast 2-3 hrs)
Poornam- made from jaggery and tur dal( Recipe follows)
Oil- for deep frying
salt- little

Method:-

Grind uradh dhal to a thick paste.
Mix rice flour with warm water and combine rice flour and urad dal mixture to idli batter consistency by adding salt and keep aside.
Meanwhile prepare for pooranam

Recipe for pooranam:-

Jaggery- 1 cup
Tur dal- 1 cup
water- 5 cups
oil- 2 tbspns
Turmeric- 1/2 tspn
Cardomom powder- 1/2 tspn

In a bowl. Add water and bring it to boil. Add tur dal and oil and turmeric. keep it in medium flame. Boil until tur dal is broken little. Take out from the flame and remove the water from tur dal.
Add jaggery and mix it well and keep it on medium flame again for 10 mins until the jaggery dissolves with tur dal and it becomes liek a stickyconsistency.
Let the mixture cool down
Grind it in a mixer in to a smooth paste and add cardoimom powder and keep aside.

Now make small balls out of pooranam. Dip it inside that urad and rice mixture.
carefully drop it in hot oil. Fry it in medium flame for that golden color.
Serve hot or cold!!! it tastes yummy. Festival sweet has to be yummy.

Garlic Puffed Rice- Garlic Borugulu

2011-08-09T21:55:00.009-05:00

They call it Borugulu for puffed rice in my place( Telugu). South Indian snack that can be stored in air tight container for atleast a month and you can relish it as a quick snack anytime.

Ingredients:-

Puffed Rice- 250 gms
Garlic pods- Chopped 1/2 cup
peanuts- 2 tbspns
Fried channa dal- 2 tbspns
Mustard seeds- 1 tspn
Red chilli powder- 2 tbspns
Salt- to taste
Curry leaves
oil- 2tbspns

Method:-

In a wide wok, take some oil. Heat it in a medium flame.
Add mustard seeds and garlic pods, fry for 2 mins.
Add fried channa dalia and peanuts. Fry until it all becomes crispy.
Add red chilli powder and salt.
Add Curry leaves and mix it well.
Finally Add puffed rice and mix it until the spicy mixture coats well and it gets warmed enough.
Take it away from flame. Let it cool and store it in air tight container and use it as a quick snack for atleast a month

Sending this to Zesty Palette Event " Fast food not Fat food" started by Priya.

Kandhunde for Nag panchami festival

2011-08-04T14:39:00.000-05:00

NAG PANCHAMI

Happy Nagara Panchami wishes to all.
Kandhunde is made generally at home on Ganesha festival or Nagara panchami.Kandhude is made out of channa dal.

You can make this as evening snack.

Ingredients:-
Channa dal- 1 cup
Onions chopped(optional)- 1
Curry leaves , coriander leaves and mint leaves - chopped
Green chilli pate- 2 tspns
Salt- to taste
Hing- little
Baking soda- a pinch

Method:-

Soak channa dal in water for about 2-3 hrs atleast. Grind it coarsely.
Add green chilli paste, salt, and all the above said ingredients.
Make it as small balls and place it in greased vessel or on a idli plate.
Steam it in medium flame for about 10-15 mins.
Remove carefully from pressure cooker .
Serve hot

Note:- You can add this kandhunde in Majjiga pulusu/ Majjige huli and have it with rice.

Chilli Egg fry

2011-08-03T07:59:00.006-05:00

This goes really well with any rice or you can just have it like a starter. Tried this in my friend Padmini's house.

Check out the recipe at Padminis blog

Mexican bread patties for " serve it" series- serve it fried

2011-08-01T16:42:00.011-05:00

Crisp bread slices stuffed with a cheesy corn and capsicum mixture.
Best for kids finger foods and for an evening snack.

Source:- Tarladalal

Ingredients:-

Bread slices-8

For the filling-

Boiled Corn kernels- 1 cup
Capsicum- 1 chopped
Grated cheese-1/4 cup
All purpose flour- 2 tbspn
Milk-1 cup
Butter- 2 tbspn
salt- To taste
Pepper- 1/2 tspn
Bread crumbs- 1 cup
Crushed red chilli flakes- 1 tspn
Oil- for deep frying

Method:-

Add Butter in a pan
Add the flour and stir continuously till you get the smell of cooked flour. See to it it will not discolor.
Add the milk and whisk well to get a smooth, thick sauce.
Add the corn, capsicum, cheese and salt and mix well.
Add pepper and red chilli flakes Keep aside. Let it cool. This filling should be thick and not watery.

Remove the crusts of the bread slices
Dip each slice in water and squeeze out the water by pressing each slice between the palms of your hands.
Put a spoonful of the filling on one slice.
Roll it into a cylindrical shape or like a patty and seal the sides. Roll the patty on bread crumbs. Keep aside.
Repeat with the remaining bread slices and filling and keep aside by dusting some bread crumbs on it.
Heat the oil in a kadai and deep fry the bread rolls till golden brown.
Serve hot with Tomato ketchup or red chilli sauce .

Sending this to Krithis kitchen

Vangi bath

2011-07-29T13:36:00.006-05:00

I used to always do vangibath instant style,using ready made vangibath powder. This used to be like a quick dish and taste also used to be so- la -la. My hubby likes the way it is made in my Mom in law's home. Here I got the recipe recently from my MIL and I am posting it here for all the vangibath lovers:-)

Ingredients:-

Brinjals- 500 gms
Daniya- 2 tbspns
Dry Redchillies-4
Kashmiri red chillies-3
Uradh dhal- 2tbspn
Channa dal- 2tbspn
Dry coconut- 2 tbspn
Home made garam masala powder- 1tspn
Tamarind pulp or lemon juice- depends on taste. I use lemon juice
Rice- 1 cup
Salt- to taste
oil- 2tbspns
Coriander leaves- for garnishing

Method:-

Cook rice and keep it aside. spread it on a wide dish and let it cool.
Dry roast urad dal, channa dal, daniya and Redchillies in a pan.Switch off the flame. Add dry coco powder finally in to it. let it cool. Grind it in to coarse powder and keep it aside.
In a separate pan, add oil. Add mustard seeds, jeera and urad dal, Channa dal, hing and curry leaves. Once it splitters, add chopped brinjals and fry it in medium flame until it becomes soft.
Place the fried Brinjals on rice. spread and mix it aloing with the coarse grounded powder.
Add salt and garam masala powder. mix it well.
Add fried cashwenuts(optional)
Garnish it with coriander leaves

Lettuce Wraps

2011-07-26T16:54:00.008-05:00

We usually go to Asian restuarants very often. Lettuce wraps is one of our favorite starter. Recently we had been to coconut Thai grill restaurant in Carrolton. They had this wrap and it tasted delicious better than p.f Changs . I was looking for its recipe and i found my blogger friend had it on her blog.I made some changes to the recipe of hers. Here is the original link from Sailajas recipes.

Ingredients:-

Tofu- 1/2 cup- firm( shredded or cubed)
Iceberg lettuce-1 small
Garlic- 3 cloves minced
Ginger- 1 small inch minced
sweet onion- 1 small
Carrot- 1 chopped in to small pieces
Rosted peanuts- 2 tbspns
Green chillies- 2
Lime juice- 1 tspn
soy sauce- 1tbspn
Dry basil powder- 1/2 tspn
Salt- to taste
Sambal olek sauce and red chilli sauce in oil- As per your taste- You can use any spicy Asian sauce

Method:-

Add oil in a pan. Add minced garlic and ginger and fry it.
Add onions, carrot and tofu. Fry for 3 mins. Add green chillies and saute for a while by adding salt and sauces. Remove from heat and top it up with roasted peanuts and sprinkle dry basil powder.
Cut off the stem part of the Iceburg lettuce so it's easier to separate the leaves.I could not separate as i had used lettuce for some other salad preparation.
Place your stir fried filling on lettuce and enjoy it with your fav topping sauce.
Healthy and tasty!!!

Borugula Upma- Puffed rice upma

2011-07-11T16:32:00.010-05:00

This is basically karnataka dish. I tasted this in one of my friends house for breakfast. It was really good. They served us with hot mirchi bhajjis. It was really delicious and I tried out at my kitchen. It is similar to my Khara bath recipe.

Ingredients:-

Puffed rice-4 large cups
Green chillies-8
Ginger-1 inch
Garlic- 4 flakes
Corinader leaves- 1/2 bunch
Jeera- 1 tspn
Onion- 1
Channa dal- 1 tspn
Uradh dal- 1 tspn
Mustard seeds and Jeera for seasoing
Hing- little
Salt- as per taste
Lemon juice- 1- 2 tspns

Method:-

First soak and clean the puffed rice in water. Squeeze little and take out from the water immediately and keep it aside.
Meanwhile make a ground paste with ginger garlic, coriander leaves and green chillies and keep aside.
In a large pan, Add oil and add the seasoning stuff along with urad dal, channa dal, hing and curry leaves. Add chopped onions and fry it.Add the above said grounded paste and fry it in oil till the raw smell goes away and oil oozes out.
Finally add puffed rice that has been taken out from water. Heat it and combine till all the masala gets well coated on to it. Add salt and chopped coriander leaves. Add lemon juice and serve it hot by adding grated coconut on top of it.

Cold coffee

2011-07-05T14:15:00.006-05:00

Summer is here in US and we like to have cold drinks right. Bored of having hot tea/ coffee during evenings. One sunny day when we came home from shopping, felt like having something really cold. Quickly i go-ogled and found this easy to make cold coffee recipe.

Ingredients:-

Milk- 1 cup
Water- 1/4 cup
sugar- 4 tspns
Coffee powder- 1 tspn
Cool whip- 3 tspn
Crushed ice- 3/4 cup

Method:-

Boil 1/4 cup of water. Add coffee powder( I used Bru instant coffee powder) in to it. stir well.
In a blender, add milk, sugar and this coffee decoction along with some crushed ice and milk. Blend them and pour it in to your glasses and relish your cold coffee.
I bet you ll surely regret of paying $4 in star bucks:-).

Plantain Fry- Aratikaya vepudu- Baalekaye palya

2011-06-22T14:19:00.009-05:00

Source:- online- posted by shriya

I used to make normal palya(fry) with plantain and it was not that great taste. Finally found one masala spicy recipe that very well goes with dal and rice. We ( I and my Hubby) relished it so much.

