Wednesday, 30 May 2012

Coconut Dal

Preparation Time : 20 min
Serving : 5

Ingredients :

Fresh Grated Raw Coconut - 1 Cup
Finely chopped Ginger - 2 tbsp
Finely Chopped Green Chilli - 3
Curry Leaves - 4-5
Oil - 2 tbsp

Cooking Time:

1)Prepare Coconut milk

      Grind the 1cup of grated coconut with 2cups of water.Blend it well.

2) Heat oil in a Thick Bottomed vessel add Green chillies,Curry leaves,Chopped Ginger wait till they pop up.

3) Add the Coconut milk and salt.

4) Boil the coconut milk (for about 3 min) or till it gets thickend.

5) Garnish with Coriander Leaves ....


Maintain medium flame throughout the dish making :)


                                                          Best Served with Aloo Parota
                                             Can be served with Roti/Masala Dosa/Steamed rice

Crispy Corn

Corn is a nutrition food. We can make Several recipes with corn with contains lots of Calcium . Here is one of  my recipie . People who doesnot taste the corn yet will enjoy this :)

                                                    Simple 4 step Recipe

Preparation time : 20 min
Serving - 4


Corn - 2 cups
Flour (Maida,Corn,Rice flour ) - 1/2 cup each
Salt to taste
Zeera seeds - 1 tbsp
Red chilli powder - 2 tbsp
Curry leaves - 6-7

Cooking Time:

1) Pressure cook the Corn with a pinch of salt.

2) Mix the Flour(Maida,Corn/Starch,Rice ) ,Red chilli powder,Salt. in a bowl with sufficient water like a dough.(As shown in the figure below)

3) Heat oil in a vessel add corn nuggets and deep fry them.

4)Place them onto Tissue paper .Serve hot with Tomato Ketchup. 


               We can Add Ginger-garlic paste in the dough to get more spiciness ....

                                                                          Have a Crunchy Byte :)

Bhendi Do Pyaaza /Okra Onion Curry

Preparation time : 20min
Servings :4


Okra - 10-12
Onions - 6-7
Ginger -Garlic paste - 1 tbsp
Red chilli powder - 2 tbsp
Salt to taste
Curry leaves - 4-5
Mustard seeds - 1/4tbsp
Urad dal - 1/4 tbsp
Oil - 5-6 tbsp

Cook time :

1) Cut the Okras into pieces let let them dry for about 1 hour.

2) Heat oil in vessel add mustard seeds,urad dal,Curry leaves,pinch of turmeric,Ginger-Garlic paste let them split.

3) Add Onions , dried okra (bhendi) to fry. (
Onions should be more in content)

4) For seasoning add red chilli powder,Salt to taste. we can also add pinch of sugar (optional)

5) Cook till the Okra gets soft and fried.

Tips :
                If you want to do any kind of recipes with Bhendi , Cut them before an hour and let them dry so that they wont be sticky while cooking     

                                                 Dedicated to onion Lovers...........   :) 


Vegetable Dahi gravy

Preparation time : 20min
Serving : 4

Ingredients :

Potatoes -3
Carrot - 2
Chopped Capsicum -1 Big
Chopped Tomatoes - 3(large)
Chopped Onions -2 (large)
Green peas - 1/2 cup
Sliced Green chilli -2
Mustard seeds - 1/4tbsp
Zeera seeds - 1/4 tbsp
Urad dhal - 1/4tbsp
Yogurt/Curd - 1/4 cup
Red chilli powder - 1tbsp
Coriander leaves for Garnishing
Sugar - 1tbsp
Lemon jiuce- 1tbsp
Oil - 3 tbsp

Time to cook :

1) Pressure cook the potatoes,Green peas with a pinch of salt.

2) Heat oil in a vessel.Add mustard seeds, Zeera ,curry leaves,urad dal,Onions and fry them till they get transparent in color.

3) Add tomatoes,Green chilli,Capsicum, and fry them.Add 1tbsp of Red chilli powder,pinch of turmeric,1 tbsp of sugar.

4) Cook them until they get tender.

               Dish out and add Yogurt .Serve with coriander leaves :)


Add Curd/Yogurt, 1 tbsp of lemon juice when we turn off the flame :)


                                    Can be served with Steamed rice/Roti/Pulka.   

