Wednesday 30 November 2011

Corn Capsicum Masala

Pamper your taste buds with a delicious and tempting Corn capsicum masala recipe.

Corn Capsicum Masala
Corn Capsicum Masala

Corn kernels - 1 cup
Green capsicums - 2 medium
Onions - 2 medium
Ginger - 2 inch piece
Tomatoes - 2 medium
Fresh coriander leaves - 1/4 bunch
Oil - 3 tablespoons
Cumin seeds/Jeera - 1/2 teaspoon
Red chilli powder - 1 teaspoon
Coriander / Dhania powder - 1 tablespoon
Cumin /Jeera powder - 1 teaspoon
Turmeric /haldi  - 1/2 teaspoon
Mawa /khoya - 1/4 cup
Garam masala powder - 1 teaspoon
Salt - to taste
Fresh cream  - 1/4 cup


1.Boil corn kernels in three cups of water. Once cooked, drain off excess water and keep aside.

2.Wash, halve and de-seed and dice capsicums into one centimetre sized pieces.

3.Peel, wash and chop onions finely. Peel, wash and grind ginger and garlic to a fine paste. Wash tomatoes and chop. Clean, wash and finely chop coriander leaves.

4.Heat oil in a kadai, add cumin seeds. When cumin seeds begin to change colour, add onions and saute till golden brown.

5.Add ginger-garlic paste and cook for two to three minutes. Add red chilli powder, coriander powder, cumin powder and turmeric powder. Stir-fry for a few seconds.

6.Add tomatoes and cook, stirring continuously, till oil separates.

7.Add mawa /khoya and half cup of water, mix well and cook for a minute. Add capsicum and mix well.

8.Finally add boiled corn, garam masala powder and salt. Mix and cook on low heat for four-five minutes. Stir in fresh cream and chopped coriander leaves. Serve hot.

Tuesday 29 November 2011

Mint Coriander And Coconut Chutney

This simple and easy chutney, goes amazingly well with Idlis and Dosas.The fragrance of fresh mint and coriander , the sweetness of fresh coconut come together in this traditional chutney.
 Mint Coriander coconut chutney, is a variation to the traditional coconut chutney, that has a sweet flavor due to the coconut, coriander  and the green chillies balances the flavors by giving it a hint of spice. All you need to do is saute the greens and chillies, grind them along with fresh coconut  and infuse with a seasoning of mustard seeds and fresh curry leaves giving it a fragrant touch.
Mint  Coriander And Coconut Chutney
Mint Coriander And Coconut Chutney

1-cup mint leaves
¼ cup Coriander leaves
1/4cup grated coconut
4  small green chillies
2 red chillies
1 small onion sliced
1 small tomato
½ teaspoon salt, or to taste
For Tempering:
1tbsp oil
1tsp mustard seeds
1tsp urad dal
A pinch of Hing
Few curry leaves


1.Heat oil in a pan,add mustard seeds,urad dal fry till dal turns golden brown.Add red chillies and hing.

2. Now add sliced onion ,tomato, grated coconut,curry leaves and coriander leaves.fry for some time till the raw smell goes.

3.Switch of the stove and let it the mixture cool for some time.

4.Blend all the ingredients for grinding into a slightly smooth paste.

5.Serve with idli or dosa.

Oats Idli

Oats are known to heart friendly and rich in dietary fiber. The soluble fiber found in Oats is known to lower low-density lipoprotein (LDL) or bad cholesterol levels. Oats are also known to aid weight loss, reduce blood pressure, increase energy levels. So, when these two healthy foods come together, I can only imagine things turning out to be good (although, lentils are left out in Oats Idli but some of the protein content of lentils missing is compensated by its presence in Oats. Protein content in Oats is known to be higher than those in other cereals).

The other advantage with Oats Idli is that its preparation time is lot lower than normal Idli. No need to soak Dal or lentils for hours, prepare batter and then leave it to ferment overnight for 12 hours. Hence, like Rava Idli, Oats Idli is instant preparation and hence the term Instant Oats Idli.

oats Idli
Oats Idli

Instant oats - 1 cup
Wheat Rava - 1/2 cup (I used wheat rava, you can use sooji/bombay rava also)
Curd - 1/2 cup
Water - as required
Carrot - 1 medium sized grated
Mustard Seeds - 2tsp
Green chili - 1 tsp finely chopped
Salt - to taste
Curry Leaves-Few
Hing - 1/2 tsp
Coriander leaves - 2 tsp finely chopped
Baking soda - 1/2 tsp /eno fruit Salt-1/2 tsp
Oil - to grease idli plates


1.Dry roast oats for 3 minutes and set aside. Cool it completely then grind it to a fine powder, Dry roast wheat rava till nice aroma may take 3-4 mins, then set aside. Transfer to mixing bowl.

2.Add a tsp of oil in a kadai, add mustard seeds, let it splutter then add grated carrot, green chillies, curry leaves and coriander leaves. Saute till raw smell of carrot leaves. In the mixing bowl containing oats and rava, add curd, salt, hing, baking soda /eno fruit salt and sauted carrot with tempering .

3.Add required water to make a batter consistency of our normal idly batter.It Should not be too thick or too thin.

4.Grease the idli plates with little oil. Gently put the batter on idli plates with a laddle. Steam it for 10-12 minutes or until done. Serve hot with Mint Coriander and Coconut Chutney.

Monday 28 November 2011

Vermicelli Upma - Semiya Upma

No matter where you go in India, Upma is a hot favorite breakfast food! Originally from South India, this tasty dish can be eaten for breakfast, brunch or as a snack and is so wholesome you can even make a meal of it! Vermicelli Upma is a delicious and nutritious low cal breakfast item which can also be enjoyed as snack or packed lunch.

The vermicelli or semiya are roasted and then cooked with onion, mustard seeds and chillies. Try my easy recipe for Upma made with Semiya or vermicelli. !

Vermicelli Upma - Semiya Upma
Vermicelli Upma - Semiya Upma

2 cups vermicelli /Semiya
2 1/2cups water
1 small red onion, chopped
3/4 to 1 cup chopped vegetables of choice (carrots, peas, beans, corn, potatoe, etc)
2-3 green chillies, slit
1" piece of ginger, grated
2  Dry redchillies
1/4 tsp mustard seeds
1/4 tsp Bengal gram / Channa dal
1/4tsp urad dal
A few curry leaves
Salt to taste
Hing  A pinch
1 tbsp oil
2tsp ghee
Chopped coriander leaves for garnish (optional)

1.Heat a frying pan on a medium flame and add 1tsp of ghee. Roast the vermicelli lightly in the ghee till it turns a pale golden brown. Stir frequently. Once done, remove from the stove and keep aside.

