Tuesday, March 22, 2011

Tomato Dosai


Tomato – 1
Dosai Batter –  3 Ladle full
Hing – ¼ tsp
Chilly Powder – ¼ tsp
Coriander Powder – 1 tsp
Tomato Sauce – 1 tbsp
Coriander, Chopped – 1 tbsp
Curry Leaves, Chopped – 1 tbsp
Salt to taste.

1) Grind the chopped Tomato coarsely.
2) In a bowl add the ground tomato paste, tomato sauce, chilly powder, coriander powder,turmeric powder, Hing, salt , coriander leaves , curry leaves and mix well.
3)Add dosa batter to this and mix well.

4)Heat a tava and pour a ladleful of the batter and spread like a dosa.
5)Drizzle a little oil around the dosa and cook on a medium flame till done.
6)Serve it with sambar or chutney.

Wednesday, December 8, 2010

Bread Dahi Vada - Low fat version

Bread – 6 slices
Butter milk – 1.5 cup
Thick curd- 1/2 cup
Red chilly powder – 1/2 tsp
Chat Masala  powder – 1/2 tsp
Black Salt – 1/4 tsp
Cumin / Zeera powder – 1/2 tsp
Sugar – a pinch
Pomegranate – 3 tbsp
Coriander, chopped – 1 tbsp
Salt to taste


1) Cut the edges of the bread and cut it in to square pieces.
2) Whip the curd and add this to the butter milk and mix well.
3) To the curd buttermilk mixture add the cumin powder, red chilly powder, salt and sugar. Mix well and keep this curd mixture aside.

4) Pour 4 tbsp of curd mixture in a serving dish .Place the bread slices over the curd mixture.
5) Apply a spoon of curd mixture over each piece of bread. Sprinkle a pinch of chat masala powder, chilly powder , back salt and chopped coriander.
6) Apply the curd mixture over the left over bread slices and place it on the bread slices place on the serving dish. I.e the bread with the curd side facing downwards.

7) Pour the left over curd to cover all the bread slices. Sprinkle a pinch of chat masala powder, cumin powder, chilly powder, red chutney, green chutney, sev and pomegranate. Refrigerate for some time and serve chilled.

Sending this to CWS Event -Cooking with anardana seeds By Jayasri
Started by Priya

Monday, December 6, 2010

Cabbage stir fry/Rameshwaram Muttakos Poriyal

Cabbage , chopped – 2 cup
Onion,chopped – 1
Garlic,chopped – 1 tsp
Red chilly – 2
Green chilly – 1                        
Zeera / cumin seeds – 1tsp
Roasted Gram powder or Pottu kadalai Powder – 3 tbsp
Salt to taste
Oil – 2 tsp

1) Heat oil in a pan and add the cumin seeds.
2) When they crackle add red chilly, garlic and green chilly and sauté for 2 minutes.
3) Add the onions and sauté on medium flame for 2 minutes.
4) Now add the cabbage and cook till the raw flavour of the cabbage disappears.
5) Once the cabbage is cooked add the roasted gram powder and salt. Mix well.
6) Serve it with cooked hot rice and little ghee.

Friday, December 3, 2010

Apple Jalebi/ Seb Ki Jalebi

Apple, sliced and cored – 8 rings
Maida/APF – 3/4 cup
Sugar – 1 tsp
Dry yeast – 1/4 tsp

For Sugar Syrup:
Sugar – 1 cup
Saffron – ½ tsp
Rose water – 2 tsp

For Making the Sugar Syrup:
1) Make sugar syrup by dissolving the sugar in 1 cup of water and boil it for few minutes. The syrup should be of single thread consistency i.e. sticky consistency.
2) Add little milk to the syrup, this will remove the impurities present in the sugar. Switch off the flame and add rose water and saffron strands dissolve in water.

For making the Batter:

1) Add yeast and 2 pinches of sugar to ½ cup of luke warm water. Mix well.

2) Now add the flour and sugar to the yeast mixture and prepare the batter. The consistency of the batter should be thick. Cover and keep aside for 1 hour.
Frying and the final process:
1) Dip the apple rings in the batter and deep fry in oil till they are slightly golden brown on both the sides. Remove and place it in a tissue paper.
2) Now heat the syrup till warm and remove from the flame add the apple rings. Soak for a minute and remove.
3) Garnish with nuts, cardamom powder and saffron.

Tuesday, November 30, 2010

Oats Chaat

Oats – 1/2 cup
Curd – 1/2 cup
Tomato, Chopped – 1
Apple, chopped – 1/2
Pomegranate – 3 tbsp
Meethi Chutney – 1 tbsp
Zeera Powder – 1/4 tsp
Chilly Powder – 1/2 tsp
Black Salt – 1/2  tsp
Chat Masala Powder – 1/2 tsp

1) In a pan roast the oats for 2- 3 Minutes. Keep it aside.

