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Prathima Shivraj, Banglore, Karnataka, India
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Saturday, 30 April 2011

Sabudana Kichdidi/Saggu Biyyam Upma

Saturday, 30 April 2011
5 comments
Today I am posting a traditional tiffin item of Maharashtra, Karnataka, taken during fasting. Once you take this we will never feel hungry whole the day, our tummy will be that much heavy with this food, it is also very tasty food.


Ingredinets:
Sabudana - 1 cup
Ground nut Powder - 1/2 cup(Slightly grinded for few seconds to a coarse powder)
Keera - 1(Grated)(Grated)
Green Chillies - 2
Salt - According to taste
Potato - 1 (Cut into Cubes)
Lime -1
Oil - 2 tablespoons 
Jeera - 1 table spoon


Method:
  • Wash sabudana nicely under running water so that no powder is left.
  • drain water completely and leave for 3 to 4hours. keep mixing it from time to time and sprinkle some water so sabudana is not completely dry.
  • After 4hours the sabudana will be spongy.
  • Meanwhile dry roast groundnuts on gas or in microwave and powder them coarsely. No need to peel them.
  • Add salt, sugar, haldi, chillipowder, lemon juice and ground nuts and mix well.
  • Heat oil, add jeera, saute for 2 minutes, then add chopped green chillis, curry leaves, grated keera, saute for 5 minutes in a low flame and the add potatoes cut into fine cubes.
  • When the potatoes are almost done add sabudana and mix well. Keep  on simmer for 5 to 10 minutes till sabudana is cooked. Sabudana will change color once it is cooked.
  • Remove from fire and serve hot garnished with coriander leaves and grated coconut.




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Thursday, 28 April 2011

Putani Chutney For Idli

Thursday, 28 April 2011
1 comments

Ingredients:
Ground Nuts - 2 tablespoons
Putani - 1 cup
Green Chillies - 3
Ginger - 5 gms
Corainder Leaves - 2 teaspoons
Salt - 1 teaspoon

Method:
  • Heat a pan, add groundnuts and saute till groundnuts pop, allow it to cool.
  • Take a mixer jar, add groundnuts, putani, green chillies, ginger, salt, corinader leaves, little water and grind to a coarse paste.
  • Serve with idli's/Dosa's.

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Idli

1 comments

Ingredients:
Idli Rava – 2 cups
Urad Dal  - 1 cup
Salt

Method:

  • Soak urad dal for about 2 hrs. Soak the idli rava in water separately just for an hour before mixing with urad dal batter. After 2 hours drain the water from the urad dal and grind till soft and fluffy and mix with the idli rava. Mix well. 
  • Place the mixture in a warm place for 8-10 hours or overnight to let the idli mixture ferment. The fermentation is slow in winter and quick during summer. The key to soft and fluffy idlis is in the fermentation process.
  • After 10 hours you will find that the mixture will rise to at least double the volume. After fermentation, add salt and mix well. The batter is now ready to make idlis. 
  • Grease idli maker plates with some oil and fill with idli batter. Steam covered for about 10-12 minutes and remove each idli carefully with a spatula.
  • Serve as a breakfast with chutney and sambar. 




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Ginger Idli

2 comments
Today I am posting a variety snack recipe with left over idli's. I think definitely minimum 1 or 2 idli's or sometimes more will be left over whenever we prepare idlis's. I got this recipe from a cookery show, I experimented, it was very tasty, new flavored one, specially soft idly pieces with combination of ginger onion paste can be gobbled away with the whole plate.


Ingredients:
Idli's - 4 (Cutted into cubes)
Ginger - 2 teaspoons(Finely chopped)
Onion paste - 1/2 cup
Green Chillies - 2
Salt - 1/2 teaspoon 
Turmeric Powder - 1/4 teaspoon
Oil - 1 tablespoon


Method:
  • Heat oil in a kadai, add chopped ginger, green chillies, saute for 2 minutes, then add onion paste, salt, turmeric powder and saute for till it turns light brown.
  • Add Idli cubes and saute for few minutes so as masala is well coated to idli cubes.
  • Seve as a snack.