2.Heat the oil in a pan and add the mustard seeds channadal,urad dal, curry leaves,red Chillies and hing. When the spluttering stops, add the grated ginger and stir well. Cook for 1 minute.

3.Add the onion and fry till translucent and soft.

4.Add the  the mixed vegetables like carrot, peas and tomatoes and cook till soft.

5.Add the 2 1/2 cups of water and salt to taste and bring to a boil.

6.Add the roasted vermicelli, a little at a time, stirring constantly so that it doesn't clump. Let it cook in the open pan until the vermicelli has cooked all over and there's no water left.

7.Garnish with chopped coriander and serve piping hot.

Sunday 27 November 2011

Poori Bhaji

Poori's are originally a north Indian food, but the poori and bhaji combo is something that has travelled the length and breadth of India and stayed on everywhere it has gone. So you can find it almost every part of the country.Pooris are usually eaten for breakfast, lunch as they can be a bit heavy at dinner time.

A poori is a flat bread made out of a wheat flour called atta, which is commonly used in Indian cuisine. The dough is rolled out in flat circles with a rolling pin, and then fried in hot vegetable oil. When put into the hot oil they swell up with air and puff up into a balloon-type form. The pooris taste best when served immediately. Hot and crispy, they impress any guest with their puffiness. As the air is released, the pooris will gradually sink.

Typically, the Bhaji is any vegetable dish made with a masala, often consisting of onion, garlic, ginger, chillies and other spices. Depending on the taste and style of the persons cooking and eating the bhaji, it can be prepared with more or less, thin or thick gravy.

Poori Bhaji
Poori Bhaji

"Poori-Bhaji" (Poori-Koora, as we call in Telugu) is like a comfort food. There are billion versions of the same potato bhaji served as an accompaniment for the crispy, deep-fried pooris.

Today,Iam sharing my own version of bhaji is with potatoes,Green peas, lots of onions, green chillies and some basic Indian spices.  It is not spicy but mild with much less oil, which works best with its deep-fried counter-part.

For Poori:
whole wheat flour (gehum ka atta) -1 1/2 cups
Semolina / Sooji-1/2tsp

Salt to taste.
Water 3/4cup
Oil for deep frying.

Method :

1.In a bowl, mix atta, salt and sooji . Add water and kenad to make a stiff dough.(little hard dough than a normal roti dough).Cover it with a damp cloth and let it rest for  one hour.

 2.Divide poori dough into equal portion and round balls out of it.Flatten them to make rounds with the help of little dry flour.

 3.In a kadai, heat oil for deep frying. Reduce heat to medium and fry poori one at a time till it puffs up. Turn over till both sides are golden brown.

4.Drain on paper towels to absorb extra oil and serve with Aloo bhaji.

For Aloo Bhaji:
Potatoes -4medium sized
onions-2 large finely sliced length wise.
Green peas-1/4cuo
Green chillies-3 slit length wise
Cooking oil -1tbsp
Mustard seeds-1tsp
Jeera / cumin seeds- 1tsp
Urad dal -1tsp
Asafoetida- a pinch
Curry leaves- few
Turmeric powder -1/2tsp
Rice flour-1 tsp
water-2 cups


1.Wash, boil, peel the skin and mash the  potatoes.
2.Heat oil in a wide pan,add mustard seeds, When they splutter, add jeera, urad dal, curry leaves,hing and green chillies. Fry on a medium heat till crisp.

3.Add onion slices. Fry on a medium flame till the onions are brown in colour.

4.Add turmeric powder and fry well. Now add mashed potatoes, green peas, salt to taste and 2 cups of water. 

5.Cover with a lid and cook on a low to medium heat for 12 – 15 minutes.Mix 1 tsp of rice flour with little water and pour in to the kadai .Mix well to avoid lumps. cook for 2 more minutes.

6.Serve with pooris.

Saturday 26 November 2011

Dry Fruits And Banana Milkshake

Protein plays a critical role as the building blocks of our body.They are involved in almost all the functions of the body,which are linked to growth and managing wear-and-tear of body cells.

Regular intake of appropriate amounts of protein is essential for the production and growth of new cells.Our skin,nails and hair are made up of protein which form our body's protective layer and protect the body from foreign matter like germs and dust.

Dry Fruits And Banana Milkshake
Dry Fruits And Banana Milkshake

Here is one simple milkshake made with dry fruits ,banana and goodness of milk packed with full of protein. A perfect healthy evening snack for the kids.

Chilled milk - 2cups
Ripe bananas - 2nos
Almonds /Badam- 1tbsp
Pistachios - 1tbsp
Sugar - 1 1/2 tbsp
Crushed Ice - 1/4cup

For The Garnish:
Few slivers of almonds/badam and pistachios

1.Grind Almonds and pistachios to a coarse powder.
2.Blend together Dry fruits powder,ripe bananas,sugar,milk, and crushed ice in a mixer till smooth.
2.Pour into individual glasses and serve immediately garnished with almonds and pistachios.

Friday 25 November 2011

Oats Vegetable Upma

Breakfast is the most important meal for the day as it provides you about a third of your nutrition needs.Therefore selecting the right breakfast is not just important but critical.

Oats are not just the right way to start your day,but also  the best bet for weight management.They help keep your sugar and cholesterol level low thus lowering your risk of heart diseases.

The soluble fibre in oats lowers cholesterol.It also helps maintain blood pressure.It can help keep your arteries clean and healthy.The ability of Oat soluble fibers to absorb water and swell,creates a feeling of fullness and helps in maintaining weight.It also assists people with diabetes in managing their blood sugar levels.

Oats Vegetable Upma
Oats vegetable Upma

There is no better way to start your day than with a bowl of nutritious oats.After all,breakfast is the most important meal of the day - nourishing you with all the vital nutrients you need to help you and your family make it through the day.

Oats not only provides you with a warm and delicious start to day, but also gives energy to help keep going all the day.

Here is a Simple healthy breakfast with Oats and  loads of colourful vegetables.

Oats – 1 Cup
Finely Chopped Onion – 1
Green Chillies – 2 Slit length wise
Oil – 1 and 1/2 tsp
Mustard Seeds – 1/2 tsp
Urad Dal or Split Black Gram – 1/2 tsp
Channa Dal-1/2tsp
Asafotida / Hing -A pinch
Curry Leaves
Turmeric Powder – 1/4 tsp
Lemon Juice – 1 tsp
Coriander Leaves / Cilantro
Carrot-1 medium sized finely chopped
Peas -1/4cup

1.Heat 1 tsp oil in a kadai and roast the oats until it turns light brown.Keep aside.
2.Heat oil in a kadai/pan, add mustard seeds and allow to splutter.
3.Add channa dal and urad dal and fry till brown, add curry leaves and hing.
4.Add finely chopped Onion,green chillies,carrot,peas,turmeric powder, and salt stir for 3 minutes.
5.Now add roasted oats and stir again for 2-3 minutes along with vegetables.
6.Finally, Sprinkle 1/2cup of water on the oats mixture and stirr.Make sure to not add excess water to the Oats Upma as the whole mixture can become too soggy .When oats turns soft,switch off the flame add lemon juice and top with coriander/dhania leaves.
7.Serve hot .

