Wednesday, 6 February 2013

Sorakaya /Bottle Gourd Raita

                      We can make different types of raita's. Sorakaya raita is one among them .This is one of the best raita I have received in a long time.I am bored with routine tempered yogurt with onions.Today i tried a different one without onions.With this raita you can feel the softness in each bite by chewing grated bottle gourd. Do you want to enjoy the taste then add this to your cookbook and Don't forget to give it a try when you make some Spiced Rice / Biryani. But don't forget to remove the seeds when you grate the Bottle gourd.


Yogurt - 1cup
Salt - 1 1/4 tbsp
Green chillies - 3
Grated Bitter gourd - 3/4 cup
Dried Red chillies - 2
Curry leaves - 4
Mustard seeds - 1tbsp
Oil - 1tbsp


1. Wash the bitter gourd .Peel off the skin and grate into medium sized thin strips.

2. Blend green chillies into fine paste.

3. In a mixing bowl beat the yogurt and add green chilli paste.

4. Squeeze the grated bitter gourd to remove the moisture from them and add it to the yogurt. Add Salt.


1. In a pan add 1tbsp of oil heat under medium flame. Once oil gets enough heat place mustard seeds let them pop.

2. Break the red chillies into 3 pieces add it to the pan. After 2 seconds turn off the flame. Now add Curry leaves.

3. Transfer this to the yogurt.Adjust the salt. Serve it cool.

                             This cools down your palate with a spicy rice/ Biryani.

Monday, 4 February 2013

Beetroot/Ruby cutlet

                      Have you ever think of making cutlets with Beetroot ?  If not then give a look Whenever cutlet comes into our mind we can think of making them with mashed Potato/Aloo mixed with some spices and flavours . But Yesterday i tried cutlets stuffed with green peas mixture layered with beetroot shavings and crispy bread crumps. One of the Best dishes to prepare at evening times.

Preparation Time: 20 min
Serves - 3


For Filling:

Fresh Grated coconut - 2tbsp
Boiled Green peas - 1/2 cup
Finely chopped Green chillies - 3
Grated Ginger - 1 inch
Lemon juice - 2tbsp(Half Wedge)
Garam Masala - 1/2 tbsp
Salt - 1/2 tbsp

For cutlet

Boiled Aloo - 3
Boiled Beetroot - 1
Corn flour - 4 tbsp
Bread Crumps - 1/4 cup
Lemon juice - 2tbsp
Chat Masala Powder - 1 tbsp
Salt - 1tbsp


For Filling:

1. In a Bowl add Grated Coconut,boiled and lightly mashed green peas,finely chopped green chilli,grated Ginger,Lemon juice (half wedge),Garam Masala,salt. Mix well together to indulge lemon juice to all the elements.

For Cutlet:

2. In other bowl add grated and boiled potato,grated and boiled beetroot,corn flour,lemon juice together.

3. Mix together, Check the Consistency whether it is enough to make cutlet/tikkies. If not, add Bread crumps mix to get the right consistency. We are adding bread crumps to absorb the moisture from potato and beetroot.

4. Add Chat masala,Salt to taste. Bind all the ingredients together. Rest the dough for 5 min.

5. Now grease your palms with little oil now make the dough into small lemon size balls.

6. Flatten each ball into 3 " diameter circle. Now place small gooseberry size filling.

7. Gently close all the edges of the dough to the center without any breaks.

8. Again pat them with hands into 2" flat circle, dip them in bread crumps. Keep aside

9. Heat the tawa, with a blob of butter pan fry the cutlets..

10. If necessary, brush 1tbsp of oil/ghee when you turn the other side but make sure that you don't burn them. Fry till they turn into dark red color.

11. Off from the Pan and serve it with Sauce..

Thursday, 31 January 2013

Gutti Kakarakaya/Karela / Stuffed bitter gourd


                                    At the Age of Schooling I remember many of my friends including me don't like Bitter - gourd because of its bitter and sour taste. If anyone of my friends brings the bitter - gourd curry she skips her day meal and we start sharing our food among us....  Whenever I remember those incidents I feel soo.... Fresh. Really recollecting those memories gives you immense pleasure..

