September 30, 2013

Rawa Bonda

Rawa - 1 cup
Maida- 1/4 cup
Besan - 1/4 cup
Thick  curd -  1 1/4 cup (sour)
Onions - 2 (finely chopped)
Green chill and ginger paste - 1 tbsp
Cumin seeds - 1/4 tsp
Cinnamon powder - 1/4 tsp
Curry leaves -  few
Coriander leaves - 2 tbsp (chopped)
Salt to taste
Oil for frying


  • Soak rawa, maida and besan in curd. Add salt and keep aside for 30 minutes.
  • Add all other ingredients and mix well. Add little water if needed.
  • Heat oil and fry bonda's till golden.
  • Serve hot with chutney.


Moong dal - 250 gm
Green chillies - 6-7
Coconut - 1/2 (fresh and grated)
Urad dal - 1/2 tsp
Channa dal - 1/2 tsp
Mustard seeds - 1/2 tsp
Oil - 2 tbsp
Curry leaves -  few
Salt to taste
Turmeric - 1/2 tsp


  • Soak the moong dal for 1 hour. Drain the water and keep aside.
  • Heat the oil in a pan, add channa dal, urad dal, mustard seeds and curry leaves. Saute till mustard crackles.
  • Ad chopped chillies and saute.
  • Add moong dal and turmeric. Mix and close the lid.Stir occasionally an add little water time to time till dal is tender.
  • Lastly add salt and grated coconut and mix well.
  • Remove and serve with curd.

Masala Ridge Gourd

Ridge gourd -200 gm
Rice flour - 1/2 cup
Maida - 1 tbsp
Salt - 1/2 tsp
Red chilli powder - 1/2 tsp
Baking soda -  a pinch
Oil for frying

For Filling:
Onion - 1
Coriander leaves - 1 bunch
Green chillies - 10
Garlic - 6-7
Lemon juice of one
Salt to taste


  • Scrap the gourd. Cut into 3 cm long round pieces and hollow them.
  • Grind all the filling ingredients to make fine paste. Add lemon juice and salt.
  • Fill the ground mixture in gourd hollows.
  • Make a batter with rice flour, maida, salt, chilli powder and baking soda. Add sufficient water .
  • Dip the gourd pieces in batter and deep fry till golden brown.
  • Serve hot.

Kashmiri Mutton Korma

Shoulder meat - 1 kg (boneless)
Kashmiri red chillies - 20
Tamarind - 25 gm
Turmeric - 1/2 tsp
Aniseed powder - 1/2 tsp
Ginger powder - 1/2 tsp
Salt to taste
Oil - 6 tbsp
Black cardamom - 3
Cinnamon - 1 stick


  • De-seed, soak and puree the red chillies.
  • Soak tamarind in 1/2 cup of hot water for 15 minutes then extract juice from it. 
  • Put the meat in apan along with turmeric, salt and 3 cups of water. Bring to boil.
  • Cover the pan, cook in low flame for about an hour till the meat is almost tender.
  • Separate the meat pieces and retain the broth.
  • In a bowl, put the chilli puree, aniseed and ginger powder and 4 tbsp of water and make a smooth paste.
  • Heat the oil in a wide, heavy bottomed pan on a medium flame. Add cinnamon and cardamom. 
  • Add tamarind juice and chilli mixture. stir and fry until the oil floats.
  • Now put the mutton pieces.Stir and fry them for 5 minutes.
  • Add the retained broth and stir well.
  • Continue to stir till the gravy is thick.
  • Serve.

September 27, 2013

Poori Sweet

Poori's - 10 (cut into small pieces)
Sugar - 500 gm
Water - 250 ml
Ghee - 100 gm
Kalakhand - 200 gm
Cashew nuts - 50 gm
Dry dates - 50 gm
Kishmish - 25 gm
Cardamom powder - 1/2 tsp
Edible camphor - a pinch


  • Heat little ghee and fry cashew nuts and chopped dates till golden.
  • Boil the sugar with sufficient water to make one string consistency.
  • Add edible camphor, cardamom powder, kalakand, cashew and dates. Mix well and remove from fire.
  • Add poori pieces, kishmish and remaining ghee and close the lid for 30 minutes. Poori pieces absorbs the sugar syrup and sweet is ready to serve.