Ingredients:

Plantain : 2
Onion: 1
Tomato: 1
Ginger : 1″
Garlic : 2-3
Red Chili Powder : 2 tbsp
Salt : required to taste

Method:-

Cut the plantain into two and pressure cook them for one whistle.
Peel the skin and cut the plantain into small cubes. Keep them aside.
Heat oil in a pan add chopped onion fry them till it becomes soft and add the tomatoes fry them for few more minutes.
Remove from heat and let it cool.
Grind them along with ginger and garlic in to a paste
Heat oil a pan and add the above grounded paste and fry for some time.
And add salt and red chili powder and fry them till it becomes dry .
Now add the plantain cubes and mix it gently with the masala .
Fry them till it becomes crispier in a medium heat for about 20 to 25 minutes.
Serve it hot with rice

Point 9 is very imp. cook it a medium flame for atleast 25 mins

Black Bean & Corn Dip with Tortilla scoops

2011-06-17T16:29:00.006-05:00

You must be thinking that I am going crazy about Mexican food. This is my second post after those mexican bread patties. No i am really not a big fan of mexican food. Chipotle is the only restaurant i enjoy mexican.

This recipe is very simple and i saw the video from showmethecurry and added some more ingredients which added more taste.

Ingredients:-

Black Beans – 1 cup( 8oz can)
Sweet Corn kernels – 8 oz can, drained
Onion – 1/2 medium, finely chopped
Bell Pepper – 1/2 , finely chopped
Tomato – 1 large, finely chopped
Jalapenos – de-seeded and finely chopped to taste
Coriander leaves- chopped- 2 tbspn
Oregano powder-1/2 tspn
Crushed red chilli - 1/2 tspn
Salt – to taste
Lime Juice – to taste
Taco Seasoning – 2 tbsp or to taste( Optional)- I did not have this in handy and dint add it at all.

Method:-

Mix all the above ingredients in a bowl. marinate it for 30 mins in refrigerator. Spread on tortilla chips and relish it. Its that simple!!!!!!!!!!!

Mexican Bread Patties

2011-06-08T11:45:00.013-05:00

Crisp bread slices stuffed with a cheesy corn and capsicum mixture.
Best for kids finger foods And for an evening snack.

Source:- Tarladalal

Ingredients:-

Bread slices-8

For the filling-

Add Butter in a pan
Add the flour and stir continuously till you get the smell of cooked flour. See to it it will not discolor.
Add the milk and whisk well to get a smooth, thick sauce.
Add the corn, capsicum, cheese and salt and mix well.
Add pepper and red chilli flakes Keep aside. Let it cool. This filling should be thick and not watery.

Remove the crusts of the bread slices
Dip each slice in water and squeeze out the water by pressing each slice between the palms of your hands.
Put a spoonful of the filling on one slice.
Roll it into a cylindrical shape or like a patty and seal the sides. Roll the patty on bread crumbs. Keep aside.
Repeat with the remaining bread slices and filling and keep aside by dusting some bread crumbs on it.
Heat the oil in a kadai and deep fry the bread rolls till golden brown.
Serve hot with Tomato ketchup or red chilli sauce .

If you are calorie conscious you can make this as a sandwich by placing the filling inside the bread and toast it on both the sides on a pan and call it MEXICAN BREAD SANDWICH!!!

Sending this entry to A.W.E.D Mexican menu

Almond Choco Brownies

2011-06-01T14:36:00.008-05:00

Recent past I am craving more for sweets. Last it happened was during my pregnancy. Wanted to try out Brownies and did a lot of research on many websites and finally I found best brownies that can be easily made from Myhomecooking

Ingredients:-

6 Tablespoons Unsweetened Cocoa

½ Cup Butter

1 Cup Sugar

1/2 Teaspoon Vanilla

1/4 Teaspoon Salt

1/3 Cup Flour

2 Eggs

1/2 cup- chopped almonds

Method:-

In a bowl. Add butter and melt the butter in a microwave. Add cocoa powder and mix it gently.
Add sugar, eggs, flour , Vanilla extract and salt and mix it thoroughly.
Add Almonds finally.
Preheat the oven at 350F degrees
I used square glass dish. Apply little butter and flour the dish by adding few tsps of flour and shake it until the sides and bottom are covered completely so that it will help us to remove the brownies easily once it is done.
Bake for almost 25 mins or until a toothpick inserted comes out with a little batter and a few moist clumps clinging on it. It should not be like a cake
Remove from oven and let it cool Serve at room temp or with a hot brownie with a chilled Vanilla ice cream:-)

Thanks to My Blogger Friends

2011-05-25T13:06:00.008-05:00

I would like to Thank my Blogging Friends. I often follow their blogs and here are some tried recipes from their blog.

Spicy Basil Fried Rice From Namratha's Blog

Chilli Mushroom from Kavya's Blog

Bread pizza from Padmini's Blog

Some changes that I made is to spread pasta sauce on bread instead of tomato ketchup

Mint Egg Fried Rice

2011-05-11T17:40:00.008-05:00

This recipe i got from my friend and it was there from very long time in my recipe book and had not tried out. I gave a try today and it turned out really nice. Mint and egg combination is something different and I had never come across.

Ingredients:-
Basmathi rice- 1 cup
Mint-1/2 bunch
Green chillies-6
Ginger- 1/5 inch
Garlic- 4 flakes
Tomato- 1 chopped
Onion- 1 ( finely Chopped)
Cinnamon- 1 inch
cloves- 3
Chilli powder- 1 tspn
Garam masala- 1/2 tspn
Eggs- 4

Method:-

Cook Basamathi rice by adding 1 tspn of oil and little salt. Spread the rice in a plate and let it cool.
Add some oil in a wide pan. fry onions till they turn brown. Add tomatoes and fry for 2 - 3 mins till it becomes soft.
Meanwhile grind mint, chillies, ginger, garlic, cinnamon, cloves. Add this paste to the tomato/onion mixture. Saute for a while till the raw smell evaporates. Add little salt, red chilli powder and garam masala.
Heat oil in a separate pan and scramble the eggs.
Add rice to the mint paste. Add scrambled eggs and mix it well and fry for 2 mins.
Garnish it with 1 boiled egg( optional)

Grapes Gojju

2011-04-21T16:07:00.005-05:00

After 2 months of India vacation, I am back to my cooking blog. Now it has been already been 4 months since I blogged.

Here I come up with my Mom's recipe - GRAPES GOJJU - The consistency of gojju is thick like tomato ketchup.
Some will be wondering if we can make any spicy dish out of fruits. Yes, you can:-)

Ingredients:-

Seedless Grapes- 1/2 cup
Coriander seeds- 1/2 tspn
Jeera-1/2 tspn
Uradh dhal- 1/2 tspn
Pepper-3-4
Sesame seeds-1 tspn
Channa dhal- 1/2 tspn
Red chillies-5
Coconut-1/2 cup
Cinnamon- 1 small piece
Elaichi-1
Tamarind pulp- 1 tspn
Jaggery- 1 tspn
Salt- to taste

Method:-

Dry roast coriander seeds, jeera, urad dhal, pepper, sesame seeds, channa dhal and red chillies in a pan.
Grind them along with coconut, cinnamon and eliachi. Make it as a coarse paste.
In a separate bowl. Boil this paste by adding around 1 cup of water. Add tamarind pulp(1tsn) , Jaggery(tspn) and salt. Switch off the stove once it is boiled and keep it aside. Now Add grapes. Do not boil it again after adding grapes.
Finally add seasoning( oil, mustard seeds, jeera and Hing).
Serve hot with hot rice

Same procedure we can follow with pineapple too.

Kashmiri Dum Aloo for Indian Cooking Challenge

2010-12-14T08:00:00.009-06:00

Second time participation in Indian cooking Challenge.
Recipe for December's month is Kashmiri Dum Aloo choosen by Srivalli.

The recipe is very unfamiliar to me. It has many different ingredients which we do not usually use in regular cooking. Fennel seeds and garlic powder with kashmiri chillies makes this curry tastes simply awesome.. I have never done any curry with the actual DUM method. This curry is cooked under pressure so that the potatoes get soaked in the gravy. I really liked cooking in an authentic way.

Source:- Indian food
Ingredients:-

Small Potatoes- 10
Cumin seeds- 1 tspn( Roasted and powdered)
Garam Masala- 1 tspn
Fennel powder-1 tspn(roasted and powdered)
Kashmiri Red chillies-(Roasted and powdered)
Fresh yoghurt- 2.5 cups( must not be sour)
Ginger powder-1tspn
Cardomom powder-1/2 tspn
Mustard oil- 4 tbspn
Cloves-6( Roasted and powdered)
Hing- a pinch
Salt- to taste
oil- for deep frying potatoes
A cup of firm dough made from flour and water

Method:-

Peel the skin off the potatoes. poke all over the potatoes witha fork. Soak it in warm water by adding little salt for atleast 20 mins.
Deep fry the potatoes in oil until golden brown and keep aside.
In another bowl. Add fresh yoghurt and mix chili powder, ginger, cardomom and fennel powders. Add the potatoes in to the yoghurt mix and stir it until the paste gets coated well

In another pan, Add mustard oil. Add clove powder and hing. Add 1 cup of hot water in to it. When it is boiling add the potato yogurt mix by adding salt and cover it with a lid.
To do the dum, seal the edges of the pan's cover with the dough to ensure no steam can escape. Put on the stove, cook on a low flame for 10-15 minutes.
Turn off the flame, remove the cover and add the cumin and garam masala powders, and cover again quickly. Leave for 5 minutes.
Finally add cahwenut powder and mix well( optional)- according to your taste
Serve hot with naan, rotis or chapathis

p.s:- Recipe says mustard oil but i used vegetable oil.
Added 4 flakes of garlic while making the curry
I have added cashewnut powder to make the curry more tastier and to get the thicker gravy consistent.