                               But bitter - gourd is very healthy for diabetes people... It helps as a good remedy to cure some of the diseases..

                              The Bitterness of This vegetables are balanced with spicy and tangy flavors of Tamarind ,Jaggery and Onions.

Preparation Time : 30 min
Serves - 4


1/2 kg Bitter gourd/kakarakaya
Dry/Fresh grated coconut - 1/4 cup
4 Medium size Onions (Sliced)
Red chilli powder - 3tbsp
Jaggery - 2 tbps /25gm
Coriander Seeds - 2tbsp
Salt - 3tbsp /As per your taste
2 tbsp Tamarind Paste
Oil as required


1. Wash and peel the Bitter gourd.

2. In thick bottom vessel Boil the Bitter gourd pieces along with 2cups of water, pinch of salt and Tamarind Extract. This process helps to remove Bitterness from Bitter gourds.Cook for about 10 min till the Pieces are cooked to three-forth. Drain them and keep the pieces aside.

3. In a blender add grated coconut,Coriander seeds,Red chilli powder,salt,jaggery blend them into rough paste.

4. With 2tbsp of oil in kadai fry finely sliced onions for a minute.Add Blended Paste cook for another minute. Remove from kadai let it cool.

5. Make a Slit to Boiled Bitter gourd Pieces length- wise and scoop out the seeds. Stuff the paste into the Pieces.

6. Tie the pieces with the help of Thread length- wise,so that stuff do not come outside while Frying.


7. In a wide pan place 3tbsp of Oil and Stuffed Tied Bitter Gourd Pieces. Fry them under Low Flame for 15 min with closed Lid. Let the Pieces Fry well.

8. When the bitter gourds are cooked enough Turn off the Flame .

                                  Peel off the Tied Threads and Serve with Steamed Rice

Wednesday, 30 January 2013

Bobbatlu/Bakshalu/Puran Poli - Indian Traditional Sweet dish


                      When our home is Filled with Near and Dear Friends It's almost like a festive Celebration...  . My mom makes them at those times....
                     Remembering that I made this Recipe once with my own Idea.... But its not a hit..    My mom's Surprise Secret is to knead the Dough with Oil which knows only to few.... This Makes the Highlight of the dish.
                    Bobbatlu is Traditional Indian Sweet Dish made at the times of Indian Festivals like Varalakshmi Vratham. It is Made as an Offering to God.

Preparation Time: 30min.
Makes -30


Bengal Gram/Pachi Senaga Pappu - 1/2kg
Maida/All purpose Flour - 1/2 kg
Grated Jaggery - 300g
Salt  - 1/2 tbsp
Grated Coconut - 4tbsp
Elachi Powder - 2tbsp
Gasagasalu/Poppy Seeds/Khus-Khus - 1tbsp
Oil - 1cup/100ml.

My Mom's Method Of Making:

1. In a bowl place Maida,1tbsp of Salt.With the Help of water Knead it well till you get the Consistency Of Chapathi Dough.Rest it for 1/2 hr.

For Poornams/Chana Stuffing :

2. Pressure Cook Bengal Gram with a little amount of water (about 1glass),along with a pinch of Salt upto 2 Whistles.(the pulses should be able to break when you touch with the fingers)

3. Pressure Off Bengal Gram, drain the water.

4. In a Blender add Grated Jaggery,Poppy Seeds,Elachi Powder,Pinch of salt,Grated Coconut,poppy seeds (Khus- Khus) and Boiled Bengal Gram.Blend the mixture to a thick paste.  Make them into small Lemon-sized round balls.

For Dough :

5. Now Knead the dough (prepared in step1) by slowly adding 1cup of oil. Knead well till the Dough absorbs the Oil.

6. Now make Small balls in the size of small Lemon size /Gooseberry with oiled Hands.

7. On a Plastic sheet apply some oil Flatten each ball into thin Rounded circles of 3" disc/diameter

8. Place the Chana Stuffed Balls (Poornam) in the center of the disc. Gently fold all the edges of the dough to the center to cover the stuffing as shown.