September 26, 2013

Jack Fruit Jam

Ripe Jack fruit pieces - 500 gm (small pieces)
Jaggery - 250 gm
Water - 750 ml
Ghee - 150 gm


  • Boil the water. Add the fruit pieces and cook well. When the fruit is softened well, mash it with churner.
  • Add grated jaggery and cook. When the jaggery melts well, and mixes up with the fruit, add ghee little by little, all the time, and stir it.
  • When the jam is not sticking to the sides of the pan, remove from fire.
  • Cool the jam for bottling. Pour a little ghee into the bottle, greasing the inner sides and bottom of the bottle.
  • Now pour the jam into the bottle and top up with little ghee.
  • This will keep the jam for a long time.

Garlic French Rolls

French Loaf- 1 large
Garlic cloves - 8
Butter - 1/2 cup
Parsley - 1 tbsp (chopped)


  • Grind the garlic and stir in butter. Add chopped parsley.
  • Slice the french loaf into 1/2cm thick slices, but do not separate.
  • Apply garlic mixture on both sides of slices.
  • wrap the loaf in silver foil and bake for 20 minutes.
  • Serve piping hot with slices of tomatoes and cucumber.

September 25, 2013

Salty Dates

Dates - 100 gms
Amchur powder - 1 tsp
Anardhana powder - 1/2 tsp


  • De- seed  and cut dates into thin strips. 
  • Mix the strips with salt, amchur and anardhana powder.
  • Dry them directly to the sunlight for 4 days.
  • Store in glass jar.
  • It is good for blood circulation and tasty.

Chukka Kura Chicken

Chicken - 500 gm
Onions - 2 (chopped)
Chukka kura - 8 bunches (chopped)
Ginger garlic paste - 2 tsp
Green chillies - 7-8 (chopped)
Red chilli powder - 1 1/2 tsp
Turmeric - 1/2 tsp
Salt to taste
Coriander powder - 2 tsp
Garam masala- 1/2 tsp
Coriander leaves - 1 bunch (chopped)
Oil - 4 tbsp


  • Heat oil in kadai, add chopped onions and fry till golden brown.
  • Add ginger garlic paste, chillies, chilli powder, coriander powder, turmeric and saute for a while.
  • Add chicken pieces, salt and fry for few minutes.
  • Add 1 cup of water and close the lid and cook till chicken tender.
  • Then add chukka kura  and cook in low flame for another 10 -12 minutes.
  • Lastly add garam masala and coriander leaves.                                

September 24, 2013

Broad Bean Pickle

Broad beans - 2 cups
Chilli powder - 100 gm
Tamarind  - 100 gm
Salt to taste
Fenugreek powder - 1 tsp
Turmeric - 1/2 tsp

For Talimpu:
Oil - 1 cup
Garlic - 5-6
Red chillies - 2 (broken)
Mustard seeds - 1 tsp
Curry leaves -  few


  • Wash and cut Broad beans into 1" pieces. Dry them directly to the sun light for 10 minutes.
  • Heat little oil and add broad bean pieces and fry them till they are little hard.
  • Add tamarind juice and fry for some time and remove from fire.
  • Cool and add chilli powder, fenugreek powder and salt. Mix well.
  • Heat the remaining oil and add all talimpu ingredients and fry till mustard crackles.
  • Remove from the fire, warm and pour it over pickle.
  • Cool and transfer to airtight container.
  • Store it up to one month.

