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Prathima Shivraj, Banglore, Karnataka, India
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Monday, 30 May 2011

Aloo Beetroot Cutlets

Monday, 30 May 2011
17 comments

Ingredients:
Potatoes - 3
Beet root - 1(small)
Besan/Chickpeas flour - 1 teaspoon
Salt - Accoring to taste
Dry Fruits - 1/2 cup
Oil - 2 teaspoons
Chaat masala - 1 teaspoon
Garam masala - 1/2 teaspoon
Oats- 2 teaspoons
Oats powder - 1teaspoon

Method:
  • Boil the potatoes, mash it, mix besan, salt, chaat masala, garam masala, oats powder and keep a side.
  • Boil the beet root, mash it, add salt, dry fruits, mix well and keep a side.
  • Make beetroot stuff into small balls, take lemon sized ball of mashed aloo just flatten it, keep the beetroot ball on that and cover the beetroot ball with mashed aloo carefully roll in chopped dry fruits, oats and gently press to get round shaped cutlet.
  • Now heat the pan, place the cutlet on the pan and shallow fry both the sides till golden brown. Place the cutlet in a absorbent paper  for excess oil absorption.
  • Serve hot with tomato ketchup.


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Saturday, 28 May 2011

Jawar Kudumu/Jonna kudumulu/Kadubu

Saturday, 28 May 2011
24 comments

Ingredients:
Jawar Flour - 2 cups
Hot Water - 1 cup - (adjust)
Onion - 1
Methi leaves - 1 cup
Green Chillies - 2
Salt - According to taste
turmeric powder - 1/4 spoon
Oil - 2 tablespoons


Method:
  • Take a wide opened bowl, mix jawar flour with hot water to knead a dough like chapathi.
  • Make small balls (circular/oval shaped), transfer carefully these balls into a slotted plate (Chillula Pallem/plate with holes)used to drain water.
  • Heat water in a vessel, keep the slotted plate containing jawar balls on that vessel and close it with a lid and allow it to cook for 15 to 20 minutes in a medium flame until balls are evenly cooked.
  • Heat oil in a kadai, add chopped onions, turmeric powder, saute till onion turns light brown, then add methi leaves, green chilli paste, salt, saute till methi leaves are evenly cooked(app. 5 minutes).
  • Then add jawar balls and mix well, saute till the jawar balls turn light brown and crispy(don't over cook).
  • Serve as a snack.
 
This is a very healthy snack, the ingredients which I have used in this recipe have many benefits, it takes  lots of pages if I explain. So, I want to just share 2 benefits of each ingredient.


Jawar:

  • It promotes weight loss, prevents formation of gall stones, inhibits heart failure, cancer and asthma prevalent in children. It also helps in lowering the risk of diabetes and high blood pressure
  • Jawar is more nutritious. It is easy to digest and fills your tummy for a longer time.
Methi/fenugreek leaves

  • One hundred grams of fenugreek leaves comprises only 49 calories. The leaves have has good dietary fiber.
  • Consumption of fenugreek leaves restores excellent digestion abilities. You will not get common digestive problems like digestive disorders and iron deficiency.
Onion:

  • Onions are surprisingly a great source of fiber
  • Onions helpful for hair growth and strength
  • Onions clean your blood. Today is the day of pollution, , dusts and toxins.
As for now obesity and diabetics are the most common and danger for our routine life, both can be prevented with good food habits, this is my small humble attempt to share good recipe for healthy diet.

Sending this recipe to : Fast Food But Not Fat Food Event hosted by  Priya Sreeram of Bon Appetit


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    Wednesday, 25 May 2011

    Cut Mango Curry

    Wednesday, 25 May 2011
    22 comments
    Sometimes raw mangoes turns soft and yellow, but tastes mixture of sweet and sourness, we can't eat them directctly nor use for cooking. Instead of throwing them away we can make a tasty side dish for rice. As today I thought to cook mango dal, but after looking at mangoes I shocked, as I bought them yesterday itself, but I felt happy that I can prepare this curry, which my mother used to cook like this with this sort of mangoes, it's a very easy n quick recipe with less ingredients.


