July 30, 2011

Coconut Dosa

Raw Rice - 500 gms
Coconut - 1
Onions - 2
Salt to taste
Green chillies - 2
Ginger - small piece


  • Soak rice overnight and wash thoroughly with fresh water.
  • Grate coconut and chop onions and green chillies
  • Grind rice coarsely then add grated coconut, chillies, onion and ginger piece and grind to make fine batter by adding sufficient water.
  • Add salt to the batter.
  • Heat pan and grease with oil, pour 1 ladle full of batter to make round (little thick) dosa. 
  • Cook both sides by applying oil.
  • Serve hot with allam chutney.

Cucumber Raita

Cucumber - 1
Curd - 500 ml
Green chillies - 2
Cumin powder - 1/2 tsp
Chilli powder - 1/4 tsp
Black salt - 1/4 tsp
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Curry leaves
Salt to taste


  • peel and grate cucumber.
  • Whip the curd and mix in the grated cucumber.
  • Add green chillies, cumin and chilli powder, black salt. Mix well.
  • Heat oil and add mustard seeds and curry leaves and fry till mustard crackles.
  • Pour this on curd mixture.
  • Add salt and mix well. 
  • Serve as side dish with pulao.

Baby Potato and Onion Salad

Baby potatoes (boiled) - 12
Baby Onions (par boiled) - 12
Oil- 3 tbsp
Cumin seeds - 1 tsp
Green chilli ginger paste - 1/2 tsp
Mint leaves - 1 tsp (chopped)
Curd - 100 ml
Chilli powder - 1/2 tsp
Garlic paste - 1/2 tsp
Salt to taste


Prepare potatoes and onion mix separately.

To prepare the potatoes:
  • Heat oil and add 1/2 tsp of cumin seeds, chilli ginger paste, mint leaves, potatoes, salt and 1/2 of the curd.
  • Saute till the curd is almost absorbed and potatoes are evenly coated with spices.
To prepare onions:
  • Heat oil and season with cumin seeds. Add parboiled onions, chilli powder, garlic paste, salt and remaining curd.
  • Saute till the curd is absorbed and onions are evenly coated with spices.

Mix both the vegetables thoroughly before serving.

Carrot and Corn Soup

Carrots - 3 cups (boiled and pureed)
Sweet corn - 1/4 cup (boiled and pureed)
Onion -  i tbsp (finely chopped)
Celery - 1/4 cup
Vegetable stock or water - 4 cups
Tabasco sauce - 1 tbsp (optional)
Lemon juice - 2 tsp
Oil/ butter - 1 tbsp
Cream - 100 ml
Milk - 100 ml
Salt and pepper to taste.


  • Heat oil, add chopped onions and celery, saute for 2 minutes.
  • Add corn and carrot puree  and cook in low flame for few minutes.
  • Add Tabasco sauce, salt and pepper and water and bring it to  boil.
  • Add milk and cream and cook in low flame for 2 minutes.
  • Lastly add lemon juice and remove from fire.
  • Serve hot.

Chocolate pudding

Fresh Brown Bread - 250 gms
Milk - 300 ml
Butter - 150 gms
Eggs - 3
Cream - 200 gms
Chocolate powder- 50 gms
Cocoa - 25 gms
Sugar - 125 gms
Lemon juice - 1 tbsp
A pinch  of cinnamon powder
A pinch of clove powder


  • Crumble the bread slices in a bowl and add milk to soak.
  • Separate white from eggs and whisk them till they are stiff.
  • In another bowl, beat butter and sugar together till soft then mix egg yolks and blend thoroughly.
  • Add the bread mixture, pinch of cinnamon and clove powder, lemon juice, cocoa and chocolate powder and beat well.
  • Fold the egg whites to this pudding mixture.
  • Grease the pudding tin with butter and pour the mixture into it. Cover with a foil and tie firmly.
  • Cover and Steam in a sauce pan with boiling water for 20 minutes.
  • Once pudding is ready, turn out from tin and refrigerate for 1 hour.
  • Before serving, decorate with whipped cream.