Ragada Pattice

2010-12-08T16:29:00.013-06:00

Sending this to " THANK YOU MOM" event organised by Satya

During my childhood days, I had heard of pani puri, bhel puri, masala puri.
Ragada pattice is the first chaat I tasted in Shanthi sagar in Bangalore-Rajajinagar during my high school days. From then, mom used to make this special chaat during weekends when i used to visit home. This is one of my fav evening time snack.

Ingredients:-

For the patties:-

Potatoes-5
Green chillies-5
Coriander leaves- 1/2 bunch
Salt to taste

For the Ragada(Curry):-

Dry peas- 1 large cup( Soak it overnight in water)
Tomato-2
Garlic- 4 flakes
Ginger-1.5 inch
Coriander- 1/2 bunch
Cloves-2
Cinnamon-1 inch
Cardomom-2
Jeera- 1 tspn
Red chilli powder- 1/2 tspn
Dhaniya powder-1/2 tspn
Pepper-1/2 tspn

Method:-

Pressure cook potatoes and mash them and keep it aside. Grind green chillies and coriander in to paste by adding little salt. Put the paste in to the mashed potato and make small balls out of it .
Flatten them as patties and shallow fry them on a pan by adding oil.

Pressure cook dry peas by adding salt.
Grind all the masala ingredients along with ginger, garlic and coriander leaves and keep it aside.
Take a wide pan. Add oil in to the pan. Add Jeera and tomatoes. Fry for some time.
Add the grounded masala and fry for 2-3 mins until masala gets cooked well in the oil.
Add the boiled peas and mash some of them in the curry and keep boiling it. Finally add salt.

Now for making the Ragada pattice chaat, we need to use Tamarind chutney(meeta) , yoghurt, Finely chopped onions.

Place the fried patties on a plate. Add required amount of ragada(curry) on top of the patties.
Top it up with tamarind chutney, curds and finely chopped onions and serve hot

Huli Avalakki/ Pulusu Atakalu/Teeka poha

2010-12-06T16:52:00.003-06:00

Very simple and tasty tangy breakfast at our place. My sis loves this breakfast. We were in hostel and when we visit our home during weekends, she used to ask mom to make this as a special breakfast. Mom used to ask for other options where she can spend more time on cooking with more effort. But this simple recipe is effortless and simple and tasty. We used to eat the leftover poha for evening snack too. It tastes good when it is not hot:-)

Ingredients:-

Poha/ Avalakki/ Atakalu- 1 Large cup ( Use the thick Rice flakes)
Tamarind pulp- 1/4 cup
Jaggery- Crushed in to powder- 1tbspn
Green chillies- 8-10
Uradh dhal- 1 tspn
bengal gram dhal- 1 tspn
curry leaves- 4-5
mustard seeds- 1 tspn
jeera- 1 tspn
Groundnuts- 1 tbspn
Chopped onions- 1 small cup
Coriander leaves-for garnishing
Grated coconut- For garnishing
turmeric-1/4 tspn
Salt- to taste
Oil- 1.5 tbspn
Water- 3/4th cup

Method:-

Soak poha/Avalakki for atleast 2 hrs in tamarind pulp and water. Add jaggery powder and stir it together and keep it aside. I usually soak poha overnight
Add oil in a heavy bottom pan. Add mustard seeds,jeera, hing and curry leaves. Once it splutters add uradh dhal, bengal gram dhal and groundnuts. Fry it in a slow flame as teh groundnuts may turn out brown.
Add chopped onions and fry for 2- 3 mins until it becomes translucent. Add salt and the soaked poha. Stir gently on a low flame.
Take out from the flame. Add coriander leaves and grated coconut and serve.

Black Channa & Mango Sundal

2010-12-03T15:34:00.004-06:00

Sundal-The best prasadham that you can ever get it in Temple. Dont you all agree????
You can have it as a side dish or a evening snack too. I remember mom making thsi for our evening snack sometimes as it is healthier also compared to fried stuffs.
I made this sundal with a slight twist by adding mango pieces. It gives a tangy taste .

Ingredients:-

Black Channa-1 cup
Mango- 1( Sliced in to thin pieces)
Green chilli paste- 1 tspn
urad dhal- 1 tspn
Mustard seeds- 1/2 tspn
Asafoetida- 1/4 tspn
Coriander leaves
Salt- to taste
Oil- 1 tbspn
Method:-

Soak Black channa for atleast 6-8 hrs or overnight.
Boil it in a pressure cooker and keep it aside
In a separate pan, Add oil.Add mustard seeds. once it splutters. Add urad dhal fry for some more time and asafoetida.Add green chilli paste .
Add the boiled black channa and cook it for 2-3 mins. Add salt
Take out from the flame and add thinly sliced mango pieces. Garnish it with coriander leaves and serve it with rice or just have it as a snack!!!!

Mini Rice flour Patties in Moon dal soup

2010-12-01T16:33:00.010-06:00

I spent my childhood in a Joint Family. One advantage to taste variety of food from different places. This recipe is from North Karnataka. My Aunt from Gangavathi used to do this back home.

Ingredients:-

For patties:
Rice flour- 1 cup
Salt- to Taste
Water- 1.5 cups

For Soup:-
Moong dal- 1 cup
coconut- 1/2 cup(Grated)
Green chillies-5
Salt- to taste
Coriander-1/2 bunch
Lemon juice- to taste

Method:

Add 1.5 cups of water in a bowl. when it starts boiling Add rice flour in to it. let it boil in low flame for 15 mins. Stir together and take out from the flame. Press it gently and make small size patties(25 paise coin size:-) as shown below in the picture

Now boil 3 cups of water and add rice flour patties in to it. let it remain in hot water for 3-4 mins. Take out after it becomes little soft.

Now for the Soup:-

Boil moong Dal in a pressure cooker and keep it aside.
Make a paste out of green chillies, coconut, salt and coriander.
Add this paste in to the boiled dal and keep it on a medium flame.
Add some more water in to it to get a soup consistency. when it is boiling add the rice flour patties and boil it for couple of mins.
Add salt and adjust to your taste.
Finally take out from the flame and add lemon juice and your seasoning with Cumin seeds and curry leaves.

Tomato Basil Soup- Grilled Garlic bread

2010-11-18T17:17:00.002-06:00

Basil is a culinary herb prominently featured in Italian cuisine. It is generally added at the last moment, as cooking quickly destroys the flavour.

Ingredients:-

Tomatoes-3-4
Garlic flakes-2
onions-1
Basil-1/2 bunch( I dint get the fresh one, I used the dry basil powder) Fresh one gives better taste
pepper powder- 1/2 tspn
red chilli powder-1/2 tspn
salt- to taste
Garam masala- 1/4 tspn
cream- optional
olive oil- 1 tbspn
ghee- 1 tspn

Method:-

Add some ghee in a pan and add chopped onion and tomatoes. Boil both onion and tomato in a pressure cooker.
Let it cool and grind them in to smooth paste. Strain it.
Take a separate vessel. Add little olive oil. Add minced garlic in to it. fry for some time. Add the above tomato mixture and some water. let it boil for 5 mins. Add pepper powder, red chilli powder and salt.
Finally add the basil leaves and Garam masala and boil it for a minute. serve hot with grilled Garlic bread.

VARO- sindhi sweet for Indian cooking challenge

2010-11-10T16:44:00.014-06:00

This is my first participation in Indian Cooking Challenge . I used to wonder when my friends put up ICC recipes on their blog. Thanks to srivalli for approving my membership. Hope to be in this challenge.
Me and my hubby and infact my kid does not have a sweet tooth, was wondering seriously if I have to take up thsi challenge, but this sweet is something reminds me of childhood sweet that my atthe(aunt) used to make. it is chikki made with peanuts. we used to get it in many petty shops , They used to keep thsi in small jars in front of the counter.
VARO - After looking at the recipe I felt it is similar to our chikki sweet substituted with dryfruits.

Source:- 'Simply Sindhi recipes'

Ingredients:-
1 small cup nuts- sliced( Almonds, cashewnuts and pistachios) ( I have not used pistachios in this recipe)
Sugar- 1/4 cup
Khus khus(poppy seeds)- 1 tbspn
Cardamom powder- 1/2 tspn
Ghee-1/4 cup

Method:-
In a heavy bottom pan.Add ghee and sugar and keep it on a medium flame. keep stirring until it becomes caramelized. it should become like a thin paaka( like a glue consistency).
Add the sliced nuts and cardamom powder and poppy seeds. keep stirring it until the nuts are well coated.

Take a thick heat pr0of plastic paper( you can use holige paper). I have used the silver side of haldirams mixture packet for spreading the coated mixture.

Apply oil on the sheet. pour the nuts mixture on it. you can use the roller to spread it. I dint find it necessary as the mixture consistency was perfect and it spread evenly.

Spread poppy seeds on top of the VARO. Leave for some time and use a knife and cut it in to pieces. yummy varo is ready....

Nippat Masala

2010-11-02T13:34:00.007-05:00

I miss my home town a lot when i think of this snack. There is a place called anandi angadi( Snack shop) which is really famous for these chaats. He used to do ghee bhel, nippat masala, chakli masala, tomoato slice,bhoondhi masala, chips masala... what not... slurp.......... my mouth is watering.
My MIL left to India and befor going she made nippattus and stored it in a container for us to have for evening snacks. I tried out one fine evening to make this Anandhi special( Home town Chaat)Nippattu Masala.

Ingredients:-

Nippattus
Onion chopped finely
Grated carrot
Jeera powder
Red chilli powder
Ghee
Pudina coriander chutney or any green spicy chutney
meeta
salt
puffed rice
Crushed roasted peanuts

Method:-

Place Nippattus on a hard plate. I have used steel plate here. Apply ghee on it .
Spread some pudina/coriander chutney and meeta on top of it.
Sprinkle it with salt and jeera powder and red chilli powder.
Add chopped onion and grated carrot little.
Sprinkle with crushed peanuts and puffed rice.

Take a flat hard surface plate and press on this nippat.Remove the plate and transfer it slowly in to a serving plate

Mint coriander soup

2010-10-30T11:58:00.005-05:00

During my pregnancy, mom used to make soups and salads for me. This soup is extremely simple to do and tastier and ir just re freshens after a busy day. Its also good to have during cold.it gives instant relief.