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Tuesday, 26 April 2011

Beera Kaya Pachadi/Ridge Gourd Chutney

Tuesday, 26 April 2011
2 comments

Ingredients:
Ridge Gourd - 1 cup(peeled off and chopped)
Green Chillies - 3
Jeera - 1 teaspoon
Coriander Seeds - 1 teaspoon
Groundnuts - 1/2 cup
Salt - 1 teaspoon(adjust)
Tamarind pulp - 1 teaspoon
Suger - 1/2 teaspoon

Popu/Thadka:
Oil - 1 teaspoon
Mustard Seeds - 1 teaspoon
Split Black Gram dal - 1/2 teaspoon
Jeera - 1 teaspoon
Chana Dal - 1/2 teaspoon
Curry Leaves - 4
Hing - 1/4 teaspoon


Method:
  • Heat 1/2 teaspoon of oil in a kadai, add groundnuts, jeera, coriander seeds, saute till it pops (app 3 minutes)and remove from heat and let it cool.
  • Heat 1/2 teaspoon of oil in same kadai, add green chillies, saute for a minute, then add chopped ridge gourd and saute for 5 minutes in a low flame, and remove from heat and let it cool.
  • Take a mixer jar and add green chillies, ridge gourd, jeera, groundnuts, coriander seeds, salt, sugar, tamarind and grind it to a coarse paste.
  • Heat oil in a kadai, add mustard seeds, saute till it pops, add split black gram dal, jeera, hing, curry leaves and saute till dal turns red.
  • Add popu/tampering to coarse paste, Serve with Hot rice/paratha'.

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Beera kaya Kura/Ridge Gourd curry

1 comments

Ingredients:
Ridge Gourd - 250 gms(Peeled off and chopped)
Green Chillies - 2
Oil - 2 tablespoons
Mustard Seeds - 1 teaspoon
Split Black Gram Dal - 1/2 teaspoon
Jeera - 1 teaspoon
Curry Leaves - 4 
Coriander leaves - 1 tablespoon
Salt - 1 teaspoon(Adjust)
Red Chilli Powder - 1 teaspoon
Sesame Powder - 2 teaspoons
Ground Nut Powder - 2 teaspoons
Turmeric Powder - 1/2 teaspoon
Coriander Powder - 1 teaspoon


Method:
  • Heat oil in kadai, add mustard seeds, saute till it splutters, the add split black gram dal, jeera, curry leaves and saute till dal turns red.
  • Add chopped ridge gourd, green chillies, close it with a lid and saute till ridge gourd cooks evenly (app. 5 minutes), add turmeric powder, saute for 2 minutes.
  • Add salt, red chilli powder, sesame powder, groundnut powder, coriander powder and saute for 5 minutes till oil floats over the curry.
  • Remove from heat, add coriander leaves and serve with hot rice/roti's

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Monday, 25 April 2011

Varan Phal (Marathi Dish)

Monday, 25 April 2011
2 comments

Ingredients:
Tur Dal - 1 cup
Water - 2 1/2 cups
Salt - 1 teaspoon
Red Chilli Powder - 1 teaspoon
MTR Sambar Masala - 2 teaspoons(Can use any brand)
Tomatoes - 3
Coriander Leaves - 2 tablespoons
Jaggery - 2 teaspoons(Optional)
Tamarind Juice - 1/2 cup(thick)

Dough:
Wheat Flour - 1 cup
Water - 1/4 cup(adjust)
Salt - 1/2 teaspoon
Suger - 1 teaspoon
Oil - 1teaspoon

Popu/Tadka/Seasoning:
Oil - 2 teaspoons
Mustard Seeds - 1 teaspoon
Split Black Gram Dal - 1/2 teaspoon
Jeera - 1 teaspoon
Curry Leaves - 4
Hing - 1/4 teaspoon

Method:
  • Mix wheat flour, salt, suger, oil, enough water to knead a soft dough like chapathi, keep it closed for 10 minutes.
  • Boil tur dal in a pressure pan with 2 cups of water and keep a side.
  • Heat oil in a cooking vessel, add mustard seeds, let it splutters, then add split black gram dal, jeera, hing, curry leaves, saute till dal turns red.
  • Add chopped tomato, turmeric powder, saute till tomato turns soft, then add tamarind juice, salt, red chilli powder, sambar masala, jaggery, saute for 5 minutes.
  • Add cooked tur dal, water if required, saute for 10 minutes in a low flame, mean while divide the dough into 4 Lemon sized balls, roll the balls into circular sized like chapathis (slightly thicker than chapathis). Observe that chapathi should not be too thicker nor too thinner it should be medium.
  • Cut that chapathi into diamond shape using knife(any shape), add this diamond shaped pieces to dal and close it with a lid. Saute till diamond shaped dough cooks evenly in a low flame(if you check with laddle it should be cut softly). It will take app. 10 minutes.
  • Remove from heat, garnish with coriander leaves and serve hot.