Thursday 24 November 2011

Creamy Paneer Baby Corn Masala

Paneer Baby Corn  masala  curry is rich in lutein (an antioxidant), calcium, folate, thiamine and protein. Substituting tofu for paneer can make it an excellent ,tasty low calorie recipe for weight-watchers.

Paneer Baby Corn masala is a tasty preparation with an unique combination of baby corn with a succulent paneer and delectable spicy creamy  gravy. Definitely worth to try and serve with paratha ,Naan or with tandoori roti.

Creamy Paneer Baby Corn Masala
Creamy Paneer Baby Corn Masala

200gm Baby corn- chopped into 1 inch pieces
250 gm paneer- cubed
2 medium onions
2 medium tomatoes
2 green chilies
2 inch piece of ginger
2-3 cloves garlic
1/2 tsp chili powder
1/3 tsp turmeric
1 tsp cumin powder
salt to taste
1 tsp kasuri methi
2 tsp cumin coriander powder
1/2 tsp garam masala
2 tbsp coriander
1tbsp Fresh Cream
3tbsp Coriander leaves
2 tbsp butter

To be grinded to Powder
5-6 cashews
1 tsp melon seeds

1. Chop 1 of the onions finely  and keep aside.
2.Blanch the baby corn in salted boiling water for 3-4 min.
3. Chop another onion into large pieces along with the ginger, green chili, garlic,Corainder leaves and tomatoes and put it through a blender/ mixer with as little water as possible to make a fine paste.
4. Heat  butter  in a kadai and when the butter  melt, add the cumin seeds. When they splutter, add the chopped onions and saute till they are golden brown.
5. Next add the tomato-onion-ginger-garlic-chili puree and saute till you see the butter/ghee come afloat. The gravy should turn golden brown.
6. Now add the cashew and melon seeds powder to it and saute for a couple more minutes.
7. Add the turmeric, chili powder, garam masala, cumin and coriander powder , salt and saute the gravy for 3-4 minutes.
8. Add in the chopped baby corn and paneer pieces and cook for 10-15 more minutes.
9. Finally add Fresh cream, kasuri methi  and saute for 2-3 min.
10.Serve garnished with coriander.

Wednesday 23 November 2011

Carrot Soup

Soups are heart warmers which cheer you up.A good soup should be pleasing and natural without any artificial colours.The flavour should be full and good not over powering.Generally soups are served before the main meals and to make sure that these soups should be light enough to be served as appetizers.However,there are some heavy or substantial soups which can make a complete meal with some bread.

Carrot Soup
Carrot Soup

Carrot  soup is light and a treat for all seasons. It’s simple, without a lot of extras, and the perfect recipe to use up the fresh carrots.This classic purée of carrot soup is vibrantly colorful and aromatic.
Enojoy your meal with a hot bowl of appetizing soup!

250gms of carrots-chopped very finely. (2 cups)
2tbsp butter
Few stands of saffron
1 bay leaf (tej patta)
salt to taste
1tsp pepper
3 cups of vegetable stock
few Mint leaves for garnishing.

1.Heat 2tbsp butter in a pan, add chopped carrots and bay leaf.cook for 4-5 minutes covered.Add salt and pepper and the saffron stands.

2.Add 1 cup of vegetable stock .Bring to a boil  and simmer for 2-3 minutes.Remove from fire let it cool .

3.Ina mixer blend the boiled carrot to a puree.  Transfer the puree in a heavy bottomed vessel,add the remaining 2 cups of stock and give 1 boil.

4.Garnish with mint leaves and serve hot as a appetizer.

Tuesday 22 November 2011

Biangan Bharta - Roasted Curried Eggplant

Eggplant is a very good source of dietary fiber, potassium, manganese, copper and thiamin (vitamin B1). It is also a good source of vitamin B6, folate, magnesium and niacin. Eggplant also contains phytonutrients such as nasunin and chlorogenic acid. Eggplant is low in calories  It contains a large amount of water. It is good for balancing diets that are heavy in protein and starches.

Punjabi Baingan Bharta is just one of the several versions of Eggplant Bharta there are in Indian cooking. The word Bharta (pronounced BHURR-taah) refers to dishes in which the ingredients are roughly mashed either before or after the dish is prepared. Bhartas are largely North Indian in origin and made from all sorts of vegetables.

 Biangan Bharta - Roasted Curried Eggplant
                                             Biangan Bharta - Roasted Curried Eggplant

Baingan bharta is prepared with the really large brinjal variety. It is typically charred over direct flame, which imparts to it a delicious aroma. Mashed eggplant cooked with spiced tomato very flavorful dish usally served with rotis or phulkas.

 1 Eggplant (should be big and fat)
 3 onions medium finely chopped.
 3 medium size tomatoes
 1/2 cup green bell pepper (capsicum)
 2 green chili
 3 Pods of Garlic Finely chopped
 3 tbsps oil
 1 teaspoon cumin
 1 teaspoon coriander powder
 1/2  teaspoon turmeric
 1/2  teaspoon red chili
 Salt  to taste
 1/4 teaspoon garam masala
 2 tablespoon chopped cilantro to garnish

Baingan Bharta Ingredients
                                                           Baingan Bharta Ingredients


Baingan Ka Bharta requires that the eggplant be roasted. This can be done in several different ways:

1. Apply little oil to the eggplant.Roast on a gas cooktop by just placing the eggplant straight on the burner and keeping the flame on low setting. Keep turning and cooking till all the skin on the eggplant is charred and the inner flesh looks really soft.
            1.1 Grill in your oven grill or on your barbecue grill. Again, keep turning periodically till all the skin on the eggplant is charred and the inner flesh looks really soft.
            1.2 Roast in your oven till all the skin on the eggplant is charred and the inner flesh looks really soft.Once the eggplant is roasted, allow to cool fully and then peel off and discard the charred skin. Once cool, coarsely mash and keep aside for later use.

2.Now heat oil in a Kadai, When hot, add the cumin seeds and cook till the spluttering stops.

3.Add the onions and fry till soft and translucent.

4.Add the garlic and fry for 1 minute.

5.Add the tomato and all the powdered spices, including the garam masala. Stir well and cook for 3-5 minutes, stirring often to prevent the spice mix from sticking to the pan. Sprinkle a little water if needed.

