Jul 31, 2008


This yelloe from cornmeal cake is going for Easy crafts http://simpleindianfood.blogspot.com/2008/07/wyfcolour-in-food-event_30.html

1.25 cups – yellow cornmeal
1/2 cup ---- rava (samolina, cream of weat)
2 cups – butter milk
1 tea sp – ginger and green chili choped
very finely chopped broccoli ---- 1 flower
1 tab sp – oil
1/2 tea sp – cumin seeds
1.25 sp – Eno fruit salt
Salt to taste
1 tab sp – water
1/2 taps – sugar
1 tea sp – lemon juice
Tomato and date chutney for serving
Toast corneal and rava until it starts giving good smell remove from fire and add butter milk, salt, ginger and green chili , and oil let it soak for 20-30 minutes
Mean while boil broccoli till half cooked make sure that broccoli should be cut in to small florets don't over cook or you can dip them in hot water for 5 minutes cover with a lid
Put the broccoli in to cornmeal mixture
Heat water in a idli cooker or a big vessel grease a round pan or a pressure cooker set vessel
Add Eno to the batter it will raise and all foamy pour into the vessel and steam cook for20 – 25 minutes after closing the lid
Turn off the flame and rest it for 2 minutes and invert the pan in to a plate
Make slice of the full cake and make a mixture of lemon juice water and sugar and sprinkle on the cake
Apply tomato and date chutney on one slice of the cake and cover with the other slice and cut the cake in to wedges and serve hot


This chutney will be a big treat for vegetarians after avakai in Andhra this chutney will take place Toor dale – 1/2 cup
Dry red chilies – 10
Cumin seeds – 1tea sp
Oil – 1 tea sp
Tamarind – 1 inch piece
Garlic – 2 cloves
Onion – 1 chopped
Salt to taste
Soak tamarind in water
Heat oil in a pan add toor dale and cumin fry till golden brown color remove and keep a side add dry red chilies to the same pan fry for 2-3 minutes remove from fire and grind all above ingredients with soaked tamarind and salt with a little water grind in to a smooth paste add chopped garlic and chopped onion and run for 2 more seconds remove and serve with hot plain rice and a little bit of ghee
Best combo for this is pacchi pulusu and any dry curry like potato, okra, tindora

Jul 30, 2008


1 kg - tomatoes
3 - cloves garlic
10 dates(with out seeds)
2-3 tab jaggery crushed or sugar
A small piece of tamarind or 1/4 teasp tamarind pulp
1/2 teasp – turmeric powder
1teasp – chili powder
Salt to taste
Oil – 1/2 cup
Soak dates and tamarind in water for 1/2 hour then grind in to a smooth paste and keep a side
To make tomato pulp boil water in a vessel slit tomatoes on top and drop in to the water and boil for 5 minutes remove from water and peel of the skin and choppe very finely peel the skin and choppe garlic very finely
Heat oil in a sauce pan add mustard seeds let them pop up then add chopped garlic and chopped tomatoes stir once and add turmeric powder, chili powder, salt to taste, let it cook until tomatoes are cooked make sure if there is no water in the tomatoes then add ground paste of dates mix well and cook till oil comes out on the sides keep stirring when oil comes out from the sides now add jaggery stir for few more minutes and remove from the fire
You can serve this as a dip or a toping on the toast
Garlic bread – 1
Hard boiled egg – 1 chopped
Tomato and date chutney – 1tabsp
Slice the garlic bread and toast it on a fry pan or in the grill for few seconds and remove from heat and spread tomato chutney on it and top with chopped hard boiled egg and serve with any soup
Here I served with Carrot and broad bean soup
Carrot – 250 gms
Broad beans (dry) – 1/2 cup
Garlic – 2-3 cloves
Chopped parsley or coriander leaves – 1 tabsp
Freshly ground black pepper – 1/2 teasp
Salt to taste
1teasp- olive oil or 5gms butter
Soak broad beans in enough water for over night or you can use tined also then no need to cook them if you are using dry one have to soak them for over night
Clean carrots in water rub with a brush and wash in the water and cut roughly
Heat oil or butter add chopped garlic and fry for few seconds
Add carrot and soaked broad beans and 2-3 cups of water cook them till soft you can cook them in a pressure cooker for 2 whistles
Grind carrots and a few broad beans in to a smooth paste and mix this paste to the remaining cooked broad beans bring to a boil add salt to taste and pepper powder you can adjust water as you require don't make very thin add chopped parsley boil for few seconds remove from heat and serve hot
You can top with cream if you want