Ragi Kichidi

Ragi flour - 1 cup
Curd - 2 tbsp
Ginger, chilli paste - 1 tbsp
Cumin seeds - 1 tsp
Asafoetida -  a pinch
Salt to taste
Lemon juice - 1 tbsp
Oil- 1 tsp
Coriander leaves - 2 tbsp (chopped)


  • Blend the curd with 1 1/2 cups of water. Add ginger chilli paste, salt, cumin seeds, asafoetida and mix well.
  • Now heat the mixture in medium flame for 3-4 minutes.Stir continuously. 
  • Slowly add ragi flour and mix it without lumps.
  • Close the lid and cook for 5 minutes in low flame.
  • Add oil, lemon juice and coriander leaves and mix well.
  • Serve hot.

Moru Pongal

Rice - 300 gm
Moong dal - 150 gm
Peeper corns - 1 tsp
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Curd - 2 cups
Brinjals - 2
Potatoes - 2
Green chillies - 3
Carrot - 1
Salt to taste
Curry leaves - few
Ghee - 2 tbsp


  • Cook rice and dal together by adding sufficient water till 3/4th done. Reduce the flame.
  • In the mean time, peel and cut vegetables.
  • Heat ghee in kadai, add cumin, mustard, pepper and curry leaves. Fry till mustard crackles.
  • Add chopped vegetables and cook till tender. Add curd and cook for few minutes.
  • Now add this curry and salt to cooking rice and mix well.
  • Serve hot.

September 17, 2013

Kadai Masala Chicken

Chicken - 750 gms
Onions - 2 (chopped)
Coriander powder - 2 tbsp
Red chilli powder - 2 1/2 tsp
Pepper - 1/2 tsp
Cumin powder - 1 tsp
Turmeric - 1/4 tsp
Salt to taste
Ginger garlic paste - 1 tbsp
Cashew nuts - 1 tbsp
Garam masala powder - 1 tsp
Lemon juice - 1 tbsp
Oil - 3 tbsp
Coriander leaves - 1 tbsp (chopped)


  • Grind cashew nuts into a paste with little water.
  • Mix coriander, chilli, pepper, cumin, turmeric and garam masala powders, lemon juice and 2 tbsp of water.
  • Marinate chicken pieces in the above mixture for 1 hour.
  • Heat oil in kadai, add chopped onions and fry til golden brown. Add ginger garlic paste. Stir for few seconds.
  • Add marinated chicken an stir fry till chicken is lightly brown and oil leaves the sides.
  • Add cashew nut paste and mix.
  • Add 1/2 cup of water and salt. Stir.
  • Cover and cook on low heat till chicken is tender and water is evaporated, stirring occasionally.
  • Serve hot.

Vegetable Dosa

Rice - 125 gms
Urad dal - 125 gm
Channa dal - 125 gm
Moong dal - 125 gm
Arhar dal - 125 gm
Onions - 2
Potatoes - 2
Carrot - 1
Cabbage - 100 gm
Green chillies - 15
Ginger -  small piece
Cumin seeds - 1 tsp
Coriander leaves -  small bunch
Salt to taste


  • Soak rice and dal for 4 hours. Wash and grind to make fine batter. Add sufficient water.
  • Grind ginger, green chillies and cumin seeds to make paste and mix in batter.
  • Finely chop onions, cabbage and coriander leaves.
  • Peel and grate potatoes and carrots.
  • Now add all vegetables and salt to the batter.
  • Heat the pan, pour ladleful of batter to make dosa and sprinkle little oil around the edges.
  • Cook both sides and serve hot with chutney.

Maddur Vada

Semolina - 1 cup
Maida - 1 cup
Besan - 1 cup
Rice flour - 1 cup
Chilli powder - 1 tbsp
Salt to taste
Onions - 3 (thinly sliced)
Ginger paste - 2 tsp
Cashew nuts - 1/4 cup(powdered)
Coriander leaves -  small bunch (chopped)
Curry leaves - few (chopped)
Oil for frying


  • Mix all the ingredients in a mixing bowl. Add 2 tbsp of hot oil and mix well.
  • Add sufficient water to make hard dough.
  • Divide the dough into equal big lemon size portions.
  • Press them as thick vadas with hands and deep fry them.
  • Serve or store till one week.