6.Now add Capsicum and green chillies.Let it cook for 3-4 min till the capsicum is tender but retains its crunchyness.

7.Now add the eggplant and mix well. Add the chopped fresh coriander and mix gently. Cook another minute and turn off the heat.

8.Serve hot with Phulka/roti.

Sunday 20 November 2011

Cabbage Pakoda - Cabbage Fritters

Cabbage is a leafy vegetable of Brassica family, round or oval in shape, consisting of soft light green or whitish inner leaves covered with harder and dark green outer leaves. It is widely used throughout the world, eaten cooked or raw as salad and is a very popular vegetable.cabbage is one of the oldest cultivated vegetables, and has been popular for its taste as well as medicinal properties.

Cabbage comes in hundreds of varieties (over 400), and in various shades of green, purple, and red. The most popular varieties  in India, it's the green one. While each variety offers slightly different levels of nutrients, they all provide a high level of vitamin C and phytonutrients.Red cabbage has more calcium and less of the other minerals than green or white cabbage.

Health Benefits of Cabbage:
  • Cabbage is anti -- inflammatory vegetable. 
  • Cabbage can also be used to reduce headache pain. 
  • Another benefit of cabbage is in it's anti --cancer properties and is also said to be able in treating other skin conditions. 
  • Drinking cabbage juice from the stem is a good remedy for ulcers.
  • Drink fresh cabbage juice if you suffer from gastritis
  • Drink 25 -- 50 ml cabbage juice everyday to treat headache,asthma, bronchitis and other digestion problems.
Cabbage Pakoda - Cabbage Fritters
Cabbage Pakoda - Cabbage Fritters

Cabbage Pakoda is a very spicy, tasteful, tantalizing, tempting recipe.It's very delicious and yummy recipe.Cabbage Fritters have a delightful crunch and make a great addition to any  appetizer platter. Cabbage seems like an unlikely candidate for fritters, but actually works quite well in this recipe. Serve with other appetizers, as these are best when consumed in small doses. Cabbage is rich in calcium and potassium and is great for preventing bone-loss and
controlling high blood pressure.

½ Cabbage Shredded
1/4 cup Coriander leaves (chopped)
Rice flour 1tbsp
10-15 curry leaves
3 tbsp Gram Flour (besan)
1/2 tsp Chili Powder
Salt to taste
Oil for deep fry
Chat masala - 1/2tsp.


1.Heat Oil in a pan to a right temperature for deep frying.

2.In a bowl, add shredded cabbage,curry leaves,rice flour,gram flour,chillipowder,salt and corriander leaves.Mix well.add water if required and make pakoda batter.Don't add too much water.

3.Use your fingers to drop the batter in the oil to form small fritters.

4.Deep fry till they turn golden brown. Use a ladle to keep turning the fritters so that it cooks on all sides.

5.Once they turn golden brown, remove them on to absorbent paper. Sprinkle chaat masala on it.

6.Serve hot with mint yogurt dip or tomato sauce.


Saturday 19 November 2011

Semolina Pudding - Rava Kesari

Semolina or the cream of the wheat is a common and popular ingredient in the Indian cuisine. There are a variety of sweet and savory dishes that can be made with semolina. Upma is one of the popular and commonly cooked breakfast dish made with semolina and spices. Rava Laddu Suji Semolina, Sweet Semolina Poori (stuffed poori with semolina) and Sooji Ka Halwa ,(Semolina Pudding) are some of the popular sweets or desserts made regularly during festivities and feasts. Rava Kesari with shrikhand is a very popular breakfast combo dish that is appetizing and delicious. This variety is often served in most of the restaurants in Karnataka. Generally fresh pineapple pieces are added to rava kesari which enhances the flavor and taste of the sweet dish. Sheera with poori is popular in northern region of India.

Rava Kesari is a typical south Indian sweet dish made with semolina also commonly known as Bombay rava or sooji. Rava kesari is also popularly known as Sheera in north Indian region. Made with cream of wheat (semolina), milk, ghee, sugar and nuts, the rava kesari is flavored with cardamom powder to make it aromatic.

Rava kesari is always served as the sweet dish during wedding breakfasts. Kesar or saffron is added to this pudding to give it an excellent flavor and beautiful colour. As saffron is very expensive and is not affordable by one and all, hence Food colour orange / lemon yellow color is added for getting the same effect. A perfect rava kesari should be soft in texture yet hold its shape and should just melt in the mouth; having full aroma and fragrance of ghee.

Semolina Pudding - Ravva Kesari
Semolina Pudding - Rava Kesari

Rava Kesari is also sometimes known as Sooji ka halwa. This is a very well known dish generally made as offering, prasadam or neivedyam item during Satyanarayana Pooja in Maharashtra and Andhra state. This Indian sweet is also made usually during Durga Astami or Ganesh chaturthi festivities. This sweet is basically sweetened with sugar and flavored with aromatic spices, nuts and raisins. Rava kesari is usually eaten for breakfast or eaten as a dessert. This dish is very simple and
easy to prepare.

Rava Kesari is made colorful with kesari (saffron thread) hence the name rava kesari. This enhances the flavor and color of the dish. This Indian dessert is a dish full of nutrition as it’s made with ghee, milk and garnished with nuts.

Rava kesari is a soft, smooth halwa or pudding made from semolina (rava), milk (or water) and lots of ghee. It is traditionally served slightly warm, but tastes equally good chilled. When served warm, the kesari has a soft, which almost melts in the mouth, texture though it becomes slightly more solid and sets a bit if refrigerated. In most south Indian homes, this sweet is also made on non-festive days as an ordinary everyday kind of sweet dish as well, as the ingredients are all commonly available in most kitchens.
Do try this simple and delicious recipe. !!!!

Bombay Rava /Semolina /Sooji - 1 cup.
Sugar - 1 1/2cups.
Ghee - 1 cup.
Cardamom powder - 1 tsp.
saffron - few springs (If saffron is not available u can use Food color either orange /lemon yellow)
Water - 2 1/2 cups.
Cashew nuts - 8


1.Heat 1 tsp. of ghee in a frying pan and add rava to it and fry till the fresh smell of the rava goes off.

2.In a pan, heat the water and bring to a boil.

3.Keep the roasted rava aside. Prepare the saffron by rubbing it in 1tsp warm milk until the milk turns orange.

4.Heat the 1tsp of ghee and fry the cashew nuts until golden brown.Remove cashew nuts and set aside.

5.In the same ghee, add raisins.As soon as they puff up,add the semolina.Now add the sugar and boiling water and allow to cook on a low flame ,stirring continuously to avoid lumps.Stirr till the mixture becomes thick.