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Khova Peda

2 comments

Ingredients:
Khoya/Khova:- 3 cups (Soft)
Sugar(Powdered):- 1 cup or 1 1/2 cup if you like more sweet
Cardamom Powder:- 1 tsp
Milk:- 2 Tbsp(Optional)
 

Method:
  • Place khoya, sugar and milk in a heavy-bottomed pan. 
  • Cook on a low flame, stirring continuously till all the moisture is gone and it leaves the side of the pan. 
  • Mix cardamom powder Knead to a smooth mixture with your hands when cool, then form into small round balls.
  • Garnish with Cashews/Pistas, badam and serve.

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Majjiga Pulusu/Curd Stew

3 comments


Ingredients:
Curd - 1 cup
Water - 1/2 cup
Oil - 2 teaspoons
Mustard Seeds - 1 teaspoon
Split Black Gram Dal - 1/2 teaspoon
Jeera - 1 teaspoon
Curry Leaves - 4
Ginger - 20 gms
Green Chillies - 3
Oakra/Bindi - 10 (Cut into evenly sized)
Raw Mango - 1 (Optional) - But adds good flavor
Turmeric Powder - 1/2 teaspoon
Besan - 2 tablespoons

Bajji/Fritters Ingredients:
Besan - 1/4 cup
Rice Flour - 1 teaspoon
Water - 
Salt - 1 teaspoon
Jeera - 1 teaspoon
Cooking Soda - a pinch
Red Chilli Powder - 1 teaspoon
Oil - For Deep Frying

Method:
  • Mix well two flours, soda, salt, red chilli powder, jeera and add enough water and mix well that it forms a thick batter, similar to idli batter.  
  • Heat enough oil for deep frying in a deep frying vessel. It should be piping hot, reduce flame to medium and use your fingers to drop the batter in the oil to form small fritters. Deep fry till they turn golden brown. Use a ladle to keep turning the fritters so that it cooks on all sides, Keep a side.
  • Heat oil in a kadai, Add mustard seeds, let it splutters, then add split black gram dal, jeera, curry leaves and saute till dal turns red.
  • Add Oakra/Bindi, saute till it turns light brown, then add paste of ginger, green chillies, add chopped raw mango, add little amount of water, saute till vegetables cooked evenly.
  • Mix curd with water to make thick butter milk and add this to kadai, add salt, saute for 2 minutes.
  • Mix besan flour with 3 tablespoons of butter milk and add this to kadai, cook till the buttermilk turns like thick gravy.
  • Remove from heat, add fritters and mix well.
  • Serve as a side dish with hot rice.

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Wednesday, 20 April 2011

Jeedi Pappu Upma/Cashew Nuts Upma

Wednesday, 20 April 2011
5 comments

Ingredients:
Bombay Sooji - 1 Cup
Water - 3 cups
Cashew Nuts - 1/2 Cup
Ground Nuts - 1/4 cup(Optional)
Oil - 4 tablespoons
Mustard Seeds - 2 teaspoons
Split Black Gram Dal - 1 teaspoon
Jeera - 2 teaspoons
Curry Leaves - 6
Green Chillies - 3
Turmeic Powder - 1/2 teaspoon
Cabbage - 1/4 cup(Finely Chopped)
Potato - 1 (Finely Chopped)
Tomato - 1(Finely Chopped)
Salt - According to taste
Coriander Leaves - 1/4 cup
Ghee - 2 teaspoons

Method:
  • Heat Kadai and saute Bombay sooji for 5 minutes, till sooji color changes.
  • Heat oil in a kadai, add mustard seeds, saute till it pops, then add split black gram dal, jeera, groundnuts, curry leaves, cashew nuts, saute till dal turns red.
  • Add chopped green chillies, saute for a minute. Add chopped cabbage, Potato, turmeric powder, saute till vegetables cooked well, then add tomatoes, saute for a minute, till tomato turn soft.
  • Add water , cook till water gets boiled. Add sooji rava, stir continuously to avoid lumps, add coriander leaves, ghee, close it with a lid, adjust flame to simmer, saute for 5 minutes.
  • Serve as a breakfast.







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Mixed Vegetable Paratha

1 comments

Ingredients:
Wheat Flour - 2 cups
White Raddish - 1 grated
Carrot - 1 grated
Methi leaves - 1/2 cup
Coriander leaves - 1/4 cup
oil/ghee - 3 table spoons
Salt - 1 tea spoon(adjust)
Red chilli powder - 1 teaspoon
Jeera/Cumin seeds - 1 tablespoon

Method:
  • Take a wide opened vessel, add wheat flour, salt, grated raddish, cumin seeds, chilli powder, oil, grated carrot, methi leaves, coriander leaves to knead a soft dough( no need to add water as raddish releases water while mixing), If Dough is soo hard without water then add little amount of water.Be carefull while adding water.
  • Make balls of the dough, dust it with flour to make parathas(same chapathi process)
  • Cook on hot tava applying oil/ghee to both sides till brown spots appear on both sides.
  • Serve it with a chutney or fresh thick curd.