Raw Papaya Spicy Curry

Raw papaya - 250 gms
Red chillies - 8
Dry coconut - 1 tbsp (grated)
Roasted channa dal - 2 tbsp
Garlic cloves - 4
cumin seeds - 1/2 tsp
Salt to taste
Turmeric - 1/4 tsp
Mustard seeds - 1/2 tsp
Curry leaves - few
Oil - 1 tbsp
Coriander leaves


  • Peel and cut papaya into small pieces. Boil them till tender and drain the water.
  • Dry roast red chillies and grind along with roasted channa dal, coconut, cumin seeds and garlic to make fine powder.
  • Heat oil, add mustard seeds and curry leaves. Fry till mustard crackles.
  • Add boiled papaya, salt and turmeric. Saute for few minutes.
  • Add ground powder and mix well.
  • Fry for few minutes and garnish with coriander leaves.
  • Serve with rice.

September 16, 2013

Cheese Toasts

Bread slices - 10
Corn flour - 1/2 cup
Cheese - 60 gm (grated)
Milk - 60 ml
Mustard powder - 1 1/ tsp
Red chilli powder - 1/2 tsp
Baking soda - 1/8 tsp
Salt to taste
Oil for frying


  • Remove the crusts from bread slices and cut in half diagonally
  • Mix all the ingredients except bread.
    Keep aside for 30 minutes.
  • Spread cheese mixture on bread slices.
  • Heat oil on high heat for about 5 minutes and reduce heat to medium.
  • Fry the slices both sides till golden brown.
  • Serve hot.

Jonna Poori (Jowar Poori)

Jowar flour - 250 gm
Onions - 2 (finely chopped)
Salt to taste
Green chilli paste - 1 tbsp


  • Mix all the ingredients in a bowl except oil.
  • Add hot water to make dough. Divide the dough into equal small portions.
  • Press them as poori's and deep fry till golden colour.
  • Serve hot or store up to 4 days.

Moong Dal Chapati

Moong dal - 100 gm
Wheat flour - 200 gm
Salt to taste
Chilli powder - 1 tsp


  • Pressure cook moong dal with sufficient water till dal is tender and soft. Mash the dal
  • In a mixing bowl, mix dal, wheat flour, salt and chilli powder. 
  • Make dough and divide into equal portions.Roll it with rolling pin,dusting with flour.
  • Heat the griddle and cook chapati's by applying little oil. Cook both sides.
  • Serve with chutney.

Dhaniyala Podi (Coriander powder for rice)

Coriander seeds - 1 cup
Roasted channa dal - 1/4 cup
Red chillies - 30
Dry coconut - 1/2 cup (grated)
Salt - 1 tbsp
Tamarind - small lemon size
Ghee - 2 tsp
Curry leaves - few


  • Dry roast coriander seeds and red chillies till aroma comes. Remove from pan.
  • In the same pan, add coconut, tamarind and salt and saute for a while.
  • Heat little ghee and fry curry leaves till crisp.
  • Cool and grind all the ingredients to make fine powder.
  • Store in airtight container.
  • Serve with steamed rice and ghee.

September 15, 2013

Chocolate Chip Walnut Ice Cream

Whole Milk - 250 ml
Egg - 1
Egg yolk - 1
Sugar - 2 tbsp
Cornstarch - 2 tsp
Whipped Cream - 1 cup
Mini Chocolate chips - 1/3 cup
Walnuts - 1/3 cup (chopped)


  • Beat egg, egg yolk and sugar until thick and smooth.
  • Combine milk and cornstarch in top of double boiler and stir and cook over simmering water until slightly thickened.
  • Add small amount of milk mixture to egg mixture, stir to blend.
  • Return to saucepan.
  • Continue stirring and cooking until mixture is thick.
  • Cool to room temperature. Beat well with electric mixture.
  • Fold in prepared whipped cream.
  • Fold in chocolate chips and walnuts.
  • Transfer to plastic container and close the lid and freeze.