6.Add the saffron liquid,fried cashews cardamom powder and let it simmer for a minute or two. Switch off the flame as soons as the mixture starts leaving the sides of the pan.

7.Garnish withs Saffron springs and cashews and serve hot or cold.

Pesarattu Upma - Moong Dal Dosa

Moong Dal (in Hindi) is a bean variety. It is also  known as ' Pesalu' in Telugu,‘Pachai Payaru’ in Tamil and as ‘Green Gram’ in English.Green gram is small green oval shaped gram and can be cooked after soaking or without soaking. You can make sprouts easily in this. Along with proteins and minerals, it contains adequate dietary fiber too. It is consumed as whole and in split form too. In south India, split green gram is used more in Poriyals and Kootu.
Moong Dal
Moong Dal
There are some slimming guides which claim that Moong beans are the ultimate slimming food because it fits in very well with the food replacement programs that have become so popular with the public. The food is a low fat addition to the diet but it also contains the protein that enables the person to build their body cells and maintain a healthy lifestyle. It has been credited with the ability to lower cholesterol in the body and also stabilizes the blood sugar for those who are at risk of suffering from diabetes.

Pesarattu is a popular breakfast dish in Andhra Pradesh. Traditionally it is served with a sprinkle of onions and fresh coriander on the inside, eaten with Allam Pachadi (Ginger Chutney)or Coconut chutney.  This tastes best when freshly made and not a dosa you can stop at one :) Adding Upma on the inside adds to the taste to make the dosa more fulfilling that's is why it is called as MLA Pesarattu.

For Making Pesarattu:

Moong Dal - 2 cups
Rice - 1 cup
Green Chillies - 2
Cumin seeds-1tsp
Onion - 2 finely chopped
Ginger - small piece
Oil - 1/2 cup
Salt to taste

pesaraatu Ingredients
Pesarattu Ingredients


1. Soak rice and moong dal separately for 6 hours.

2. Drain water and grind them together smoothly along with green chillies,ginger and cumin seeds..

3. Mix salt with batter.

4. Chop onion and ginger into small pieces.

5. Heat dosa tawa till hot (if you sprinkle water it has to sizzle).

6. Pour a spoonful of batter in the center of the pan and spread it round in shape.

7. Add chopped onions and green chilies pieces for topping.

8. Add 1 tsp of oil/ghee on top and edges of pesarattu.

9. Lower the flame for 2 mts and then turn the flame to high.

10. Allow the pesarattu to turn on golden brown color at the bottom and then turn it back.

11. Allow pesarattu to fry for a minute and then turn it back again. Fold into two halves and serve hot with upma and ginger chutney.

Pesarattu Upma with Ginger Chutney
Pesarattu Upma With Ginger Chutney

For the Upma:
Ingredients: Bombay Rawa /Sooji /Semolina  – 1 cup
Onions chopped – ½ cup
Green chilies – 2
Water – 3 cups
Salt – as per taste

For Seasoning:
Mustard – ¼ spoons
Channa dal – ½ spoon
Urad dal – ½ spoon
Curry leaves – 5 to 6
Oil – 1 tablespoon

Procedure :
1. Dry roast the rava for 5 mins

2. In a sauce pan add oil and when it hot add the mustered seeds and let it splutter.

3. Now add all the other ingredients in the seasoning.

4. When the dals turn golden brown add the chopped onions and green chilies and saute it for 5 mins.

5. Now add water and salt to it and allow it to boil.

6. When the water boils nicely add the roasted rava and cook until it is done.

Pesarattu Upma

For Ginger Chutney:

Please refer to Allam Pachadi -Ginger Chutney

Friday 18 November 2011

Allam Pachadi - Ginger Chutney

Ginger is good for health and aids in proper digestion. It is used for both in sweet and non-sweet dishes. Ginger adds a hot yet refreshing flavor to the curries, cakes and biscuits. Ginger also produces a hot and is used as fragrant kitchen spice. Tender ginger is juicy and fleshy with slightly mild taste.

Ginger is also often pickled in either vinegar or sherry. They are also added into boiling water to make fantastic ginger tea to which honey is often added.The juice from ginger roots are often used as spice in Indian recipes and is a quite essential ingredient in many Chinese, Japanese and many South Asian cuisines for flavoring dishes such as seafood and vegetarian cuisine. Ginger also acts as a useful food preservative.

Ginger can be used in fresh or dried form. Dry ginger powder is typically used as flavorings for recipes that include ginger bread, cookies, cakes, ginger ale and ginger beer. Candied ginger is the root cooked in sugar until soft, and is a type of confectionery. Ginger is refreshing, soothing for colds and sore throat.


Allam pachadi is an exceptional and well known innovative pachadi from the Andhra cuisine made with ginger, red chilies, red chili powder, curry leaves, tamarind, and urad dal. Allam pachadi has an excellent sweet, spicy and tangy taste. It is generally served with Idli, dosa, pesarattu or vada. It is a very popular accompaniment to the various and nutritious south Indian breakfast items.
Allam pachadi looks bright, unique flavored pachadi or chutney having a perfect combination of sweet and spice. Prepared from fresh ginger gives an strong aroma and fragrance while making the pachadi. Allam pachadi is a authentic Andhra recipe, simple and quick to prepare. Ginger being the main ingredient in making of this allam pachadi (ginger chutney) is one of the oldest and most popular spices in herbal medicines which are spicy, peppery and strong.

Allam Pachadi - Ginger Chutney
Allam Pachadi - Ginger Chutney

Though ginger is the main ingredient in this pachadi, its flavor is not overpowering. The pungency of ginger is perfectly balanced with the sweetness of jaggery and tangy tamarind. With just a punch of tempering with few toasted mustard seeds, curry leaves, spicy red chilies and some protein urad dal in this pachadi makes a great accompaniment to Pesarattu,idlis, dosas and vadas.

Ingredients for Ginger Chutney or Allam Pachadi:

4 tbsp Ginger or Allam
2 1/2 table-spoon Jaggery
1/2 cup Tamarind
2 tsp Salt or to taste
3-4 Green chillies

For 1st Tempering:

1 tsp Mustard seeds
1 tsp Cumin Seeds
1tsp channa dal
1tsp Urad dal
1/2tsp Methi Seeds
4 Red chillies
10Fresh curry leaves
1 tbsp cooking oil

For 2nd Tempering:

1tbsp cooking oil
1tsp uraddal
1tsp mustard seeds
Pinch of Hing.


1.Grate jaggery and ginger, keep them aside.

2.Wash tamarind with water. Then, soak it in 1/4 cup boiled hot water and keep it for 20 mins. Take out the tamarind paste and keep it aside.

3.Heat Oil in a tadka pan add the ingredients of 1st seasoning.Fry till dals turn light golden brown.Switch off the flame and add grated ginger and green chillies to it. Let it cool for some time.