Ingredients:-
Mint- 1/2 bunch
Coriander-1/4 bunch
Ginger grated- 1 tbspn
Garlic- chopped in to small pieces- 1 tbspn
Corn flour- 1tbspn
salt- to taste
pepper powder- 3/4 tspn( Adjust according to your spice level)
Lemon juice- 1tbspn

Method:-

Boil water in a bowl by adding ginger , garlic and chopped mint and coriander.
Add salt and pepper powder. Once it is boiling,Add corn flour mixture( make corn flour paste by adding little water separately). Keep aside off the flame and add lemon juice and serve in soup bowl.

Sending this to Khakai's kitchen for SOUPER SUNDAY event

Mirchi ka salan

2010-10-26T15:41:00.003-05:00

Mirchi ka salan-
Side dish for Pulaos, ghee rice and Biriyanis. It goes extremely well with them. This will be by entry for the next potlock in my friends house. I referred Vahrehvah for this recipe. He has shown it in a simple way. Just follow his video, you will never go wrong.

I have used Banana peppers to make this dish. you can add thai chillies or capsicum or brinjal to make this dish

Ingredients:-
Banana Peppers- 8-10
Groundnuts- 1 tbspn
Sesame seeds- 1 tspn
cumin seeds- 1 tspn
Dry coconut powder- 1 tbspn
red chilli powder- 1 tspn
cumin powder- 1 tspn
Curry leaves-
fenugreek seeds-1/4 tspn
ginger garlic paste- 1/2 tspn
Hing( asafoetida)- pinch
onion- 1
curds(1 small cup)
Tamarind pulp- 1 tbspn
Jaggery or sugar-1 tspn
Turmeric- 1/4 tspn
Cinnamon- 1 inch
cardomom- 3
cloves-3
salt - to taste
oil- 1 tbspn

Method:-

Add some oil in to pan and roast groundnuts, sesame seeds. when it turns in to golden color add dry coco powder and keep it aside to cool down.Blend it in to smooth paste by adding little water and set aside.

In a separate pan, Add oil. Add cumin seeds, cinnamon and cardomom and fenugreek seeds.
Add chopped onion and fry in a medium flame until it turns transparent. Add little salt, hing and little turmeric and ginger-garlic paste.
Add curry leaves and some water. Add all teh powders( red chilli, cumin, coriander) and fry it for some more time. Cook until teh oil oozes out. add some more water if required.
Add curds in to it and stir it together. Next, add groundnut sesame coco paste. cook for about 10 mins ina medium flame.
Finally add tamarind pulp and some jaggery.
Finally add the slit banana peppers in to the boling sauce and cook for about 15 mins in a low flame .
Serve hot with any rice.

Aloo palak

2010-10-26T14:22:00.003-05:00

Ingredients:-
Potatoes-2-3( Boiled and cut it in to cubes)
Spinach- 1 bunch
Tomato pureed-2
Garlic- 4 flakes
ginger- 1 inch
Onion- 1 large
Red chilli powder- 1/2 tspn
Green chillies-4-5
Coriander powder- 1/2 tspn
cumin powder- 1/2 tspn
Garam masala- 1/2 tspn
Fresh cream- 1 tbspn( optional)
Salt to taste
oil or ghee

Method:-
Boil spinach, onion, green chillies along with ginger and garlic. Cool it and grind it in to smooth paste.
Add oil in a pan. Add cumin seeds, and the above said palak paste. keep stirring it. Add tomato puree when the oil separates. keep stirring it in a medium flame. Add red chilli powder, salt, coriander and cumin powder. mix it well

Finally Add boiled pototo cubes and add fresh cream and stir together slowly. Finally add Garam masala and mix well and serve hot with Rotis, pulkhas or any Parathas.

Sajjappa / Sogasu obbattu

2010-10-19T16:21:00.003-05:00

Navrathri and Deepavali season. wanted to try out authentic traditional sweet that they make back home. Here it is, presenting Sajjappa/ sogasu obbattu.

Ingredients:-
1 cup- Coarse semolina(Ravva)
1 cup- grated coconut
1 1/2 cup- sugar
1/2 cup- milk
1/2 cup- water
1/2 cup-fine semolina( chiroti ravva or holige ravva)
1/2 cup- Maida
1/4 tspn- salt
1 tspn-chopped Cashewnuts,
2tbspn- ghee
Oil- for deep frying
kesar and elaichi powder

Method:-
Add coarse semolina, grated coconut, sugar, milk , water and chopped cashewnuts in a pan and keep on a medium flame and stir together.when it becomes thick.Add 2 tbspns ghee. elaichi powder, kesar and mix together and bring it down out off the flame.
Make small balls out of it( as shown in the above pic) and keep it aside.Let us call this as HOORANA.

Meanwhile make a mixture out of fine semolina, maida and salt by adding little water. Make it as a thick paste.Let us call this mixture as KANAKA.

On a plastic paper apply some oil. Take some kanaka.Put HOORANA inside KANAKA and add one more plastic paper and press it like obbattu as shown above.

Remove the obbattu and deep fry them in oil .
Your yummy SAJJAPPAS are ready....

Sending this to preeti @Khaugiri for 'Only Festive Food' started by pari @ Foodelicious

Deviled eggs

2010-10-18T10:29:00.005-05:00

One fine evening , my hubby was discussing about the potlock lunch at his work place. Some lady had got Deviled eggs and he liked it a lot. He asked me to try out this dish. there started my googling....:-) I made simple classic deviled egg next day and it tasted really good. I have tried out this in my kitty parties. Kids will also enjoy this.

Ingredients:-

Eggs- hard-cooked and cut lengthwise
Mayonnaise- 1/2 tspn
mustard powder- 1/2 tspn
vinegar-1/4 tspn
salt- 1/4 tspn
Pepper powder- 1/2 tspn
Red chilli powder- to garnish

Method:-
Remove the egg yolks after it is cooked finely. Take out in a small bowl and mash it.Add mayonnaise, mustard powder, vinegar, salt and pepper and mix thoroughly. Fill the empty egg white shells with this mixture and finally sprinkle red chilli powder on top of it.

Cover it up and refrigerate it atleast 4 hrs before serving.

sending this to 'Dish name starts with D' event started by Akila

Black forest Cake

2010-10-06T15:46:00.009-05:00

Its my sweethearts birthday time.... had enough of monthly birthdays of my little one, now i wanted to bake a special cake for some one really special. I made this cake on 24th sep. it came out simply awesome...i was simply surprised to see myself at the final product.
And i was really proud of it when i ended up getting comments from my friends who tasted this on 25th sep. I am glad that my wilton classes are put in to use.

Ingredients:-

For the cake ( I used one 8 "inch and the other is 9 "inch size )

All purpose flour- 2 cups
Sugar- 1 1/2 cup
Eggs-4
Baking soda- 1 tspn
butter-1/2 cup
Milk- 1 1/2 cup
vanilla extract- 1 tspn
unsweetened cocoa powder-2 tbspn

Method:-

Preheat the oven at 350F for 10mins.
Sieve together flour, baking soda, cocoa powder.
In a large bowl, mix butter and sugar. When they are well mixed, add eggs. Beat well. Add milk and stir together
Add the flour mixture little by little.
Pour the mix in a greased oven proof dish. (I used two baking dishes and divided the mixture accordingly). Bake at 350F for about 30mins or till a knife inserted in the center comes out clean.
Let it cool for atleast 1-2 hrs and keep it aside. you dont want to ice the cake when it is hot.

For the filling:

1 1/2 heavy whipping cream
2 tea spns vanilla extract
1/2 cup confectioners sugar
Maraschino Cherries
chocolate baking bar- grated

Sugar syrup:-

1 tbsp lime juice

½ tbsp Sugar

3/4 cup Water

Use a hand mixer to whip the cream and sugar by adding vanilla extract.
Mix all together and beat till soft peaks form.keep aside the cream.
meanwhile mix the sugar syrup and pour on the cake( poke holes by using fork it absorbs more syrup). set aside the first cake and slowly layer the cake with cream on it as shown in the picture above. add some cherries on top of it.
Place the second cake on top of it. Repeat the sugar syrup procedure again and apply a thick layer of cream on to it.
Decorate with cherries and chocolate crumbs.

Special Thanks to Namratha, kavya, aayis recipe and vahrehvah chef. (sources)

Kobbari pudi- Coconut powder

2010-09-20T15:19:00.003-05:00

Ingredients:-

Dry coconut powder or grated coconut- 1.5 cup
uradh dal- 1 tspn
bengal gram dal- 1 tspn
Dry Red chillies- 10
tamarind- 1 inch- cut it in to small pieces
Salt- to taste

Method:-
Dry roast uradh dal, begal gram dhal and coconut in a pan. kepp it aside. In a same pan. add little oil and fry red chillies too.

First,grind all the above said items to a coarse powder except coconut. Later, add dry coconut and grind it again.

In a separate pan, add little oil, add curry leaves and finally add the powder and fry for 1 min. Let it cool and your ready kobbari powder is ready to serve with hot rice.

Usage of this powder:-

You can store thsi powder in a refrigerator for almost 2 months. stored powder can be used as a masala ingredienst for any vegetable fry. Tindora , capsicum tastes good when you add this powder.
You can add mint leaves,dill leaves or coriander leaves in this powder and can be served with hot rice.

Kudumulu/ Kaayi Kadubu- Ganesh festive special

2010-09-10T16:29:00.005-05:00

Happy Ganesha Chaturthi to all my blog readers.

Kaayi kadubu iswhat we make on Ganesha festival day. Its Lord Ganesha's favourite:-). We do this along with Kandhunde. You can check for that recipe too in my blog.' During my childhood, i used to eat kadubus on a comeptation basis with my aunt. i use to eat around 12-15 kadubus on that day. Its one of my fav festive sweet

Here is the recipe for Kaayi kadubu

Ingredients:-

Finely grated coconut- 2 cups
Jaggery-3/4 cup( Finely powder it)
Rice flour- 1 cup
Water- 1 cup
milk- 1/2 cup
oil- 3 tspns
salt- a pinch
cardamom powder- little

Method:-

Mix the grated coconut along with jaggery and put it on a medium flame and fry it till you get a yummy smell out of it. Take out from the flame. Add cardamom powder and keep it aside.

