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Showing posts from February, 2013

Baingan Bharta

Brinjal - 1 weighing 250 gms
Onions - 2
Tomatoes - 2
Green Chillies - 2
Green Peas - 1/4th Cup
Salt to taste
Red chilli powder - 1 tsp
Turmeric - 1/4 tsp
Oil - 3 tbsp
Butter - 1 tbsp


Take little oil in your palm and smear it to brinjal.Now roast the brinjal directly on stove till soft. Cool and remove the skin. Mash the pulp.Finely chop onions,Tomatoes and slit the green chillies length wise. Boil green peas till they are tender.Heat oil in kadai, fry onions till light brown. Add chillies and tomatoes, red chilli powder, cook till oil leaves the sides.Add mashed pulp, green peas, salt and mix well.Cook till oil leaves, add butter and remove from fire.Serve hot.

Garlic Pickle

Garlic pods - 1 Kg
Salt - 125 gms
Red chilli Powder - 125 gms
Jaggery - 100gms
Coriander powder - 30 gms
Cumin powder - 3 tsp
Turmeric powder - 1 tsp
Lemon juice - 1 cup
Fenugreek Powder - 2 tsp
Asafoetida - 1 tsp
Mustard seeds - 1 tsp
Oil - 500gms


Peel the garlic cloves.Heat oil in a pan,add mustard seeds,fry till mustard crackles.Add garlic cloves,fry them for 2-3 minutes then add turmeric, salt, red chilli powder, coriander powder, cumin powder and mix well.Add lemon juice and cook for 2-3 minutes.Lastly add fenugreek powder and grated jaggery.Cook till jaggery dissolves and garlic becomes soft.Remove from fire and cool.Transferred to sterilized glass jar and it will be ready in 3 days to serve.

Spiced Lentil Soup

Red Lentils - 100 gms
Carrots - 50 gms
Potatoes - 100 gms
Onion - 1
Turmeric-  1/4 tsp
Salt and freshly ground pepper
Coriander powder - 2 tsp
Cumin powder - 1 tsp
Red chillies - 2
Vegetable stock or water - 1 litre
Coriander leaves
Olive oil- 1 tbsp


Wash the lentils and pressure cook till dal is tender and soft. Cool and blend it to make paste.Peel and finely dice carrots, potatoes and onion.Heat oil in thick bottom vessel, add onions and cook till they are transparent. Add carrots and potatoes. Cook for 3-4 minutes.Add spices and cook for 2-3 minutes, stirring continuously. Add blended lentil and stock. Cook till potatoes are soft and tender.Lastly garnish with chopped coriander leaves.Serve.

Corn flour Pakodi

Corn Flour - 2 cups
Onions - 250 gms
Salt to taste
Red chilli powder - 1 tsp
Green chillies -2
Baking soda - 1/4 tsp
Curry leaves - few
Coriander leaves - small bunch
Oil for frying:


Finely chop green chillies, coriander leaves and curry leaves.Thinly slice the onions.Now mix all the ingredients by using little water and keep aside for 15 minutes.Heat the oil, fry pakodis till golden colour.Serve hot.

Sprouts and Vegetable Salad

Moong Sprouts - 1 cup Tomatoes - 2 (chopped) Cabbage - 1/4th cup (chopped) Radish - 1/4th Cup  (grated) Coriander leaves - 1 tbsp (chopped) Lemon juice - 1 tbsp Green Chillies - 2 (finely chopped) Salt to taste
Method: In a mixing bowl, mix all the ingredients and toss well.Serve.

Godhuma Payasam (Wheat Rava Kheer)

Milk - 3 cups
Wheat Rava - 1/2 cup
Jaggery - 1 cup (grated)
Cardamom Powder - 1/4th tsp
Cashew Nuts - 10 -12
Ghee - 1 tbsp


Heat ghee in a pan, Fry cashew nuts till golden colour. Remove and keep aside.In the same pan, add rava and fry it for few minutes.Add milk to the rava and cook till rawa is soft.Then add grated jaggery and cook till it dissolves and mix well.Lastly add cardamom powder and cashew nuts.Mix well and remove.Serve.

