Nov 25, 2013

Kamala Kheer (Orange Kheer)

When I decided to make recipes with orange for this theme I drought 12 oranges from the market. I thought they will be sweet but no they are really very sour and I can not eat them as it is. Then I thought of making pulihora and these sour oranges worked so very well for pulihora. Then my second recipe is a kheer with oranges. I was little scare to make kheer with this sour oranges. But when I peal the oranges surprisingly they are really very sweet and my kheer turned out really so delicious so let's check the recipe..
orange kheer INGREDIENTS:---
Milk  ----   1 ltr
Orange segments  ---  1 cup
Orange zest  ----  1 tab sp
Rice flour  or corn flour  ---  2 tab sp
Milk   ----   1 tab sp  to mix the flour
Cardamom powder  ---   1 tea sp
Sugar   ----   4 tab sp or according to your taste
1. Boil the milk in a wide pan for 20 minutes, while stirring continuously and scraping the sides of the pan.
3. Mix 1 tab sp milk with rice flour mix well and add this mixture to the boiling milk and cook for five more minutes, while stirring continuously.
4. Add sugar, cardamom powder mix well and cook in a medium heat for 2 more minutes and switch off the heat, let it cool completely.
5. Once the milk mixture is completely cooled then add orange segments and orange zest mix well.
Keep this orange kheer in the fridge to cool and serve chilled.
1. I used full cream milk you can substitute wit low fat milk
2. Using rice flour or corn flour to give the kheer thick texture
And orange zest will give a extra orange flavor to the kheer.
3. I gave 4 tab sp of sugar in the recipe you can substitute with sugar substitute or you can just skip the sugar, that also will taste great.
And one more thing is add orange segments after cool the milk mixture other wise milk will curdle so don't add orange segments when milk is hot.
Let's check the blogging marathon page Here


Nov 24, 2013

Kamala Pandu Pulihora (Orange Pulihora)

I have noted this recipe from a TV show. Because this month my theme fro last week is cooking with fruits. We have to cook three recipe using any one particular fruit. I have chosen Orange (kamala pandu )for this theme. Orange is my favorite fruit, specially Nagpur orange.

                                                          When I saw this theme in BM 34  first I thought of making recipes with pineapple. but when I saw this recipe in that TV show, I changed my ingredient to orange. Then i searched for the other two recipes so here is my first recipe with the theme of Cooking with fruits with Orange...
orangepulihora INGREDIENTS:---
Rice   ----  2 cups
Fresh orange juice (kamala pandu rasam) -- 1/4 cup
Orange zest ---   zest of one orange 
Salt to taste
Oil   ---  2 tab sp
Turmeric powder  ---  1/4 tea sp
Chana dal  ---   1tab sp
Peanuts ---- 1 tab sp
Cashew nuts ---  1 tab sp
Mustard seeds  ---   1 tea sp
Green chillies  ---  4 slit
Curry leaves    ----  few springs
Asafoetida   ---   1/2 tea sp
1. Wash rice and drain all the water and add four cups of fresh water cook till done. Or can cook rice in a pressure cooker for three whistles.
2. After few minutes open the lid and shift the rice in to a wide plate and spread the rice evenly to get cool.
3. Heat oil in a pan add mustard seeds let them splutter then add peanuts, cashewnuts, chanadal, green chillies, curry leaves fry till peanuts turn in to golden then add asafoetida and turmeric powder give a good stir and switch off the heat.
4. Now add orange juice, orange zest, salt to taste mix well.
5. Add cooked rice to this and mix well to combine every thing
Serve hot
1. For this recipe use only fresh orange juice and that should be sour.
2. If you find your orange juice is not sour enough then you can add a tab sp of lemon juice to the orange juice.
3. If you use only orange juice you don't get a good flavor of orange in the rice, so that I aded orange zest to make the pulihora more orange flavor.
 Let's check the blogging marathon page Here


Nov 17, 2013

Cauliflower Kheer (Phool Gobi ki Kheer)

Some times mistakes turn in to a delicious am I right? I think I am, because this recipe was born like that. I  don't know any body made this Kheer with Cauliflower before. After that this kheer became a regular in the season, because we don't get good cauliflower around the year. So I make sure to make this twice in the season.

gobi ki kheer 1                                                           Like every body I will be very busy in mornings, Like making breakfast, and preparing lunch box for hubby. He will pack breakfast and lunch with salad to office. He will have his cereal at home, normally he will have his oats with milk. One fine day I planed to make gobi parathas for hubby's lunch box. I kept the grated cauliflower ready for parathas. One side of the stove I was boiling the milk for oats, instead of adding oats to milk I have added grated cauliflower...... I didn't even realise that time, after five minutes when I pour that in to a serving bowl. Then I boiled another bowl of milk and add oats and made plain parathas. Hubby got one more chance to pull my leg for long...... That day my whole plan was disturbed but a new recipe was born . I made little changes to that disaster and made a proper recipe like this, every body who tasted this till today thay surprised when they came to know the key ingredient and enjoyed it.. check the recipe hear..

Milk   ----  1 ltr (1000 ml)
Cauliflower   ---  1 medium size
Sugar   ----   1 cup (125 gms) or according to your taste you can reduce.
Cardamom  ---  4 powder ( add 2 tea sp of sugar to cardamom and make a fine powder)
Ghee   -----   1 tab sp

1. Wash the cauliflower properly with warm water and grate it. Grate only flower part and leave the stalks.
2. Boil the grated cauliflower for 5 minutes then drain the water and wash for at least 5 times. This helps to remove the smell from the cauliflower.
3. Drain all the water and spread it on a kitchen towel for few minutes.
4. Now start boiling the milk in a low heat.
5. Heat ghee in a pan add grated cauliflower and fry for 2 minutes in a low heat and add this fried cauliflower to boiling milk and cook till milk becomes thick to kheer consistency.
6. Add sugar and cook for five more minutes add cardamom powder and switch off the heat
Let it cool for some time and keep it in the fridge and serve chilled
Or you can serve it warm too
Notes :--
1. You can add 10 gms each cashew, almond and raisins. fry this dry fruits in little ghee and add them to the kheer.
But I feel that these dry fruits dominate the original flavor so I didn't add any dry fruits.
2. Washing the cauliflower for several times is must because it removes any insects in side and remove the pesticides, and also helps to reduce the smell of the cauliflower.
3. I tried this recipe for three time to modify, first when it is a disaster that time I just washed the coliflower and grated, that time we find a little raw smell so seond time I fried the cauliflower in the ghee then it is fine, but for the third time I washed it for 4 to 5 times the fried it it in the ghee and this time it is perfect
Let's check the blogging marathon page Here


Nov 12, 2013


This is my final recipe for this week BM with evening snacks. These three snacks are favorite snacks at home,which My mother and grandmother use to make them very offen. Specially this pulibongaralu is my grandmothers recipe. Every summer when we visit our grandmothers place this will be there for evening snack for sure.