Meanwhile, in another pan. Add milk, water, salt and oil. Let it boil on a high flame. Add rice flour in middle and slowly cook for 15 mins on a low flame. Take out from the flame and mix it gently. Mix it when it is hot only so that it will not form lumps.

Make small balls out of it and use a presser or a chapathi rolling pin to make a thin patties out of it.You can use rice flour while doing these kadubus too if you are making them out of hand.stuff the coconut jaggery mixture in to it. ( That mixture should be cool)

Fold the Chapathi and seal them with some water.

Steam all the Kadubus in a pressure cooker for 10 mins by adding some oil on top of it. I used idli stand for making kadubus.
Yummy Kadubus are ready!!!!!!!!!!!!

Shaam savera- Palak tofu koftas in a Tomato curry

2010-08-30T17:45:00.001-05:00

This recipe is originally got from Sanjeev kapoor. I tried this when my friend Madhavi had posted. It tempted me to do this curry. I made some changes . Instead of adding paneer, i made this curry out of Tofu

Ingredients:-

For koftas;-

Palak/spinach- Boiled - 1 cup
Mashed tofu- 500 gms
green chilli paste- 1 tspn
salt- to taste
Corn flour- 2tbspns
Garam masala- 1/2 tspn

For gravy:-

Tomato puree- 1 cup
Red chilli powder- 1\/2 tspn
Dryred chilli- 2
Cinnamon- 1/2 inch
cardomom-1
Cloves-2
Dhaniya powder- 1 tspn
Jeera powder- 1 tspn
Kasoori methi powder- 1/2 tspn
Turmeric- 1/2 tspn
Butter- 1 tspn
Garam masala- 1tspn
Garlic- crushed -2 flakes
Whipping cream- 3 tbspns

Method:-

Mix spinach/palak, green chilli paste, salt, and corn flour.( i dint chop the spinach. it is easy to make the koftas without chopping).
Mix mashed tofu with garam masala powder and salt, in another bowl and keep it aside.
Make spinach patties on your palm and put the mashed tofu mixture in center of spinach to make kofta. do not cover the tofu completely.
Deep fry koftas in oil and keep aside.

Curry:-

Add some oil in to the pan. Add little butter and add the masala items and dry red chilli. Add the crushed garlic and add the tomato puree and cook in a low flame.
Add all the masala powders in to it and finally add whipping cream, salt and kasoori methi powder.
boil it for 5 mins.
Finally add the spinach tofu koftas in to the curry and serve hot with rotis, naan or paratha.

Chilli Tofu

2010-08-19T11:16:00.005-05:00

I often buy tofu from Chinese store and use it as a substitute in place of paneer.
I used to make Tofu butter Masala. you can check the recipe in this blog too.
My friend shubha gave me this recipe. Thanks a lot SHUBHA. tried out for the first time and it was simply awesome, it tasted similar to my Aloo manchurian. Will soon post that link too in my blog.

Ingredients:-

Firm tofu -1 pack
Onion-1
Bell Pepper -1
SoySauce-2 tsp
Chilli garlic sauce- 3 tsp
Red chilli powder- 1/2 tspn
Tomato sauce or ketchup - 1 tbsp
White or black pepper-1 tspn
Garlic- 6 flakes- chopped
Corn Flour-1tbsp
Ginger Garlic Paste-1tsp
oil- For frying

Method:-

Cut tofu in to cubes. keep it aside
Mix corn flour with ginger garlic paste,salt,pepper and little red chili powder with little water.
(should be able to coat the tofu with this batter.So do not make it thin)
Add oil in a deep pan. Fry the coated tofu in oil until the coated color become light red in color.. keep aside all the fried tofu cubes.
Now add oil in a separate pan.Add chopped garlic, chopped onion and fry until translucent.Add salt while frying
Add bell pepper and fry.
Finally add soysauce,chilli sauce,tomato sauce/ketchup....if u want more spice add
pepper powder.fry all this and once the bell pepper is cooked,add the fried tofu cubes and mix.
Stir fry for 3-4 minutes more and off the gas.
add coriander for garnishing...

Gongura pacchadi

2010-08-14T14:08:00.009-05:00

Gongura pacchadi. One of my fav Andhra pacchadi. I got this recipe from my friend Jaya. She had done thsi in one of her potlucks. Everyone at the party liked it so much. The next day itself she gave me the recipe and i asked my hubby to get fresh gongura leaves from the Indian grocery.

Ingredients:-
Gongura leaves( Red sorrel leaves)- 1 bunch
Jeera- 1 spn
Coriander seeds- 1/2 tspn
Dry coconut- 1 tspn
Red chillies- 4
groundnuts-handful
Green Chillies- 4
uradh dhal- 1/2 tspn
Fried channa- 1 tspn
Garlic- 3 flakes
Sesame seeds powder-1/4 tspn(optional)

Method:-

Separate the gongura leaves from the stalks and let it be dry. Add oil in a apan. Fry each of the above items separately and keep it aside.
Blend all of them coarsely and add tempering with mustard seeds, uradh dhal. Finally sprinkle sesame seeds powder.

This goes very well with Hot rice and ghee/oil

China Grass Halwa

2010-08-12T14:33:00.005-05:00

INGREDIENTS:-
China grass[ Chopped small pieces]- 1 cup
Jaggery- powdered- 1.25 cup
Milk- 3 cups
water- 1 cup
Roasted almonds and cashwentuts- 2tspn

Method:-
1. First cut the china grass in to small pieces and keep aside
2.Add water in to china grass and keep it on medium flame for boiling.
3. when it dissolves. add jaggery and keep stirring in a low flame.
4. Finally add BOILED HOT MILK in to the mixture and stir it. you will see milk kind of curdling. Take out from flame and pour it in small cups.
5. It will take 15 mins to 30 mins get halwa consistency.
6. Finally you can add roasted almonds and Cashwenuts on Halwa.

Note:- This dish tastes excatly like ginnu( the sweet made out of cows lactating cow's milk), therfore it is called ginnu kadabu in kannada.

Amruthapalam

2010-08-11T15:00:00.007-05:00

Name itself is so nice right. Amrutha palam. 'Food for GOD'. One of my fav dish my maternal grandmom use to make when we used to visit them during summer hols. It has been my childhood fav. Its a perfect evening snack. I can say perfect rainy day snack or a movie snack.

Ingredients:-

Rice flour-1 cup
Sour curds- 3 cups
Water- 3 cups
Onion- chopped finely-1/2 cup
Green chilli paste- 1 tbspn
Jeera- 1 tspn
mustard seeds- 1/4 tspn
Bengal gram dhal- 1 tspn
Uradh Dhal- 1 tspn
oil- 1 tbspn

Method:-

Churn sour curds along with water in a vessel. Add rice flour and stir well.
In a wide deep pan,add oil. Add the seasoning with mustard seeds, jeera, bengal gram dhal, urad dhal .
Finally add chopped onions. when it has become translucent, add green chilli paste in to it. Add little salt.
Finally add the rice flour curds mixture in to it.
Keep stirring until it become thick and gluey texture.
Add ghee and serve it( optional)

You can still make this dish without sour curds. Add lemon in to your curds and it taste yummy and tangy

Mango Kalakhand

2010-08-06T18:06:00.009-05:00

I have sent this entry to Mrs. south Indies- sweet contest- july2010

Ingredients:-

Milk- 6 cups
Sugar- 1 cup
Mango pulp- 2 cups
Vinegar or lemon juice- 1 tbspn
Almonds and cashew nuts- coarsely crushed- 1/4 cup

Recipe:-

Bring milk to boil. Keep it on a medium flame. When it is boiling, add vinegar or lemon juice in to it.

Once milk curdles, switch of the flame. Remove all excess water and keep it a side. Same processes as u do for paneer. Remember, this has to be softer than paneer. Kalakhand would be nice if you have softer cheese.( you can use ricotta cheese instead of making from scratch)

In a pan add sugar, mango pulp mix well and add curdled milk mix well again. Keep mixing for 10 mins then add the crushed cashew nuts and almonds. Cook well at least on a medium flame for 15 mins. The whole mixture will become thick.

Take a pan, grease with ghee. Pour the mixture in to it. Leave it for 4 hrs and cut it in to small pieces and garnish it with almonds or pistachios.

Sending this to "Food palette series Orange"

Methi Avrekaal bath

2010-08-06T14:00:00.002-05:00

Second version of making Methi baath. You can check my first version here.

Added Avrekaal( Surti papdi lilva) and it tasted more tastier.

Khaman Dhokla

2010-08-06T13:49:00.004-05:00

Always wanted to try Dhokla. I used to eat this in Chickpet, roadside marwadi chats. They were awesome.Tried from GITS. Simply followed instructions on it. Came out really well, soft and tasty. Good dish for tea time snack.

Fruit Pudding

2010-08-04T12:28:00.006-05:00

My sister’s recipe- First recipe that I got from her is Fruit pudding. All are fan of this fruit pudding back home. When I really get bored of eating vanilla cake bread, I make this pudding out of the left over (remaining cake).Here it goes.,

Ingredients:-

Vanilla cake bread- 10 slices (thin)
Sugar syrup-1/2 cup (Thick consistency)
Fruits-Chopped (Apple, Banana, Grapes, Orange)
Custard- 2 cups-(used vanilla custard)
Dry fruits-1/4 cup(almonds, cashew nuts,grapes)

Method:-

Take a pudding bowl. Arrange cake bread as first layer. Add sugar syrup on top of it. Add the mixed fruits on that layer of cake bread.Add Little custard. Again repeat the same process of layering bread, sugar syrup and custard. Finally add dry fruits on top of it. Set it in refrigerator for about 4 hrs.
Your pudding is ready to serve….

My first creation from Wilton's Cake Decorating Classes

2010-07-20T18:02:00.004-05:00

I was fascinated by seeing my friends cakes pictures when they share their variety and colorful cake pics. After experimenting variety of cakes for Swanu's monthly birthdays, i wanted to learn decorating the cake. My friend suggested me to learn from Micheals. This is the best time for me to learn some thing new as i have some time for myself. I enrolled myself in to Wiltons cake decorating classes. Here is my first creation to make icing on a cake that i learned from my second class.