September 14, 2013

Rice Caramel Pudding

Rice - 125 gms
Eggs - 3
Milk - 4 cups
Sugar - 8 tbsp
Vanilla essence -  few drops
Caramel - 1/2 cup


  • Cook the rice in milk. 
  • Then add beaten eggs, sugar and a few drops of essence.
  • Pour caramel in the bottom of the tin, then fill with the cooked rice which should be creamy but not wet.
  • Cover and steam for 30 minutes.
  • Serve.

September 12, 2013

Fish Cutlets

Boiled and mashed fish - 125 gm
Potatoes - 125 gm (boiled, peeled and mashed)
Onion - 50 gm(finely chopped)
Green chillies - 2-3 (chop finely)
Ginger -  small piece (grated)
Coriander leaves - 1 tbsp (chopped)
Bread crumbs - 50 gm
Egg - 1/2
Garam masala - 1/4 tsp
Salt and pepper to taste
Lime juice- 1 tsp


  • In a mixing bowl, mix fish, potatoes, onion, green chillies, ginger, coriander leaves, garam masala, salt and pepper, egg and lime juice. Mix well and make round shape cutlets.
  • Roll in bread crumbs and deep fry in hot oil till golden brown.
  • Serve hot.

Home Remedies for Stomach Troubles

  1. Drink 1 cup of cold water in the early morning to avoid stomach disorder throughout the day.
  2. A pinch of asafoetida taken along with a teaspoon of homemade ghee is an excellent remedy for stomachache.
  3. Drink  a mixture of 1/2 cup of warm water, 1 tsp of ghee and 1 tsp of sugar for relief from cramps in the stomach.
  4. An effective remedy for acidity is to take a glass of water with a piece of jaggery dissolved init after meals.
  5. Swallow a small piece of asafoetida rolled in fresh butter. This is effective remedy for deworming.
  6. For an instant relief for stomachache, mix up the juice of a few mint leaves, a small piece of ginger and a lime with a little black salt, and take it on an empty stomach.
  7. The tender shoots of guava plant eaten along with ginger and little salt will ease severe stomach ache.
  8.  Take a little bit of asafoetida at least 3 times a day for relief of gas trouble.
  9. When one suffers from gas in the stomach, put a drop of castor oil on to the naval, and then press a good pinch of hing.
  10. To get relief from stomach ache due to acidity, grind a few fenugreek seeds with a little water to a paste. Add this paste to a glass of buttermilk and drink.

Bitter Gourd Pakodi

Bitter Gourds - 8-10 (small)
Besan - 1 cup
Potato - 1/2 cup (mashed)
Amchur - 1 tbsp
Coriander powder - 1 tsp
Red chilli powder - 1/2 tsp
Ajwain - 1/2 tsp
Salt to taste
Oil for frying


  • Peel, slit and boil the bitter gourds in salt water till tender. Drain the water completely.
  • Now mix potatoes with amchur, coriander powder, chilli powder and salt. Fill this mixture in bitter gourd slits.
  • Prepare batter with besan, salt, ajwain and water.
  • Dip the bitter gourds in batter and deep fry in oil till golden brown.
  • Serve hot with chutney.

Soya stuffed Capsicum

Capsicums - 4
Soya beans - 1/2 cup
Potatoes - 2 cups(boiled, peeled and mashed)
Carrot - 1/4 cup (grated)
French beans - 1/4 cup (finely chopped)

For Seasoning:
Onion - 1/2 cup (finely chopped)
Tomato - 1
Lemon juice - 1 tsp
Salt to taste
Chilli powder - 1 tsp
Butter - 1 tsp


  • Scoop out the seeds from capsicums from the stalk end.Keep the top aside.
  • Soak the soya beans overnight. Boil in salted water till tender.
  • Heat 1 tbsp of oil, add chopped onions and tomatoes. Saute for a while.
  • Add other vegetables, salt and chilli powder. Mix well and saute.
  • Remove from fire and add lime juice.
  • Cool and stuff this mixture inside capsicums and cover with the top to close.
  • Tie with a thread if needed. Smear butter on the capsicums.
  • Steam for 5 minutes or heat little oil in non stick pan and  arrange capsicums, close the lid and cook for few minutes or till capsicums are soft.
  •  Serve immediately.

