July 31, 2012

Vankaya Senaga Pappu Kura (Brinjal with Channa dal)

Brimjal with channa dal
Brinjal - 250 gms
Channa dal - 100 gms
Onions - 2
Green Chillies - 6
Coriander seeds - 1 tsp
Cumin Seeds - 1 tsp
Ginger - small piece
Turmeric -  1/4 tsp
Salt to taste
Mustard seeds - 1 tsp
Urad dal -  2 tsp
Dry red chilli - 4
Curry leaves 
Oil - 2 tbsp


  • Soak channa dal for 30 minutes.
  • Grind coriander seeds, cumin, ginger, green chilli, onions along with soaked channa dal and sufficient salt.
  • Chop Brinjal into small pieces and keep them in salted water.
  • Heat the oil in kadai, add mustard, urad dal, red chillies, curry leaves. Fry them till mustard splutters.
  • Now add brinjal pieces , little salt, turmeric and close the lid. Cook in low flame.
  • When brinjal is half done add channa dal paste and mix well.
  • Close the lid and cook in low flame for 10 minutes by stirring occasionally or till the raw smell of channa dal goes and dry.
  • Serve hot with rice.

July 26, 2012

Banana Yoghurt Shake

Ripe Banana - 1 (mashed)
Fresh Curd - 1 cup
Milk - 1 Cup
Sugar - 1 tbsp
Vanilla essence - few drops
Nutmeg powder  - a pinch


  • Blend all the ingredients together till smooth.
  • Serve chilled.

July 24, 2012

Masala Idli Chat

Idlis - 4 (cut into small pieces)
Cabbage - 100 gms
Potatoes - 100 gms (sliced and fried)
Mushrooms - 100 gms
Capsicum -1
Onion- 1
Ginger - small piece
Green chillies - 2
Coriander seeds - 1/2 tsp
Amchur - 1 tsp
Turmeric - 1/4 tsp
Red chilli flakes - 1/4 tsp
Salt to taste
Bay leaf - 1
Cloves - 2
Cardamom - 2
Oil - 2 tbsp
Mint and coriander leaves - 1 tbsp (chopped)


  • Grate the cabbage. Slice the mushrooms, onion and capsicum. Finely chop green chillies  and ginger.
  • Heat oil in a wok and add the bay leaf, cloves, coriander seeds and cardamom, fry them for 1 minute.
  • Add onions, mushrooms and saute for 1 minute.
  • Then add ginger,  green chillies, capsicum and cabbage, stir fry for 2 minutes. 
  • Add idlis, potatoes, salt, turmeric and red chilli flakes and amchur.
  • Stir fry till the spices coated.
  • Lastly garnish with mint and coriander leaves.
  • Serve hot.

Baked Cauliflower

Cauliflower - 1 large
White Sauce - 3 cups
Cheese - 1/2 cup
Salt and pepper to taste

For white sauce:
Milk - 3 cups
Butter - 1 1/2 tbsp
Flour - 1 1/2 tbsp

Cut the base of the cauliflower flat, wash and separate florets into big size. Steam the florets till they are tender.

  • Sprinkle salt and pepper and place them in baking dish.
  • Pour white sauce over it and cover with grated cheese.
  • Bake in an oven until the cheese melts.
  • Remove and serve hot. 

To make white sauce:

  • Melt butter and add flour to it. Blend well and pour milk slowly into it.  Cook over low flame stirring continuously until the sauce is thick. Add salt to taste.

July 23, 2012

Vankaya Pulusu ( Brinjal sweet and sour curry)

Brinjals - 500 gms (tender &  small)
Onions - 100 gms
Green Chillies - 4
Coriander seeds - 1 tsp
Cumin seeds - 1/2 tsp
Tamarind - small lemon size
Jaggery -  small piece
Garlic cloves - 6
Dry red chillies - 2
Mustard & Fenugreek seeds - 1/2 tsp
Urad dal - 1/2 tsp
Curry leaves
Coriander leaves
Salt to taste
Red chilli powder - 1-2 tsp
Turmeric - 1/4 tsp
Oil - 2 tbsp


  • Slit brinjals into 4 sections in lengthwise without cutting the top. Keep them in salted water.
  • Chop onions and grind along with coriander seeds, garlic,cumin seeds to make smooth paste. Add salt, turmeric and red chilli powder to this paste.
  • Now stuff the brinjals with the paste.
  • Heat oil in kadai, add mustard, fenugreek seeds and curry leaves. Fry till mustard splutters.
  • Add stuffed brinjals, sliced green chillies. Close the lid and cook in low flame for 5 minutes.
  • Soak tamarind in warm water. extract juice from tamarind and pour this on brinjals. add jaggery.
  • Cook till it becomes little thick and lastly add chopped coriander leaves.
  • Serve with rice.