Ingredients (for Cake):-

3- Eggs

3 tbsp- milk

1 tspn- Vanilla extract

1 1/2 cups - sifted cake flour ( I used All purpose Flour)

1 tspn- Baking Powder

1/4 teaspoon salt

3/4 cup (150 grams) -granulated white sugar

13 tablespoons (185 grams)-unsalted butter

Method:-

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven.

In a medium bowl lightly combine the eggs, milk, and vanilla extract.

In the bowl of your electric mixer (or with a hand mixer), combine the dry ingredients (flour, baking powder, salt, and sugar) and mix on low speed for about 30 seconds or until blended. Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about one minute to aerate and develop the cake's structure. Gradually add the remaining egg mixture, in 2 additions, beating about 30 seconds after each addition to incorporate the egg and strengthen the cake's structure.

Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for about 55 to 65 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.

Remove the cake from the oven and place on a wire rack to cool for about 10 minutes.

Will keep, well wrapped, several days at room temperature, about one week when refrigerated, or it can be frozen for two months.

Source:-http://www.joyofbaking.com/PoundCake.html

Icing recipe:- From my wilton instructor :-)

Tri Beans Dosa or kaall Dosa

2010-07-14T16:36:00.004-05:00

Recipe from my mother in law for a Dosa contest in Mrs. south Indies community in orkut. This was my entry. She happened to taste this in Adigas hotel in Bangalore. We all just loved the items taht they prepare at adigas. Ravva idli, Sambhar, khara bath, kesri bath, curd vada are awesome in Adigas.

Here is the special variety of Dosa with variety of lentils on it.

Dosa batter is simple. the regular one.

Ingredients:-

Onion - finely chopped- 1 cup
Grated carrot-1/4 cup
Green chilles- small pieces-2
green gram dal- 1/4 cup
peanuts- 1/4 cup
Black eyed peas(1/4 cup)

You can even add other lentils like surti papdi lilva(Avrekaalu) or any other beans.

Method:-
Soak the beans for at least 6 hrs. pressure cook them by adding salt and keep it aside.

mix these boiled beans,chopped onion, green chillies & carrot.

After pouring dosa batter on the pan.put these beans mixture like the way you do uthappam. add some oil and slightly roast the dosa on both sides. Serve with any chutney. I have used ginger chutney and peas curry.

Bread canapes

2010-07-13T11:49:00.006-05:00

when i was back from vacation from India, I wante d to try out some real nice snack. it has been 4 months that i had not entered kitchen exploring new varieties.
I happen to see my friends blog. Usha had made bread canapes. i just loved it.
it cameout really good. kids will enjoi it too. made this snack for my friend when she had come for a playdate with swanu.

Thanks USHA.

Ingredients:

1 mashed boiled potato
¼ cup chopped Beans
¼ cup chopped Carrots
½ small chopped Onion
1 tspn green chilli paste
1 tspn- ginger garlic paste
2-3 tsp Oil
Salt to Taste
5-6 Bread Slices
Butter to butter the slices
½ cup grated Cheese ( mozzarella )

Preparation:

Boil the potato and chop the vegetables.
In a pan add onions and garlic paste, beans, carrots and cook for 2-3 minutes until onions are translucent.
Add salt, green chilli paste, mashed potato, mix and cook for another 3-5 minutes until beans & carrots are tender and potato is fried. Don’t forget to stir in between to avoid burning.
Preheat the oven to 350 F.
Remove the crust of the bread and butter them OR butter them and then remove the crust.Cut the bread slice into 4 square pieces.
Line a baking sheet with a parchment paper or aluminium foil. Place the bread slices on the baking tray. Spread ½ – ¾ tsp of vegetable mixture on the slices. Top them off with grated cheese.
Bake them in 350 F oven for 8- 10 minutes or until the cheese melts on the canapes. Oven temperatures vary from oven to oven. Check on the canapes 5-6 minutes into baking. Serve hot with ketchup or any chilli sauce. Kids will love this snack

Note:- You can also try out cooking in a pan on a stove top. do not cut the bread in to 4 slices. cook on a medium or slow flame and put a lid on top of it and cook until the cheese melts. it will taste yummy too.

Dates Cake

2010-07-09T12:34:00.007-05:00

I was doing monthly birthdays for my little one. each month different variety of cake. I happened to see my friends picture in orkut. she had made dates cake for her little one. I just loved it. Thanks archana for sharing the recipe from Aayis. I added eggs and made thsi cake for more tastier and cake becomes more soft. Made thsi cake on swanu's 10 th month bday and also for our DDLC kitty party. All my friends just loved it. Infact my hubby and his friends, my Father in law just loved this cake.
This is for all my friends who are waiting for me to post thsi on my blog.

Ingredients:-
20 dates
3/4 cup milk
3/4 cup sugar
1 cup all purpose flour or maida
1/2 cup oil
1 tea spn baking soda
2 eggs
2 tbl spn cashews, almonds

Method:-
Soak the dates in warm milk overnight.Remove the seeds. i use usually seedless as it is softer and easy .
Add sugar and grind them to a smooth paste along with the milk in which it is soaked in.
Note:-Sugar quantity might vary, depending upon your dates sweetness
Add oil and mix teh dates mixture.Add 2 beaten eggs in to it and again mix it properly.
Sieve together flour and baking soda. Add the flour one table spoon at a time and mix slowly. Add the nuts and mix.

Preheat the oven at 350F. Bake the cake for 35-40min (or till a toothpick in the cake comes out clean).

Tips for baking:-
Determine a size you will need.
Choose a light finish pan, so that it bakes with a lighter color crust.
Anodized pans are good and wont rust.
Use non stick sprays for coating the pan.

Poori with Bombai chutney

2010-04-07T12:27:00.005-05:00

I got this recipe when I was newly married from my dr mom. Those were the days where i call myself 'L' board to cooking.

For Poori Ingredients:-

Maida- 1 cup
Wheat flour(atta) -1 cup
Bombai ravva or fine semolina or chiroti rava- 1 cup
Oil- 1 tspn for mixing in dough
salt- to taste
water

Method:-

Mix all the above said ingredients and make a soft dough out of it. keep it aside for 15 mins.

Make small balls out of dough and press it like small Chapathis.

Deep fry them in oil

For Bombai chutney Ingredients:-

Basin powder- 1 cup
Tamarind pulp-1/2 cup
Water- 6 cups
Green chilli paste- 1 tspn
Cinnamon- 1 inch
Clove- 1
Garlic-1 flake
Onions- 1 large Chopped finely

Method:-

Mix basin powder along with water and tamarind pulp and keep it aside.
In a pan , add little oil. add clove, cinnamon. remove it from the flame. crush the cinnamon and clove powder with garlic and keep it aside this mixture.
Add some more oil in a pan. Make seasoning with mustard seeds, jeera , urad dal and channa dal. Add chopped onions, and green chilli paste.Fry until onions become translucent.
Add basin powder mixture. stir it continuously or it will form lumps.
Finally add salt and cinnamon, clove and garlic mixture in to it and serve hot with Pooris

Egg Paneer Malai Curry

2010-04-07T11:55:00.005-05:00

After a loooooong break, I am blogging my recipes again.
This evening my hubby wanted me to make some spicy egg curry. I had some Paneer left out in fridge. So thought of doing some variety out of egg. Here it goes..,

Ingredients:-

Egg:- 3( Hard Boiled)
Paneer- 100 gms
Onion- 1 large
Tomato- 1 chopped finely
Ginger garlic paste-1/2 tspn
Green chillies:- 4
Garam masala- 3/4 tspn
coriander powder- 1/2 tspnCumin powder- 1 tspn
Whipping cream-1/2 cup
salt- To taste

Method:-

Add oil in to a pan. Add chopped onions. Add Ginger garlic paste and chopped green chillies and fry for some time.
Add chopped tomatoes and keep stirring it until it becomes soft.
Add the coriander powder,cumin powder and salt.
Add little water and keep stirring it.Now add the boiled eggs half lengthwise ,and mix it gently. Add the Paneer cubes and finally whipping cream and mix it thoroughly.
Garnish it with coriander leaves. Serve hot with Rotis, Pulkhas or Chapathis

Mirchi Aloo Bajji

2009-04-12T22:06:00.003-05:00

One chilly evening when the weather was just perfect to have hot hot Mirchi Bondas, I tried out this snack. My friend had suggested to stuff with aloo, so tried stuffing aloo masala in to mirchis. It came out awesome and we enjoyed this yummy snack.

Ingredients:-

Mirchis( Long)- 4 -6
Oil - for frying

Batter:-
Basin- 1 cup
Red chilli powder- 1/2 tspn
Baking soda- a pinch
Salt- to taste
Jeera- 1 tspn
Water- as needed

Aloo Stuffing:-
Potatoes- Boiled -2
Chopped onion finely- 1
Ginger Garlic paste- 1/2 tspn
cumin powder- 1/2 tspn
red chilli powder- 1/2 tspn
Amchur powder- 1/4 tspn
Salt- to taste
coriander leaves- chopped- little

Method:-

For batter:
Make batter with basin, red chilli powder, jeera,salt ,baking soda adding water. it should not be too thick or thin, it should be of the consistency such that mirchi will be nicely coated.

For Aloo Filling:-
Mash the boiled potatoes. Add chopped onion and remaining dry masala items. Mix well and keep i aside.

Assembling:-
Slit the mirchi lengthwise and take away the seeds as many as possible.
Fill each Mirchi with Aloo stuffing and keep it aside.

Finally,

Heat Oil for deep frying.
Take the stuffed mirchi. Dip in the batter. coat it well and slowly drop in the heated oil one by one.
Once it is thoroughly fried evenly, when you see golden brown color, remove them and place it on a paper tissue to remove excess oil.

Cut the mirchis, sprinkle little red chilli powder, salt and lemon juice on top of it and enjoy this yummy and spicy snack!!!!!!!!!

Methi Pulao

2009-03-25T21:18:00.004-05:00

I always wanted to make this dish. I usually end up making Methi chapathis when i get fresh Methi leaves. I tried out this new recipe and believe me , it came out really good. Methi being so healthy,You tend to eat more also and that fried methi taste will give you different exp.