Aarati Duvva (Plantain Stem) Avapettina kura

Aarati Duvva (Plantain Stem)- 1 cup (chopped)
Ginger  - small piece
Turmeric - 1/4 tsp
Green chillies - 2
Tamarind paste - 2 tbsp
Butter milk - 1 glass (thin)
Mustard Powder - 1 tbsp
Salt to taste
Channa dal & Urad dal - 1 tsp
Dry red chillies - 2
Cumin & Mustard seeds - 1/2 tsp
Oil - 2 tbsp
Curry leaves


Take tender stem of plantain and chop them into small piece while cutting remove the threads like fiber.Cook aarati duvva, turmeric, salt in butter milk till soft. Drain the water completely.Heat oil in kadai, add dry chillies, channa dal and urad dal, cumin and mustard seeds, curry leaves. Fry till mustard crackles.Add chopped ginger and chillies, saute them then add boiled aarati duvva. Fry in medium flame for 2 minutes then add salt and tamarind paste. Mix well and cook in low flame for 10 minutes then add mustard powder and mix it.Cook for 1 minute and remove.Serve with rice.

Sorakaya Kofta Curry (Bottle Gourd Kofta Curry)

Ingredients: Bottle Gourd – 250 gms Onions – 2 Besan – 100 gms Green chillies – 4 Ginger garlic paste – 1 tbsp Peanuts – 1 tbsp Gingely seeds – 1 tbsp Coriander seeds – 1 tsp Garam Masala – ¼ tsp Grated coconut – 1 tbsp Tamarind  juice – 1 tbsp Red chilli powder – 1 ½ tsp Salt to taste Cream – 1 tbsp Butter – 1 tbsp Coriander leaves Oil for frying
Method: Peel and grate bottle gourd, squeeze the water from grated gourd.Grind chillies to make paste.Now mix besan, grated gourd, ginger garlic paste, chilli paste, salt. Add little water and make small size balls.Heat the oil, deep fry the balls till golden brown. Remove and keep aside.Roast peanuts, chopped onions, gingely seeds, coriander seeds. Cool and grind along with salt, red chilli powder and garam masala to make fine paste.Heat 1-2 tbsp of oil in kadai, add ground masala and fry for 2 minutes then add tamarind juice and 1 cup of water. Cook till it becomes little thick.Lastly add kofta pieces, cream, butter and cook for 1-2 minutes.Garnish with cori…

Dondakaya Nilava Pachadi (Gherkin Pickle)

Gherkins - 1 kg
Red chilli powder - 100 gms
Salt - 100 gms or little more
Turmeric - 1 tsp
Tamarind - 250 gms
Garlic pods - 2
Fenugreek seeds - 1/2 tbsp

For Talimpu:
Oil - 250 ml
Dry red chillies - 6-8
Channa dal - 2 tsp
Urad dal -2 tsp
Mustard seeds - 2 tsp
Fenugreek seeds - 2 tsp
Asafoetida - a pinch
Garlic Pod - 1 (crushed)
Curry leaves 


Wash and wipe gherkins with dry cloth. Trim the edges and cut them into small pieces.In a mixing bowl, put gherkin pieces, salt and turmeric and mix well. Keep aside for 6 hours.In the mean time soak tamarind in warm water.After six hours, dry roast fenugreek seeds and grind them along with garlic cloves to make paste.Now grind tamarind and red chilli powder to make paste.Mix these paste and fenugreek paste to gherkins.Mix well and add salt if required.Heat oil in kadai, add all talimpu ingredients, fry till mustard crackles. switch off the flame.Add pickle to talimpu and mix well.Cool and transfer to dry jar.Gherkin pieces in this pickle are cru…

Sindhi Khichdi

Rice - 3 cups
Moong dal with Husk (broken) - 1 1/2 cup
Pepper Corn - 12
Salt to taste
Ghee - 3 tbsp

For tempering:
Ghee - 1 tbsp
Cumin seeds - 1 tsp


Wash rice and dal , drain the water and keep aside.Heat the ghee in pressure cooker, add pepper corn, fry for few seconds.Then add rice, dal, salt and cook in high flame for 2-3 minutes. So that ghee coats rice and dal.Add sufficient water i.e., (6 cups) and close the lid.Pressure cook till rice is done.Heat 1 tbsp of ghee, fry cumin seeds till they splutters. Pour this on Khichdi.Serve hot.