4.Now,Grind this tempering along with the tamarind pulp,jaggery and salt into a coarse not add water while grinding.

5.Heat oil for the 2nd tempering.add the gram;as it turns golden,pop the mustard and switch off the flame and add hing.Garnish the Allam pachadi or Ginger Chutney with this crunchy tempering.

6.Serve with Pesarattu,Idlis and dosas.

Matar Paneer - Cottage Cheese With Green Peas

Paneer remains the most common type of cheese used in traditional South Asian cuisines. The use of paneer is more common in Nepal, India, Pakistan, and Bangladesh due to the prominence of milk in their cuisine. It is very popular when wrapped in dough and deep-fried or served with either spinach (palak paneer) or peas (matar paneer).

We consume green peas a lot not just because it has got a supercharged nutritional profile but for its delicious flavor, wonderful texture, and eye-catching color.

Cottage Cheese(Paneer) & Green Peas(Matar)
Cottage Cheese(Paneer) & Green Peas(Matar)

Matar (Peas) are good sources of protein, vitamins, iron, manganese, Potassium, Fiber, etc., and a regular consumption of Green Pees can keep you healthy. On the other hand Paneer(Cottage cheese) is an excellent source of calcium and makes your bones stronger & helps to prevent and reduce the back and joint problems. Considering all these nutritional benefits, “Matar Paneer” is a very healthy and delicious dish.

Matar paneer is a simple yet tasty vegetarian dish from the northern part of India around New Delhi and the Punjab. Pair it with a piece of naan or chapati to make a full meal.

This traditional dish from the Punjab has gained international acclaim-Paneer& Peas in aromatic tomato gravy.Here is the recipe in case you would like to try…

Matar Paneer - Cottage Cheese With Green Peas
Matar Paneer - Cottage Cheese With Green Peas


200gms paneer (Cottage Cheese)- Cut into 1inch cubes
1Cup Green Peas (Matar)
1/4 Cup well beaten yogurt (Beat till smooth with a whisk)
4-5tbsp oil
1tsp coriander powder
1/2tsp Red chilli powder(Adjust if you eat more spicy)
1/4tsp Dried mango powder(Amchoor)
1/4tsp Garam masala

To be grind into a paste:

3 Tomatoes chopped
2 Onions chopped
1/2 inch Piece Ginger
2 Laung(cloves)
Seeds of1 brown cardamom(moti elachi)


1.Grind onions, ginger, tomato, laung and moti elachi to a smooth paste.

2.Heat oil in a kadai,add the onion-tomato aste.Cook covered on high heat for about 5 min till quite dry.Remove cover and cook,stirring continuously for 5-7 minutes till very thick abd absolutely dry.

3.Add coriander powder,red chilli powder,amchoor owder and garam masala.Reduce heat and cook for 5 minutes more till oil separates.The masala should be dry and look glossy because the oil separates which makes the masala as well as the sides of the kadai turn glossy.

4.Beat yogurt with a wire whisk or fork till smooth.

5.Add well beaten yogurt to the masala,stir continuously for about 3-4minutes,till oil separates again and masala turns to a bright red colour.

6.Add enough water,about 2 1/2 cups water,to get a thick gravy.Add salt to taste,about 1 tsp salt.Cook the gravy for about  5minutes on low heat till oil seperates and comes to the surface.Add peas.Cook till peas are done.

7.Add paneer and 1/4tsp garam masala.Cook on low heat for 3-4minutes till paneer gets soft.

8.Serve hot with Roti / Naan

Carrot Paratha

Carrots are nutritional heroes, they store a goldmine of nutrients. No other vegetable or fruit contains as much carotene as carrots, which the body converts to vitamin A. This is a truly versatile vegetable that has been found to have cholesterol-lowering properties.

Carrots are an excellent source of vitamin A, a good source of potassium, and contain vitamins C & B6, copper, folic acid,and magnesium. The high level of beta-carotene is very important and gives carrots their distinctive orange colour.Carrots have Beta-carotene, which the body converts into vitamin A, is especially important for eye health. It’s also of great benefit to the skin, and the immune and digestive systems. Carrots are also loaded with fibre and water, which cleanse the liver, boosted oxification and plump out skin to stave off wrinkles.

Carrots also contain, in smaller amounts, essential oils, carbohydrates and nitrogenous composites. They are well-known for their sweetening, , healing, remineralizing and sedative properties.

Carrot Paratha
Carrot Paratha

Also most of the goodness is actually in, or just below the skin. Carrots are one of the best sources of carotene which is a strong antioxidant, but carrots also contain other phenolic compounds that are antioxidants. Many people do not realize that numerous phenolic compounds are located in the skin of fruit and vegetables, many of which are removed by peeling prior to processing.Carrot greens can be eaten and are high in vitamin K, which is lacking in the carrot itself.
Although carrots are available throughout the year, locally grown carrots are in season in the summer and fall when they are the freshest and most flavorful.

Delicious parathas with the goodness of carrot .Delicately seasoned with ajwain and a hint of spice with chillies these parathas are delicious accompaniment to any curry.


Ingredients -
4 carrots grated
2 green chillies
1/2 inch ginger
1 tbsp coriander leaves
2 tbsp oil
Salt to taste
1tsp Ajwain

For Paratha:
2 Cups wheat flour
Salt to taste
1 cup of water
1/2 cup wheat flour for dusting.

Method - .

1.Mix the wheat flour with salt, water and make a  smooth paratha dough out of it.Make it in to 6 equal portions.
2.For the stuffing of the paratha mix the grated carrots, coriander leaves, green chillies, ginger, salt and ajwain .
3 Roll out each portion of the dough in to small roti. Place the carrot filling in the center of the dough, seal it and roll into a ball. Roll gently to make a round paratha.
4.Place the paratha on the hot tawa/griddle and roast it with a little bit of oil on either sides.
5.Serve hot with a generous portion of butter and curds.

Wednesday 16 November 2011

Bitter Gourd Fry - Kakarakaya Vepudu

Bitter Gourd is one of the most popular vegetables in China, Taiwan, Vietnam, Thailand, India and the Philippines.Bitter Gourd (Karela) (kakarakaya) is a valuable vegetable gifted to us by Mother Nature. It is one of the healthiest vegetables known to man. Bitter Gourd is one of the healthiest vegetables in the world but as the name suggests, this vegetable has a strong bitter taste. However, people who are fond of eating tasty food, avoid consumption of this vegetable due to its bitterness.

Apart from being eaten mainly as vegetable, it is particularly reputed as a folk medicine due to its therapeutic properties. Although the bitter taste can turn you away, but it can really improve your health.The Bitter gourd is particularly used as a remedy for diabetes because of its hypoglycemic action. It contains insulin-like peptides, alkaloids and charantin, all of which act together to lower blood and urine sugar levels without increasing blood insulin levels.

