November 29, 2012

Neer Dosa

Raw Rice – 1 glass
Salt to taste

  • Soak the rice in water for 2 hours. Grind the rice with sufficient water to make fine batter.
  • Make the batter thin by adding sufficient water. Add salt to taste.
  • Heat oil in dosa pan, pour a ladleful of batter.
  • Spread the batter thinly. 
  • Cook only one side, fold the neer dosa into half , put little filling of your choice and roll it.
  • Serve hot with chutney.

Snake Gourd Chutney with Curd (Potla Kaya Perugu Pachadi)

Tender Snake Gourd - 1 (small)
Green chillies - 8-10 (or as per taste)
Turmeric -  1/4 tsp
Tamarind  - 2 to 3 strips 
Salt to taste
Garlic cloves -4
Cumin seeds - 1/4 tsp
Curd - 1 cup 
Oil - 1 tsp

For talimpu:
Oil - 1 tbsp; Dry red chilli - 1, cumin, mustard &fenugreek seeds - 1/4 tsp; Urad dal - 1/4 tsp; Curry leaves


  • Peel snake gourd with spoon. Don't use peeler as the skin comes out with peeler. Just use spoon to peel the white on snake gourd.
  • Wash and cut gourd into small pieces. Boil them in salt and turmeric water till they are tender. Drain the water when it is cooked and squeeze the water from pieces.
  • Fry green chillies in tsp of oil.
  • Now grind all the ingredients except curd to make chutney.
  • Lastly, Add curd and mix well.
  • Heat oil in a pan, add all talimpu ingredients and fry till mustard crackles.  Pour this on chutney.
  • Serve.

November 28, 2012

Beetroot Halwa

Beetroot - 250 gms
Sugar - 250 gms
Ghee - 250 gms
Cardamom powder - 1/4 tsp
Cashew nuts - 10
Milk- 1/2 cup


  • Peel and grate beetroot.
  • Fry Cashew nuts in ghee.
  • Heat half of the ghee, add grated beetroot and cook in low flame till it becomes tender and half to its quantity.
  • Add milk and cook for 5 minutes then add sugar and cook low flame by stirring continuously.
  • Add remaining ghee slowly and cook till the halwa leaves the vessel. Lastly add cardamom powder, cashew nuts and mix well.
  • Transfer to greased plate and cut  into square pieces.

November 23, 2012

Spicy Paneer

Paneer - 250 gms
Aniseed powder - 1 tbsp
Red chilli powder - 1 tsp
Coriander powder - 1 tsp
Garam Masala - 1/2 tsp
Salt to taste
Green chillies - 2
Ginger - small piece
Lemon juice -  1 tbsp
Mint leaves - 1 tbsp (chopped)
Coriander leaves - 1 tbsp (chopped)
Oil - 2 tbsp


  • Grind green chillies and ginger to make paste.
  • Cut paneer into cubes.
  • Heat oil, add all spices, coriander and mint leaves. Fry for 2 minutes.
  • Then add paneer cubes. Mix gently till the masala coated to paneer cubes.
  • Cook for 5 minutes and Serve.

Tomato and Orange Soup

Tomatoes - 4
Potato - 1
Onion - 1
Oranges - 2
Salt and pepper to taste
Bay leaf - 1
Cheese cubes - 8
Water - 1 cup
Butter - 1 tbsp


  • Peel and chop onion and potato.
  • Squeeze juice from two oranges.
  • Heat butter in a pan, add chopped potato and onion and fry till they are soft.
  • Add chopped tomatoes, bay leaf, salt and pepper and water.
  • Cook for 5 to 10 minutes. Remove the bay leaf.Blend in mixer and sieve.
  • Heat the soup, slowly add orange juice and cook for 2 minutes.
  • Garnish with cheese cubes and serve hot.

Milk Halwa

Milk - 4 cups
Sugar - 1 cup
Rawa  - 1 cup
Dry fruits -  1/2 cup (Cashew, Almond and Raisins)
Cardamom powder - 1/2 tsp
Ghee - 3 tbsp


  • Soak almonds in hot water for 10 minutes. Remove, peel and slice the almonds.
  • Fry cashew nuts and raisins in ghee. 
  • Heat remaining ghee, add rawa and fry till the aroma comes. Then add milk and sugar.
  • Cook in low flame and continue stirring till it becomes as thick as halwa.
  • Lastly add cardamom powder and dry fruits. Mix gently.
  • Serve hot or cool.

November 22, 2012

Gongura Pachchadi (Red Sorrel leaves Chutney)

Gongura leaves - 2 cups
Green chillies - 7-8 or more as per taste
Oil - 1 tbsp
Tamarind - one strip
Salt to taste
Garlic cloves - 4
Turmeric - a pinch
Cumin seeds - 1/2 tsp

For talimpu:
Oil - 1 tbsp:; Dry red chilli - 1, urad & channa dal - 1 tsp; cumin, mustard and fenugreek seeds - 1/2 tsp; curry leaves - few


  • Wash and drain the water completely from sorrel (gongura) leaves.
  • Heat 1 tbsp of oil, fry chopped chillies first, remove them from pan. In the same pan add sorrel leaves, cook them till they are soft and tender. Remove from fire and cool.
  • Grind all the ingredients to make chutney.
  • Heat oil in pan for talimpu, add all talimpu ingredients and fry till mustard crackles. Pour this on Chutney.
  • Serve with steamed rice and fresh butter or ghee.