2)Mix Oats, tomato, apple, pomegranate,chilly powder, zeera powder, chat masala powder, rock salt, meethi  chutney.
3) Garnish with sev, pomegranate, meethi chutney and serve .

I am sending this to Pari's Only Chaat Event

Sending this to CWS Event -Cooking with anardana seeds By Jayasri
Started by Priya

Monday, November 29, 2010

Fruit Chat

I am reposting this Chaat recipe for Paris Only Chaat Event

Apple, Grapes, pineapple, Banana, Pomegranate  -  1 cup  Chopped
Sugar – 1 tsp
Salt – a pinch
Chilly Powder – 1 tsp
Chat Powder – ½ tsp
Lime Juice – 1 tsp
Coriander chopped – 1 tsp

1) In Mixing bowl , Add chopped fruits ,salt, sugar, chilly powder, chat powder , lime juice.

2) Mix well or toss the fruits to mix the spice powder with the fruits.

3) Garnish with chopped coriander and Pomegranate.

Sending this to CWS Event -Cooking with anardana seeds By Jayasri
Started by Priya

Sunday, November 28, 2010

Broken Wheat / Samba Rava Idli

Broken Wheat - 200 gm
Curd – 100 gm 
Salt to taste
For the tempering:
Mustard – 1 tsp
Zeera – 1 tsp
Red chilly - 2
Pepper corns – 1 tsp
Urad dal – 1 tsp
Hing – a pinch
Oil – 1 tsp

1) Beat the curd and dilute it with little water.
2) Mix broken wheat and curd. Add required salt and keep it aside for 15 minutes.
3) Heat oil in a pan and add mustard, zeera, red chilly , peppercorns, urad dal and hing.
4) Add the tempering to broken wheat curd mixture and mix well.
5) If the batter is very thick you can add water. Grease the idli plates with little oil and pour the batter into the idli plates.
6)Steam it for about 15 – 20 minutes until it is cooked. Serve hot with coconut or red onion chutney.

Thursday, November 25, 2010

Kachumber Salad

Cucumber – 1
Tomato – 1
Onion – 1
Chat powder – ¼ tsp
Coriander leaves – 2 tsp
Lemon Juice – 1 tsp
Salt to taste.

1) Chop cucumber, tomato and onion finely.
2) In a mixing bowl take all the chopped ingredients.
3) Add salt, chat powder, coriander leaves and lemon juice.
4) Mix all the ingredients well and serve.

Sending this to Eat Well Live Well Event by Taste of Pearl City

Also sending this to Hearth 'n Soul Event By Girlichef.

Wednesday, November 24, 2010

Khubani Ka Meetha and An Award

Khubani ka meetha is an authentic Hyderabadi  dessert. It is prepared with apricots and sugar.
It is a must dessert in hyderabadi weddings.Usually it is served with custard or cream. The kernel in the apricots is used in the preparation of almond essence as its taste is similar to Almonds.Actual recipe is of thick consistency as shown in the above snap but i like to have the Khubani ka meetha in the below form.(Oil free Jamuns)

Dried Apricots – 1 cup
Water – 1 ¼ cup
Sugar – 4 tbsp
Cardamom Powder – a pinch

1) Wash and soak the apricots in water overnight.
2) Remove the seeds from the apricots.Crack open the seeds to remove the kernels.
3) Blanch the kernels and keep it aside to garnish the dessert.

4) Boil the apricots with the same water in which it was soaked overnight.
5) When it starts to boil add the sugar and cook till the sugar dissolves.Add a pinch of cardamom powder and mix well.
6) Cook the apricots on low flame till you get a thick consistency.
7)Garnish the apricots kernels.

My First Award

This is my first award and I am really happy and honoured to receive the Versatile Blogger award from Amritha Kalyani of AK’s Vegetarian Recipe World. Thank you Amritha. She has an wonderful blog with wounderful recipes. 
It is a very tough task for me to choose 10 members to share this award. I am happy to share this award with the below 10 fellow bloggers who have been encouraging me with their wounderful comments. I have chosen the below in random.

Thanks Again!!!

Monday, November 22, 2010

Makhane Ki Kheer (Lotus seed Kheer / Fox Nut Pudding)

Milk – 5 cups
Makhane (Lotus Seeds) – 1 cup
Vermicelli – 1/4 cup
Sugar – 3 tbsp
Nutmeg powder -  1/8 tsp
Saffron strands – few dissolved in milk
Ghee – 1 tsp

1) Heat ghee in a pan, add the makhane and sauté till they are crisp.
2) Remove from the fire and crush them slightly.
3) Roast the vermicelli and keep aside. Heat the milk in a non-stick pan and allow it to boil.
4) Add the makhane and vermicelli and allow it to simmer for 15 minutes .