                                                             This is a deep fried snack but you can make this in guntapoganalu(paniyaram pan) to avoid deep frying. But deep fried pulibongaralu give a wonderful taste. My grandmother used to add 2 tab. sp of rice flour to the batter, but I realise that rice flour makes the pulibongaralu little hard and so I change this to maida. Maida makes the little soft, so if you want to try with rice flour can try but my choice is maida.

                       Recipe contain soaked chanadal my grandmother used to add chana dal with chopped onions. I change it. Wash dal and add it to the batter so that they will soaked in the batter, you can do either ways, but here I gave the recipe how my grandmother used to make. Let's check the recipe now.....
Urad dal   ----  1 cup
Rice   ----   2 cups ( dosa rice raw rice not Idli rice)
Onion  -----  2 medium finely chopped
Green chillies   ----  3 finely chopped
Chana dal   ---  2 tab sp soaked in water for an hour and drained
Curry leaves  ----   20 leaves finely chopped
Coriander leaves  --- 1 tab sp finely chopped
Ginger   ----  1 inch piece finely chopped
Cumin seeds  ---- 1 tab sp
Maida or rice flour --- 2 tab sp
Salt to taste
Oil for deep frying
1. Wash and soak rice and dal foe 4 to 5 hours and grind in to a very smooth paste, don't add much water this batter should be thick then dosa batter.
2. Take this batter from the blender in to a big bowl cover with a lid and leave it for 24 hours
Leave the batter in room temperature do not keep it in the fridge, so that it will ferment well
3. After 24 hours add channa dal, chopped onion, chopped ginger, chopped green chillis, chopped curry leaves, chopped coriander leaves, cumin seeds, rice flour or maida salt to taste mix well.
4. Heat oil in a deep frying pan.
5. Drop small ball from this batter in to hot oil and deep fry the pulibongaralu till golden
Remove from oil and serve with a cup of hot tea or coffee.
When you drop the batter in to the oil don't bother about exact round shape,because the batter is not in a consistency to make a shape. It will become round when it falls in to the oil, so don’t worry about the shape.
 Let's check the blogging marathon page Here

Nov 11, 2013

Pidatakinda Pappu - Bajji Masala

Today my recipe under Evening snack is a favorite as a street food and also as evening snack. Not only in Andhra pradesh this snack is a favorite all over India with different names. With a very little changes this is a favorite snack as Jhalmuri, Bhelpuri, muri mixture and many other names. This is a favorite snack all over Andhra Pradesh, which is well known as Pidatakinda pappu or Muntakinda pappu. And in some reagions it is well known as Bajji Masala. Actually Bajji masala is included with chopped mirchi bajji or raw plantain bajji. But some they don't add bajji in Muntakinda pappu.
                                                 Let's check why the name came Muntakinda pappu. In Telugu Munta means earthen pot Pappu means dal (like peanut and dalia). Normally the street vendors spread the Pappu on a big plate, they fill the earthen pot with charcoal fire, This earthen pot will have small holes in it. They place this pot filled with fire on pappu because of the heat, pappu will be warm and crisp for long time. when the customer comes the vendor will lift the pot and take some pappu and mix with all the other ingredients. Actually this street vendors mix this maramarala mixture in a coconut shell and serve it in a banana leaf or in a news paper. But now a days they change this coconut shell in to steel bowl, but still the snack is very popular.

                                                   In my childhood one pushcart vendor used to come every day evening 5 o clock with this Pidatakinda pappu and bajji masala. I used to buy every day but after some time Amma started to make this for me. So this is my all time favorite snack, let's check the recipe... 

Maramaralu (puffed rice)  ----  2 cups
Onion   ----   1 big finely chopped
Tomato   ---- 1 big finely chopped
Green chillies   ---  1 chopped (optional)
Lemon   ----  1
Peanuts  ---  1 tab sp (roasted and remove the skin)
Dalia (putnalu, roasted gram) ---  1/2 tab sp
Mirchi bajji  ----  1 chopped (or you can use raw plantain bajji)
Coriander leaves  ---   1 tab sp chopped
Red chilli powder  ---   1/2 tea sp
Salt to taste
1. Dry roast puffed rice for a while and set a side.
2. Then dry roast dalia for few seconds remove and set a side.
3. In a big mixing bowl take all the ingredients, squeeze the lemon juice mix well with a spoon
4. Let it sit for five minutes then serve so that puffed absorb the flavors and puffed rice become little soft.

And this onion stuffed bajji s are my mother s specialty. It is a very simple snack but taste really delicious and easy to make. You can make this with mirchi bajji or raw plantain bajji or potato bajji.
Take bajji and make a slit on it don't cut till end just make a slit in the middle so that you can fill the bajji with onion mixture
For filling---
Onion   ---- 1 big finely chopped
Lemon juice from one lemon
Red chilli powder 1/4 tea sp
Salt to taste
Chat masala   ---   1/2 tea sp
Lemon juce of a half lemon
Mix chopped onion, red chilli powder, salt to taste mix well and fill this onion mixture in bajjis.
Place all the onion filled bajjis in a plate and sprinkle with chat masala and lemon juice.
Enjoy your evening snack with a cup of hot tea or coffee.
Let's check the blogging marathon page Here

Nov 10, 2013

Medu Pakoda (Mettati Pakodilu)

Medu pakoda my mother recipe. I do not know if this is the original recipe or not, but this recipe is a special recipe from my mother. In my childhood Amma used to make this for her sudden guests with in few minutes. Amma used to say that dosa batter makes pakoda soft so that she call them as medu pakoda or mettati pakoda. Aavakaya is the best combination for this. But I like to have them with out any chutney. Rasam rice and this pakoda is a perfect combination. You can add finely chopped fresh coriander leaves or finely chopped spinach to this pakoda.