Jul 28, 2008


This typical Andhra rasam is from costal Andhra Pradesh
Good combo with this rasam is kandi pachadi and potato fry oooh that is my choice
And the recipe is here
Tamarind - Small lemon size
Onion—1 sliced
Tomato—1 sliced
Green chilies- slit 3
Coriander leaves chopped- 1 tab sp
1/2 taps – chili powder
1/2 taps- turmeric powder
Salt to taste
1teb sp – jaggery
1tesp- sambar powder (optional)

1 tab sp - oil
1 tabs –mustard seeds
1 tabs – cumin seeds
1 taps – uard dal
3 cloves- garlic crushed
Soak tamarind in water and extract juice with 1 cup water and keep a side
Heat oil in a sauce pan add mustard seeds and let them crackle then add crushed garlic uard dale and curry leaves fry till golden color
Then add sliced onion, sliced tomato and slit challis stir once and add chili powder , turmeric powder, sambar powder, coriander leaves salt to taste and jaggery keep stirring and remove from fire and add tamarind juice mix well and serve hot with plain rice

You can add griled sliced brinjals to this that we call mukkala pacchi pulusu


Use a combination of any fresh seasonal vegetables for this color full antipasto from Rome, The dip usually consists only olive oil and salt but I used some chopped olives also to give this dip more Italian touch and also black pepper and chopped parsley also. The vegetables should be raw or lightly Blanched, you can use this dip as a salad dressing also
You can use any vegetables like fennel, Carrot, celery, radishes tomato here I use what I have in my hand
1 large-carrot
1 green pepper
1 yellow pepper
5-6-green beans
Small -broccoli
Small- cauliflower
For dip:-
1/2 cup extra-virgin olive oil
Salt to taste
Freshly ground black pepper
3 teb sp-lemon juice (optional)
4 leaves basil
A few strings fresh or dry parsley chopped
10 green or black olives very finely chopped
Prepare vegetables by slicing the carrots green pepper and yellow peppers and beans peel the stems of broccoli and cut broccoli and cauliflower in to florets if you want to blanch them blanch for 5min. don't over cook the vegetables
Cut tomatoes in sections if using
Arrange vegetables in a large platter leaving a space in the center for the dip
Make dip pouring olive oil in a small bowl add salt, pepper, chopped olives, chopped basil and parsley leaves stir in the lemon juice mix well and place the bowl in the center of vegetables

I have adopted this recipe from one Italian cook book,I tryed and tasted it I love the recipe so I want to share this with my viewers and I made some veriations also .

Jul 27, 2008


Puglia in southern Italy, specialize in imaginative pasta and vegetables combinations. using vegetables cooking in water and boiling pasta and mix with vegetables will give a more of vegetable 's flavor and garlic and olive oil gives a very traditional Italian flavor and the recipe is here
INGREDIENTS:-Maze penne frigate tricolor pasta
This pasta is tinted with tomato and spinach to produce Italy's favorite colors.
Carrot-1 cut in to 2inch pieces
Broccoli-1small-cut in to2 inch pieces
Peppers-red green-cut in to long strips both 1/2 cup
FOR Dressing:-
1tebsp-extra-virgin olive oil
2 cloves garlic, finely chopped
2tebsp-blasamic or wine vinegar
Salt and fresh ground pepper
Peel the stems of the broccoli starting from the base and pulling up towards the floaters discard the woody parts of the stems in to 2 inch pieces
Bring a large pan of water to a boil. Drop in the broccoli and carrot and boil barely tender, about 5-8 min. and remove the vegetables from the pan to a serving bowl do not discard the cooking water.
Add salt to the vegetable cooking water. Bring it back to a boil drop in the pasta stir well and cook till it is done drain water and add pasta to vegetables mix peppers to this, mix all vegetables and pasta in a large bowl.
Mix dressing ingredients in a small cup.
Pour the dressing over the salad and mix well taste for seasoning
And it is ready to serve

Jul 23, 2008


A healthy and perfect drink for summer break fast

what we need is:-

500 ml-full cream milk


4-cardamom powdered


4-5 almonds chopped

a few strings-safforan


soak almonds in water for over night and grind them in to paste.