5) When the kheer is of creamy consistency add the sugar, nutmeg and saffron strands.Mix well and remove from the flame.
5) Garnish with chopped cherries and pista.Serve chilled.

Wednesday, November 17, 2010

Soya (Dill Leaves) Fritters / Soya Keerai Vadai

Chana Dal – 1 cup
Moong Dal – ¼ cup
Soya keerai/ Dill leaves  chopped – ½ cup
Onion, Chopped – 1
Green chillies – 3
Fennel seeds – 1 tbsp                             
Ginger - 1 inch
Curry leaves chopped – 1 tsp
Salt to taste.
Oil for deep frying.

1) Soak Chana dal and moong dal for 1 hour. Remove the water. Keep 3 tbsp of the soaked Chana dal separately.
2) Coarsely grind the lentils with fennel seeds, ginger, green chillies and salt without adding water.
3) Add the dill leaves, onion and remaining chana dal to the coarsely ground dal Mixture. Mix it well.

4) Heat oil in a pan. Take a lemon size dal mixture and flatten it with your palms.
5) Slowly drop it in to the oil and fry them until they are crisp and brown.
6) Remove and place it on a paper towel to remove excess oil and serve.

Monday, November 15, 2010

Cottage Cheese With Oregano And Bell Peppers


Cottage cheese- Paneer - 200 gm
Pepper powder - 1tsp
Oregano powder - 1 tsp
Bell pepper - 1 cup (Yellow and red colour)
Olive oil - 1 tsp
Salt to taste


1)Cut the paneer into rectangular pieces and add salt , Oregano.Mix well and keep it aside for 10 minutes.

2)Cut the bell peppers in to strips.

3) Heat oil in a pan and stir fry bell pepper strips for 2 minutes.

4)Add paneer and cook covered on low flame for 3 minutes.

5)Stir gently and serve.

I am sending this Recipe to Akila's Event Dish name starts with C.

Friday, November 12, 2010

Soya Flakes Upma

Soya flakes – 1 cup
Wheat bran – ¼ cup
Carrot chopped – ½ cup
Onion chopped – 1
Green chillies chopped – 2
Tomato chopped – 1
Mustard – ½ tsp
Zeera/Cumin seeds – ¼ tsp
Curry leaves – 5
Tomato puree – 3 tbsp
Turmeric powder – ¼ tsp
Coriander leaves – 2 tbsp
Salt to taste

1) Soak soya flakes in water for 5 minutes and drain. Squeeze out the water and keep the soya flakes aside.
2) Roast the wheat bran till light golden brown.
3) Heat oil in a pan, add mustard seeds, cumin seed, curry leaves and green chillies.
4) Add the onions and sauté well. Add turmeric, salt and mix well.
5) Add tomato puree and tomato. Cook for 2 minutes then add the carrots and mix well.
6) Then add soya flakes and wheat bran cook till the water evaporates.
7) Garnish with coriander leaves and serve.

I am sending this to Hearth 'n soul event by Girlichef.

Wednesday, November 10, 2010

Ven Pongal

Raw rice – ¾ cup
Moong Dal – ¼ cup
Salt to taste
For Tempering:
Ghee – 2 tbsp
Cashew nut – 10
Pepper corns – 1 tsp
Curry leaves – 10
Zeera / Cumin seeds – 1 tsp
Asafoetida – a pinch

1) Wash dal and rice together.
2) Pressure cook rice moong dal mixture with salt and 3 cups of water for 5 whistles. Allow the pressure in the cooker to subside.
3) Heat ghee in a small pan, roast the cashew nuts then remove the cashews and keep aside.
4) To the same ghee add pepper corns, zeera, curry leaves, asafoetida. Fry for few minutes. Add this seasoning to the rice dal mixture.
5) Add the cashew nuts and mix thoroughly.
6) Serve the ven pongal with sambar or chutney.
 The rice and dal mixture ratio can be changed. You can also make the rice: dal ratio ½: ½. But I like to use ¾: ¼ .

Monday, November 8, 2010

Gulab Ki Kheer

Milk – ½ litre
Basmati rice – 2 tbsp
Rose essence – 2 drops
For Rose Mix:
Sugar – 2 tbsp
Water – 2 tbsp
Fresh Rose petals – ¾ cup

1) In a blender, add the basmati rice and grind it coarsely.
2) Boil sugar with water and prepare thick syrup. Remove from flame and add the rose petals .Mix well. Allow it to cool for some time. Then grind roughly in a mixer.
2) Boil milk with rice in a heavy bottom pan. Cover and cook on medium flame till the rice is cooked.
3) When you get the correct kheer consistency remove from flame.
4) Add the rose mix to the kheer and mix well.
5) Finally add the rose essence and mix. Serve chilled.