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Pudina Pachadi/Mint Chutney

1 comments

Ingredients:
Mint Leaves - 2 cups
Oil - 1/2 teaspoon
Jeera - 1 teaspoon
Sesame Seeds - 2 teaspoons
Green Chillies - 2
Tamarind - small lemon sized ball(can take less amount for mild sour taste)
Jaggery - 2 teaspoons(powdered)
Salt - 1 teaspoon(adjust)
Turmeric Powder - 1/2 teaspoon


Popu/Thadka:
Oil - 1 teaspoon
Mustard Seeds - 1 teaspoon
Split Black Gram dal - 1/2 teaspoon
Jeera - 1 teaspoon
Curry Leaves - 4
Hing - 1/4 teaspoon


Method:
  • Heat 1/2 teaspoon of oil in a kadai, add green chillies, saute for a minute, then add mint leaves and saute till leaves are evenly cooked and reduced to almost 1/2 cup, remove from heat and allow it to cool.
  • In the same pan add jeera, sesame seeds and saute for few minutes untill it pops, remove from heat and allow it to cool.
  • Take a mixer jar and add green chillies, mint leaves, jeera, sesame seeds, salt, jaggery, tamarind, turmeric powder, little water and grind it to a coarse paste.
  • Heat oil in a kadai, add mustard seeds, saute till it pops, add split black gram dal, jeera, hing, curry leaves and saute till dal turns red.
  • Add popu/tampering to coarse paste, Serve with Hot rice/paratha's

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Cabbage Curry

1 comments

Ingredients:
Cabbage - 2 cups(Finely Chopped)
Oil - 2 tablespoons
Green Chillies Paste -1 teaspoon
Salt - 2 teaspoons
Dry Coconut - 1/2 cup(grated)
Mustard Seeds - 1 teaspoon
Split Black Gram dal - 1/2 teaspoon
Jeera - 1 teaspoon
Curry Leaves - 5


Method:
  • Heat Oil in a kadai, Add mustard seeds, saute till it pops, add split black gram dal, jeera, curry leaves, saute till dal turns red.
  • Add chopped cabbage, saute for 10 minutes in a low flame(closing with a water filled lid).
  • Add green chilli paste, turmeric powder after cabbage cooked well, saute for 3 minutes by closing it with the same lid.
  • Add salt, grated coconut, mix well, saute for 5 minutes by closing with a lid.
  • Serve with hot rice/chapathi.

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Raddish Sambar

1 comments

Ingredients:
Tur dal - 1cup
Water - 2 cups
Turmeric Powder - 1/2 teaspoon
Tamarind Juice(thick) - 1/2 cup
Jaggery - 1 tablespoon
Raddish - 2(cutted into cubes)
Onion - 1(sliced)
Carrot - 1(cutted into cubes)
Tomatoes - 2 (Chopped)

Tampering/Popu:
Oil - 1 tablespoon
Mustard seeds - 1 teaspoon
Split Black Gram dal - 1/2 teaspoon
Jeera - 1 teaspoon
Curry Leaves - 4
Hing - 1/4 teaspoon

Method:
  • Cook tur dal in a pressure pan by adding 2 cups of water and keep it a side.
  • Heat oil in a kadai, add mustard seeds, saute till it pops, then add split black gram dal, jeera, curry leaves, hing and saute till dal turns red.(Can add tampering after preparation of sambar).
  • Add all vegetables, half cup of water, when vegetables are half cooked, add tamarind juice, salt, jaggery, cook for 10 minutes until rawness of tamarind disappears, add 1/2 cup of water..
  • Add MTR sambar powder, cook for 8 minutes.
  • Serve with Hot rice/tiffin.