Boil milk when milk was boiling add almond paste,sugar and mix well and keep boiling after 5min.add cardomom powder and remove from fire add chopped almonds and safforan mix well and let it cool and chill it in the fridge

serve chilled top with safforan strings

Jul 22, 2008


1 cup--maida

1/2 cup-ghee

1tesp--cardomom powder

11/2 cup--sugar

1/2 cup-water for syrup

For paste:-

10-badams-soak in water and remove the skin and grind in to a smooth paste

1tesp--rice flour


Mix all the ingredients for paste and keep a side

Mix maida and ghee in the other bowl and rub between your palms and make like bread crums then add water and make a soft dough and leave it for 10-30mins

Make a syrup with sugar and water,This syrup should be like jamoons syrup

Make small balls from the dough and make very thin puris and keep a side

Take one puri and spread badam paste on it and keep 2nd puri on top of it apply paste one more time and place3rd puri on top of it. That means you have to make layers with puris spreading badam paste in between the puris.

And fold it like a mat and rool it and cut into 11/2 inch pieces and press in to small puris

Deep fry this puris in hot oil in a medium flame till golden color

Now dip this puris in sugar syrup and remove from syrup immediatly and sprinkle elaichi powder on top

this will stay for 1 week



1 cup paneer-cut in to small cubes
1/2 cup-curd(yogurt)
1tesp -ginger garlic paste (fresh paste will give a better taste)
1tesp-garam masala(Indian spice powder)
1/2tesp-chat masala
1tebsp-lemon juice
1tebsp-corn flour
1tebsp-green chuteny
salt to taste
Mix all above ingredients exept corn flour ,mix well and marinate paneer in this and leave for 1 hour
After 1 hour remove from marination and dust in corn flour and spray little oil in a non stick pan and fry paneer pieces in to golden colour remove and keep a side
1&1/2 cup-basmati rice
1tesp-ginger garlic paste
1tebsp-curd mixture from paneer marination
1tebsp-ghee&oil mix
1inch piece-cinamon
4 cardomom
mint &coriander leaves chopped-1/2 cup
salt to tast(check once there will be salt in marination)
1/2 cup carrot chopped
1/2 cup-capsicum chopped
1onion sliced
soak rice in 3 cups water for 30 min.
Heat oil in a pan add sliced onion and fry till brown in color then add chopped vegetables and fry for 2-3 min. then add ginger garlic paste chopped mint &coriande leaves,curd mixture mix well and stir for 1min and add soaked rice with water add salt and cinamon,clove,cardomom mix well cover and cook till done
Just before removeing from fire add paneer pieces mix once and cover and switch off and leave for 15 min. then serve with any raita, mix once before serving.
I served this paneer pulao with tomato raita

1 onion finely chopped
2 tomatoes finely chopped
1/2tesp-mustard seeds
1tesp-cumin seeds
1/2 tesp-chilli powder
1/2tesp-turmeric powder
salt to taste
curd --1cup
Heat oil in a pan add mustard seeds let it splutter then add cumin seeds,now add chopped onion and fry till onion become soft then add chopped tomato stir well and add chilli powder,turmeric powder salt to taste mix well and let it cook till tomato become soft.Remove from fire and cool it and add well beaten curd mix well and serve with paneer pulao and you can serve this with vangi bath also

Jul 20, 2008



This is a very easy and simple curry and very tastey too


Indian broad beans--250gms (Avarakai,phali,sem

eggplant(brinjal)---1 big or 250gms

onion---1 big chopped

For seasoning:-

1/2 tesp-mustard seeds

1tesp--cumin seeds

1tesp-uard dal

a few curry leaves


1tesp--chilli powder

1/2tesp-turmeric powder

1tesp-fresh ground coriander,cumin powder


Cut brinjal in to bite size pieces, beans in to 1 inch pieces.Choop onion very finely.

Heat oil in a fry pan and add mustard seeds,cumin seeds,uard dal, and curry leaves let them crackle then add onion fry onion till soft and add beans first add salt and turmeric powder sprinkil very little water cover with alid and let it cook for 5 min

Now open the lid and add brinjal pieces mix well and again cover with lid and cook till done stir in between

Just before you removing from fire add chilli powder,coriander and cumin powder stir well and remove from fire and serve hot with roti or rice

This is one of my fav.recipes and I like this curry with nimmakaya pappu charu(lemon rasam with moong dal) and plain rice wooh that will be a great meal for me.