Posted on 02:56 | Categories:

Monday, 28 May 2012

Pav bhaji- Snack item

Preparation time : 30min
Servings - 5

Ingredients :

Pavs - 10

Potatoes - 1/2 kg
Onions - 4 (Medium )
1/2 cup of Carrot,Gobi,Cabbage,Beans,Spring onions,Ghobi
Capsicum- 1cup
1 cup of green peas
Butter - 150gm
Red chilli powder - 1 tbsp
Ginger-garlic paste -1 tbsp
Pav Bhaji Garam Masala powder - 2 tbsp
Dhania -Zeera powder - 3tbps
Salt to taste
Garlic (optional) - 3-4 
Sugar - 1 tbsp
Lemon juice - 2tbsp

Time to cook :

1) Pressure cook the vegetables(Potatoes,Green peas,Gobhi,Cabbage,Carrot,Beans) with a 1 tbsp of salt.

2) Sqeeze the water from vegetable.Add a spoonfull of butter to the pan and add Zeera let them pop.

3) Add chopped onions,tomatoes,Capsicum,minced garlic and fry them till they get soft.Now add Ginger-Garlic paste ,Vegetables (Potatoes,Carrot,BeansGhobi).

4) Gently mash them add pinch of Salt,1 spoonfull of sugar,Red chilli powder, 2 spoons of Pav bhaji garam masala powder,half a spoon red chilli powder and fry them till the oil floats on the top.

5) Dish out the curry (Bhaji ) and add lemon juice to it.For seasoning add Spring onions.Its ready to serve with Pav.

For the Pav.

6) Split open the Pavs in the middle and apply butter inside.Place them on the pre-heated frying pan .When they golden brown color.Take off and serve hot with Bhaji...

 My way of serving is different:

     For extra taste place the curry in split open pavs cover it up with finely chopped onions,tomatoes,pinch of  salt(optional)
                        Squeeze Lemon Juice on the top.

     I surely can say that the last touch(Lemon Juice) will take you into spicy and tangy world....

Manchuria - Snack item

Preparation time : 45min
Servings : 5

Ingredients :

For Manchurian Balls:

Potatoes : 1/2kg
2 cups of vegetables (Sliced Cabbage,Chopped Beans,Grated Carrot) Green chillies : 3-4
Ginger-Garlic paste - 1tbsp
Red food color - 1 pinch
Dhania -Zeera powder - 1tbsp
Garam Masala powder -1 tbsp
Red chilli powder - 1 tbsp
Corn Starch /Corn Flour - 1 cup
Rice flour - 1/2 cup

For Seasonings:

Spring Onions -1 cup
Soy Sauce - 1 tbsp
Red Chilli sauce - 1 tbsp
Green Chilli sauce -1 tbsp
Finely minced Garlic - 3-4
Onions - 1 cup
Spring onions -1/2 cup
Vinegar - 1 tbsp

Time to cook :

1) Boil the vegetables(Potatoes,Cabbage,Carrot) with a pinch of salt in pressure cooker.

2) Strain out the water from vegetables mash them and add Ginger-Garlic paste, chopped Green Chillies,Salt to taste,Garam Masala powder,Dhania - Zeera Powder.

3) Take a small bowl of water of about 5-6 tbsp and add a pinch of Red food color mix it well so that lumps are not formed and add it to the mixture of vegetables.

4) Now add Corn Flour and water to the vegetables mix it well only as much water as required to form small balls (kofta).

5) Heat the oil for deep fry. Carefully place each ball in  the hot oil.Do not crowd the vessel with balls.Cook them until they gets turned into golden brown color.

6) Remove the balls from oil and place them on the absorbent paper.

Final Touches :

1) Now add 2 tbsp of oil in a pan and add Giner-garlic paste,onions,spring onions, sauces(Soy,Red chilli,Greesn chilli) Vinegar,minced garlic.

2) Toss them on high flame for about 1-2 min.Garnish with Spring onions and coriander leaves. 


Deep fry the Khoftas under medium flame .
Toss up the koftas under high flame.

                   We can add Chooped Cashew nuts in the khoftas while preparing dough....