Coconut Cake

Maida - 2 cups
Desiccated coconut - 1 1/2 cup
Butter - 1 cup
Hung Curd - 2 cups
Sugar - 1 1/3 cup
Milk - 1 cup
Baking powder - 1 tsp
Salt - 1/2 tsp
Vanilla essence - 1 tsp


  • Sieve maida, baking powder and salt twice.
  • Beat butter till creamy slowly add sugar and beat again till smooth.
  • Add vanilla essence then slowly add hung curd little at a time till the mixture is smooth.
  • Now add sifted flour little and little milk blend in medium speed then again add remaining  flour and milk , beat the batter till soft then fold in the coconut.
  • Pour the batter into the greased tin and bake cake in preheated oven for about 45 to 50 minutes at 160 degree C or till the cake is baked fully.
  • Allow the cake to cool.

November 21, 2012

Corn Khichidi

Corn kernels - 2 cups
Moong dal - 1 cup
Red chillies- 3-4
Turmeric - 1/4 tsp
Salt to taste
Mustard seeds - 1/2 tsp
Curry leaves
Ghee - 3 tbsp


  • Soak moong dal for 15 minutes.
  • Heat ghee in pressure cooker, add mustard seeds, red chillies and curry leaves. Fry till mustard crackles.
  • Add corn kernels and soaked moong dal and stir fry for 2-3 minutes. Then add salt and turmeric. Mix well.
  • Add 21/2 cups of water and close the lid. Cook till corn is soft but not overcooked.
  • The khichidi must be little thick.
  • Serve hot.

Shami Kabab

Kheema - 250 gms
Channa dal - 1/4 cup (soaked)
Onion - 1 Chopped)
Ginger paste - 1 tsp
Garlic cloves - 4
Red chillies - 4-5
Cumin seeds - 1 tsp
Cinnamon - 1" stick
cloves - 3
Green cardamom - 2
Black cardamom - 1
Garam Masala Powder - 1 tsp
Egg - 1
Salt and pepper to taste
Oil for frying


  • Pressure cook all the ingredients except egg and oil  by adding 1/2 cup water till 5-6 whistles. Remove from fire and open the lid when pressure drops, cook again without lid till it is dry. 
  • Cool and grind to make paste.
  • Add beaten egg to ground paste and mix well. If the mixture is loose add little corn flour for binding.
  • Shape into round balls or tikkis and deep fry in hot oil.
  • Serve hot.

November 20, 2012

Vegetable Pakodi

Onions - 2
Potatoes - 1
carrot - 1
Cabbage - 50 gms
Tomato - 1
Beans - 3-4
Green chillies - 4
Ginger small piece
Turmeric  a pinch
Coriander leaves
Curry leaves
Salt to taste
Besan - 1/2 to 1 cup
Oil for frying


  • Peel and cut potatoes and carrot into small pieces.
  • Thread the edges and chop beans finely. chop cabbage finely. Boil all the chopped vegetables in salted water till they are tender. Drain the water completly.
  • Finely chop onions, green chillies, ginger, coriander leaves, curry leaves and tomato. Mix these vegetables with boiled vegetables. 
  • Add sufficient besan and salt to the vegetables and mix well.
  • Heat the oil and fry the pakodi's till golden brown colour.
  • Serve hot.

November 16, 2012

Kara Samosa

Maida/ Wheat flour - 450 gms
Ghee - 1/2 tbsp
Oil for frying

For filling:
Potatoes - 175 gms
Cabbage - 350 gms
Green Peas -1 cup
Onions - 2 -3
Green chillies - 7 -8
Ginger - small piece
Cashew nuts - 2 tbsp
Urad dal - 2 tsp
Mustard -  1 tsp
Asafoetida -  a pinch
Curry leaves
Lemon Juice - 1 tbsp (optional)
Salt to taste
Oil - 2 tbsp
Coriander leaves


  • Make a dough with wheat flour/ maida, salt and ghee by using sufficient water. Keep aside.
  • Boil and mash the potatoes.
  • Boil the green peas.
  • Finely chop onions, cabbage, green chillies and ginger.
  • Heat 2 tbsp of oil, add mustard, asafoetida, urad dal, broken cashew nuts, curry leaves. Fry till mustard crackles.
  • Add ginger and green chillies then add chopped onion and cook till it is half done.
  • Add cabbage and green peas, salt and cook till cabbage is tender. Add little water if required.
  • Lastly add mashed potato and mix well. Cook another 2 minutes.
  • Add lemon juice and coriander leaves. Remove from fire. let it cool.
  • Make small size balls with dough.
  • Roll out into poori's. Let the poori's are little thick otherwise while frying with fillings, they will crumble.
  • Fill the poori with 2 tsp of fillings. Press the edges together and fold into half. Cut the edges.
  • Heat the oil, put 2 or 3 at a time and fry both sides till golden brown.