This is my first recipe under Evening Snack theme for this month second week BM. Let's check the recipe....
medupakoda INGREDIENTS:---
Bengal gram flour( besan, kadala mavu, sengapindi) --- 1 cup
Dosa batter ------ 1 and half table spoon
Salt ---- 1/2 tea sp chek the batter and add salt because we have salt in dosa batter so be carefull.
Red chilli powder ---- 1 tea sp
Onion ---- 1 big cut in to small cubes
Oil for deep frying
pakoda METHOD:---
1. In a mixing bowl take onion cubes add flour, salt, red chilli powder mix with hand gently.
2. Add dosa batter to this onion mixture and mix well to make a thick dosa batter consistency.
If requird can add very little water.
3. Heat oil in a deep frying pan, take hand full of pakoda batter and drop small portions slowely in to hot oil.
4. Fry this soft pakodas till golden remove from oil.
Serve this soft pakodas with aavakaya or any coconut chutney or simply with tomato ketchep
Let's check the blogging marathon page Here

Nov 3, 2013

Capsicum rice

Capsicum rice is a easy to make recipe with freshly ground spice powder. Freshly ground masala gives a wonderful flavor to this rice and capsicum pieces will give a crunchy texture. This capsicum rice will be a perfect choice for lunch box or a quick lunch.

                                                                    The main ingredient in this recipe is capsicum, Capsicum is Such a wonderful vegetable which contain lots of water and very very rich in C vitamin. When I was searching for Bell pepper recipes for this month BM. I found many interesting facts about this vegetable. Because I don't use capsicum as much in my cooking or in my salads. But when I read about this vegetable I was relay surprised. This is a perfect choice for salads, because capsicum doesn't have  much calories( 1/2 cup that is nearly 75 gms of chopped capsicum had 30 calories) only with 0.2gm of fat and rich source of iron. So if you like the flavor can use this wonderful vege in your salads instead of making malai gravy.

                              For this rice recipe masala powder is important so use freshly ground masala powder,don't over cook the capsicum. You can use Basmati rice for this recipe or can use normal rice also, and also can  make this with left over rice. Use color capsicum to make this capsicum more colorful. So lets check the recipe. 

capsicum rice

Capsicum --- 1 big cut in to one inch pieces
Rice (cooked)  ----    1 and half cup
Oil  ---  1 tab sp
Cumin seeds  ---  1/2 tea sp
Mustard seeds  ----  1/4 tea sp
Peanuts   ----   1 tab sp
Salt to taste
Dry red chilies  ---  4
Ground nuts (pea nuts)   ---  2 tab sp
Coriander seeds   ---   1 tab sp
Cumin seeds   ---  1 tea sp
Sesame seeds  ---  1 tea sp
Grated coconut  ---   1 tab sp
Dry roast all above masala ingredients one by one in a pan till golden and make a fine powder, set a side.
1. Heat oil in a pan add mustard seeds, cumin seeds let them splutter add peanuts and fry till golden then add capsicum pieces and cook for three minutes. Don't over cook the capsicum let the capsicum retain it's crunchy texture.
2. Now add cooked rice to capsicum pieces, sprinkle masala powder, salt to taste mix well to combine every thing.
Serve hot with raita or any gravy curry of your choice
Let's check the blogging marathon page Here


Oct 26, 2013

Aloo Batura

Now this is my third and last recipe in this edition under the special theme. For today post I picked a wonderful recipe from our own SriValli. This recipe is a hit at home Valli, we enjoyed this delicious aloo baturas with sweet chutney and green chutney. I didn't made chana masala because the baturas are stuffed with potato and masala.

                                                    For me they didn't puffed up like regular batura. when I drooped them in hot oil slowly they puffed up but when  they are out from oil with in few seconds they came down. They tasted really wonderful with green chutney for me and hubby enjoyed them with sweet chutney and onion slices. Let's check the recipe.
All purpose flour (maida)  ----   1 cup
Potato    ----  2 medium boiled and mashed well
Baking powder   -----  1/2 tea sp
Fresh coriander leaves  ---  2 tab sp finely chopped
Green chillis    --   2 finely chopped
Red chili powder   ---    1/2 tea sp
Garam masala powder   ----   1/2 tea sp
Cumin seeds  ----   1/2 tea sp
Roasted coriander seeds powder  ---  1/2 tea sp
Salt to taste
Water   -----  1/4 cup
Oil for deep frying
1. In a bowl take all the ingredients exept oil mix well.
2. Add little by Little oil and knead in to a soft dough.
3. Divide that dough into equal portions roll in to balls cover and set a side.
4. Heat oil in a deep frying pan.
5. Now roll the dough balls in to circles like regular puri s
6. Slowly drop this aloo baturas in to hot oil and fry till golden.
Remove from oil and serve hot with chana masala or green chutney.
Let's check the blogging marathon page Here

Oct 25, 2013

Lauki Ki Kheer

This is my second recipe for last week BM 33 under book marked recipes from BM 32 month long marathon. I book marked some wonderful recipes from my BM friends. In that list this recipe is from Preeti s Simplytadka. She is a very talented memeber in our BM group who desined that beautiful logo for last month mega marathon.

                                                                     I book marked few recipes from her space, specially that  Pan ki chat recipe was realy factastic. Actualy I wanted to make that recipe for this theme but some ingredients I didn't have with me now so I cahanged my mind and tried this one.

                                                             This Lauki ki kheer was so delicious, every body liked it so much at home.When first time I made this kheer we find the raw smell of the lauki. Then second time I fried the vegetable with a tea sp of ghee. Second thing I changed is  I didn't add sugar. One more thing is Preeti's recipe is a fusion with chocolate, but I didn't use chocolate in mine.   so lets check the recipe.
Bottle gourd   ----   1 cup grated
Milk     ----  4 cups
Khoya (mawa)  ---   1/2 cup
Sugar   ----   3/4 cup
Ghee   --- 1 tab sp
Cardamom powder   --- 1 tea sp
Rose water   ----   few drops
Pistachios   ----   10 chopped (I used chopped cashewnuts)
1. Boil milk in a heavy bottom pan, bring to a full boil and reduce the heat to low and let the milk boil.
2. In the same time heat ghee in a fry pan add chopped cashewnut and fry till golden,remove and set a side.
3. Add grated lauki to the same ghee and fry till raw smell disappier.
4. Then add this  fried lauki to boling milk.Mix well and cook till milk become little thick.
5. Now great khoya and add this to milk and lauki mixture, mix well and cook for few minutes.
6. Add rose water, cardamom powder mix well and switch off the heat
7. Serve hot or chilled garnish with Fried cashewnuts.
Let's check the blogging marathon page Here

Oct 24, 2013


For the first time I have chosen this special theme in BM. Because this month special theme is with bookmarked recipes from ABC cooking of last month BM. I have book marked some wonderful recipes from last month BM. BM 32 is really wonderful with all those amazing cooks, with all those delicious recipes.