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Tuesday, 19 April 2011

Mango Onion Chutney

Tuesday, 19 April 2011
1 comments

Ingredients:
Raw mango - 1
Onion - 1
Jeera - 2 teaspoons
Sesame Seeds - 3 2 tablespoons
Salt - according to taste
Red Chilli Powder - 1 teaspoon


Tampering/Popu:
Oil - 1teaspoon
Mustard Seeds - 1 teaspoon
Curry Leaves - 4
Black Gram Dal - 1/2 teaspoon
Jeera - 1 teaspoon


Method:
  • Heat a pan, fry jeera, sesame seeds for 2 minutes and grind this to a coarse powder.
  • Add chopped mango, onion, salt, red chilli powder to this powder and grind it for few seconds(not fine paste)
  • If possible use crush mortar to crush above all ingredients for better taste.
  • Heat oil in a pan, add mustard seeds, let them pop, then add black gram dal, jeera, hing, curry leaves, fry till dal turns red.
  • Add this tampering to chutney, serve with hot rice/rotis.


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Methi Tomato Dal

0 comments

Ingredients:
Toor Dal - 1 cup 
Water - 2 cups
Methi Leaves - 1 cup
Tomato - 1
Tamarind Juice - 1/2 cup
Salt - 1 teaspoon(adjust)
Red Chilli Powder - 1 teaspoon
Jaggery - 1/4 teaspoon(Optional)
Coriander leaves - 1/4 teaspoon
Turmeric Powder - 1/2 teaspoon


Tampering/Popu:
Oil - 1 tablespoon
Mustard seeds - 1 teaspoon
Split Black Gram dal - 1/2 teaspoon
Jeera - 1 teaspoon
Curry Leaves - 4
Hing - 1/4 teaspoon

Method:
  • Cook toor dal in a pressure pan by adding 2 cups of water and keep it a side.
  • Heat oil in a kadai, add mustard seeds, saute till it pops, then add split black gram dal, jeera, curry leaves, hing and saute till dal turns red.
  • Add chopped methi leaves, saute for 5 minutes (the quantity will reduce to appr. 2 tablespoons, the add chopped tomato, turmeric powder, saute till tomato turns soft.
  • Add tamarind juice, salt, red chilli powder, jaggery and saute for 5 minutes in a low flame.
  • Add boiled toor dal, mix well, saute for 5 minutes, remove from heat and garnish with coriander leaves.
  • Serve with hot rice/roti's.






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Carrot Curry

0 comments

Ingredients:
Carrots - 5 (Finely chopped)
Oil - 2 tablespoons
Mustard Seeds - 1 teaspoon
Split Black Gram Dal - 1/2 teaspoon
Jeera - 1 teaspoon
Curry Leaves - 4
Coriander Leaves - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Salt - 1 teaspoon(adjust)
Red Chilli Powder - 1 teaspoon(adjust)
Groundnut Powder - 2 tablespoons
Sesame Seeds Powder - 1 tablespoon
Coriander Powder - 1 teaspoon


Method:
  • Heat oil in a kadai, add mustard seeds, saute till it pops, then add split black gram dal, jeera, curry leaves and saute till dal turns red.
  • Add chopped carrots, mix well, saute for 5 minutes in low flame closing it with a lid.
  • Add turmeric powder, saute for 2 minutes, add 1/2 cup of water, saute for 5 minutes by closing it with a lid.
  • Add salt, chilli powder, coriander, groundnut, sesame powders, saute for 3 minutes, remove from heat. Now add chopped coriander leaves.
  • Serve with hot rice/roti's

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Monday, 18 April 2011

Aloo Curry For Puri

Monday, 18 April 2011
1 comments

Ingredients:
Potatoes - 3 (Boiled)
Onions - 2
Green Chilli paste - 2 teaspoons
Oil - 2 teaspoons
Mustard Seeds - 1 teaspoon
Split Black Gram Dal - 1/2 teaspoon
Jeera - 1teaspoon
Turmeric Powder - 1/2 teaspoon
Tomatoes - 2
Curry Leaves - 4
Water - 1 cup
Besan - 1 tablespoon

Method:
  • Heat Oil in a kadai, add mustard seeds, let them pop, add split black gram dal, jeera, curry leaves, fry for 2 minutes, add Chopped onion, saute till it turns golden brown.
  • Add Chopped  Potatoes, turmeric powder, salt, green chilli paste, saute for 2 minutes. Add chopped tomatoes, saute till tomatoes turn soft. Add 1 cup of water, close it with a lid.
  • Add besan powder and saute for 2 minutes by closing with lid( Add more water if required).
  • Serve hot with puri/roti

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Kobbrai Pulusu/ Fresh Coconut Stew