    Ingredients:
    Mangoes -3(sweet and sour)
    Oil - 2 teaspoons
    Jaggery - 5 teaspoons(grated)(add more for more sweetened)
    Salt - 1 teaspoon(adjust)
    Red Chilli Powder - 1 teaspoon
    Coriander Powder - 1 teaspoon
    Mustard Seeds - 1/2 teaspoon
    Jeera - 1 teaspoon
    Split Black gram Dal - 1/4 teaspoon
    Curry Leaves - 4
    Hing - 1/4 teaspoon

    Method:
    • Cut the mango along with seeds into 4 pieces(optional) taste goes well if with big sized peices.
    • Heat oil in a kadai, add mustard seeds, saute till it pops, then add split black gram dal, jeera, curry leaves, hing saute till dal turns red.
    • Add  mango pieces, saute for few minutes, till it cooks well.
    • Add jaggery, saute till jaggery dissolves, then add salt, red chilli powder, corinader powder, saute for 5 minutes in a low flame.
    • Serve as a side dish for rice.

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    Tuesday, 24 May 2011

    Awards!!!!!

    Tuesday, 24 May 2011
    13 comments
    I thank Chitra Krishnan of Karaikudi Cuisine for providing me this wonderful award, She had a wonderful blog.

    I would like to pass this award to my dear blogging friends, as they are maintaining such a wonderful blogs. I want to pass this to all my blogging friends but some of them already received the same award, so I don't want to bore them by passing the same award again & again, So I cross checked and selected the friends mentioned below, so plz do collect these awards.   

    Shareen of Ruchik Randhap
    Priyanka of   priyankaaaranisart  
    Deepa Of  Hamaree Rasoi
    Kurinji of  kurinjikathambam
    Arundathi of mysaffronkitchen
    Chandrani of cuisinedelights


    Pass this award to any number of your blogging friends, it will be appreciated.

    Rules to follow to claim and share these awards:-

    ~Thank and Link the blogger who has given you the award.
    ~Copy and paste the Logos in your blog.
    ~Pass these on to any number of Great Blogger friends
    ~Comment on the most recent post and let the nominated blogger know of the award.


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    Monday, 23 May 2011

    Amrakhand(sweetened curd)

    Monday, 23 May 2011
    13 comments

    Today I am posting an authentic taste of Maharashtra - amrakhand, as we invited our family friends(Maharastrians) for lunch but due to some reasons they couldn't make it out, they changed the plan to breakfast, I thought to prepare some special breakfast and sweet too, but luckily my hubby suggested me to prepare poori with shrikand, as it is the season of mangoes I prepared Amrakhand i.e. a little variation of shrikhnad by just adding mango pulp to it, I experimented for first time this dish, our guests surprised by that breakfast and appreciated me for that treat, so I wanna share this to my dearest blogging friends. I wish all you will enjoy this recipe.



    Ingredients:

    Chakka (hung curds)- 1/2 kg.
    Sugar  - ½ kg(adjust).
    Mango pulp(blended to a smooth pulp) – 1 1/2 cup 
    Cardamom Powder – ½ teaspoon

    Method:
    • Take a clean muslin cloth and take the yogurt in it. Tie a knot and hang it so that all the water falls away from the yogurt. Leave it like this for overnight or for about 12hrs. The remaining dry yogurt is called hung yogurt(chakka).
    • Take a bowl, add sugar, curd and leave it a side till sugar dissolves, now add mango pulp, cardamom powder, mix well to get a smooth and homogenous texture.
    • Chill in the refrigerator and serve with hot poori’s(can be taken as dessert item too).
    Note: Follow the same process for preparing shrikhand just avoid addition of mango pulp.

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    Friday, 20 May 2011

    Masala Vada

    Friday, 20 May 2011
    20 comments

    Ingredients:
    Chana Dal - 2 cups
    Ginger - 50gm(adjust)
    Green Chillies - 4
    Cabbage - 1 cup(grated)
    Onion - 1 cup(chopped)
    Salt - 2 teaspoons(adjust)
    Oil - for deep frying


    Method:
    • Soak chickpeas for at least 2 hours in enough water and drain the water.
    • Take a mixer jar, add soaked chickpeas(keep fistfull of chanadal a side), salt, green chillies, ginger, curry leaves, coriander leaves and grind it for few seconds to a coarse paste.
    • Add grated cabbage, onion and mix well, remaining chana dal(can add salt, green chillies if required)
    • Take some of this mixture to form a lemon sized ball. Flatten it on your palm to make a patti shape. Prepare patties with the rest of the mixture.
    • Heat oil for deep frying in a heavy bottomed vessel. Once its hot, reduce flame to medium and place these patties in the oil and fry them to a golden brown color.
    • Serve as snack with sauce/chutney.