                                                             From that edition I picked some three recipes for this month special theme. This Erisseri is one of them, Erisseri is a Kerala recipe which is served in Onam Sadya. By this time all my BM friends may understand from where I picked this recipe. Yes the one and only Rajani, she explained very clearly how to make sadya recipes and how to arrange them in a traditional Kerala style. Thank you so much for all those wonderful sadya recipes Rajani. I already tried some of them but this erisseri, Iam trying for the first time I think I got the consistency, taste. I used yam for today can also use pumpkin and cow peas, raw banana. Let's check the recipe

erisseri 1

Yam (kanda gadda)  ----  250 gms
Turmeric powder  ---  1/2 tea sp
Salt to taste
Grated fresh coconut  ---  1/2 cup
Cumin seeds  ---   1/2 tea sp
Red chillies   ----   2
Black pepper   ----   1 tea sp
Dry roast red chillies and black pepper corns and then grind with little water, coconut and cumin seeds in to a paste.
Oil   -----   1 tea sp (preferably coconut oil)
Mustard seeds  ----- 1 tea sp
Red chillies   --- 2 broken
Grated coconut   ----- 1/2 cup
Curry leaves   ----   6 leaves
1. Remove the skin, wash and cut the yam in to bite size pieces, add turmeric powder cover with water and pressure cook for three whistles in a medium heat.
2. Wait till the pressure released then open and transfer it to a pan, bring to a full boil in a high heat (remove if any extra water, this curry should look like kootu).
3.Add coconut paste to yam pieces cook for 6 minutes. Check the consistency if it reached the semi solid like kootu switch off the heat.
4. Heat coconut oil in a pan add mustard seeds let them splutter then add red chillies, curry leaves fry for a while.
5. Now add grated coconut and fry till coconut turn in to brown in color
6. Top this on the erisseri mix well.
Serve with rice.
Let's check the blogging marathon page Here

Oct 17, 2013

Kanchipuram Upma

Upma is one of my favorite breakfast, this is little different then normal upma. For this week BM my theme is My favorite celebrity chef s recipes. This recipe I have noted from chef Damodaran's cookery show In jaya Tv. I have tried many Tamilnadu recipes from his shows. Chef Damodaram is well known as chef Damu, who is a most popular chef in Tamilnadu. Chef Damu is the holder of Guinness record for longest cooking marathon. Personally I like how he explain the recipe in his shows.

                                                               This upma recipe is one of them, the difference between normal upma and Kanchipuram upma. We don't add black pepper, turmeric powder and grated coconut in normal upma. That is the special in this Kanchipuram upma and no need of any side dish for this.

Rava (semolina) ---  1cup
Shallots  ---  10 finely chopped (one big onion chopped)
Green chillies ----  3 chopped
Ginger  ---- 1 inch piece chopped
Grated fresh coconut   ---  2 tab sp
Turmeric powder  ---  1/4 tea sp
Cashew nuts  ---  10
Oil   -----   1 tab sp
Ghee  ---   2 tea sp
Salt to taste
Black pepper  ----  1 tea sp
Mustard seeds ---  1/2 tea sp
Cumin seeds  ----  1/2 tea sp
Chana dal   ---  1 tea sp
1.Heat oil in a pan add mustard,cumin,chanadal, black pepper,cashews fry till golden brown colour.
2. Now add grated coconut and fry till golden. 
3.Then add chopped onion, chopped ginger ,green chillis, curry leaves fry till onions become transparent.
4. Add 2 cups of water, turmeric powder, salt to taste and bring to a full boil.
5.Now add semolina slowly, keep stirring while adding rava, reduce the heat to low, mix well cover and cook for ten minutes.
6. Stir in between add ghee cover and cook for 3 more minutes in low heat.
Switch off the heat garnish with grated fresh coconut serve hot.
Let's check the blogging marathon page Here

Oct 3, 2013

Ragda Patties

After our ABC month long marathon we came back to our normal BM with 3 recipes in week. This month we have Combo platter with tikkis or patties and I have chosen this as my first week theme.
                                       My first recipe for this theme is RAGDA PATTIES. I served this ragda patties with pav bread to make this combo platter complete.So let's check the recipe.....

ragda patties INGREDIENTS FOR RAGDA:--
Dried white peas  ---    1 cup
Potatoes   ---- 2 medium boiled and cut in to small pieces
Turmeric powder  ----     1/4 tea sp
Red chilli powder  ---   1/2 tea sp
Ginger and green chilli paste --- 2 tea sp
Garam masala ---  1/2 tea sp
Jaggery     ---- 2 tea sp grated
Tamarind paste  ---- 1 tea sp
Salt to taste
Oil    ----   2 tab sp
Mustard seeds  ---  1/4 tea sp
Curry leaves  ---   6 leaves
Asafoetida    ---  a pinch
1. Soak dried peas for overnight.
2. Drain the water, add 3 cups of fresh water and pressure cook for 3 whistles or cook in a open pan till the peas are soft.
3. Heat oil in a pan add mustard seeds let them crackle, add asafoetida, curry leaves fry for a while.
4. Add tamarind past with 1 cup of water, red chilli powder, ginger and green chilli paste, turmeric powder, jaggery, salt to taste mix well and bring to a full boil.
5. Now add cooked peas, potato pieces, garam masala mix well and cook for 5 minutes inn a low heat.
6. Mix well mash peas and potatoes little bit to make the gravy little thick. Add 1/2 cup water if required.
7. reduce the heat and cook for 10 more minutes.
Now ragda is ready.
Potatoes ---  500 gms
Cornflour ---   1 tab sp
Salt to taste
Mint leaves ---  1 cup chopped
Coriander leaves  --- 1/4 cup chopped
Lemon juice  ---  1/2 tab sp
Sugar   ---  1 tea sp
Salt to taste
Ginger  --- 1/2 inch piece chopped
Oil for frying
 1. Boil, peel and grate the potatoes, add salt, corn flour knead well to make soft dough.
2. In a bowl mix chopped mint, chopped coriander leaves,chopped ginger, sugar, lemon juice, salt to taste mix well and set a side.
3. Divide potato mash in to equal portions, make small balls out of this flat then and place a 1/2 tea sp of mint leaves mixture.
4. Bring together the edges to the center and seal the filling in side the potato mixture, again make it like a small ball.
5. Press lightly to make it like a patty, make all the patties like this.
6. Sprinkle little oil in a fry pan place all the patties in the pan and shallow fry till golden both sides.
Remove and set a side.
Green chutney   ---   1 cup
Sweet chutney   ---  1/2 cup
Garlic chutney   ---  1/2 cup
Sev   ---    1 cup
Onions  ---  1 cup chopped.
Place 2 patties in a serving plate, pour the ragda over the patties.
Top with chutneys, sprinkle the sev and chopped onion on top.
Serve immediately.
 Let's check the blogging marathon page Here.

