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Prathima Shivraj, Banglore, Karnataka, India
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Recipes List

Thursday, 30 June 2011

Stuffed Brinjal/EggPlant Curry/ Gutthi Vankaya Kura

Thursday, 30 June 2011
Today i am posting a very authentic method of eggplant/brinjal stuffed curry in Andhra style, Brinjal is the king of veggies, most of food lovers really carve for this. You know something we have a song describing this brinjal(Aha Emi Ruchi)in telugu. I am also a big lover of this curry, but my husband won't love to eat brinjal, he started eating after trying this way. It goes heavenly taste with combination of sambar.

Brinjal/Egg Plant - 10
Ground Nuts - 2 teaspoons
Black Gram Dal - 2 teaspoons
Chana Dal - 2 teaspoons
Coriander Seeds - 1 teaspoon
Jeera - 1 teaspoon
Dry Red Mirchi - 4(Can use green chillies also)
Onion - 1
Salt - According to taste
Oil - 1 Cup


  • Wash the brinjal, wipe it with a wet cloth,Now take each brinjal and cut from the base end (opposite side of stem) and make a slit towards stem side but not all the way through i.e slit each brinjal into four sections lengthwise without cutting off the crown. The brinjal are ready for stuffing and the stuffing requires some patience. Note:here we can stuff directly to this raw brinjal's, but it consumes so much time if brinjal size is medium/big. So I usually deep fry the brinjal's before stuffing so that it takes less time to cook with gravy.

  • Now heat oil in a kadai for deep frying, deep fry this brinjal till light brown and keep it a side for stuffing.
  • Heat 1 teaspoon of oil in a kadai, add dry red chillies, black gram dal, chana dal, Ground nuts, coriander seeds, jeera and suate till dal turns red, allow it to cool.
  • Now Take a mixer jar, add sauted dal, salt, chopped onion, grind to a coarse paste for stuffing.
  • Stuff the slit brinjal with the masala paste, heat 1/2 cup or more and add this stuffed brinjals to the oil, remainig left over masala paste, mix well,  allow it to saute for 10 minutes closing it with lid, till oil shows seperately and gravy is well cooked(in case you are stuffing into raw brinjal it's required to be sauted till brinjal cooks and mixes well with gravy(app. 20 to 30 minutes. 
  •  Serve as side dish with hot rice.
  I am sending this recipe to Food palette Purple event hosted by Akheela of


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Monday, 27 June 2011

Home Made Chocolate

Monday, 27 June 2011
I am happy to announce that I moved to my  own Domain with a completely new look. It's been more than one week that I have blogged due to hectic schedule, anyways I entered again to my world. Coming to recipe chocolate is an universal favorite recipe, I am a big chocolate lover. I thought to do this immedeitly after seeing this recipe in Indian Home, and enjoyed a lot. And it's very easy to prepare in less time too.

Recipe Source South Indian  home
Cocoa Powder – ¾ cup
Milk Powder – 2 ½ cups 
Sugar – 1 ½ cups (Adjust)
Cooking / Unsalted Butter – 100 gms
Dry Fruits - 5 teaspoons(Kaju, Rasisins, Almonds)(Optional/can use any one type)

  • Take a wide opened vessel, add milk powder, cocoa powder , mix it well and keep it aside. 
  • Place a non stick kadai on heat. Add the sugar and dissolve it in ½ a cup of water. Let it reach one string consistency. 
  • Now add the butter to the sugar syrup and mix well, till the butter dissolves. 
  • Remove the kadai from heat and add cocoa and milk powder mixture, dryfruits stirring constantly. 
  • The whole this will come without sticking to the pan. 
  • Now pour this mixture on to a greased plate. 
  • Let it cool for about 5 minutes. With a greased knife mark out the pieces. 
  • Refrigerate for about ½ hour.

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Friday, 17 June 2011

Murmurala Chudwa(Rice Puffs Snack)

Friday, 17 June 2011

Rice Puffs/Murmuralu - 3 cups

Oil - 3 tablespoons
Onion -1(Cut inti slices)
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

  • Saute rice puffss for few minutes in a kadai without oil in a low flame so that ricepuffs 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, onion slices and saute till onion turns light brown.
  • Turn off the heat, add roasted rice puffs and mix well.
  • Can be stored up to a week, Serve as a snack(Without onion it can be stored up to 15 days).