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    Thursday, 19 May 2011

    Raddish Curry

    Thursday, 19 May 2011
    19 comments
    Ingredinets:
    Raddish -2 cups(grated)
    Moong dal - 1/2 cup(soaked for an hour)
    Green Chillies -2 teaspoons(paste)
    Salt - 1 teaspoon
    Dry Coconut Powder - 2 teaspoons
    Oil - 12 teaspoons
    Mustard Seeds - 1 teaspoon
    Split Black gram dal - 1 teaspoon
    Jeera - 1 teaspoon
    Curry Leaves - 4
    Turmeric Powder - 1/4 teaspoon

    Method:
    • Heat oil in a kadai, add mustard seeds, saute till it pops, then add split black gram dal, jeera, curry leaves, hing saute till dal turns red.
    • Add grated raddish , saute for few minutes, add moong dal, green chilli paste, turmeric powder and saute for 5 minutes in a low flame.
    • Add salt, coconut powder, saute for few minutes.
    • Serve with roti/rice.


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    Tuesday, 17 May 2011

    Shankarpal/Sweet Maida Biscuits

    Tuesday, 17 May 2011
    13 comments


    Ingredients:

    Maida - 11/2 cup
    Sugar - 3/4 cup(adjust)
    Ghee/Vanaspathi - 2 teaspoons
    Cooking Soda - a pinch
    Salt - a pinch
    Water - 1/4 cup(Warm)
    Oil - for deep frying

    Method:
    • Mix sugar powder with warm water and make sure that sugar is completely dissolved before use.
    • Using your finger, mix the ghee and soda in circular motion to form a foamy or gooey paste
    • Add this mixture to maida a, mix, this will make the flour slightly to crumbly texture. Now slowly add water and knead to form a dough. Use the exact water measure, this will result in soft and firm dough. 
    • Now divide this into 5 equal portions. Roll one portion to form a big thick chapathi, it has to be thick poori too. Using a special spoon  or knife cut the rolled out poori. (Use vertical and horizontal lines) to form diamond shaped cuts. 
    • Carefully remove them and place them over a clean paper towel and repeat the procedure for rest of the dough balls.
    • Heat oil in a deepfrying vessel,deep fry this diamond cuts.

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    Sunday, 15 May 2011

    My First Blogging Awards.......

    Sunday, 15 May 2011
    21 comments
    Hello Friends,

     Thanks a lot to Chitra of Share My Recipes for passing these wonderful awards to me. This is my first cooking awards, so I am very excited to share with you all. I would like to thank all my blogger friends for providing your valuable comments and encouraging me to feel special in world of blogging.

    I would like to pass on these wards to some of my other bloggers who have constantly supported me and welcomed me to this wonderful blogger family. I also thank all my new blogger friends who have inspired me and have started following me recently.

    1. Nandini of Nandini's Food
    2. Reva of Kaarasaaram
    3. Shoba Shyam of Good Food
    4. Vardini of Vardini's Kitchen
    5. Aruna Manikandan of Veggie Paradise
    6. Ammu Mohan of  RASI'S VEG BITES
    7. Raji  of  Vegetarian Tastebuds
    8. Priya Sree Ram of BON APPETIT
    9. South Indian Home of  South Indian Recipes
    10. Sadhana Sudershan of Sensible Veg
    11. Padhu of Padhuskitchen
    12. Arundathi of My Saffron Kitchen
    13.  Radhika of Tickling Palates
    14. Raksha of Raksha’s Kitchen
    15. Fajeeda of Faji's Hot Pot












    Rules to follow to claim & share these awards:
    • Thank and Link the blogger who has given you the award.
    • Copy and paste the Logos in your blog.
    • Pass these on to 15 other Great Blogger friends
    • Comment on the most recent post and let the nominated blogger know of the award.

    Thanks Once again to Chitra and all.
    Regards,
    Prathima @ Indian Recipes

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    Saturday, 14 May 2011

    Atukula Chudwa/Poha

    Saturday, 14 May 2011
    15 comments
    Today I am posting a very authentic, easy tasty snack item of North & South India. A very light snack, One thing that I want to share about authentic taste's is we may taste many innovative, new recipes with a variety of ingredients, but it's taste will not beat the authentic dish's taste, isn't it? My main intention of sharing these authentic recipe's for the reason that we may forget that food in this fast, hectic schedule, but we should share this wonderful tatse's to our kids a part from pizza's, burger's. I am sure they will enjoy this..