1 comments

Ingredients:
Fresh coconut - 1 cup(Chopped)
Onions - 2 (Chopped)
Cloves - 3
Cinnamon stick - 1( 1/2 inch)
Garlic - 3  flakes
Ginger - 10 gms
Jeera - 1 tablespoon
Coriander seeds - 1 teaspoon
Oil - 3 tablespoons
Turmeric Powder - 1/2 teaspoon
Green Chillies - 3
Tamarind Juice - 1 cup(thick)
Jaggery - 1 teaspoon
Red Chilli Powder - 1 teaspoon
 Mustard Seeds -  1 teaspoon
Split Black gram Dal - 1 teaspoon
Jeera - 1teaspoon

Method:
  • Take a mixer jar, add chopped coconut, onion, jeera, coriander seeds, garlic cloves, ginger, cloves, cinnamon stick and grind it to a coarse paste.
  • Heat oil in a kadai, add mustard seeds, let it pop, add split black gram dal, jeera, curry leaves, saute till dal turns red.
  • Add Coarse paste and saute till paste turns light brown, add turmeric powder, salt, red chilli powder, saute for 2 minutes. Add tamarind juice, 1 cup of water. Add jaggery, saute for 5 minutes, green chillies.
  • Serve with hot rice.








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Mango Uppinkaya

2 comments

Ingredients:
Raw Mangoes - 3(Peeled off and chopped)
Oil - 3 tablespoons
Mustard Seeds - 2 teaspoons
Split Black Gram dal - 1teaspoon
Jeera - 2 teaspoons
Hing - 1 teaspoon 
Curry Leaves - 4
Methi seeds Powder - 1/2 teaspoon
Sesame Seeds Powder - 4 tablespoons
Ground nut Powder - 2 tablespoons
Jaggery - 4 tablespoons(Powdered)
Salt - According to taste ( 2 Tablespoons app.)
Red Chilli powder - 2 teaspoons

Method:
  • Heat Oil in a kadai, add mustard seeds, saute till it splutters, then add split black gram dal, jeera, curry leaves, hing and saute till dal turns red.
  • Add chopped mango, mix well, saute till mango turns softer (closing with water filled lid).
  • Add jaggery, saute till jaggery dissolves. add methi powder, turmeric powder, sesame powder, groundnut powder, salt, red chilli powder, saute for 10 minutes in a low flame.
  • Can be served with hot rice/rotis. This can be stored up to 1 month.










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Friday, 15 April 2011

Oats Upma

Friday, 15 April 2011
1 comments

Ingredients:
Oats - 1 cups
Water - 2 cups
Oil - 3 tablespoons
Mustard Seeds - 1 teaspoon
Split Black Gram dal - 1/2 teaspoon
Jeera - 1 teaspoon
Groundnuts - 3 tablespoons
Curry Leaves - 1 bunch
Green Chillies - 3(Chopped)
Onion - 1(Chopped)
Tomatoes - 2(Chopped)
Potato - 1(Chopped)
Curd - 2 tablespoons
Red Chilli powder - 1/4 teaspoon

Method:
  • Heat oil in a kadai, add mustard seeds, wait till it splutters, then add split black gram dal, jeera, groundnuts, curry leaves, saute till dal turns red.
  • Add green chillies, saute for a minute then add Oinions, saute till it turns golden brown.
  • Add chopped potato, saute till it boils, add chopped tomato, saute till tomatoes turns softer.
  • Mix red chilli powder in curd and add this into the kadai.
  • Add water to the kadai, cook till it get boiled(bubbles will come out), add oats, mix well, close it with a lid and cook in a low flame till water disappears and oats are well cooked(add little water if required).
  • Serve with coconut chutney.


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Bendi Fry/Okra fry

1 comments

Ingredients:
Bindi/Okra - 1/2 kg
Oil - 2 tablespoons
Mustard seeds - 1 teaspoon
Split Black Gram Dal - 1/2 teaspoon
Jeera - 1 teaspoon
Salt - According to taste
Red chilli Powder - 1 teaspoon
Turmeric Powder - 1/2 teaspoon
Curry Leaves - 4
Groundnut powder - 2 teaspoons(Roasted groundnuts powder)

Method:
 
  • Wash the okra under running water. Cut off the ends of the okra. Pat the okra dry with a clean kitchen towel. If you leave them wet, your dish will end up sticky and slimy. Slice into halves and set aside.
  • Heat Oil in a cooking vessel, add mustard seeds, let it splutters, add split black gram, jeera, curry leaves, fry for 2 minutes.
  • Add chopped bindi, fry till it turns golden brown.
  • Add turmeric powder, salt, red chilli powder, groundnut powder, mix well, fry for 2 minutes, remove from heat.
  • Serve with hot rice.
 