Sep 30, 2013

Zafrani Seviyan Ki Kheer

Final post for this month long marathon with letter Z. I was totally enjoyed this amazing maha marathon. When Valli announced this month long marathon themes. I made my plan well and made a list of recipes till P and I made them perfectly, after that I made a mess with my posts. I have deleted some of my recipe then again I cook, click and posted them.I made some changes also in my prepared recipe list.

                                         I enjoyed making each and every recipe I posted, specially my Fusion theme, ohh yes street food theme also. Thank you so much for the themes Valli. Because of this BM I learn many interesting new recipes, got so many ideas for next Bm. I didn't made recipes in order for this BM I made Z recipe first then  made street food recipes then baked recipes total confusion... any way to day is the final day and for the final day recipe for Z is ZAFRANI SEVIYAN KI KHEER let's check the recipe.      
zafrani INGREDIENTS:---
Vermicelli   ----  1 cup
Saffron strands  ---  15
Milk   ----   1 litre
Sugar   ----  6 tab sp
Cashew nuts  ---- 10 broken
Raisins  ----    10
Almonds   ----  5 sliced
Tuti fruity   --- 1 tea sp
Cardamom powder   --- 1 tea sp
Ghee   ----- 2 tea sp

1. Heat 1 tea sp ghee in a pan  fry cashew nuts till golden remove and set a side. Fry raisins in the same ghee remove and set a side.
2. Now heat 1 tea sp ghee in the same pan and fry vermicelli till light golden remove and set a side
3. Pour milk in to a pan and boil till milk reduce to half quantity.
4. Add sugar cook in  low heat till sugar dissolves switch off the heat.
5. Add fried vermicelli and cook for 5 minutes.
6. Add saffron(keep few strand for topping), cardamom powder, fried cashew nuts, raisins, almond slices stir well.
Pour in to glass top with tutti fruity, saffron.
Serve hot or cold.
Let's check the blogging marathon page here

Logo courtesy : Preeti

Sep 29, 2013

Yogurt Dosa (Perugu Doselu)

Y for yogurt, yam, yellow dal what else will come under Y. This yogurt dosas recipe I got from my mother. She used to make this dosas with rice flour, which she used to soak rice in the night. Next day morning drain all the water, dry in the shade for one hour. Grind this rice in to a fine powder and soak flattened rice in curd grind in to smooth paste. Mix this paste with rice flour, add enough water to make a dosa batter and make dosa. In the place of oil you cann use ghee for frying the dosas to make them more flavor full. Best combination for this dosa is errakaram or ulli pachadi or pandu mirapakaya pachadi. so lets check the recipe Y for Yogurt dosa ( Perugu Dosalu.).
yogurt dosa INGREDIENTS:----
Rice  ----   250 gms
Flattened rice ---  150 gms
Yogurt ---  1 cup
Fenugreek seed ---  1 tea sp
Salt to taste
 Oil for frying or ghee
1. Wash and soak rice, flattened riec with fenugreek seeds for 12 hours
2. After 12 hours grind rice, flattened rice, fenugreek seeds, grind like a dosa batter.
Don't add lot's of water because we are going to add curd.
3. Add curd, salt to taste mix well, adjust water to mak a consistency like dosa batter.
4. Heat a pan, pour a ladle full batter and spread like a circle, cover with a lid, cook for 4 minutes in a low heat.
5. Cook only on side no need flip the dosa, remove from pan serve with errakaram or onion chutney.
If any left over batter grind 1 onion and few green chillis in to a coarse paste. add this paste to the leftover batter mix well and make oothappam like dosa next morning.
Let's check the blogging marathon page here

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Sep 27, 2013

Wheat flour Dosa ( Sweet and Savory)

Recipe with W my plan is to make wood apple chutney. I brought two wood apple s, when I break and tasted they are bitter so that plan was dropped. After a long search I decided to make a recipe with wheat. When I gone trough my recipe index in wheat recipes I didn't posted wheat dosa. Surprisingly that is my favorite breakfast I didn't post it till to day. Ok no problem will post it now, so let's check the recipe. This is my recipe with W for Wheat flour dosa...... 
wheat dosa INGREDIENTS:--
Wheat flour  --- 1 cup
Rice flour  ----  1/4 cup
Onion  ---- 1 medium chopped
Green chillis ----   2 chopped
A few curry leaves
Salt to taste
Curd    ----  1/2 cup or butter milk 1 cup
Cumin seeds -- 1 tab sp
Oil  ---   for frying the dosas
1. Take wheat flour, rice flour, onions, green chillies, cumin seeds, salt to taste, curd or butter milk ( if you are using curd then add 1 cup of water and dilute the curd and mix  the batter).
2. Mix well to make batter like dosa batter or a pancake batter.
3. Heat a dosa pan or griddle pour a laddle full of wheat flour batter and spread in to circle.
4. Drizele with a 1/2 tea sp of oil on the edges cook in a medium heat for few seconds then flip the wheat flour dosa other side and cook for few seconds.
5. remove the wheat flour dosa from the pan and serve hot woth any chutney you like. 
Wheat flour  ----  1 cup
Rice flour  ---  1/4 cup
Sugar or jaggery powder   ---  1/2 cup or you can adjust according to your taste.
Cardamom powder  --- 1/2 tea sp
Water   --- 1 and half cup
Oil for frying the dosas
1. Mix all the ingredients in a mixing bowl and make batter like dosa batter or pan cake batter.
2. Pour 1 ladle full of sweet wheat flour batter on griddle and spread like a circle.
3. Drizzle oil on the edges and cook for few second then flip and cook for few more seconds.
Remove and serve
You can serve this sweet wheat dosas with grated coconut or any syrup or with honey or any thing you like.
Let's check the blogging marathon page here

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Sep 26, 2013

Vakkaya Pulihora

Vakkaya is well known as Karonda in Hindi and Kilaakkaai in Tamil. I don't know what they call in other languages. In North India it is well known as a Pickled berry, they make pickle with this like Mango. This looks like olive when it is green after it turn in to fruit it change the color in to red some times green and red mix color. When it is green they taste very sour when  turn red  they taste sweet and sour like cranberry. This fruit is rich source of iron and contain a large amount of C vitamin. This is widely used in Pickles, jams, syrups and jellys
                                                    This one is seasonal fruit we can see them hardly 3 months. we usually by this for Vinayaka chaviti pooja. Seeds of this fruit is little bitter so better remove the seed and you can use the fruit. Check here to know more about this fruit.