    Ingredients:
    Atukulu/Beaten Rice Flakes - 3 cups

    Seasoning/Popu/Thadka:
    Oil - 3 tablespoons
    Mustard seeds - 2 teaspoons
    Black Gram Dal - 2 teaspoons
    Jeera - 2 teaspoons
    Green Chillies -3(Slit and halved)
    Ground Nuts - 1/2 cup
    Putana - 1/2 cup
    Turmeric Powder - 1/2 teaspoon
    Salt - 1 teaspoon(adjust)
    Curry leaves - 7

    Method:
    • Saute beaten rice flakes for few minutes in a kadai without oil in a low flame so that poha turns crispy(It should not turn brown).
    • Heat oil in a kadai, add mustard seeds, saute till it pops, then add split black gram dal, jeera, groundnuts, putana, curry leaves, saute till dal turns red.
    • Add turmeric Powder, salt, green chillies and saute for a minute.
    • Turn off the heat, add roasted rice fakes and mix well.
    • Can be stored up to a month, Serve as a snack.

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    Wednesday, 11 May 2011

    Curd Rice

    Wednesday, 11 May 2011
    8 comments

    Ingredients:
    Rice - 1 cup
    Water - 2 1/2 cups
    Curd - 500 ml
    Salt - 2 teaspoons(adjust)
    Milk - 1/2 cup(Optional)
    Raisins - 1/4 cup
    Pomegranate seeds - 1/4 cup(optional)

    Popu/Thadka:
    Oil - 1 teaspoon
    Mustard Seeds - 1 teaspoon
    Split Black Gram dal - 1/2 teaspoon
    Jeera - 1 teaspoon
    Curry Leaves - 4
    Cashew Nuts - 1/2 cup
    Badam - 2 teaspoons(chopped)
    Ginger - 3 teaspoons(grated)
    green Chillies - 2(slit)
    Peppers - 1 teaspoon
    Hing - 1/4 teaspoon

    Method:
    • Cook rice, by adding 2 1/2 cups of 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, peppers, hing, curry leaves, cashew nuts, badam, green chillies, grated ginger, saute till dal turns red.
    • Take the boiled rice in a wide opened vessel, add raisins/pomegranate seeds, curd, milk, salt and mix well.
    • Add tampering to the rice mixed with curd.
    • Serve as a side dish with Curd Green Chillies(Green Chillies soaked in curd and dried, deep fried).





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    Tuesday, 10 May 2011

    Keera Pachadi/Cucumber Chutney

    Tuesday, 10 May 2011
    3 comments

    Ingredients:
    Keera/Cucumber - 1(cut into cubes)
    Groundnuts - 2 tablespoons
    Jeera - 1 tablespoon
    Coriander seeds - 1 tablespoons
    Green Chillies - 3
    Salt - 1 teaspoon
    Turmeric Powder - 1/4 teaspoon
    Tamarind Pulp - 1 teaspoon
    Sugar - 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 a pan, add groundnuts, coriander seeds, jeera and saute for few minutes till it pops, keep a side and allow it to cool.
    • Heat 1/2 teaspoon of oil, add green chillies, keera cubes and saute for few minutes(app 3 minutes), allow it to cool.
    • Take a mixer jar, add green chillies, keera/cucumber cubes, tamarind, groundnuts, coriander seeds, jeera, salt, turmeric powder, 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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      Monday, 9 May 2011

      Gobi Tomato Masla

      Monday, 9 May 2011
      9 comments

      Ingredients:
      Gobi - 1 bunch
      Tomatoes - 2
      Oil - 2 tablespoons
      Mustard Seeds - 1 teaspoon
      Split Black Gram dal - 1 teaspoon
      Jeera - 1 teaspoon
      Curry Leaves - 4
      Dry Red Chillies - 2
      Salt - 1teaspoon
      Red Chilli Powder - 1 teaspoon
      Coriander Powder - 1 teaspoon
      Sesame Powder - 1 teaspoon

      Method:
      • Seperate flowers from gobi, finely chop the stem attatched to flowers, add this evenly sized flowers and chopped stem into luke warm water and soak for 10 minutes, so that dirt will be washed off, drain the water and keep a side.
      • Heat oil in a kadai, add mustard seeds, saute till it pops, then add dry red chillies, split black gram dal, jeera, curry leaves and saute till dal turns red.
      • Add chopped gobi, 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 chopped tomatoes, saute till tomato turns soft.
      • Add salt, chilli powder, coriander, sesame powders, saute for 3 minutes, remove from heat. Now add chopped coriander leaves.
      • Serve with hot rice/roti's.

