November 25, 2011

Spinach Kofta Rice

 Spinach - 500 gms
Green chillies - 2
Ginger Garlic paste - 1 tbsp
Salt to taste
Red chilli powder - 1/2 tsp
Bread crumbs - 1 cup
Corn flour - 1 tbsp
Potatoes - 2
Chopped coriander leaves
Chat masala - 1/4 tsp
Garam Masala - 1/4 tsp
Basmati rice - 500 gms
Bay leaves - 2
Green cardamom - 2
Cloves - 4
Cinnamon - small piece
Cumin seeds - 1/4 tsp
Star anise - 1
Oil for frying


  • Wash, chop and boil spinach till tender. Strain the water and blend the spinach to make pure.
  • Boil, peel and mash the potatoes. Chop the green chillies.
  • Take a bowl, mix mashed potatoes, green chillies, 1/3 of spinach puree, salt, 1/4 tsp of ginger garlic paste, coriander leaves, chat masala, garam masala,corn flour bread crumbs.Make them as soft dough.  Add more bread crumbs if required. Make small koftas and roll them in bread crumbs.
  • Heat oil in kadai, deep fry the koftas till they are golden brown.
  • Wash and soak rice for 15 minutes.
  • Heat 2 tbsp of oil or ghee in the thick bottomed vessel, add whole garam masala and fry for 1 minute.
  • Add spinach puree, salt, red chilli powder, ginger garlic paste and cook till the oil floats.
  • Add rice and fry for 2-3 minutes till oil coats the rice, then add 750 ml of water and close the lid.
  • Cook till the rice done.
  • Lastly add koftas and mix gently.
  • Serve with raita.

November 24, 2011

Minapa Kudumulu

Urad dal with skin -  1 glass
Salt to taste
Cumin seeds -  1 tsp (optional)


  • Soak dal overnight. Wash and remove skin by rubbing slowly with hands.
  • Grind the dal by adding salt, cumin seeds and sufficient water.
  • Take a thick bottomed vessel, pour some water in it then close the vessel with wet cloth. Pour 2 ladle full  of batter on wet cloth, close with the lid. Put the vessel on stove and cook for 7-8 minutes in high flame and 3-4 minutes in low flame. Slowly and carefully remove kudumu from the cloth. Otherwise cook in Idli stand like Idlies.
  • Serve with ghee. Generally we dip a small piece in ghee and eat as it is.
  • It is good for health in winter and those who are weak they can it regularly for 40 days to regain the strength.

November 16, 2011

Onion Kulcha

Flour - 3 cup
Yeast powder - 1 tsp
Baking soda - 1/2 tsp
Curd - 1/2 cup
Sugar - 1 tsp
Onion - 1 (finely chopped)
Green chilli - ginger paste - 1 tsp
Butter - 2 tbsp
Oil - 2 tbsp
Salt to taste


  • Soak sugar and yeast in lukewarm water for 5 minutes.
  • Keep the flour in flat surfaced plate. Make well in the middle. Pour the sugar and yeast water, salt, baking soda,curd and 1 tbsp of oil and knead to make soft dough. Cover with a wet cloth.
  • The dough should expand to double its size in 30 minutes time.
  • Mix onion, green chilli paste, little salt well.
  • Take lime sized portion from dough  and roll the balls into a circle.
  • Stuff with the mixture and roll out again into little thick circle.(Not too thick as it puffs while cooking)
  • Heat the griddle/ tawa , cook both sides by applying little oil, and finely apply butter on one side.
  • Serve hot.

French beans - Moong dal fry

French beans - 250 gms
Moong dal - 1/2 cup
Grated coconut - 1/2 cup
Ginger garlic paste - 1 tsp
Onion - 1 (finely chopped)
Green chillies - 2 (chopped)
Turmeric  powder - 1/4 tsp
Red chilli powder - 1 tsp
Salt to taste
Oil - 1 tbsp
Channa dal & urad  dal- 1/2 tsp
Cumin & mustard seeds - 1/4 tsp
Curry leaves
Coriander leaves


  • Thread the edges of beans and chop them into small pieces. Boil them in salt water till they are tender and drain the water.
  • Soak moong dal for 30 minutes and drain the water completely.
  • Heat the oil in kadai, add channa dal, urad dal, cumin and mustard seeds, curry leaves and fry for 1 minute.
  • Add chopped onions, green chillies and ginger, garlic paste and fry them till onions are soft.
  • Add beans, moong dal and cook them till dal becomes soft and separate in low flame.
  • Add grated coconut, turmeric, salt and red chilli powder and mix well. Cook another 5 minutes in low flame.
  • Lastly add chopped coriander leaves.
  • Serve with rice or roti.

November 05, 2011

Vadiyalu with leftover rice

Cooked rice - 2 cups
Salt to taste
Cumin seeds - 1/2 tsp
Green chilli paste - 1/2 tsp


  • Mash rice and add all other ingredients and mix well.
  • Put  Tsp of mixture on plastic sheet like vadiyalu. Do the same with the mixture.
  • Dry them in sun directly for 2 days.
  • Remove from sheet and store in airtight container.
  • Deep fry in the oil  and serve as side dish with rice and dal or serve directly as snacks to children., pub-6783067284749878, DIRECT, f08c47fec0942fa0