Bitter Gourd -Kakarakaya
Bitter Gourd -Kakarakaya

Nutrition in Bitter Gourd:

Bitter Gourds are very low in calories; one cup of bitter gourd contains only 16 calories. But they are packed with precious nutrients.

Bitter Gourd is an excellent source of vitamin C, B1, B2, folic acid, and B3. It contains 130 % of the daily value for vitamin C, 9 % for vitamin A .Fresh Bitter Gourd is an excellent source of vitamin-C one of the powerful natural antioxidant.

Bitter gourd is high in iron, contains double amount of the calcium than spinach, twice the beta-carotene than broccoli, and twice the potassium than a banana. As well, it’s a good source of magnesium, zinc, phosphorus, manganese, and copper.

Bitter Gourd Fry (Kakarakaya Vepudu)
Bitter Gourd Fry - Kakarakaya Vepudu 
Bitter Gourd stimulates digestion which can be helpful in relieving indigestion and constipation problems.

This recipe reduces the bitterness of kakarakaya and is more palatable.

BitterGourd/Kakarakaya 6nos (Big)

Oil to deep fry

Coriander powder-1tbsp

Red chili powder 2tsp

Salt to taste


1.Cut Bitter gourd /Kakarakaya into circles.

Bitter Gourd -Kakarakaya
Bitter Gourd-Kakarakaya

2.Heat enough oil to deep fry in a deep frying pan.

3.Once the oil reaches the frying temperature, fry kakarakaya cubes till they are crunchy, crispy and golden brown.

4.Finally,add salt,red chilli powder and coriander powder and toss well.

5.Serve as a side dish for Sambar/Rasam with hot rice.

Smoked Brinjal Chutney - Vankaya Kalchina Pachadi

Brinjal or Eggplant is  rich in Vitamin A & B, Calcium, fibre, folic acid, sodium, vitamin C and potassium.Brinjal is high in water content and potassium. It is also sometimes known as poor man’s meat since it is a low-cost vegetable.

Apart from taste benefits, brinjal has much added benefits that can help boost your energy level as it is rich in iron. Traditionally people had used it for medicinal purpose by roasting it.

Green Brinjal
Benifits Of Brinjal:

1. Eating brinjals roasted on fire after putting some salt into ithepls to reduce excessive heat of the body.

2. Soup made up of brinjal and tomato increases the appetite and helps in digestion.

3. Taking soft and baked brinjal with honey in the evening helps in having a sound sleep. Using it for some days cures insomnia.

4. The use of brinjal destroys the stones in its initial stage.

Smoked brinjal Chutney ( Vankaya Kalchina Pachadi)
Smoked Brinjal Chutney - Vankaya Kalchina Pachadi

Fresh chutneys are very common in my house. Brinjal is one of the vegetables I use frequently to make this chutney. Raw brinjal is known for its bitter taste. The bitterness can be eliminated by roasting the brinjal with its skin on a stove top.

Simple delicious pachadi with purple/Green brinjal. Good with plain white rice topped with generous amount of ghee.

3-4 Medium Brinjals ( Green / Purple)
4-5 Green chillies finely chopped
2-3 Tbsp tamarind paste
2-3 red Chillies
2 Tbsp chopped coriander leaves
Few curry leaves
Salt for taste

2 Tbsp oil
2 whole dry red chillies
1 Tsp Channa dal
1 Tsp Urad dal
1/2 Tsp mustard seeds
few methi seeds
pinch of hing
pinch of turmeric

1.Coat the brinjal with a little oil and roast directly on low flame till the skin turns black and starts cracking.Pierce with a fork to make sure the brinjal is well cooked.

2.Let it cool for some time and scrape off the skin .

3.Heat 1 tbsp of oil in a small kadai. Add channa dal, urad dal, methi seeds, red chillies and fry over medium heat until the dals turn light golden brown.

4. Now add mustard seeds, hing and curry leaves  fry for couple of minutes and remove from heat. Keep this seasoning aside.

5.In a Mixie, add the fried seasoning and grind  it coarsely. Now add the mashed brinjals, tamarind paste, salt, green chillies , red chillies,chopped coriander leaves and grind all together (dont make it as a paste).

6.Adjust the seasoning, and mix well. and serve with hot rice and  a dollop of ghee.

Tomato Rasam -Tomato Chaaru

Tomato Rasam is a poplular south Indian stew. It is also known as tomato chaaru in Andhra and cooked daily as a part of meal in all over South India. Being a South Indian and growing up in that environment this version was my favorite. Rasam goes great with the dal and rice. Its wonderful sour and spicy taste is liked by everyone.

Tomato Rasam -Tomato Chaaru

Ingredients :-

Ripe tomatoes - 3
Toor Dal -1/4cup
Whole pepper - 5

Jeera - 2 tsps
Garlic flakes - 3
Chopped Coriander leaves - 2 tsps
Salt to taste
Oil - 1 tsps
Curry leaves - 5
Rasam powder ( Chaaru Podi) - 1 1/2tsp
Jaggery – 1/2 tsp  (Optional)
Hing (Asofotedia) a pinch

Method :-

1. Blanch tomatoes in hot water, take out the skin and mash or grind the pulp.

2 .Pressure cook the dal mash it into a paste.

3. Add water to the pulp, salt, rasam powder and jaggery(optional) and mash well.

4. Powder Pepper,Jeera, garlic coarsely.

5. For tempering, heat oil, add mustard seeds, jeera ,curry leaves, once they crackle add powdered pepper, jeera, garlic and hing. Fry little and add it to the tomato rasam.

6. Boil well for 5-10 minutes, add coriander leaves.

7. Serve hot as a soup or with steaming hot plain rice and papads. A dash of ghee in the rasam before serving will enhance the taste.

Cracked Wheat Upma - Godhuma Ravva Upma

Wheat is a nutritious food containing Protein, Carbohydrates, Fiber, Iron and very less amount of fat.
In south India , Upma is usually taken during breakfast. It is a simple and tasty dish made using Cracked Wheat. Wheat Rava Upma made using less oil is very healthy and ideal for people on diet. Wheat Rava Upma also fills your stomach very well. 

Cracked Wheat Upma - Godhuma Ravva Upma


2 cups wheat ravva (cracked wheat )
3 1/2 cups of water
1 medium onion, finely chopped 
1 medium, tomato, cut into small cubes
1 carrot finely chopped
1/4cup green peas
3-4 green chillies, finely chopped
1/4-inch piece of ginger, finely chopped
6-7 curry leaves
2 tsp lime juice (optional)
Salt to taste


5-6 tsp vegetable oil
1 1/2 tsp chana dal (split bengal gram)
1 1/2 tsp urad dal (split black gram)
1 tsp mustard seeds
2 red chillies
2 tsp cashew nuts, chopped 


1.Roast the wheat  ravva for a couple of minutes. This prevents the upma from becoming sticky. You can skip this step, if you like.