July 20, 2011

Cluster beans fry with Moong dal

Cluster beans – 250 gms
Moong dal – ½ cup
Onion – 1 (chopped)
Ginger garlic paste – 1 tsp
Turmeric – ¼ tsp
Salt to taste
Red chilli powder – 1 tsp

For talimpu:
Oil – 1 tbsp
Channa dal, urad dal – ¼ tsp each; cumin and mustard seeds – ¼ tsp; curry leaves.

  • ·         Trim the edges  and cut cluster beans into small pieces.
  • ·         Boil in water till they are soft and drain the water completely.
  • ·         Soak moong dal for 30 minutes.
  • ·         Heat oil in kadai, add all talimpu ingredeints and fry till mustard splutters.
  • ·         Add chopped onion, fry till they are translucent.
  • ·         Add moong dal, cook the dal till half tender.
  • ·         Then add beans and spices and fry for few minutes till they are dry.
  • ·         Serve with rice or roti.

Asafoetida (Hing) Benefits

In the Indian system of medicine, hing  plays vital role mainly used as an appetiser and is an important ingredient in cooking  such as dal, sambhar and in some chutney’s. A pinch of hing enhances the taste of dish and also improves our digestive system. It keeps away indigestion that may lead to headaches, flatulence, etc.,

Hing is available in three forms – powder, pieces and gummy paste. It is acrid and bitter in taste used only in vegetarian dishes. 

This spice is used as a digestive aid and its odour is so stong when it is uncooked. However it becomes milder when fried in oil and gives wonderful taste to curries.

Generally in Indian cooking, it is used in dal, chutney’s, sambhar , pakodas and in tamarind pulihora. It is used very little (a pinch) in curries due to its strong, pungent smell.

The benefits are:

  1.    In the Indian system of medicine, it is used mainly as an appetizer and as a digestive, anti – flatulent, and an anti –worm agent.
      2. It contains sulpher and it is applied on skin for allergies, pruritus and      rashes.

       3.   Hing is applied on scorpion bite as a first aid as it absorbs the poison.

        4.   A pinch of hing taken in a glass of butter milk gives immediate relief to  minor stomach upsets.

       5.     A mixture of hing, ajwain and rock salt  (all powdered and mixed) can cure amoebiasis, irritable bowel syndrome and gastritis.

       6.        Two grains (1/8 gm) of hing mixed with 4 ounces (1/4 litre) of goat’s milk and a 1 tbsp of honey taking daily thrice for few months is beneficial for functional sterility, painful menstruation, profuse bleeding and white discharge and habitual abortion.

        7.       A grain (1/8 gm) of hing with a teaspoonful of infusion of cloves 3 times a day for few months after child birth increases lochia and secretion of breast milk.

       8.     It also prevents flatulence and helps in digestion.

       9.     The dried gum mixed in water helps in headache and in treating migraines and tensions.

      10. ·         Hing helps in spasmodic afflictions of the respiratory track such as whooping cough, chronic bronchitis and asthma.

Challa Attu

Raw rice – 1 glass
Channa dal – 1/3 glass
Butter milk (sour) – 1-2 glasses
Salt to taste
Cumin seeds – 1 tsp

·         Soak rice and channa dal in butter milk for 4-5 hours.
·         Grind rice and channa dal to make fine batter by adding the butter milk. The batter must be little thick.
·         Ferment the batter overnight.
·         Add salt and cumin seeds  in the morning.
·         Grease oil to the pan, pour two laddleful of batter to make round, little thick dosa.
·         Cook both sides.
·         Serve hot with coconut chutney or allam chutney.

