February 28, 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.

February 06, 2013

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.

February 05, 2013

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

  • 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)

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

  • 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 coriander leaves.

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 crunchy and goes well with steamed rice and ghee.

February 04, 2013

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.

February 03, 2013

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.

February 02, 2013

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

  • 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.

February 01, 2013

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.
google.com, pub-6783067284749878, DIRECT, f08c47fec0942fa0
google.com, pub-6783067284749878, DIRECT, f08c47fec0942fa0