Eggless Chocolate Cake

Maida  - 275 gms
Castor Sugar - 225gms
Butter - 200 gms
Milk Powder - 75 gms
Drinking Chocolate - 3 tbsp
Cocoa Powder - 1 1/2 tbsp
Baking powder - 1 tsp
Baking soda - 1/4 tsp
Water - 1 cup
Vanilla /Chocolate essence - 1 tsp


  • Sieve Maida, drinking chocolate, cocoa powder, baking powder and soda together.
  • Melt butter and add sugar, milk powder, water and essence to it. Mix well.
  • Now add sieved ingredients to the butter mixture and Mix well.
  • Preheat the oven for 10 minutes.
  • Grease the tin with butter and dust with flour.
  • Pour the mixture into cake tin and bake at 180'C for 45 minutes or insert the niddle and if it comes out neatly it is baked.
  • Cool it for 10 minutes.

Vegetable parantha

Wheat flour - 2 cup
Spinach leaves- small bunch
Carrot - 1
Cabbage - 50 gms
Oinion - 1 
Salt to taste
Red chilli powder - 1 tsp


  • Wash and finely chop spinach leaves. Peel and grate the carrot. Shred the cabbage into tiny pieces.
  • Finely chop onions.
  • Now mix all the ingredients except oil. Add sufficient water to make dough. Knead the dough well.
  • Divide into lemon size balls and press them with rolling pin to make chapati.
  • Heat the tawa,  cook chapati's one by one in medium flame by applying oil.
  • Serve hot with ketch up or raita or curry.

Mutton Dalcha

Mutton  - 250 gms
Channa Dal - 1 cup
Bottle Gourd - 250 gms
Onions - 2
Green chillies  - 6
Ginger Garlic paste - 2 tsp
Turmeric - 1/4 tsp
Red Chilli Powder - 2 tsp
Salt to taste
Garam masala -  1 tsp
Tamarind - as per taste
Cinnamon -  small piece
Cardamom - 2
Cloves - 4
Shajeera - 1/2 tsp
Coriander leaves
Curry leaves
Oil - 2-3 tbsp


  • Wash and marinate mutton in salt, red chilli powder, turmeric and ginger garlic paste.
  • Wash and pressure cook channa dal, mash and keep aside.
  • Slice the onions and green chillies.
  • Peel and cut bottle gourd into medium size pieces.
  • Heat the oil, add curry leaves, shajeera, cardamom, cloves, cinnamon and fry for 1 minute.
  • Add sliced onions, chillies and fry them till they are soft. Then add mutton and cook in high flame for 5 minutes then add sufficient water. Close the lid and cook in medium flame till it is  3/4th done.
  • Add bottle gourd and cook again till gourd becomes soft.
  • Then add mashed dal and tamarind juice, garam masala. Cook for 6-8 minutes in low flame.
  • Lastly add chopped coriander leaves.

July 02, 2012

Chicken 65

Boneless Chicken - 500 gms
Curd - 1/2 cup
Ginger garlic paste - 1 tbsp
Coriander cumin powder - 1-2 tsp 
Lemon juice of one lemon
Salt to taste
Turmeric - 1/4 tsp
Red chilli powder - 2 tsp
Pepper powder - 1 tsp
Corn flour - 1 tbsp
Maida- 1/2 tbsp
Oil for frying
Green chillies - 4 (slit lengthwise)
Curry leaves - few


  • Cut the chicken into small pieces.
  • Mix curd, ginger garlic paste, coriander powder, red chilli powder, turmeric, pepper, lemon juice and salt in a bowl.
  • Marinate chicken pieces in the above mixture for 1 hour.
  • Add corn flour and maida to marinated chicken.
  • Heat the oil in kadai, first fry chillies, remove it then fry curry leaves, remove them.
  • Now start fry chicken pieces few at a time till golden brown colour.
  • Transfer them to paper napkin.
  • Toss fried curry leaves, chicken pieces and green chillies.
  • Serve hot.

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