November 15, 2012

Chema Kura Pakodi (Arbi leaves Pakodi)

Besan - 125 gms
Arbi leaves - 6 bunches
Onions - 4
Green chillies - 10
Ginger -  small piece
Red chilli powder - 1 tsp
Cumin seeds - 1 tsp
Salt to taste
Oil for frying


  • Wash and chop arbi leaves finely.
  • Heat 2 tsp of oil in kadai, add chopped arbi , close the lid and cook for 5 minutes.
  • Finely chop onions, green chillies and ginger.
  • Take besan, add chopped onions, green chillies and ginger, cooked arbi leaves, salt, cumin seeds and red chilli powder.
  • Mix well, add little water if needed as cooked arbi leaves are wet.The batter is little hard.
  • Heat oil in kadai, fry the pakodi's till golden colour.
  • Serve hot.

November 03, 2012

Sesame Pulao

Basmati Rice - 1 cup
Sesame seeds - 2 tbsp
Red chillies - 3-4 or as per taste
Curry leaves
Mustard seeds - 1/2 tsp
Urad dal - 1 tbsp
Salt to taste
Cashew nuts - 10-12
Peanuts - 1 tbsp
Ghee - 1 tbsp
Butter - 1 tbsp
Cream - 1 tbsp


  • Dry roast sesame seeds and red chillies, cool and grind to make fine powder.
  • Wash and soak rice for a while.
  • Heat butter, add cream and fry cashew nuts and peanuts.
  • Heat the ghee in thick bottom vessel, add mustard seeds, urad dal and curry leaves. Fry till mustard crackles.
  •  Add ground powder, fry for one minute. Then add sufficient water for cooking rice and salt, bring it to boil the water.
  • Add soaked rice and fried nuts along with butter. Mix well.
  • Close the lid and cook till rice is done.
  • Serve hot.

November 02, 2012

Carrot - Tomato Curry

Carrots -250 gms
Onion - 1
Tomatoes - 4
Green chillies - 2
Ginger garlic paste - 1 tsp
Salt to taste
Turmeric - 1/4 tsp
Red chilli powder - 1 tsp
Oil -1 tbsp
Mustard & cumin seeds - 1/4 tsp
Channa dal - 1/4 tsp
Curry leaves
Coriander leaves

For Masala:

Grated coconut - 1 tbsp
Cloves - 3
Cinnamon - small piece
Coriander seeds - 1 tsp
Cumin seeds - 1/4 tsp


  • Finely chop onions, green chillies and tomatoes.
  • Peel and cut carrots into small pieces.
  • Grind the masala ingredients to make paste and keep aside.
  • Heat the oil in pressure cooker, add mustard, cumin and channa dal, curry leaves. Fry till mustard crackles. 
  • Then add onions, green chillies, ginger garlic paste, cook till onions are soft. Add carrot pieces and fry for two minutes.
  • Add tomato pieces, salt, turmeric and red chilli powder, ground paste and mix well.
  • Add sufficient water and close the lid. Cook Up to three whistles.
  • When the lid is open, cook again till water absorbs if there is any water.
  • Lastly add coriander leaves.

November 01, 2012

Carrot Pickle

Carrots - 250 gms
Red chilli Powder - 25 gms
Mustard Powder - 25 gms
Salt - 25 gms
Turmeric - 1/2 tsp
Asafoetida - small piece
Oil -2 tbsp
Lemon juice as required


  • Wash and dry the carrots under sunshade. Chop the carrots into medium pieces.
  • In a mixing bowl, put carrots, salt, turmeric, red chilli powder, mustard powder and mix well. 
  • Heat the oil in a pan, add asafoetida and remove from fire. Cool the oil and pour this on pickle.
  • Lastly add lemon juice and mix well.
  • Store in dry jar and use it after one day.

Beetroot Chaps

Beetroot - 500 gms
Onions - 2
Green chillies - 6
Coriander seeds - 1 tsp
Black pepper - 1 tsp
Garlic cloves - 4
Grated coconut - 1 tbsp
Ginger - small piece
Cinnamon - small piece
Cardamom - 4
Coriander leaves
Salt to taste
Oil -1 tbsp
Ghee - 2 tbsp


  • Wash and peel the beetroots. Cut them into round thin slices.
  • Cut one onion into round thin slices.
  • Chop other onion and green chillies and grind along with coriander seeds, ginger, garlic, pepper and coriander leaves to make fine paste.
  • Heat the oil in kadai, fry cardamom and cinnamon for 1 minute. Then add ground paste and fry for two minutes.
  • Now add onion and beetroot slices, grated coconut, salt and ghee and mix well.
  • Cook in low flame till beetroot is tender and well cooked., pub-6783067284749878, DIRECT, f08c47fec0942fa0