Okra with Tomatoes (Tomato Bhenda Kaya Kura)

Okra - 250 gms
Tomatoes - 3
Onion - 1
Salt and black pepper to taste
Lemon - 1 (juice)
Oil - 2 tbsp


Slice the onion and chop tomatoes and okra.Heat oil  in a kadai, add onions and fry till golden brown.Add okra pieces and fry them for 3 minutes in medium flame.Reduce the flame and add chopped tomatoes, salt and pepper. Mix gently. Add 1 cup of water and close with the lid. Cook for another 5 minutes or till okra pieces are tender.Remove from fire and then add lemon juice.Serve hot with rice.

Pea Pulao

Basmati Rice - 2 cups
Green peas  - 1 cup (fresh  & boiled)
Cumin seeds - 2 tsp
Salt to taste
Oil- 1 tbsp


Clean, wash and soak rice for 15 minutes.Cook the rice in salted water and keep aside.Heat oil in kadai, add cumin seeds and fry till it crackles.Add boiled peas and little salt. Stir fry for few minutes.Gently fold peas into the rice and serve hot with any curry.

Straw Berry Souffle

Straw Berry Jelly Crystals - 1 pkt
Fresh cream - 100 ml

For garnishing:

Straw berries - 10 (fresh)
Raisins - 1 tsp


Prepare the jelly the instructions on the packet and keep in the refrigerator to set.When it is half set, remove and blend with cream till smooth.Keep it again in the refrigerator to set.Garnish with sliced straw berries and raisins.Serve.

Paneer Jalebi

Paneer - 100 gms
Khoya - 100 gms
Maida - 2 tbsp
Oil for frying

For Syrup:
Sugar - 250 gms
Water - 250 ml
Cardamom powder -  a pinch

Method: Mash paneer and khoya together to make a very soft dough.Then add maida and mash again. Keep aside for 15 minutes.Take a little dough and roll on your hand in the shape of jalebi. Do the same with remaining dough. In the mean time, mix water with sugar and cardamom powder and boil till it reaches one thread consistency. Remove from fire.Heat the oil, fry jalebi's on a low flame till golden colour. Remove and drop them in sugar syrup.Soak them for 15 minutes then remove and serve.

Carrot and Corn Soup

Carrots - 3 Cups (boiled and Pureed)
Sweet corn - 1/4th Cup (boiled and pureed)
Onion - 1/4th Cup (chopped)
Celery - 1/4th Cup (chopped)
Vegetable stock or Water - 4 Cups
Tobasco Sauce - 1 tbsp
Milk - 100 ml
Cream - 100 ml
Lemon Juice - 1 tbsp
Oil - 1 tbsp
Salt and white pepper to taste


Heat the oil in a pan, saute the onions and celery.Add carrot and corn puree and allow to simmer.Add tobasco, salt and pepper.Add the water or stock and cook for 5 minutes.Then add cream and milk, cook for 2 minutes.Remove from fire and add lemon juice.Serve hot.

Apple Pudding

Apples - 2
Fresh Bread Crumbs - 2
Whole Milk - 1 cup
Sugar - 2 tbsp
Cinnamon Powder - 1/4th tsp

For topping:
Brown Sugar - 2 tbsp


Cut the apples into thin slices. Remove seeds.Place in a baking dish in layers.Blend milk, sugar, bread crumbs and cinnamon powder in a blender.Pour this over the apple slices, top with the brown sugar.Bake for 12 -15 minutes or till the pudding is set.Serve cold or at room temperature.