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      Friday, 6 May 2011

      Bhel Puri

      Friday, 6 May 2011
      5 comments
      Today i am posting a chat item, which is favorite of many and very healthy too. we can make this item at any time without checking availability of ingredients, as every ingredient will be available at home. I am posting how to make papdi's, sweet chutney, green chutney for newbie's below the recipe.

      Ingredients:
      Puffed Rice(Murmuralu) - 2 cups
      Ground Nuts - 1/2 cup
      Jeera Powder - 1 tablespoon
      Garam Masala Powder - 1 teaspoon
      Chat Masala - 1 tablespoon
      Oil - 1 teaspoon 
      Papdi -20
      Sev - 1 cup
      Sweet Chutney - 8 teaspoons(kajur Imli Chutney)
      Green Chutney - 4 teaspoons
      Chopped Onions - 1/2 cup
      Chopped Tomatoes - 1/2 cup
      Coriander leaves - 2 tablespoons
      Salt - according to taste

      Method:
      • Take a wide opened bowl, add rice puffs, salt, jeera powder, roasted groundnuts, garam masala, chat masala, oil and mix well, so that masala will be coated evenly to ricepuffs.
      • Crush papdi's , add to masala rice puffs.(can add crushed golgappas, fried chick peas(soaked and deep fried),...)
      • Add chopped tomatoes, onion, corinader leaves and mix well.
      • Add sweet chutney(khajur imli chutney), green chutney, salt, half of the sev and mix well.
      • Garnish with sev and serve as a sanck.

      papdi's recipe:


      Ingredients:
      Maida - 1 cup
      Salt - 1 teaspoon
      jeera - 1 teaspoon(Optional)
      Vamu - 1 teaspoon)
      oil - for deep frying


      Method:
      • Take a wide opened bowl, add maida, salt, jeera, vamu, enough water to knead a slightly hard dough(not soo hard nor soft) like poori.
      • Divide dough into small lemon sized balls and roll into a small circular puri's(cookies size), mark holes with a fork/knife.
      • Heat oil in a pan and deep fry the pur's to a light brown color
      Green Chutney:



      Ingredients:
      Fresh coriander leaves – 2 cups
      Fresh pudina/mint leaves – 1 cup
      Green chillis - 2(adjust)
      Lemon juice - 2 teaspoons
      Water – 1 teaspoon
      Sugar – 11/2 teaspoon
      Salt – a pinch

      Method:
      • Wash pudina and coriander leaves thoroughly and allow the water to drain.
        Grind the pudina, mint leaves, salt, sugar, lemon juice and green chillis to a fine paste, by adding 2 tbsps water.
      • Remove into a bowl. Refrigerate until use. Goes well for chaats like golgappa’s, hot snacks like Samosa or as a spread for sandwich.

      Sweet Chutney?khajur Imli Chutney:

      Ingredients:

      Grated jaggery – ¾ cup(adjust)
      Dates- 10 – 12
      Tamarind (de-seeded) – large lemon sized
      Chilli pwd – ¾ teaspoon
      Saunf pwd  - ½ teaspoon
      Roasted cumin pwd – 1 teaspoon
      Water – as reqiured
      Salt – according to taste

      Method:
      ·         Soak tamarind in 2 cups of warm water for 5 mts. Heat a heavy bottomed vessel, add the tamarind along with the water and bring to a boil. Turn off heat and cool.
      ·         Once cool, grind this tamarind mixture along with dates to a fine paste, adding very little water. Strain through a sieve and pour this tamarind-date paste back into the heavy bottomed vessel.
      ·         Cook on slow to medium flame for 2-3 mts. Add the grated jaggery and allow it to melt and blend well with the tamarind date mix.
      ·         Continue to cook till it becomes a thick pouring consistency, approx 15-18 mts.Add chilli pwd, cumin pwd, saunf pwd and salt to taste and combine. Turn off heat.
      ·         Even if the chutney is thick, its fine. Once cool, refrigerate and use as required.


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