2.Heat oil in a pan. Add the chana dal and urad dal and red chillies fry for a couple of minutes.

3.As the dals start to brown, add the green chillies and ginger, and saute for a few seconds.

4.Add the curry leaves, onions, carrots,tomatoes,peas and salt. Stir and cover and cook on medium heat for 2-3 minutes or until vegetables are cooked and onions turn translucent.

5.Add 3 1/2 cups of water and salt. Taste the water and make sure the salt is enough. Cover and bring to a boil.

6.Add the wheat rava, mix well, and cover and cook on medium heat for about 5-6 minutes or until rava is cooked. You may need to sprinkle more water and cook for a few more minutes if the rava is not completely cooked.

7.Add the lime juice and mix well. (optional)

8.Serve the wheat ravva upma hot with mango pickle, chilli pickle ,Tomato pickle or lime pickle and curd.

Sunday 13 November 2011

Spinach and Tomato Dal - Paalakura Tomato Pappu

Spinach has many excellent health benefits.Falvaonoid compounds in spinach act as antioxidants and fight against stomach ,skin,breast,prostate and other cancers.Spinach is also extremely rich in vitamin K,which helps to boost bone strengh.

Spinach and Tomato Dal( Paalakura tomato pappu)
Spinach and Tomato Dal - Paalakura Tomato Pappu

Spinach is relatively high in vitamin E content may help protect the brain from cognitive decline as we age.Spinach also keep eyes healthy.

I made this Spinach Dal with tomatoes which is called as Paalakura tomato pappu in andhra cuisine.


Spinach/Paalakura - 2 cups chopped
Tomato- 2 Medium
Kandi pappu / Toor Dal - 1cup
Green chillies - 2 Slit lengthwise
Turmeric Powder - A pinch
Salt - to taste
Red chilli powder - 1tsp
Tamarind Juice - 1tsp


Mustard Seeds - 1tsp
Channa Dal - 1tsp
Urad Dal - 1tsp
Hing - Pinch
Red Chillies - 2
Oil -1 Tbsp


1. Pressure cook the dal , spinach and tomato for 3 whistles.
2. Heat oil in a kadai,add mustard seeds,channa dal, urad dal,redchilles and add hing .
3.Open the pressure cooker and transfer the dal into the kadai.
4.Now add tamarind juice, salt and red chilli powder.
5.Cover and let it simmer for 5 minutes.
6.Serve with hot rice and a dollop of ghee.

Saturday 12 November 2011


Sambar is a lentil stew popular in the cooking of south India. It is generally composed of yellow lentils (toor dal) simmered with tamarind-flavored water and a special blend of spices called sambar powder.



Toor dal- 1cup
Fenugreek Seeds-8 no
Turmeric Powder- 1/2 tsp
Sambar Onions-1/2 cup peeled
Bottle Gourd-1/2 cup diced
Tomato - 1 cut into 8 pieces
Tamarind Pulp-2tbsp
sambar Powder-2 tbsp
Greenchillies-3no slit lenth wise
Corainder leaves- chopped roughly
Jaggery -1sp (optional)
Salt- to taste.


Oil- tbsp
Mustard seeds-1/2tsp
Fenugreek Seeds-1/2tsp
Curry leaves-10 leaves
Red chillies-2no
Hing-a pinch.


1.Pressure cook the toor dal in 3 cups of water with turmeric powderand fenugreek seeds to a soft consistency (approxmately for 3whistles).

2.In a thick bottomed vessel , heat the oil add mustard seeds,fenugreek seeds.Lower the flame add red chillies ,curry leaves and hing.

3.Add the onions,tomatoes,bottlegourd ,and drumsticks.Sprinke water and cover and simmer till done.

4.Add the tamarind pulp and cook for couple of minutes.Then add sambar powder,cooked toordal and continue to cook for some time

5.Add coriander leaves and switch fo the flame.

6.Serve hot with Rice accompanied bya roasted papad.

Thursday 10 November 2011

Phirni - Rice Pudding

Phirni is the famous creamy sweet dishes of Jammu and Kashmir. This dish is quite easy and simple to make and is an ideal dessert during festivals. Phirni is exceptional and valued as it is low sugar, low fat, high calcium and high protein healthy nutritious sweet dessert.

Phirni - Rice Pudding

250ml of milk
2tsp of rice flour
2tbsp of almonds, chopped
2tbsp of pistachios chopped
2 green cardamoms crushed
1 1/2tsp sugar
1. Heat the milk in a pan till it comes to a boil, and then simmer.
2. Add the rice flour while stirring vigorously to prevent lumps
3. Add sugar and continue stirring till it begins to thicken. Mix in the chopped dry fruits
4. Pour the mixture into serving bowls. Garnish with chopped dry fruits and crushed cardamoms
5. Refrigerate for 2-3 hours. Serve Chilled.

Malabar Spinach Dal - Bachali Kura Pappu

Malabar Spinach Dal - Bachalikura Pappu
Malabar spinach or Bachali kura is very low in Cholesterol. It is also a good source of Vitamin B6 and Phosphorus, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Calcium, Iron, Magnesium, Potassium, Copper and Manganese.

Bachali kura Pappu is a high protein, vegan, heart warming dish loaded with nutritious greens – Malabar spinach or Indian Spinach. These protein-rich, vibrant green, glossy leaves are thick with a spongy texture and when cut they ooze a slimy juice similar to okra. We usually cook them with masoor or tur dal or with yam (kanda bachali) and as mustard powder based stew (ava pettina pulusu).

Bachali Kura / Malabar Spinach - 2 cups  chopped
Kandi pappu / ToorDal - 1cup
Green chillies - 2 Slit lengthwise
Turmeric Powder - Apinch
Salt - to taste
Red chilli powder - 1tsp
Tamarind Juice - 2tsp
Mustard Seeds - 1tsp
Channa Dal - 1tsp
Urad Dal - 1tsp
Hing - Pinch
Red Chillies - 2
Oil -1 Tbsp

1. Pressure cook the dal and spinach together for  3 whistles.
2. Heat oil in a kadai,add mustard seeds,channadal, urad dal,redchilles and add hing .
3.Open the pressure cooker and transfer the dal into the kadai.
4.Now add tamarind juice, salt and red chilli powder.
5.Cover and let it simmer for 5 minutes.
6.Serve with hot ricea and dollop of ghee.