Sunday, 27 May 2012

Chamadumapala /Taro root/Arby fry/Elephant Ears/ Colocasia

                   Taro Root is one of the underground stem has got slippery texture.For the First time I tried this Dish just Like Potato Fry as this root has got Blunt taste and Slippery texture
I added Some more Seasonings.

                    Suits best Combo with Tomato Rasam/Sambar....

Preparation time : 15min
Serving :4


Chamadumpalu/Taro Root - 1 kg
 Oil - 3/4th of the kadai.


Gram flour - 5tbsp
Red chilli powder - 2 tbsp
Dhania-Zeera Powder- 2 tbsp
Rice flour(biyyapindi) - 1tbsp
Zeera /Cumin seeds- 1 tbsp


1) Wash the Taro root(Chamadumaplu) well and half boil them with a pinch of salt.

2) Peel them and cut into round pieces.

3)  Now take a kadai and fill it with oil as required for deep fry.

4) Deep fry Taro root(chamadumpalu) to golden brown color and crisp.

5) Mix all seasonings powders(Gram ,Rice flour,Dhania-Zeera,Red chilli) in a bowl.Add Zeera seeds,Fried Taro root (Chamadumpalu) toss them up.


To add extra Flavour and spiciness we can add slightly tossed thin garlic slices,curry leaves.


                 Can be served with Roti/Steamed rice/ or as a side dish .

                                                               I bet One can never have enough of It.......

Chamadumpalu/Taro root pulusu

Preparation time :30 min

Serving - 4 persons 


Chamadumpalu Peeled and boiled-1/4 kg
Onions finely chopped - 3( medium )
Tomatoes - 2 Finely chopped
Green chillies split lengthwise-3
Red chilli powder- 1spoon
Ginger -Garlic Paste - 1/2 tbsp
Coriander powder(Dhania)- 1 tbsp
Coriander leaves- 10-15
Tamarind -1 (lemon sized)

For Tempering/Popu:

Mustard seeds - 1tbsp
Curry leaves - 10 -12 
Split urad dal - 1tbsp
Zeera - 1tbsp


1) Heat 3 tbsp of Oil in a pan. Add Mustard,Split urad dal,Zeera seeds,Curry leaves.Let them to spilt.

2) Now add chopped (Onions,Tomatoes,Green chilli),Ginger-Garlic paste for about 2-3 min.Saute them till they get changed intlo transparent color.

3) Add taro root(chamadumpalu),Tamarind pulp along with 2 cups of water,3tbsp of grated jaggery to improve the aroma of the dish,Red chilli powder,Salt to taste,Dhania-Zeera powder of 1 tbsp.

4) Bring them to boil and cook for 10-15 min so that they can get reduced and the gravy gets thichkend.

5) Garnish with Coriander leaves and Serve the dish with Steamed Rice.


         For Better aroma of the dish prepare Dhania- Zeera powder by simply toss them in pan for few seconds till color gets changed,rather than using readymade powder.

Capsicum Masala Curry

                   Most of the children don't like any disturbances like onions and poppy seeds to have in their food.Are your children belongs to this category. Then you must give it a try on making this recipe.
                  Capsicum Pieces are Indulged in rich non-creamy gravy.This recipe is made with rich gravy having nutritious elements like groundnut and sesame seeds.

Preparation: 20 min
Servings: 4

Capsicum - 3
Chopped Onions - 2(large)
Ginger-Garlic paste - 1tbsp
Zeera ,Dhania powder - 1 tbsp each
Oil - 3 tbsp
Chopped Tomatoes -2 (medium)
Groundnuts - 3 tbsp
Sesame seeds - 2 tbsp
Cashew nuts -8 (soaked for 10min)
Poppy Seeds - 2 tbsp
Cloves -2
Cinnamon stick - 1 inch
Garam Masala powder - 1 tbsp
Red chilli powder - 2tbsp
Sugar - 1 tbsp
Coriander leaves to garnish


1.Wash and clean capsicum. Dice them into medium cubes.

2. Heat 1tbsp of sesame seeds under medium flame for 20sec. Transfer them into blender.

3. In the same pan add groundnuts fry roast them for half a minute.Also transfer this to the same blender.Give them enough time to cool down.