                                See How Gorgeous they are ...!! Looks like Big Fatty pearls dropped down from sky Showers...... :)

9.  Now on other Greased Leaf/ Plastic cover flatten them with the fingers gently so that chana Stuffing wont come outside into 6" disc..

10. Place them on hot tawa under medium Flame. Drizzle little Ghee/ Clarified butter over the Top. Let them sit for 2 seconds.  Toss them to the Other side again drizzle half spoon of ghee..

11. Wait till you get little brown spots on them ...  Turn off the Flame.

                                         This is One of my Dad's Best Favorite Sweet dish...

                                                Serve it with a blob of Ghee over the Top..
                                Piping hot Bobbatlu under with blob of ghee over the top makes it melts Through the way..... An amazing experience One must have....

Soya Bean Curry

                        Soya Beans .......   This Dish is very Easy, Fresh and Simple to prepare. Only thing is to Soak the Beans Overnight (at least for 6 hours ).
                     Making can Be done fast with all the Available Store - Board in our Kitchen.

                             Soya Bean are very healthy and Nutritious for Health. They are Rich in Fiber and Proteins.

Preparation Time : 20 min
Serves -  4


Dried Soya beans - 1cup
Chopped Tomatoes - 4(Medium)
Finely chopped Onions - 2 (Medium)
Ginger-Garlic paste - 1tbsp
Red chilli powder - 2tbsp
Sugar - 1tbsp
Lemon Extract/Juice - 2tbsp
Poppy/ Mustard seeds - tbsp
Cumin/Zeera Seeds -1tbsp
Bay Leaf - 1
Cilantro /Chopped Coriander leaves - 1/4 cup
Kasuri Methi/ Dried Fenugreek leaves - 1 tbsp (optional)


1. Soak the 1 cup of Soya Beans in 3 cups of water overnight.( for 6-8 hrs)

2. You can observe that the size of Beans doubles in Size.

3. Drain the Water from Beans and Wash them Once.

4. In Thick vessel with 1 cup of Water Boil them under Medium Flame For 6 min. (Check With the Knife to know whether beans are cooked)

5. After Beans are cooked drain the Water from Beans. Keep Aside.

6. In non - Stick pan Heat 2 tbsp of Oil. Place mustard and Cumin seeds. Add Bay leaf and Chopped Onions saute them.

7. When the Onions Changes to light pink color now add Ginger-garlic paste,chopped Tomatoes toss them. Cook for couple of Minutes with Closed lid under Low- Flame.

8. When the Tomatoes are cooked Enough add salt and boiled Soya Beans cook for another 3 minutes with a little amount of water under closed lid. (This Process helps the Beans to absorb  the juicy flavors of Tomato and Bay Leaf.)

9. Now Add the Seasonings (Salt, Sugar and Lemon Extract) adjust as per your Taste.

10. Sprinkle some Coriander and Kasuri Methi over the Top and Turn off the Flame.

                                 Suites Best as a Side Dish for Chapathi/ Roti.....  Enjoy Cooking.. !!

Saturday, 19 January 2013

Instant Tomato Curry /Onion Tomato Curry

                                 Usually in  the Evenings.... Those Who are on diet Prefer Chapati/ Roti as their Dinner Food. Instant Tomato Curry can be Prepared For Side dish for Pulka / Chapati/Roti.

                                 The Ingredients are so Simple... !!  There is no need to rush to the market for Vegetables and Spices . This Curry can be made with the available things at our Home.. All you need is just 2 vegetables Tomato and Onions ....

                                 Sounds Easy .......... !!      Lets flip into the Making Process.