Ingredients:-
Methi Leaves- 1 bunch
Basmathi Rice- 1 cup
Biriyani Masala powder- 1-2 tspn
Green chillies- 4
Tomato-2
Green peas- 1 small Cup
Ginger Garlic paste- 1 tspn
Onions chopped- 1
Cumin Powder- 1 tspn
Kasuri Methi powder- 1 tspn
Lemon juice- Taste wise( Optional)
Ghee or Oil- 1 tbspn
Salt- To taste
water- 1.5 cups

Method:-

Soak Basmathi rice in water and keep it aide for 15 mins.Meanwhile,take a wide pan. Add oil in to the pan. Add the chopped onion and green chillies and fry it. Add ginger garlic paste and fry it. Add Methi leaves and let to cook for 5 mins. Add Tomatoes and green peas. Let it cook for a while. Add Biriyani masala powder and cumin powder.
In to this mixture add the soaked rice and fry for 2 mins. Add salt in to it.Finally Add the kasuri methi powder( Dried fenugreek powder)
Place this whole mixture in rice cooker by adding 1.5 cups of water and cook it. Do not add more water, as tomato will also leave out some water while cooking.

Your Methi Pulao would be ready to serve with Raitha....

Tofu Butter Masala

2009-03-13T18:00:00.003-05:00

Healthier version of Paneer butter Masala.
I love paneer, but my hubby does not like paneer. So tried making this dish with tofu. which is extremely healthy and tastier than paneer.Tofu is found in Asian stores. It is made out of soya milk.

Ingredients:

Oil – 30ml (2 small tbsp)
Onions – 2 (medium sized) – Chopped
Green Chillies – 6
Tomatoes puree- 1 cup
Cinnamon stick – 1 inch piece
Cloves – 3
Ginger garlic paste – 1 tsp
Salt – As per taste
Garam masala powder – 1 tsp
Red chilli powder – ½ tsp
Cashenuts- 8-10( soak in warm water)
Milk – 150ml
Tofu – 200gm (cubed)
Butter- 1 tspn
Coriander –(chopped finely) – to garnish

Method:-

Soak the cashew nuts in warm water.
Add 1 small tbsp of oil in a pan and heat it
When the oil is heated up, add cinnamon pieces, cloves and roast until the raw smell leaves.
When the oil is heated up, add the chopped onions and green chillies and ginger garlic paste.
Saute for 3-4 min until the onions turn transparent.
Now add the tomato puree and cook for few min,until it whoozes out oil
Add salt, garam masala, red chilli powder and milk, bring to boil.
Blend the soaked cashews along with the water and grind to a paste.add it to the heating mixture.
Finally add the tofu cubes and cook for 2min and 1 tspn of butter turn & off the heat.
Garnish with chopped coriander.

Your yummy Tofu curry is ready to serve with rotis or chapathis

Avrekaal masala

2009-03-04T18:53:00.010-06:00

Avrekaayi is very famous in Karnataka. This comes only in particular season. Back home, during this avrekaal season, most of the dishes at home have this as an ingredient.

Avrekaaye is one of my favorite. Back home they make so many varieties out of it. Most famous is avrekaalu masala, pithakapappu and ellora sweet

In US we get these beans in frozen section called surti papdi. But nothing beats the flavour & taste of the fresh beans .

Method:-

-Peel the external skin of the beans. Soak the beans in luke warm water for about 2- 3 hrs. Then again peel the internal skin of the beans.
-Dry those beans with a dry cloth/paper towels.
-Deep fry them in oil until it becomes crispy. Take it out and keep it aside.
-In a separate pan, Add some ghee.Add roasted channa dal, cashwenuts and peanuts. fry for sometime. Add the fried beans in to it and just heat them for a while. Switch off and remove from the stove.
-Add salt and red chilli powder and mix well.

Your Avrekaal masala is ready . enjoiiiiiiiiii!!!!
You can store this in an airtight container and have it for a month or two.
Note:-Do not add salt and red chilli powder while frying.

I am sending thsi to Tasty bites for the event Savory Recipes

Jackfruit & Banana Halwa

2009-03-01T20:00:00.006-06:00

I am not fond of sweets, but this sweet is caught my attention.
Thanks to Lakshmi for this wonderful recipe.

Its truly amazing sweet i ever had. Simply to make .

Ingredients:-
Jackfruit-about 10 units
Banana- 2
Sugar- 3 tspns
Ghee- 1 tbspn

Method:-

-Take a pan. Add some ghee in to it. Saute Jackfruit pieces in ghee for sometime until it becomes soft in medium flame.
-Add the mashed banana in to it. Mix both of them thoroughly and keep stirring until both the fruits mix well.
-Add sugar and some more ghee in to it and cook for some more time.
-Switch off the lame when the mixture thickens.
-Grease the pan and pour the mixture.
-Let it cool down .
-Enjoy this amazing Jackfruit Halwa.

Capsicum Corn Malai

2009-03-01T19:09:00.005-06:00

One of my Favorite North Indian Curry.
You an use colored capsicums also for making this dish.
My hubby and myself relished this dish a lot.

Serves-3
Time taken-30-45 mins

Ingredients:-

Capsicum- Large- 2
Onion-1
Corn- 1/2 cup
Tomato Puree- 1 cup
Cashwenuts- 2 tspn
Poppy seeds- 1 tspn
Ginger Garlic paste- 1 tspn
Red chilli Powder- 1 tspn
Coriander powder- 1 tspn
Jeera powder- 1 tspn
Garam masala- 1/2 tspn
Green Chilli paste- 1/2 tspn tspn
cream- 1/2 cup
Butter- as required
Oil and salt

Method:-

Take some oil in to pan. Add Chopped onions and fry it along with salt and Gingergarlic paste. Add Green Chilli paste. When it is becoming Transparent, Add the chopped capsicum pieces and corn.
Fry for some more time.Add tomato puree and cook it in low flame for a while.
Add some water and add the remaining powders except Garam masala.
Finally add ( cream, Cashew nuts, Poppyseeds) mixture in to the curry and boil it for some more time.As soon as you add this mixture, the red tomato color will change.
Add garam masala and salt in to it.
Let it cook for some more time in a low flame. Garnish it with Corinader leaves and serve hot with Rotis

Khara Bath

2009-02-18T19:17:00.005-06:00

Khara bath--
It is like street food in Bangalore. Every Darshinis( Food Joints) has it on its menu.
Its simple to make and great to taste.

Ingredients:-

Rava - 1 cup
Onions - 1 chopped
Tomatoes - 1
Salt- to Taste
Turmeric- little
Ghee/ oil- 1 tbspn

Grind together:
Green chillies - 6
Ginger - 1 inch
Garlic - 6 flakes
Poppy seeds - 2 tsp

To temper:
Oil + ghee - 2 tbsp( ghee optional)
Mustard seeds - 1 tsp
Urad dhal - 2 tsp
Cinnamon - 1”
Cloves -2

Method:-

-Heat oil & ghee in a kadai & temper as given.
-Then add curry leaves & onions.When the onions are transparent, add the ground masala & Turmeric
-Add 2.5 cups of water
-When it comes to boil, lower the flame & sprinkle the rava.Cook on a very slow flame.
-Cut the tomatoes into 4 pieces and add in to the ravva.
-Stir carefully so that the tomatoes are not mashed.
-Add lime juice to taste. Garnish it with coriander leaves
- Pour 1 tbsp of ghee all over & serve hot.

Tomato Bath

2009-02-04T18:08:00.004-06:00

Ingredients:-
Rice- 1 cup
Tomatoes-6
Onions-2
Cashewnuts:-8-10
Bayleaf-1

Grind Together:-
Green chillies-6
Ginger-1/2 inch
Grated coconut- 1/2 cup
Garlic-6 flakes
Salt- 1/2 tspn
Cloves-4
Cardamom-1

To temper:-
Oil- 2 tbspn
Jeera-1/2 tspn
Crushed pepper-1.2 tspn
Cloves-3
Cinnamon-1 inch

Method:-

Cook rice separately and keep it aside
Take some oil in pan.Add all the tempering ingredients in to it and fry for some time. Add Chopped onions and fry it.
When it becomes Transparent add bay leaf and add the grounded mixture.
After adding the grounded mixture, add tomato pieces.
Just fry for some time and take it off from the flame before it leaves out water.
Add salt in to the mixture.
when the mixture cools down. Add it in to the cooked rice and mix it thoroughly.
Serve it by adding coriander leaves , fried cashewnuts and grated coconut

Bilaavalagalu/ Ujju rotti & Avrekayi Pithakapappu

2008-12-22T16:28:00.006-06:00

Bilaavalaglu---

This is made of Rice flour.Bilaavalagulu is called in Telugu and in Kannada it is Ujju rotti.
Back at home they use special Bilavalagalu maker itself( Pressser) for making this yummy tiffin. Soft and tasty. Any south Indian or North Indian curry goes with this soft rotis.
I made avrekaayi pithakapappu with this. Best combination ever...

Check out pithakapappu recipe- http://shrunil.blogspot.com/2008/07/peas-pithakapappu.html#links

Here the recipe goes....

Ingredients:-

Rice flour:- 1 cup
oil- 1 tspn
salt- 1/2 tspn
Water:- 1.5 cup

Method:-

Take some water in a deep vessel. Boil it by adding salt and oil.
When the water starts boiling add rice flour slowly. Place a wooden stick in between the rice flour.
Cover the lid by leaving some space for the steam to go.
Leave it on a low flame for about 15 mins.
Take out from the stove. Its time to stir properly when it is hot. Stir thoroughly with the wooden stick or any other spatula.
Make small balls out of it and knead it as chapathi dough. Use rice flour and make it as small rotis carefully as shown below in the picture.( Dough will be softer than chapathi dough, So be careful in making rotis)
Place the rotis on a pan on a medium flame and turn both the sides until it become little harder and golden brown.
Enjoy these soft Bilaavalagalu with any curry

Dal Makhani

2008-12-07T22:03:00.002-06:00

I got this recipe from one of my north Indian friend in Munich.
This recipe is in my recipe book from past 2 yrs.
Yummy Punjabi dish which goes very well with Basmati rice and Rotis.
This dish is very famous in Dhabas. Try out this recipe, i am sure you will never miss Indian dhabas.