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Monday, 13 June 2011

Tomato Paratha

Monday, 13 June 2011

Tomatoes - 2
Wheat Flour - 1 1/2 - 2 cups
Salt - According to taste
Red Chilli powder - 1 teaspoon
Jeera - 3 teaspoons
Oil  - 3 teaspoons

  • Chop tomatoes finely and sqeeze the chopped tomatoes using fingers to form a juicy paste/pureed boiled tomatoes)
  • Add wheat flour, salt, jeera, red chilli powder, 1/2 teaspoon of oil and knead to a soft dough like chapathi(add more wheat flour, if dough turns more softer for chapathi's).
  • Divide the dough into small lemon sized balls, roll it like chapathi's in a circular shape using rolling pan.
  • Heat a pan, place the chapathi on the pan and cook the chapathi both sides until brown spots appear by applying oil/ghee.
  • Serve with plain curd and chutney.

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Thursday, 9 June 2011

Wheat Delight/Goduma Payasam

Thursday, 9 June 2011
Toady I am posting a very authentic sweet, healthy too. The process is too lengthy, it takes so much of time, but once you taste this you will forget all the effort. sweet lovers and non sweet lovers both can enjoy this with out worrying about diet, as we are using jaggery. So, I hope all of you will enjoy this recipe.


Wheat - 2 cups
Jaggery - 2 cups(adjust according to sweet)
Dry Fruits - 1 cup
Ghee - 1/2 cup
Milk - 2 cups
Nutmeg - 1/2 teaspoon(grated)(Jajikaya in (telugu, kannada)
Dry Coconut - 1/2 cup(finely chopped) 

  • Soak wheat for an hour in sufficient water, drain water.
  • Take a mixer jar, grind wheat just for few seconds, it turns like below picture.

  • Allow that rava to dry by spreading this rava as a thin layer that on a cloth or paper like below picture(better to keep this below the fan, so that it takes less time to dry).

  • Transfer this into a plate and just toss it, so that skin goes out.
  • Boil this by adding plenty of water in a pressure cooker or kadai closing with a lid.
  • It turn's soft after, boiling.
  • Heat ghee in a pan, add wheat, saute for five to ten minutes in a low flame.
  • Then add jaggery, mix well, then add dry fruits fried in ghee, chopped dry coconut, at this stage adjust jaggery if required. Saute till jaggery is dissolved and it turns into a thick consistancy.
  • Serve as it is, it tastes superb or you can also add milk and serve, both tastes super delicious. After adding milk, the payasam looks like.

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Tuesday, 7 June 2011

Aloo Carrot Kurma

Tuesday, 7 June 2011


Potatoes - 2
Carrots - 2
Onion - 1
Tomato - 1

Gravy & Masala:
Cashew nuts paste - 2 teaspoon(soaked and grounded)
Dry coconut and kus kus Paste- 1 teaspoon(grounded dry coconut with soaked kus kus)
Ginger garlic Paste - 1 teaspoon
Coriander Powder - 1 teaspoon
Garam masala powder - 1/2 teaspoon
Salt - According to taste
Red Chilli Powder - According to spice
Oil - 3 teaspoons
Jeera - 1 teaspoon
Mustard Seeds - 1 teaspoon
Curry Leaves - 4

  • Chop half onion finely, grind other half into a paste and keep a side, grind tomato and keep a side. Cut Potatoes and carrots into cubes and boil it in a vessel adding water, drain excess water and keep a side.
  • Heat oil in a kadai, add mustard seeds, let it pop, then add jeera, curry leaves and saute for 2 minutes in a low flame.
  • Add chopped onion, saute till it turns light brown, then add ginger garlic paste, onion paste, saute for a minute, then add tomato paste, turmeric powder, red chilli powder, salt and saute till oil shows separately.
  • Add boiled aloo cubes, carrot cubes and mix well, then add cashew paste, kus kus paste, coriander powder, little water according to desired consistency.
  • Now add garam masala powder and saute for few minutes.
  • Serve as a side dish for poor's/ Roti's


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