Jul 19, 2008


Raw mango cut in to small pieces---1 mango

fresh greated coconut---1cup

green chillis--6

while red chillis---5-6(you can use chillis according to your taste)

channa dal---1 tbsp

cumin seeds---1tesp

coriander seeds--1tesp

uard dal--1tesp

mustard seeds---1/2 tesp

salt to taste



Heat oil in a fry pan and add mustrad let it crackle then add dals and cumin and chillis and fry for 2 min .remove from fire and griend with greated coconut and mango pieces in to a smooth paste and remove it in to a bowl and serve with idli,dosa,pongali or it will go very well with plain rice also

I served this chutney with idli and pongali

Jul 18, 2008


1 cup-green moong dal

1 onion-chopped finely

coriander leaves-chopped 1tebsp

a few curry leaves-chopped

2 green chillis

1 inch piece-ginger

1 tesp-cumin seeds

salt to taste

oil for frying


Soak mooag dal in water for 4-5 hours and grind with 2 green chillis,ginger,cuminseeds in to a coarse paste and add chopped onino ,coriender leaves,chopped curry leaves, salt to taste mix well

Heat oil in a deep frying pan,once it is piping hot reduce flame to medium anddrop a little mixture(about1 tesp) and fry pakoras in to golden colour.

and serve hot with tomato sauce or sweet chuteny and with hot cardomom chai

you can add grated carrot after grinding and do pakora's


orange juice-1 cup

Apple chopped-1 Apple

Mint leaves-5-6

Sugar or honey-1tebsp

Sparkling water -200ml
ice cubes--8

Blend all above ingredients in a blender and strain and serve chilled

Jul 17, 2008


These BESAN PURI recipe is from priti of--http://indiankhanna.blogspot.com/

I did'nt change any thing check for recipe in priti's blog thank you so much priti for sharing such a delicious recipe

Cauliflower--1 small or half flower

onion--1 medium sized

tomato--1 small

raw mango--1small little ripe

red chilli powder-1tesp

turmeric powder-1/2 tesp

coriander&cumin powder-1tesp

garam masala-1tesp

salt to taste


cinamon-1inch piece




Cut cauliflower in to small pieces and dip in salted hot water for 5 min remove and wash in cold water and keep a side.

peal mango and cut in to cubes,cut onion and tomato also in to cubes .

Heat 1 tesp oil in a pan and add onion and fry till soft then add tomato and mango and a little salt cook till soft. remove from fire and cool and grind in a smooth paste.

Heat 1tebsp oil in a other pan add cinamon,cloves,cardomom and let them crackle and add ground paste, chilli powder,turmeric powder, garam masala powder salt to taste and stir till oil comes out on the sides.

Now add cauliflower pieces and 1cup of water mix well cover and cook till cauliflower becomes soft(If you need gravy add som more water) cook in a slow flame and stir in between

Check the gravy if it is enough for you add coriander&cumin powder stir once and remove from fire and serve hot with roti or rice

I served this curry with priti's BESANPURI

This is my one more entry for srivalli's curry mela at---http://cooking4allseasons.blogspot.com/2008/07/announcing-curry-mela-event-to.html

Jul 15, 2008


This curry is for srivalli's curry melahttp://cooking4allseasons.blogspot.com/2008/07/announcing-curry-mela-event-to.html

I think this is a version of Hyderabadi bhgara baingan and this is also from my mothers kitchen.And this gravy will be very good combo with eggs[boild] and fish also

What we need is:-

Violet color round small brinjals--6-8

onion-1big chopped

salt to taste

oil for frying

For masala:-

poppy seeds[kshus kshus]-2tesps

4 cloves-- garlic

8 no.-cashews

1tebsp-grated -coconut

grind all above ingredients in to a smooth paste with a little water

For seasoning:-

1inch piece-cinamon



1/2 tesp-cumin seeds

1tesp-chilli powder

1/2tesp-turmeric powder

oil -1tebsp

How to make this curry:-

Heat oil in a deep frying pan [may be 1 cup oil] in the mean while slit brinjals into 4 and apply some (a pinch ) salt in side the brinjal and deep fry them in hot oil till brinjal changes the colour remove from oil drain and keep a side.