4. Now add oil in a pan with Onions,Tomatoes and saute them till onions gets transparent.(Dont chop the onions finely. Just cut each onion into 4 pieces). Wait till the tomatoes gets softened.

5. To the blender add Poppy seeds,Zeera,Cinnamon,Cloves,Cashew Seeds,Groundnut seeds,fried onions,tomatoes into fine paste.

6. Heat 2tbsp oil in pan place Capsicum pieces saute them for a second. Sprinkle 1/4 tbsp of salt just to bump out the flavour (Also helps the capsicum to cook fast).Close the pan with a lid. Check between every couple of minutes Otherwise pieces get burnt.

7. Wait till the capsicum gets soft, when capsicum pieces change their dark to light green color.Add Blended Onion tomato paste.Mix till all the pieces gets gravy. After few seconds you can observe bubbles over the top of the gravy which signifies that gravy is cooking.

8. Add Garam masala powder ,pinch of sugar,Dhania Zeera powder, Stir well till all the powders gets incorporate to the paste. Add half a cup of water. Again close the lid.

9. Cook it for 5 min ,check the seasonings again and finally turn off flame.

                          Garnish with dried Fenugreek /Kasuri Methi,Coriander Leaves(optional)


               Soak cashew nuts in warm water of about 15min before to grind.
                                         Can be Served with Roti/Rice/Pulau .    
                                                                                                             --- Happy Cooking  

Palak/Spinach Rice

Preparation : 30 min
Servings :4


White Rice - 2cups
Palak(Spinach) leaves - 1 bunch (2 cups)
Onions sliced- 2 (large)
Ginger-garlic paste- 1 tbsp
Marati mogga- 1 piece 1 inch
Cinnamon stick - 3
Elachi - 3-4
Bay Leaf- 2
Cloves- 4
Geen chilli- 2
Garam Masala -1/2 tbsp
Yogurt - 4 tbsp
Ghee -1 1/2 tbsp
Sugar -1/2 tbsp
Coriander Leaves

For Raita:

Yogurt- 2 cups
Onions sliced (medium)-1
Tomato sliced (medium)-1
Kheera sliced - 4 tbsp
green chilli sliced- 1 tbsp


1) Soak 2 cups of rice in 3 1/2cups of water for about 15 min.

2) Take a thick bottomed vessel add water and boil the Spinach(palak) leaves till for about 3 min.Add a pinch of salt while boiling.

3) Grind the boiled palak leaves into paste

4) Heat 1 tbps of oil,2tbsp of ghee in a pan.Add Zeera,Cinnamon stick,Elachi,Marati Mogga,Bay leaf,Cloves,Ginger-Garlic paste,Green chilli,Coriander leaves fry for about a minute.

5) Add Sliced Onions,palak paste,Salt,Sugar,Garam Masala. Let it to boil.Add Yougurt and stir continuosly for 1 min.

6) Starin water from soaked rice add it to the paste fry it for 2min.For 2 cups rice add 3 1/2and half cups water and let it cook.


 Mix the yogurt with 1/2 tbsp of salt.Add shallow fried vegetable(Onion,Kheera,Tomato,Green Chilli) and churn it for few seconds.


 You can add roasted Cashew nuts and coriander leaves for extra toppings.

Friday, 25 May 2012

Kheer - Starting with a sweety dish

Preparation time : 30min
Servings : 4


Milk - 1/2 litre
Rice flour paste (soaked and grinded) - 2 tbsp
Sugar - 200 gms
Milkmaid - 3 tbsp
Elachi - 1tbsp
Nuts (of ur choice) - 2 tbsp


Boil milk in a thick bottomed container in a low flame until it boils to 3/4 th of the quantity. Meanwhile soak 2 tbsp of rice in water and grind it well to make a fine paste. Once milk starts thickening, add milkmaid and sugar. Now add the rice flour paste by stirring continuously. This makes the milk to thicken more. Let the rice flour paste cook for a couple of minutes. You can turn off the flame.


Add elachi, nuts(Badam, cashew, pista) cut into thin slices to the above kheer.

Now your kheer is ready to serve. Make seasoning before you serve.


Maintain the low/medium flame till the end.
Refrigerate the kheer mix for 20 minutes to get more sweet taste.

*********     Njoy your first spoon with my first dish.     **********