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Bindi Groundnut Fry(Made with left over edges)

2 comments
Today I am posting a variety dish yet delicious. Instead of throwing away the edges, this tasty dish can be prepared with less effort with new taste.




Ingredients:
Edges of Bindi - 1 cup(caps and tails)
Oil - 2 tablespoons
Sesame Seeds - 3 tablespoons
Ground Nuts - 3 tablespoons
Salt - 1 teaspoon(adjust)
Red Chilli Powder - 1 teaspoon(adjust)
Coriander Powder - 1/2 teaspoon

Method:
  • Grind the Bindi edges for few seconds(not smooth paste just pices should be crushed slightly) like below photograph. 


  • Heat oil in a pan, add sesame seeds, groundnuts, fry for two minutes.
  • Add Coarse paste and fry till it turns golden brown.
  • Add salt, red chilli powder, coriander powder, fry for a minute.
  • Serve with hot rice.



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Mango Onion Curry

1 comments
 Today I am posting a traditional dish of telangana, most enjoyed in summer. This is my dam favorite recipe, it tastes katta meetha, can be prepared in less time with less ingredients.


Ingredients:
Raw Mango - 1(Peeled of and chopped)
Onions - 3 (Diced)
Oil - 2 tablespoons
Coriander leaves - 4
Mustard seeds - 1 teaspoon
Split Black Gram Dal - 1/2 teaspoon
Jeera - 1 teaspoon
Jaggery - 4 tablespoons
Putani Powder - 3 tablespoons
Coriander Powder - 1/2 teaspoon
Salt - According to taste
Red Chilli Powder - 1 teaspoon

Method:
  • Heat oil in a pan, add mustard seeds, let it splutters, add Jeera, split black gram dal, curry leaves and cook till dal turns red. 
  • Add diced onions, saute till it turns light brown color, add chopped mango, 1/2 cup of water and saute till mangoes cook softer.
  • Add jaggery, salt, coriander powder, red chilli powder, putani powder, Cook for 5 minutes in a low flame.
  • Serve with hot rice/rotis.


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Wednesday, 13 April 2011

Palak Garlic Paratha

Wednesday, 13 April 2011
2 comments

Ingredients:
Wheat Flour - 1 cup
Water - 1/2 cup(adjust)
Palak - 1 bunch(finely chopped)
Ginger Paste - 1 teaspoon
Garlic Paste - 1 teaspoon
Green Chilli paste - 1/2 teaspoon
Cumin Seeds - 2 teaspoons
Curd - 2 table spoons
Salt - 1 teaspoon(adjust)
Turmeric powder - 1/2 teaspoon
Oil - 3 tablespoons

Method:
  • Take a vessel, add wheat flour, salt, turmeric powder, Chopped palak leaves, ginger, garlic, green chilli pastes, 1 teaspoon of oil, curd and mix well.
  • Make a soft dough like chapathi by adding sufficient water, keep a side for 30 minutes.
  • Divide the dough into 8 equal sized balls, take a rolling pan, roll the ball in a circular shape like roti.
  • Heat a pan, cook the paratha till brown freckles form, when both sides are cooked add a little oil and spread both the sides, cook till paratha turns golden brown.
  • Serve with any curry/curd.

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Tuesday, 12 April 2011

Ram Prasad

Tuesday, 12 April 2011
1 comments

Ingredients:
Wheat Flour - 1/2 cup
Jaggery - 1/2 cup
Ghee - 1/4 cup
Cashew nuts - 3(Finely chopped)
Badam - 3(Finely chopped)

Method:
  • Heat ghee in a pan, add wheat flour, fry till it turns light brown.
  • Take off pan from heat, add powdered jaggery and mix well.
  • Add dry fruits, mix well.

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Palak Mango dal

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Ingredients:
Toor dal - 1 cup
Palak leaves - 1 bunch
Raw mango -1
Turmeric powder - 1/4 teaspoon
Green chillies - 3
Red chilli powder - 1/4 teaspoon
Salt - According to taste

Tampering/Popu/Tadka:
Oil - 1 tablespoon
Mustard seeds - 1 teaspoon
Split black gram dal - 1/4 teaspoon
Jeera - 1 teaspoon
Curyy leaves - 1 bunch
Hing - 1/4 teaspoon

Method:
  • Boil toor dal with 2 cups of water, boil palak along with dal so that dal will get more flavour of palak and mix evenly.
  • Heat oil in a pan, add mustard seeds, cook till it splutter, add black gram, jeera, hing, curry leaves, cook till dal turns red, add chopped green chillies, cook for a minute.
  • Add chopped mango, add 3 teaspoons of water, close it with a lid, cook till mango get boiled, add turmeic powder, cook for 2 minutes.
  • Add cooked toor dal, palak, add salt, chilli powder, cook for 5 minutes in a medium flame(add water if required).
  • Serve with rotis/rice.