Preparation Time : 10 min
Serves - 4


Tomatoes - 4 (Medium Size)
Garlic Pods -2
Finely Chopped Onions - 2 (Medium size)
Cilantro/Coriander Leaves - 1/4 cup
Pinch of Turmeric Powder
Red chilli powder - 1 tbsp ( as per your Taste)
Lemon Juice - 1 tbsp
Salt as Per Taste ( 2tbsp)
Poppy seeds/Mustard Seeds - 1/4 tbsp
Cumin / Zeera Seeds - 1tbsp
Bengal Gram /Chana DAl - 1 tbsp
Split black Gram - 1 tbsp
Curry leaves - 5-6
Oil - 2tbsp


1. Wash and Clean the Tomatoes.

2. Blend the Tomatoes and Garlic pods into rough paste.

3.  In a pan under medium flame place 2tbsp of oil wait till the oil gets enough heat. Now add Poppy seeds , Cumin seeds,Split Black Gram,Bengal Gram . Let them Pop for couple of seconds. Now add Curry leaves,Chopped onions.

4. Fry the Onions till they change to pink color.Toss the Mixture and close the Lid to give it enough time to boil.

5. Add Salt, Turmeric Powder,Red chilli powder. Adjust the seasonings as per your Taste.

6. Finally add Cilantro /Coriander Leaves ad turn off the Flame.

                        Can be Served as a Side dish For Chapathi/ Roti/ Pulka.

Friday, 18 January 2013

Sweet Mint Sauce

                    Whenever I sit in front of TV with the Key (Remote) in my hand I Flip all the Channels From the start. Yesterday I ended up with a Cookery show Hosting on Local Channel with this Sauce.. The anchor was so vivid about the measurements and Taste of the dish. The combination of Ingredients are rare.

                     When I tried this not sure about the Final output, but the End Result is Surprisingly Sweet and Mint in taste which is Apt to name the same For this Dish.

Preparation Time: 10 min


Make the Sauce:

1. Wash and Drain the Cilantro and Mint leaves.

2. Add up all the Ingredients except Corn Powder. Blend it with the help of Water till you get the sauce Consistency.

3. In a Bowl with 1/2 cup of Water add 1/2tbsp of Starch powder.Stir it well .

4. Now In a Non - Stick Pan under low Flame Boil the starch Mixture till it starts Bubbling and then add Blended Mixture.

5. After a couple seconds you can observe that sauce begins to thicken.

6. Let it boil for another couple of Seconds. Turn off the Flame.


                                              Serve Chill With any Dumplings or Tikkies..

Posted on 05:08 | Categories:

Vermicelli/Semiya Kesari (Without Milk)

                        My house is haunted with Full of joy and happiness.There was air of Celebration in every hearts and souls of my family as my sister gave birth to the most beautiful angel on the Earth. I wanted that moment to be cherished forever...

                       As this news reached the Near ones my place is full of Un-expected guests. I want to Share our Happiness with them. So I thought of Making a Simple and Sweet dish which can be made in a jiffy yet to be Delicious...
                     I made this dish without any second thought to make the moment Relish more....


Preparation Time : 20 min
Serves - 4 cups


Vermicelli - 2cups
Water - 4cups
Sugar - 2 cups
Fresh Grated Coconut - 1 cup
Chopped Cashew nuts - 1/4 cup
Raisins - 1/4 cup
Ghee/Clarified Butter - 1 tbsp


1. In a Thick Bottomed Vessel Boil 4 cups of water with closed lid for about 5 min. Now add Vermicelli cook for 2 min.

2. With the Strainer Strain Water from Vermicelli keep it aside.

3. In the same Vessel under low Flame add Strained Vermicelli , Sugar cook till sugar gets Dissolved keep Stirring the Mixture.

4. When the Sugar Melts add Fresh Grated Coconut cook for 3 min.

5. You can observe Sugar Syrup Level slowly gets Reduced. Now Turn off the Flame...

6. In Kadai heat 1tbsp of Ghee fry Cashew nuts and Raisins.

7. Add the Roasted Nuts to the Vermicelli.


                                                          Can be Served Hot/ Chill...