We use this fruit in making dishes like Vakkaya pappu, Vakkaya kobbari pachadi, Vakkaya avakaya, Vakkaya chicken and today my recipe is Vakkaya pulihora. So my recipe with  V for Vakkaya Pulihora. Take care when using Vakkaya in cooking because it is very sour in taste. Don't cut and keep them for long time they may change the color. Let's check the recipe.
vakkaya pulihora INGREDIENTS:--
Rice  ----- 1 cup
Vakkayalu  ---- 1/4 cup remove the seed and cut in to pieces
Green chillies----  3  cut in to lengthwise
Channa dal   ---- 1 tea sp
Ground nus----  1 tab sp
 Dry red chillies  ----  4 broken
Mustard seeds  ---      1tesp
 Green chilli and ginger paste-1teasp
Turmeric powder---  1teasp
Asafoetida   ---1/2teasp
salt to taste
Few curry leaves                                              
1.Cook rice with 2 cups of water and turmeric and spread in a big plate sprinkle few drops of oil mix gently and set a side to cool
2.Grind Vakkaya pieces in  a blender for a second( don't make it a smooth paste let it be coarse and mix with green chilli and ginger paste and set a side.
3.Now heat oil in a pan add mustard let it splutter add ground nuts,channa dal cashews and fry till light golden colour.
4.Now add green chillies,red chillies, Vakkaya mixture ,asafoetida stir fry for 2 seconds and add to rice add salt to taste.
5.Mix well  to combine all the ingredients, mix well togather
 Serve with pickle and Garelu (vada). I like to have this with coconut chutney what we make for idli or with potato kurma....
Let's check the blogging marathon page here

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Sep 25, 2013

Ulli Theeyal

Ulli theeyal is a onion based Kerala dish which is served with rice. Shallots cooked in a tangy coconut gravy with a beautiful curry leaf flavor. Actualy I made Undhiyu and puri for U but some how deleted the whole post by mistake. I tried to make the undhiyu recipe again but didn't get all the vegetables so I droped it. So I changed the recipe to Ulli theeyal. Here is the recipe U for Ulli Theeyal.
ulli theeyal INGREDIENTS:---
Small onion ----  1 cup (sambar onion/ shallots)
Tamarind paste  ---   1 tea sp
Water    ---- 2 cups
Turmeric powder   ---- 1/2 tea sp
Salt to taste
Oil   ---- 1 tab sp
Coconut   ---  3/4 cup
Coriander powder  ---  2 tea sp
Chilli powder   ---  1 tea sp
For seasoning:--
Mustard seeds  ---  1/2 tea sp
Fenugreek seeds  --- 1/4 tea sp
Few curry leaves
Oil  ----  1 tab sp

1. Peel the onions wash and set a side.
2. In a frying pan dry roast the coconut till light brown color remove and let it cool, add coriander powder, red chilli powder, two tab sp of water and gring in to a smooth paste, set a side.
3. Now heat 1 tab sp oil in a pan add onions and fry till light pink.
4. Mix tamarind paste with 1 cup of water and add to the onions bring to a full boil.
5. Now add coconut paste and one cup more water, salt to taste cook for 10 minutes by that time the gravy became thick enough, reduce the heat to low.
6. Heat a pan with 1 tab sp oil add mustard seeds let them splutter then add fenugreek seeds, curry leaves and switch off the heat, add this tempering to Ulli Theeyal mix well, cover and ket it sit for some time.
Serve hot with rice.
Let's check the blogging marathon page here

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Sep 24, 2013

Tiffin Sambar

We South Indians make many varieties of sambars. In those this is one which is serve with tiffins like idli , dosa, vada. Few days back when I was talking to my friend She asked me what is the menu to day . I told her I made sambar in the morning for idli which I am going to use for lunch with rice. Very surprisingly she asked me you don't make different sambar for tiffin? we don't use the tiffin sambar for lunch. Then I ask her what is the difference? she gave me this recipe.

From that time I started making tiffin sambar for only tiffin. Believe me this taste just like what we have in hotels. So this is my recipe with T  for Tiffin Sambar.
sambar INGREDIENTS:---
Basmati rice or jeerasamba rice  ---- 2 tea sp
Dry red chillies  ----   4
Coriander seeds  ----  3 tea sp
Channa dal  ----  2 tea sp
Fenugreek seeds  ----  1/4 tea sp
Asafoetida  ----  1/2 tea sp (use rock asafoetida not powder)
Toor dall     ----    1cup
Moong dall   --- 1/2 cup
Small onions   ----  20 (sambar onions)
Tomato    ---  2 medium cut in to long pieces
Red chilli powder   ---- 1 tea sp
Turmeric powder ---  1/4 tea sp
Tamarind juice  ----  1 cup
Sesame oil ---  1 tab sp
Jaggery  ----  1 tea sp
Salt to taste
Mustard seeds  ---  1/2 tea sp
Curry leaves  ---  10 leaves
Coriander leaves  ---  1/2 cup chopped (with stems)
Pumpkin (red)  ---  1 cup (remove the skin and seed cut in to small cubes)
1. Mix toor dal, moongdal rinse for two times and add two cups of water and turmeric powder, cook for two whistles keep the flame low and leave it for five more minutes then switch off the heat, set a side to relieve the pressure.
2. Now take pumpkin pieces in a pan add 1 cup water and a pinch of salt and cook till soft.
3. Take out the pumpkin pieces from water (if you cook in low heat with cover still you can find some water in pumpkin pieces after you finish cooking this water you can use while making sambar.) Mash this pumpkin pieces well and set a side.
4. Heat oil in a pan add channa dal fry till golden remove and set a side, add dry red chillies to the same pan fry for a while remove add them to channadal, next fry coriander seeds and fenugreek seeds fry till light golden remove add them to channa dal, add asafoetida to this let it cool and grind in to a fine powder.
5. Now bring back the cooked dal mixture to heat add 1 cup water, small onions cook for 2 minutes then add tomato cook for five minutes in low heat.
6. Now add mashed pumpkin mix well add red chilli powder, salt to taste, Half coriander leaves, Tamarind juice mix well and cook for five more minutes in a low heat.
7. Add sambar powder, jaggery half curry leaves mix well and cook in a low heat.
 8. Heat remaining oil in a pan add mustard seeds let them splutter add remaining curry leaves add this tempering to sambar, switch off the heat garnish with coriander leaves.
Serve hot with Idli, Vada, dosa, even this goes so very well with rice.
Let's check the blogging marathon page here

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Sep 23, 2013


Sherva is a garavy usually served with Biriyani in Hyderabadi cusine. It is made with onion, tomatos and some masala. In original recipe they add chicken stock to this gravy to make it more delicious. Here I didn't use any stock, made it vegetarian.