Heat 1teb sp oil in a pan add cinamon ,clove ,cardomom,cumin seeds let them crackle,now add chopped onion and fry till soft

Now add ground masala and fry till the raw smell disappear now add brinjals,salt to taste and chilli powder,turmeric powder 1/2 cup water and mix well and let it cook till gravy becomes thick

Serve hot with roti or puri or with plain pulao or with plain rice even with dosa

I served with Arabic bread

Jul 14, 2008


1 cup- water


1 tesp-instent coffee powder

1tebsp-any chocolate powder

You can use Hershey's chocolate syrup.[there is no sugar in the syrup]

1tebsp-sugar[according to your taste]

3-4 -ice cubes


Boil water and add sugar and coffee powder If you are useing chocolat powder that also and mix well and let it cool to room temperature

Then add all other ingredients in to a blender and blend for 3sec. and pour in to a toll glass and top with grated chocolate and serve cold

you can add a scoop of vanilla ice cream on top

This chocolate cold coffee is for--WYF-juices and ice creams event at--http://simpleindianfood.blogspot.com/2008/06/wyf-juices-and-ice-cream-event.html

Jul 13, 2008

GARLIC RASAM[velluli charu]

Rasams or charu is a South Indian soup prepared with tamarind juice,tomatoes and some spices there are many verieties in rasam most of them was made by tamarind juice and lentils and it is eaten with plain rice or can be had as a soup by it self.In a normal South Indian meal Rasam or Charu is must

And to day my special is Velluli charu[Garlic rasam or poondu rasam].Normaly rasam is very good for helth with good fragrant of coriander,It aids in digestion and also helps in getting relived from sinuses.And main ingredient garlic is claimed to help prevent heart disease,high cholesterol,high blood pressure and cancer also.Every day 2 cloves garlic will help you to prevent high cholesterol and also regulate blood sugar levels

Mash rice with hand and mix with hot rasam and a dollop of ghee with pappad or pakodis wow I don't want any thing that day

And here my recipe

1 small-tomato

1 small lemon size-tamarind soak in hot water

1/2tesp-turmeric powder


4cloves-garlic crushed

1/2 tesp-mustard

A few curry leaves

salt to taste

1tebsp-chopped coriander leaves

For powder:-

1tesp-coriander seeds

11/2 tesp-cumin seeds

1/2tesp-black pepper

dry rost all the above ingredients and crush them[you can make a powder in mixee]

Sqeez out soaked tamarind and extract juice with 1 cup of water
Mash tomato with hand and add to tamarind
Crush garlic and addto tamarind juice and boil for 5 min.
Then add salt, turmeric,coriander,cumin,pepper powder,curry leaves,coriander leaves and let it boil for 5 more min,
Heat oil in a pan add mustard seeds allow them to creckle add this to rasam mix well and remove from fire and add some more chopped coriander leaves.
serve hot with rice and pappad

Jul 11, 2008


This is an Indo-chinese version with my twist I hope you people like this version,and here I go with the recipe...
What we need is......

2 cups rice[ one day old rice will give good results or cook rice in the morning and make fryed rice for dinner]
1/2 cup-carrot finely chopped
1/2 cup french beans-chopped
200 gms mushrooms-chopped
3 cloves garlic-chopped
1 inch piece ginger chopped
1bundel green onion chopped
1 tesp-soya sauce
1tesp-pepper powder
salt to taste

Heat oil in a wok add chopped garlic,chopped ginger and white part of green onion and fry for few sec. then add vegetables one by one do this process in a high flame only ,keep stiring continously first add chopped carrot fry for a while then add beans chopped and mushrooms fry till vegetables are half cooked now add soya sauce[keep flame in low] vinegar stir once and add cooked rice and add salt, MSG,pepper powder and remove from fire add chopped green onion and cover with a lid and leave when you are ready to serve mix at that time well and serve

Serve hot with any manchurian.
2 cups-finely chopped cabbage
1 inch piece-ginger finely chopped
2 cloves-garlic chopped
1 bunch-spring onion finely chopped
corn starch-3tebsps
salt to taste
oil for deep frying
Mix all above ingredients in a bowl and make small lemon size balls[don't use any water vegetables leave there juices while mixing that moisture is enough] and heat oil in a deep frying pan[kadai] and fry this balls in to golden colour remove from oil and keep a side.