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Monday, 11 April 2011

Stuffed Mirchi bajji/Green Chilli Fritters

Monday, 11 April 2011
4 comments

Ingredients:
Bajji Mirchi - 10
Besan - 5 tablespoons
Ajwain - 1 teaspoon
Water - 1/2 cup
Salt - 1 teaspoon
Red chilli Powder - 1 teapoons
Cooking soda - 1/4 teaspoon
Oil - 2 cups

Stuffing:
Groundnuts - 2 teaspoons
Seasame seeds - 2 teaspoons
Tamarind - lemon sized ball
Salt - according to taste
Mint leaves - 2 taspoons(Optional)
Coriander seeds - 1 teaspoon
Jeera - 1/2 teaspoon

Method:

  • Pick 10 straight, plump, healthy looking chillies, wash and dry them in a kitchen towel, with a sharp knife make a vertical slit in the middle of chilli on one side for stuffing. Keep the ends intact .
  •  Insert the knife tip and pluck the thick white vein in the middle along with the seeds. Usually it will come off nicely with a sharp knife. After preparing all chillies in this way and keep a side.
  • Heat a pan, add groundnuts, seasame seeds, coriander seeds, jeera, fry till seeds splutters(approx 3 minutes).
  • To this, add salt, mint leaves, tamarind pulp and grind them to a fine paste(add little water if required but it should be very thick).
  • Take ready to stuff chillies, fill the gap with the above filling nice and evenly one by one and keep them aside on a plate.
  • Take a bowl, add besan, ajwain, salt, redchilli powder, soda, enough water to prepare medium thick batter of thick buttermilk consistency.
  • Heat oil in a deep frying kadai, dip stuffed chillies One by one in batter and gently drop from the sides of kadai into hot oil and deep fry until golden.
  • Serve hot with sprinkled chat masala and chopped onion.

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Thursday, 7 April 2011

Crispy Flour Dosa

Thursday, 7 April 2011
2 comments

Ingredients:
Rice Flour - 1 cup
Besan - 1/2 cup
Jeera - 3 tablespoons
Salt - according to taste
Oil - 3 teaspoons

Method:
  • Combine all above ingredients except oil such that it is of pouring consistently like thick buttermilk.
  • Pre- heat a tawa for a minute, sprinkle few drops of water if it sizzles the tawa is ready to cook, reduce heat.
  • Pour a laddle full of batter from the outward base of the tawa in a circular motion, fill the gap with dosa batter. Dont pour the batter like a thick lump, but pour allover, evenly, filling the gaps, pour oil drops along edges of dosa and the gaps in the middle.

  • Cook dosa for 3 - 4 minuts and flip it to cook for one minute.
  • Serve this crispy hot dosa  with cocnut chutney/ any pickle.

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Home Made Hot Jalebi

6 comments

Ingredients:
Maida - 1 cup
Sooji rava - 1/4 cup
Besan - 1 teaspoon
Curd - 1/4 cup
Warm water - 1 cup(adjust)
Suger - 2 cups
Lime - 1
Food Color - 1 teaspoon(Optional)(can use saffron instead)
Oil - for deep fry
Method:
Take a bowl, add maida, sooji, besan, curd, warm water and mix thoroughly and make sure that there are no lumps formed.
  • See to it that the consistency is like a ribbon (when the mixture is dropped from a height, it should fall like a ribbon.
  • Take 2 tabespoons of water dissolve food color/saffron and mix with the batter and keep a side for 8 hours(minimum 2 hours) to ferment.
  • Next, prepare the sugar syrup by dissolving it in water and heating this mixture until it obtains the string consistency that is, when you place a drop of this sugar syrup between your fingers and stretch them apart, the syrup will look like a string between your fingers(theega paakam), remove from heat, add lime juice and keep a side.
  • Pour the batter into jalebi maker/squeezing bottle/icing bag,  heat oil in a pan (low-medium flame),  pour the batter by squeezing the bottle/icing bag into the pan in a concentric circular motion to obtain a coil shape.
  • Deep fry the jalebis until they turn golden and crisp. Do not over fry or leave it until they are brown
  • Remove excess oil,  immerse them into sugar syrup for at least 5-6 minutes such that they absorb the syrup well.
  • Serve hot. 

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