This is my first recipe for this week with the letter S under regional theme S for Sherva
Tomato --- 4 medium (two roma tomatoes+ two wine ripe tomatoes will make this gravy more delicious) cut in to cubes
Onion  ----   2 medium chopped
Ginger, garlic paste  ---  1 and half tea sp
Red chilli powder  ---  1 tea sp
Turmeric powder   ---  1/4 tea sp
Coriander powde  ---  1/2 tea sp
Roasted cumin powder  ----  1/2 tea sp
Salt to taste
Coconut milk  ---  1/4 cup (thick)
Curd ----    1 tab sp
Oil   ---   3 and half tab sp
Cloves  --- 4
Cinnamon  ---  1 inch pieces  3
Cardamom  ----  3
Poppy seeds  ---  1 tea sp
Grated fresh coconut --- 2 ta sp
Cashew nuts  ---  4
Grind all above ingredients for paste with a little water in to a fine paste, set a side.
A large pinch of garam masala
Chopped coriander leaves for garnish

1. Heat 1/2 tea sp oil in a pan add 1/2 chopped onion and fri till transperent remove and set a side.
2. In the same pan add 1/2 tea sp  more oil add tomatoes cook till they become soft remove and set a side to cool.
3. Grind fried onion in to a coarse paste set a side.
4. Grind cooked tomato with a 1 tab sp of water strain a in to a bowl and set a side.
5. Now heat remaining oil add cloves. cinnamon, cardamom let them crackle, add remaining chopped onion and fry till light brown.
6. Then add ginger garlic paste, onion paste, tomato paste, turmeric powder, red chilli powder, coriander powder, cumin powder fry for a while then add curd keep stirring for two minutes.
7. Now add cashew and poppy seed paste, coconut milk give a good stir and cook till oil saparates from the gravy.
8. Add 1 cup water, salt to taste mix well reduce the heat to low and cook till gravy thickens.
9. Sprinkle garam masala, chopped coriander leaves cover with lid, switch off the heat and let it sit till you serve.
10. Mix well and serve with biriyani or roti or naan.
Let's check the blogging marathon page here

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Sep 19, 2013

Pancake With Boondi In Custard Sauce

I have seen this recipe long back in Khana kazana, from that time I wanted to try this but didn't get the chance. Pancake also known as Flapjack is a flat cake made with flour, milk, raising agent and some time with eggs. They may be served at any time with a variety of fillings, like jam, fruit, syrup, chocolate or meat.

                                                             My today recipe is pancake stuffed with Boondi ladoo is a fusion with pancake and Indian sweet. A dessert pancake is normally stuffed with fruits and drizzle with some jam, chocolate sauce. But here in my recipe I stuffed the pancake with boondi ladoo and served with custard. Here is my recipe for letter P - Pancake with Boondi In Custard Sauce.. Let's check the recipe.                                                        
pancake INGREDIENTS:---
Boondi Ladoos  ---  3
Wheat flour  ----  3/4 cup
Powder sugar  ---  1 tab sp
Soda bicarbonate --- small pinch
Baking powder  ---  1/4 tea sp
Milk  ----   1 cup
Custard  ---  1 cup(you can use normal custard what we make with custard powder or can use a custard make with eggs. Make this custard little watery so that you can pour the custard over the pan cakes.)
1. Whisk together flour, sugar, soda bi carbonate, baking powder, and milk in a bowl and make smooth batter.
2. Heat little oil in a pan, pour a ladle full of the batter in the pan make a circle and cook on a medium heat.
3. Flip the other side and cook for a few minutes. Cook both sides are evenly done then transfer the pancake in to a plate and do one more pancake same like this.
4. Spread some custard in a serving plate, place a pancake on it and crumble a ladoo and spread it on the pancake (you can sprinkle some dry fruits on it if you like).
5. Cover with another pancake spread some more custard on top and serve.
Can use condensed milk in the place of custard. you can make many variations with stuffing and sauce.
Let's check the blogging marathon page here

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Sep 18, 2013

Orange And Gulab jamun Mousse

I am in a confusion about mousse and pudding for long time. IS they both are same or two different desserts?. After a long investigation now my doubt was cleared. these two desserts looks like same but making method is different, the taste also little different.
 Mousse is a half cooked(means we don't cook the egg white) creamy dessert. You can use gelatin or Agar agar in the place of eggs for this and stiffened with egg white or milk cream to give a light and fluffy texture. 

                                                     Pudding is usually made with milk, sugar and eggs or starch and it is fully cooked. It is little thicker then mousse in texture, This can be sweet or savory. Mousse is generally flavored with chocolate or fruit. When I was searching recipes for my fusion theme, I find a half packet of gulabjamun mix in my pantry, Thought of making some fusion with that pack. Finally landed in this so lets check the recipe
Cream   ----  200ml
Agar Agar   ----  50 gms
Milk   -----   100ml
Orange rind   --- from one orange
Orange essence  --- few drops
Sugar  ---  1 tab sp
Gulab jamun ---  10 small once or 4 big once
nuts (pistachio, almonds) ---- 1/4 cup finely chopped
1. Soak agar agar in 4 tab sp of cold milk for 20 minutes.
2. Boil the milk, bring to a full boil reduce the heat, add agar agar mixture mix well  bring to a full boil and remove from heat.
3. Set a side and keep stirring in between. Keep an eye on this when it starts thicken add cream and sugar.
4. Beat this agar agar and cream mixture with a electric beater  till it turn in to creamy.
5. Add orange rind, orange essence, beat for one second then add gulab jamun, chopped nuts and pour this mixture in to bowls.
6. keep this mousse bowls in the fridge for four to five hours to chill then serve.
Let's check the blogging marathon page here

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Sep 17, 2013

Noodle Dosa

This is one more fusion recipe from me. Dosa is my favorite breakfast in fact I can have dosa as my meal any time. So I wanted to make a fusion recipe with my favorite breakfast. First I thought of stuffing with Manchurian, but my first recipe is with Manchurian so my next choice is noodles. You can make this chinese flavor dosa with any dry Indo- chinese side dish like gobi Manchurian or vegetable Manchurian, chicken Manchurian.
noodle dosa
                                                                This time I tried with spicy noodles you can make this with any noodles. You can spread chilli garlic sause on dosa, like how we spread red chutney and then place noodles this make the dosa more spicy and flavor full. If you would like to give this to kids then reduce the chilli sauce. this will be a big hit among kids. so let's check the recipe..

                       This is my recipe for Fusion theme with the letter N for NOODLE DOSA..
Dosa batter  -- 2 cups
Noodles  ----  1 pack
Oil  --- 2 tea sp and for frying dosas
Garlic  ----  6 cloves chopped
Capsicum   ----  1 big cut in to thin strips
Red chilli sauce  ---  1 tea sp
Soy sauce  ---  1/2 tea sp
Tomato ketchup   -----  2 tab sp
Salt to taste
Spring onion --- 1/4 cup chopped.
1. Boil enough water in a big wide pan, bring to full boil add a pinch of salt and a splash of oil boil for a while then add noodles and cook till done.
2. Take out few noodles press with your finger if they are soft and sponge they are done, then drain quickly, pour some cold water to stop cooking the noodles.