spring onion finely chopped-1cup
ginger finely chopped-1inch piece
garlic-2 cloves finely chopped
2 green chillis-chopped finely
2 tebsp-tomato sauce
soya sauce-1tebsp
corn starch-1 tebsp
water-1 cup
1/2 tesp-MSG[optional]
salt to taste
Heat oil in a wok add chopped ginger garlic white part of green onion and fry for few min.
then add soya sauce,tomato sauce, chopped green chillis now add corn starch disolved in 1 cup of water mix well and add salt to taste ,MSG, manchurian balls remove from fire mix well and sprinkle chopped green onion and serve hot
When ever you are preparin chinese you just add all sauses amd msg the remove from fire and mix well this will give your dish a nice chinese aroma

Jul 10, 2008



2 cups weet flour

2 cups all purpose flour

1/2 cup-curd

salt to taste


1 cup chopped pudina[mint leaves]

1/2 tesp-chopped green chillis



Wash mint leaves and dry them in the shade and chop them finelly

Mix all above ingredients in a bowl and make paratha dough with alittle water just sprinkle water it won't take much water because we mix with1/2 cup curd mix well and make soft dough and leave for 1/2 hour

Make small balls and press in to small puris spread a little oil or ghee on it and rool it like a mate then fold it in to rounds like@ shape

Now press them in to round parathas and fry in a hot tawa bouth sides with little oil or ghee

Serve hot with chole baingan


For this we need PANCHFORAN for seasoning that is

1/2tesp-mustard seeds


1/2tesp-cumin seeds

1/4tesp-methi seeds


Some people replace cumin or methi with sounf

1 cup -chole[chick peas]

1 large-bingan[egg plant] cut in to cubes

3-tomatoes chopped

1/2 tesp-coriander powder

1 onion chopped

2 garlic cloves chopped

1tesp-chilli powder

1/2tesp-cumin powder

turmeric powder-1/2 teasp

chopped coriander leaves-1tebsp

salt to taste



Soak chole in water for over night and cook till soft.In pressure cooker give 2-3 whistles.

heat oil in a pan and add panchforan thadka to it and add chopped onion, chopped garlic and fry till onion become soft then add chopped tomatoes now add chilli powder,coriander powder,cumin powder, turmeric powder and mix well fry for few min.

now add bingan cubes and cover an cook in alow flame till bingan become soft then add chole mix well add salt and cover and cook for 15 min.

This will be a sukka sabji don't pour water If required just sprinkle a little water

garnish with chopped coriander leaves

Serve hot with mint paratha or plain paratha or roti I don't like this subji with rice

Jul 9, 2008


Rava idli is one of the most popular break fast in south India.In Bangalore most of the restaurants they serve this idli 's with sagu and coconut chuteny but I prefar with coconut chuteny only.In MTR restaurant they serve hot hot rava idli 's with sambar that taste will be wooho,Iam a big fan of that MTR food.I can not reach ther taste but I am trying to make like that.MTR instent rava idli mix is there in the market but I don't get that here so Iam making with plain samolina and the INGREDIENTS are.....
2 cups--Rava[samolina]
2 cups ---sour curd
chopped coriander--1tebsp
chopped curry leaves--1tesp
mustard seeds-1/2tesp
cumin seeds-1/2tesp
channa dal-1tesp
cashew nuts-2tesp[pieces]
1 inch ginger piece-chopped
2 green chillis-chpped
A pinch asafoetida
1 tesp-Eno fruit salt
Salt to taste
Heat ghee in a pan add mustard seeds and let it splutter then add cumin seeds,channa dal,cashew nuts and fry till golden colour
Now add asafoetida,curry leaves, chopped green chillis, chopped ginger and fry for few sec. then add rava and fry till nice aroma comes out, don't change the colour of rava just fry till nice smell comes.
Remove from fire and add choppde coriander leavs and curd and salt to taste and eno fruit salt mix well and leave for 5-7 min.
after 7 min. check if required add a very little water and mix well and pour in to greased idli moulds and steem cook like idlis for 7-8 min
Remove from steem and serve hot with sambar and coconut chuteny or with sagu
If you like you can add very finelly chopped veges like carrot ,beens to this idlis

Jul 8, 2008

Pesara chiyali[moong idli fry]

Amma use to make this tasty and helthy,protein rich break fast when we are kids.And Iuse to run away from this ,I don't know why I hate to eat this .one at that time may be because it is a helthy food he he he...I know kids are like that only they don't want healthy food .In this I used whole moong dal which is very high in protien and also very less oil and the recipe is here..........