Ingredients:-

Black Urad dal - 1 cup
Rajmah - 1/4 cup
Cumin seeds - For seasoning
Ginger garlic paste- 3/4 tspn
Chopped ginger - 1.5 inch
Garam masala powder - 1 tspn
whipped cream - 1/2 cup
Red chili powder - 1 tspn
Butter - 50 gms
Tomato puree- 3/4 cup
Chopped onion -1
Oil - 1-2 tspn
Salt - to taste

Method:-

1. Wash and soak black urad whole and rajmah overnight in water.
2. Cook the soaked dal and rajmah with salt, red chili powder and chopped ginger till dal and rajmah are cooked/soft in prssure cooker.
3. Heat oil and butter in a thick bottomed pan. Add cumin seeds, let it crackle. Add chopped onions and cook till golden brown in color.
4. Add ginger garlic paste and tomato puree. Sauté till the puree starts to leave the masala. Add boiled dal and rajma to this. Correct seasoning.
5. Add Garam Masala Powder and red chilli powder and simmer at very slow flame for 15 minutes
6. Add fresh cream and let it simmer for 5 minutes.
7. Serve hot with Basmati rice or rotis.

Sabudana Bonda/Sabbakki Bonda

2008-11-29T17:32:00.004-06:00

I wanted to make this snack from a long time. Finally made it and called my friends for dinner. Starter was a big Hit. This is one of my fav snack. Sabudana is very good for your health.

This dish is not instant made. You need to make preparations atleast 4 hrs befor you make bondas.

Ingredients:-

Sabudana- 1 cup
Rice flour-2 cups
Curds- 2 cups ( sour curds is better)
Onion chopped finely- 1/2 cup
Mint leaves- chopped- 2 tspns
Coriander and curry leaves- Little
Green chilli paste- 1 tspn
Salt- to taste

Method:-

Soak sabudhana in curds for atleast 4 hrs
Add all the above said ingredients to the soaked sabudhana. You can add little more curds to get the bonda consistency while frying them in oil.

Mix thoroughly. make small balls out of it instantly and deep fry them in oil as given below.
Your Sabudana bondas are ready.

A great snack for the perfect evening!!!!!!!!!!

Sending this to" food pallette series" started by Akheela

Thappadbillalu

2008-10-27T16:57:00.007-05:00

This dish i got it straight from my Grandmom.
I am eating this since my childhood during summer holidays. My grand mom prepares it really well.I miss her when i ever i cook this dish. All her 8 Grand children extremely likes this special dish.
You can make this as a breakfast or an evening snack too. KIDS will love it

Ingredients:-

Tur dal- 1/2 cup
rice- 1/2- Cup
Salt- to taste
Grated coconut-2 tspns
Oil-1 tspn
water-1.5 cup

Method:-

1.Make a coarse mixture out of tur dhaal and rice. Keep it aside.
2.Add water in a deep vessel and keep it for boiling by adding salt and oil.
3. Add grated coconut in to the water.
4.when water boils add the mixture slowly and stir is with a long wooden stick firmly.
5. Make small Pattis out of it and shallow fry it on a pan on both the sides.
6. serve it with onion chutney.

Sending this to Divya @ DILSE for

My Legume Love Affair (MLLA #28) - Event

Badhanekaaye Ennegaaye (Brinjal stuffed)

2008-10-21T21:58:00.005-05:00

Badhanekaaye yennegaaye is very famous in north karnataka.
This dish goes extremely well with joladha rotti, or any kind of rotis.

Ingredients:-

Brinjal- 1 kilo
Coriander seeds- 3 tspn
Jeera- 1.5 tspn
Gasgasa- 1.5 tspn
Pepper-4
Fenugreek seeds-4
Uradh dhaal- 2 tspn
Bengal gram dhaal-2 tspn
Peanuts- 3 tspn
Sesame seeds- 3 tspn
Red chillies- 20
Coriander leaves- 1/4 bunch
Curry leaves- little
Tomato- 2
Onions-2
Garlic-8 flakes
Coconut grated- 3/4 cup
Tamarind pulp- 2tspn
jaggery-2 tspn
Salt- to taste

Method:-

1. First fry all the above shown dry items in a pan. cool it aside. and make as coarse powder.
2. Slit the brinjals. Do not cut the stem. {we need to stuff the mixture,}
3. Fry brinjals in oil and keep it aside.

4. Blend together--- Coriander,tomato,onion,garlic,coconut,tamarind, jaggery along with the above fried powder. Mix both and blend once again.
Take out this smooth paste from blender and fry it in oil in a medium flame.

5. When the mixture cools down. stuff the mixture inside the brinjals as shown below.

6. In a deep pan. Add oil and slowly immerse the stuffed brinjals and cook in a low flame for atleast 20 mins.

7. keep stirring each side of brinjal slowly. add the remaining gravy. and keep cooking in a low flame.

Serve this curry with rotis or Joladha rotti.

Check my recipe of joladha rotti. It goes very well with it.

Bhaghare Bhaingan

2008-10-09T17:54:00.006-05:00

Ingredients:-

Eggplant (small) 500 gms

Sesame seeds 2 tbsps.

Peanuts 3 tbsps.

Cumin powder 1 tsp.

Dry Red chili whole 2

Chopped onion ½ Cup

Tamarind (seedless) 30 gms.

Curry leaves 8 - 10 nos.

Green chili 3

Fenugreek seeds ½ tsp.

Turmeric powder 1 tsp.

Mustard seeds 1 tsp.

Oil for deep frying –

Salt To taste

Method:-

1. Wash and slit the eggplants (Baingan) into quarters without removing the stem.

2. Deep fry in medium hot oil till brown in colour.

3. Lightly roast the peanuts and sesame seeds. Grind peanuts, sesame seeds

and red chilies to a smooth paste. Slit green chilies and cut into one inch long

pieces.

4. Boil tamarind in 1 cup of water for 5 minutes and strain to get tamarind pulp.

5. Heat oil in a thick bottomed pan. Add mustard and fenugreek seeds. When

mustard seeds start to splutter, add curry leaves and chopped onions. Cook till

golden brown and add peanuts and sesame paste. Stir constantly.

6. Add turmeric powder, green chilies and cumin powder. Season with salt. Add 2

cups of water, bring it to boil and add tamarind pulp. Add fried eggplants and

cook on dum on a slow flame for 15 minutes.

Tip: You can add fresh coconut also. In that case make a paste of grated fresh coconut with peanuts, sesame and red chilies

Joladha Rotti

2008-10-09T17:33:00.006-05:00

A special North Karnataka dish.

Ingredients:-

Jola flour- (Maize flour)- 1 cup
Oil- 1tspn
Salt- 1/2 tspn
water- 1.5 cup
Butter- little

Method:-

Add water in a deep vessel by adding salt and oil and bring it to boil.
When it is boiling, add jola flour and let it cook for 15 mins in a low flame by closing the lid and letting little steam to go out.
Take out from the flame and nicely stir and knead it and make small balls out of it.
Take Jola flour and make them as chapathi ( same way like u do Chapathis)
fry it on a pan. do not add oil. take a thin white cloth. dip water and apply it on frying rotti and keep frying till it becomes soft .
take out from pan add butter cubes on it and serve it with any curries

Obbattu

2008-09-29T19:51:00.003-05:00

PooranamKanakam

Celebrity Collage by MyHeritage

2008-09-28T13:43:00.001-05:00

MyHeritage: Family trees - Genealogy - Celebrities - Collage - Morph

Ravve unde

2008-09-17T15:52:00.001-05:00

Sabheem Cutlets

2008-09-16T11:46:00.002-05:00

This recipe i got it from my friend. I made some changes and made as small cutlets out of that recipe. It will taste really awesome.

Ingredients:-

Sabudana(Sabhaayam)(Sabhakki) - 1 cup
Potatoes - 2 medium (boiled and mashed)
Roasted crushed peanuts - 1/2 cup
Cumin seeds - 1 1/2 tsp
Green chillies paste- 2 tspns
Copriander leaves - 1/2 cup finely chopped
Sugar - 1 tsp
Salt to taste
Oil

Method:-

Wash sabheeyam and soak it with 1/4 cup water overnight or atleast 4 hours befor yopu make these cutlets. After soaking it would have become soft.

Mix all the above said ingredients in to sabheeyam and make it as a dough.

Take small portion and make as cutlets and shallow fry it on a pan, by adding oil until it becomes crispy.

Enjoy this with any tomato ketchup or any tamarind chutney.

SHRUNIL FLAVORS

Sabudana upma/ Sabbakki Uppittu with Moon Dal

Aloo Gobi Mutter

Suguntulu/ Sukhanunde For Varamahalakshmi Festival

Garlic Puffed Rice- Garlic Borugulu

Kandhunde for Nag panchami festival

Chilli Egg fry

Mexican bread patties for " serve it" series- serve it fried

For the filling-

Remove the crusts of the bread slices

Dip each slice in water and squeeze out the water by pressing each slice between the palms of your hands.

Put a spoonful of the filling on one slice.

Roll it into a cylindrical shape or like a patty and seal the sides. Roll the patty on bread crumbs. Keep aside.

Repeat with the remaining bread slices and filling and keep aside by dusting some bread crumbs on it.

Heat the oil in a kadai and deep fry the bread rolls till golden brown.

Serve hot with Tomato ketchup or red chilli sauce .

Vangi bath

Lettuce Wraps

Borugula Upma- Puffed rice upma

Cold coffee

Plantain Fry- Aratikaya vepudu- Baalekaye palya

Black Bean & Corn Dip with Tortilla scoops

Mexican Bread Patties

For the filling-

Remove the crusts of the bread slices

Dip each slice in water and squeeze out the water by pressing each slice between the palms of your hands.

Put a spoonful of the filling on one slice.

Roll it into a cylindrical shape or like a patty and seal the sides. Roll the patty on bread crumbs. Keep aside.

Repeat with the remaining bread slices and filling and keep aside by dusting some bread crumbs on it.

Heat the oil in a kadai and deep fry the bread rolls till golden brown.

Serve hot with Tomato ketchup or red chilli sauce .

Almond Choco Brownies

Thanks to My Blogger Friends

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