Vada with boiled Jowar and Rice

Maida - 1/2 cup
Cooked rice - 1 cup
Boiled Jowar   1 cup
Green chilli paste - 1 tbsp
Salt to taste
Baking powder - 1 tsp
Milk - 1-2 tbsp
Oil for frying


  • Slightly mash rice and jowar.
  • In a mixing bowl, mix maida, baking powder, salt, green chilli paste and mashed rice and jowar.
  • Add little milk and make thick mixture.
  • Make vada's with the mixture and deep fry till golden colour.
  • Serve hot with chutney.

September 11, 2013

Mysore Bobbattlu (Savory)

Maida- 3 cups
Potatoes - 300 gms
Green chillies  as per taste
Salt to taste
Oil - 2 tsp
Channa dal - 1/2 tsp
Urad dal - 1/2 tsp
Mustard seeds - 1/4 tsp
Fenugreek seeds - 1/4 tsp
Asafoetida -  a pinch


  • Mix maida and little salt, add sufficient water to make soft dough. Cover with wet cloth and keep aside.
  • Boil, peel and mash potatoes.
  • Heat oil and add channa dal, urad dal, mustard seeds, fenugreek seeds, asafoetida. Fry till mustard crackles.
  • Grind the above talimpu along with green chillies and salt to make paste.
  • Add mashed potatoes and mix well.
  • Make small balls with potato mixture.
  • Make equal size balls with dough.
  • Roll the ball as poori with rolling pin. Put the potato mixture in the middle and close the poori.
  • Press gently with hands to make little thick bobbattlu.
  • Heat the pan, and fry the bobbattlu by applying little ghee. Cook both sides.
  • Do the remaining in the same way.
  • Serve.



Boneless Mutton - 200 gm
Curd - 200 gm
Ginger garlic paste - 15 gm
Cashew nut paste - 50 gm
Cardamom powder - 15 gm
Javitri - 5 gm
Cinnamon - 5 gm
Kewra essence - 2-3 drops
Fresh cream - 2 tbsp
Salt to taste
Ghee - 2 tbsp

  • Boil mutton till tender.
  • Heat ghee, add cinnamon, javitri and saute.
  • Add ginger garlic paste, cashew nut paste and curd. Add cardamom powder.
  • Cook for few minutes.
  • Add cooked mutton, salt, kewra essence.
  • Cook till done and lastly add fresh cream.
  • Serve.

Cabbage Thoran

Cabbage - 2 cups (Shredded thinly)
Grated coconut - 1 cup
Mustard seeds - 1 tsp
Green chillies - 5-6 (finely chopped)
Salt to taste
Turmeric - 1/2 tsp
Oil- 2 tbsp
Red chillies - 2
Curry leaves -  few


  • Heat oil in a pan,  add red chillies, mustard seeds and curry leaves. Fry till mustard crackles.
  • Add green chillies and saute for 1 minute. 
  • Now add shredded cabbage and  cook for 3-4 minutes.
  • Add grated coconut, salt and turmeric.
  • Cook till cabbage is soft and well cooked.
  • Serve with rice or roti.