3. Spread the noodles on a plate and sprinkle some more oil to prevent them from sticking to each other, let them cool.
4. Heat oil in a wok add chopped garlic fry for a second then add green onion keep the heat in high and fry onions for a second.
5. Now add capsicum, salt to taste, red chilli sauce, soy sauce, Tomato ketchup, noodles give a good stir in a high heat.
6. Cook for few minutes,Switch off the heat and set a side.
7. Heat a dosa pan or a skillet clean with a kitchen towel, Pour a ladle full of dosa batter in the center of the pan. spread the batter with back of the ladle in to a thin circle.
8. Drizzle oil along the edges of the dosa and let it cook in a low heat till dosa turns in to golden.

9. Keep two tab sp of noodle mixture in middle of the dosa mash little with help of the back side of the spoon and spread the noodle mixture all over the dosa.
8. Now fold dosa like a roll remove from heat and serve.
Serve with tomato sauce or chilli garlic sauce.
Let's check the blogging marathon page here

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Sep 16, 2013

Manchurian Dum Biriyani

Fusion cooking is my favorite subject.I always wanted to give a twist to traditional recipes. Usually I mix and match two my favorite recipes. I f we like that then we will continue prepair them again and again. There are no rules for my fusion recipes, I just mix and mach and see. In those recipes This one is hit at home Hope you all like this.
                                                            This is my first recipe for this week under Fusion with M MANCHURIAN DUM BIRIYANI...
Rice ---- 1 and half cup
Cardamom  --- 3
Cinnamon  ---- 1/2 inch sticks 2
Cloves  ---- 4
Salt to taste
Ginger garlic paste  ---- 1 tea sp
Onion  --- 1 medium sliced
Green chillies  ---- 3 slit
Oil ---- 1 tab sp
Water  -----  2 and half cups
Mix half cup milk with a big pinch of saffron and set a side
Finely chopped spring onion green part 1/4 cup
1. Wash rice and add 2 and half cups water and set a side.
2. Heat oil in a pan add cardamom, cloves, Cinnamon let them splutter then add onion fry till golden.
3. Add green chillies, ginger garlic paste give a good stir and add rice with water. Cover with a lid and cook till done.
4. Remove from heat and spread in a plate to cool

Cabbage---- 1 cup grated
Carrot ----- 1/4 cup grated

ginger ---- 1 tea sp chopped
Garlic ---- 1 tea sp chopped
Green chili es --- 1 tea sp chopped
Salt to taste
green onion --- 1 tab sp finely chopped
Corn starch ---- 3 tab sp
Oil for deep frying
1. Grate cabbage and squeeze and remove little water and mix all other ingredients and make small balls(don't add any water vegetables leave there juices while mixing that moisture is enough to make balls)
2. Heat oil in a deep frying pan and deep fry this vegetable ball s in hot oil till golden remove from oil and keep a side.
Green onion ---- 1 cup finely chopped
Ginger ---- 1 tea sp finely chopped
Garlic ---- 1 tea sp finely chopped
Green chillies --- 2-3 slit
Tomato sauce --- 1 tab sp
Soy sauce ---- 1tab sp
Chilli sauce --- 1 tab sp
corn starch --- 1 tab sp
MSG ---- 1/4 tea sp (optional)
Oil ---- 1 tea sp
1. Heat oil in a pan add chopped white part of the green onion and fry for a sec. then add chopped ginger and garlic and fry for few min.
2. then add soy sauce, tomato sauce, chilli sauce,green chilies and stir for a sec .
3. Then add salt to taste and vegetable balls mix well and add 1/4 cup water, MSG mix well and cover and remove from the heat.
Set a side
 4.  In a heavy bottom pan spread half of the rice, sprinkle half of the saffron milk.
5. Now spread Manchurian on top of rice, sprinkle 1/4 cup spring onion green part finely chopped.
6. Spread remaining rice on top of Manchurian, sprinkle with remaining milk.
7. Cover with a foil and bake the dish for 20 minutes in a pre heated oven or cook on stove top for 15 minutes in a very low heat ( keep a dosa tawa on stove and place biriyani pan on it and cook on a low heat for 15 to 20 minutes).
Remove from heat let it sit for a while then serve. 
Let's check the blogging marathon page here

Logo courtesy : Preeti

Sep 13, 2013

Kothu Paratha(kothu Parota)

Kothu Paratha is one more famous street food from Tamilnadu. But this recipe is originally from Srilanka, a well known snack kothu rotti. But now this is very much popular in Tamilnadu as a street food. After seven in the evening you can hear a sound like tak takaa tak in a  rhythm that means you are near by the Kothu Parota talluvandi (kothu parota stall).
                                                                 You can make this as a vegetarian or with eggs, chicken or any thing you like. Here I gave a simple recipe for this, but in the street food stalls they add chalna( vegetable or chicken kurma) to the kothu paratha to make this more spicy. I didn't add kurma in my recipe if you like can add.

                                                                     This is my recipe with K under street food theme K for KOTHU PAROTA... and here is the recipe..

Parathas -- 3 cut in to small pieces ( I used store brought Kerala parathas)
Onion  --- 1 medium chopped
Tomato   --- 1 medium chopped
Capsicum  --- 1 small chopped
Fennel seeds  --- 1 tea sp
Chilli powder   --- 1/2 tea sp
Coriander powder  --- 1/4 tea sp
Garam masala powder  --- 1/2 tea sp
Soy sauce  ---  1 tea sp (optional)
Salt to taste
Curry leaves  few
Coriander leaves finely chopped 1 tab sp
Oil   ---- 1 tab sp
You can use any other vegetables like cabbage, carrot, beans and green peas.
1. Heat oil in a tawa add fennel seeds let them splutter.
2. Then add chopped onions cook for two minutes
3. Add chopped tomato and capsicum mix well sprinkle salt mix well and cook for three minutes at this movement you can add other vegetables if you would like to add and cook for three more minutes.
4. Add chilli powder, coriander powder, garam masala powder, soy sauce mix well.
5. Add paratha pieces mix very well, add curry leaves, chopped coriander leaves mix well.
Now the main thing in this recipe take a spatula or a sharp edge cup or glass and hit the parota mixture till parota pieces turn in to more small and all the mixture combine well and the Kothu Parota turns little dry mix well and remove from heat
Serve hot with tomato ketchup.
Let's check the blogging marathon page here

Logo courtesy : Preeti