1 cup-whole green moong

1/2cup--split moong dal

idli batter--1/2cup

salt to taste

1inch piece-ginger chopped

1 medium onion--chopped

3-green chillis--chopped

a few curry leaves


1/2 tesp-mustard seeds

1/2teasp-cumin seeds

1teasp-uard dal

a pinch--asafoetida

a pinch --turmeric powder

1 lemon juice[you can adjust lemon juice according to your taste]


Soak dals in water for over night and next morning grind dals in to a coarse paste

Add salt to taste and idli batter mix well and pour the mixture in to idli moulds and cook like idlis in steem for 8-10 mins remove from fire and let it cool

Heat oil in a kadai add mustard seeds,cumin seeds,urad dal,curry leaves,asafoetida then add chopped onion ,chopped green chillis fry till onion become soft

In the mean while cut idlis in to bite size pieces and add idli pieces to onions add turmeric powder mix well and fry for just few sec.

now add lemon juice mix well and remove from fire and serve hot

If required you can sprinkle a little salt and idli podi[pappula podi] on it

If you don't have idli batter no problem you can make with dals but idli batter gives a smooth texture

And if you want you can sprinkle grated coconut

Jul 7, 2008


A great melt in the mouth,Summer treat with mango flavor along with the creamy texture,makes this fruity dessert a pure comfort food

1-cup-ripe mango puree

a few mango pieces for garnish

1/2 lt--whole milk[if you want you can use low fat milk also]

1/3 cup-Basmathi rice



10-cashew nuts


1/2tesp-cardomom powder

1/2 cup-condenced milk

If you like you can add mango essence

a pinch of saffron

How to make:-

wash and soak rice in a little water for 15 min. then cook rice with 1/2lt. milk.Stirring continuously,let it cook till rice become very soft

Now add sugar and go on stirring till mixture thickens.Remove from heat and cool it

Fry cashew nuts and raisins in ghee and add to the rice mixture

Now add condenced milk and mango puree and cardomom powder mix well

garnish with mango pieces and saffron ,cashew nuts and serve chilled

One more event at Mythreyee s Paajaka recipes--sweet series cool desserts event---

Jul 6, 2008


Coriander is one herb we regularly use in our Indian kitchens.With out coriander most of the dishes won't finish.This rice verietie is very good for helth and very easy to make with nice aroma .Few days back I read on the internet,that coriander leaves are very good for heavy metals detoxification.And this herb will increase the excreation of heavy metals in urine.And also I found 13 very good helth benefits of eating coriander here is the link--

What we need for coriander rice is.....

Basmathi rice-11/2 cup

coriander leaves-1/2 cup

ginger-1 inch piece

garlic-2 big cloves

green chillis-4-5[according to your taste

curd--1/2 cup


salt to taste

cinamon-1 inch piece



onion-1 small sliced

How to make....

1.wash and soak rice in 2 cups of water for 15min.

2.grind coriander leaves,ginger,garlic,green chillis in to a smooth paste

3.Heat ghee in a pan add cinamon,cloves,cardomom then add sliced onion and fry till soft

4.now add coriander paste fry till good smell comes then add curd mix well and cook till masala leaves the oil

5.now add rice with soaked water ,salt to taste mix well and cover and cook till done