Dahi Kurma

Curd – 2 cups
Channa dal – 1 tbsp
Urad  dal – 1 tsp
Green chilli – 6
Cashew nuts  10
Coconut -1/2
 Potates – 2
Green  peas -1 cp
Cauliflower – small
Cumin seeds -2 tsp
Salt to taste
Turmeric – ¼ tsp
Oil – 2 tbsp
Coriander leaves

  • ·         Par boil green peas, potatoes and cauliflower.
  • ·         Fry cashewnuts in ghee
  • ·         Dry roast channa dal, urad dal, cumin seeds and fry green chillies in 1 tsp of oil.
  • ·         Grate the coconut and grind along with roasted ingredients by adding little water.
  • ·         Heat oil, add ½ tsp of  cumin seeds and fry for 1 minute.
  • ·         Add boiled vegetables, salt and turmeric and fry for few minutes.
  • ·         Mix the ground paste in cooked vegetables, then cook 5 minutes.
  • ·         Lastly add curd and cook another few minutes.
  • ·         Lastly garnish with cashews and coriander leaves.

July 14, 2011

Paneer Bonda

Paneer - 200 gms
Potato -  200 gms
Green peas- 100 gms
Spinach/ amaranth leaves - 1 Cup
Grated coconut - 1/2 cup
Green chilli paste - 1-2 tbsp (or as per taste)
Red chilli powder - 1/2 tsp
Salt to taste
Besan - 1 cup
Oil for frying


  • Boil potatoes and green peas and mash them.
  • Mash the paneer.
  • Finely chop spinach/ amaranth leaves.
  • Mix all the ingredients except besan and oil.
  • Make small balls and keep it aside.
  • Add water, salt, chilli powder to besan and make a thick batter.
  • Heat oil in  kadai, when oil is hot, dip the balls in batter and drop them in oil carefully. Do same with all balls.
  • fry till golden color and transfer to paper napkin..
  • Serve with chutney or ketchup

Curd Rings

Sour Curd - 1 glass
Rice flour - 1 glass
Cumin seeds - 1/4 tsp
Green chilli paste - 1 tsp
Salt to taste
Coriander leaves - small bunch (finely chopped)
Oil for deep fry


  • Take a thick kadai and put it on stove, add 3 tsp of oil, then fry cumin seeds.
  • Add curd, chilli paste, salt and coriander leaves and close the lid.
  • When curd started boiling add rice flour slowly by stirring continuously.
  • Close the lid and cook in low flame for 5 minutes.
  • Remove from fire and mix thoroughly without lumps.
  • If the mixture is too hard, sprinkle little water and make small balls.
  • Take one ball and make small ring. Do same with all balls.
  • Heat oil and fry the rings till red colour and transfer them to paper napkin.
  • Serve hot.

Sonti Okkiri (Dry ginger sweet rice)

Rice - 1 kg
Sonti (dried Ginger) - 10 gms
Ghee - 60 gms
Sugar as per taste


  • Soak rice in water for two days. Change the water daily.
  • Wash properly and grind the rice along with sonti by adding sufficient water to make fine paste.
  • Heat ghee in thick bottomed kadai, slowly add the rice batter by stirring continuously. 
  • Cook till it becomes like upma.
  • Lastly add sugar, mix gently and cook another 2 minutes or till sugar melts.
  • It is good for children if they eaten in the morning and  good and healthy food to every one for stomach disorders. 

July 11, 2011

Soya Granules stuffed parantha

Wheat Flour - 2 cups
Soya granules  - 1 cup
Ginger, Chilli, Garlic paste - 1 tbsp
Onion - 1 (chopped)
Salt to taste


  • Make a dough with wheat flour, salt and sufficient water.
  • Soak soya granules in hot water for 5 minutes then completely drain the water.
  • Heat oil in kadai, add chopped onion, ginger paste, salt and soya granules. Fry till they are dry.
  • Make balls from dough. Stuff the granule mixture in each ball and make a little thick parantha with rolling pin.
  • Cook  both sides on tawa by applying little oil or ghee.

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