If you like to add green peas and carrot you can add while cooking masala

You can add fryied cashews to this rice

I would like to serve this rice with onion raita or even plain curd

Jul 5, 2008


I use to make this kootu with only moong dal.My friend makes this with channa dal and she also add a tomato and onion that also tastes very good but suddenlyI thought making this with 2 dals I don't know why and surpriseingly it came out very well.In south India channa and moong dal ,we use alot ,I think almost every day in our cooking,specially for kootus and dal's and sambars.One more importent ingredient in this kootu is bottle gourd,Bottle gourd is very good for helth,it makes your boddy cool ,with lot of water content.My sorakaya kootu is slightly different from other kootus and a slight touch of andhra flavor.I like to serve this with rice and pappad,also with chapathis.
What we need is:-
1 medium sized-bottle gourd
1/2 cup-channa dal
1/2 cup-moong dal
1/2teasp-turmeric powder
For grinding:-
1/2 cup-grated coconut
1tesp-cumin seeds
6-8-green chillis[according to your taste]
For seasoning:-
1/2tesp-mustard seeds
a pinch of asafoetida
a few curry leaves
How to make:-
1. peal and cut bottle gourd in to cubes
2. wash dall and soak in water for 10 min. to1/2 hour and cook in the same water.
3.When dal was half cooked add bottle gourd pieces and let it cook till soft
4.Mean while grind coconut ,comin seeds, and green chillis in to a smooth paste with alittle water.
5.now add masala paste to dal add salt and turmeric powder mix well
6.Heat oil in another pan add mustard seeds let it splutter then add asafoetida and curry leaves and add this seasoning to kootu mix well and serve hot with rice or chapathi

This is my entry for vegetable of the week-VoW-Bottle gourd event hosted by pooja at Mycreativeideashttp://creativepooja.blogspot.com/2008/06/vegetable-of-week-is.html

Jul 3, 2008


Penne pasta is a favorite shape in Italy.Great with tomato sauce,but I made a little change in this recipe according to my taste,and this is a veriation of cauliflower, carrot, and cheese.In the original recipe auther gave 3/4 cup of parmesan or romano cheese,but Idon't like that strong smell of those cheese so I made a little change here with cheddar cheese If you like parmesan taste you can use it that will give a real Italian taste.Iused cauliflower water to cook pasta.




1bay leaf


1/4 cup flour

2 cups-milk

salt and freshly ground black pepper as per taste

3/4 cup-parmesan or romano cheese grated[Iused cheddar cheese that also gave a good taste]

1cup--penne or penne and macaroni mix.


clean and cut cauliflower in to bite size pieces wash in hot water and boil them with carrot 1inch pieces until they are just tender about 8-10 min.Remove from pan with strainer and set a side.

Make white sauce,heat the milk with bay leaf, melt butter in a pan add flour and mix well with wire whisk ensuring there are no lumps cook for 2-3 min. do not let it burn.

Strain the hot milk in to the flour and butter mixture all at once and mix smoothly with whisk.

bring the sauce to a boil stirring constantly and cook for 4-5 min. more,season with salt and pepper,then add cheese and stirr over alow flame till it melts add cauliflower and carrot and mix well, do all this work in a low flame.

Bring the cooking water back to a boil add salt and pasta cook till done and strain and add to the sauce mix well and serve hot at once

I think this will be a full meal by it self

You can remove carrot and replace cauliflower with broccoli enjoy it

Jul 1, 2008


I am going to enjoy this award with this different kheer. Yess this is little diferent from the others because I used custad powder in this,That gives a nice smell to the kheer so I tryed that one and that is very tastey and it gives thickness to the kheer also no need to boil milk for hours.And Iwant to share one mre thing with every body,I think every one knows about that But I saw that most of them do this thing that is pealing carrot outer skin.Please dont do that,because lot of vitamins are there in the skin only even carrotin that is good for eyes so please dont peal the skin of a carrot.You want to clean it propperly rub with a bresh and clean with lots of water and dont boil in lot of watter just steem cook it not even a carrot any vegetable dont cook in a lot of water if you cook in alot of water dont throw that water you can use that in any soops or rasam or sambar.EAT CARROT LIKE A RABBIT

1 medium sized--carrot

2 cups --full cream milk

1/2 cup-sugar


10 cashew nuts

1/2tesp-cordomom powder

1/2 cup-condenced milk

1-2 tesps-custard powder


1.steem cook carrot and great and keep a side.[If you like the taste you can mash carrot Idont like that w of useing carrot in kheer so...]

2.Boil milk till 10 min. then add sugar stir and keep boiling.
3.After 10 min. add carrot keep stiring let it boil for 10 more min. then add condenced milk stir well
4.dissolve custard powder in 1tebsp milk and add it to kheer add cordomom powder stir well and low the flame for 10 more min.
5.Fry cashews in ghee and add to kheer remove from fire and let it cool.
chill it in th fridge and serve chill.
tip;--If you have alot of vegetable cooked water[that is vegetable stock] you can store it in fridge just pour vegetable stock in ice cubes try and freez it after freezing remove from try and store in a dox[dabba] keep it in the freezer you can use them for rasam or as vegetable stock