September 07, 2013

Thummi Aku Pappu

Toor dal - 1 cup
Thummi aku - 2 cups
Tender tamarinds - 5-6
Turmeric - 1/2 tsp
Red chilli powder - 2 tsp
Salt to taste

For talimpu:
Oil -1 tbsp
Red chilli - 1
fenugreek seeds - 1/2 tsp
Cumin & mustard seeds - 1/2 tsp
Curry leaves - few


  • Wash and pressure cook toor dal and thummi aku  till tender.
  • Separately cook tamarinds till tender then squeeze juice from it.
  • Add tamarind juice, salt, turmeric and chilli powder to cooked dal.
  • Cook another few minutes till dal becomes little thick.
  • Heat oil in a pan, add all talimpu ingredients and fry till mustard crackles.
  • Pour this over dal.
  • This curry is mainly cooked during Vinayaka Chavithi.

Shami Kebab (vegetarian)

Raw bananas - 4
Roasted channa dal - 100 gm
Besan - 50 gm
Green chillies - 8
Garlic cloves - 10
Cumin seeds - 2 tsp
Ginger -  small piece
Garam masala - 1 tsp
Salt to taste
Turmeric - 1/4 tsp
coriander leaves -  1/2 cup (chopped)
Oil for frying


  • Cut bananas lengthwise and boil till they are tender.Drain the water, remove the skin and mash the bananas.
  • Grind green chillies, garlic, ginger, cumin seeds, coriander leaves, roasted channa dal and salt to make thick paste. Use very little water while grinding.
  • Now in a mixing bowl, mix mashed bananas, ground paste, besan, garam masala and turmeric.
  • Mix well and add little water if necessary for binding.
  • Make small balls and press them in desired shape. 
  • Fry them in hot oil till golden brown colour.
  • Serve hot.

Shanghai Omelette

Eggs - 4
Spring onions - 15 gm(green)
Sprouts - 15 gm
Green peas - 15 gm
Beans - 15 gm
Salt to taste
Pepper to taste

For Garnishing:
Chilli sauce
Tomato sauce


  • Finely chop spring onions and beans.
  • Boil beans, sprouts and green peas till tender.
  • Heat 2 tsp of oil, add beans, green peas, spring onions and sprouts. Add little salt and saute for 2 minutes.
  • Beat the eggs in a bowl, add cooked and cooled vegetables, salt and pepper. Beat well.
  • Heat the pan with 2 tsp of oil and pour the egg batter. Spread evenly and cook both sides.
  • Serve hot with chilli and tomato sauces.

September 06, 2013

Sweet Corn Rice

Rice - 2 cups
Sweet corn - 2 cups
Tomato puree - 1 1/2 cup
Onion - 1
Pepper - 1 tsp
Salt to taste
Oil - 1 tbsp
Coriander leaves


  • Boil sweet corn in salted water till tender. Drain the water.
  • Heat oil in a vessel, add chopped onion and saute till brown.
  • Add tomato puree, salt and pepper and cook till oil leaves.
  • Add sweet corn and washed rice. Saute for 2 minutes.
  • Add 4 cups of water and close the lid. 
  • Cook till rice done.
  • Garnish with coriander leaves and serve hot with green chutney.

Jack fruit Masala Curry

Jack Fruit - 500 gm
Besan - 200 gm
Onions - 250 gm
Tomatoes - 250 gm
Garlic - 10 12 cloves
Chilli powder - 2 tsp
Salt to taste
Coriander powder - 1 tbsp
Turmeric - 1/2 tsp
Oil for frying


  • Skin jack fruit, cut into small pieces and boil in salted water till soft. Drain the water completely.
  • Mix besan, salt and 1 tsp of chilli powder. Add sufficient water to make batter with thick consistency.
  • Heat oil, dip the jack fruit pieces in batter and deep fry till golden brown. Keep aside.
  • Grind onions and garlic to make paste.
  • Grind tomatoes also to make paste.
  • Heat 3 tbsp of oil, add onion paste and fry till aroma comes.Add turmeric, chilli powder and coriander powder. Saute for 2 minutes.
  • Add tomato paste and cook till oil floats. 
  • Add 1 cup of water and bring it to boil. 
  • Add jack fruit pieces and salt and cook till the gravy becomes little thick.
  • Garnish with coriander leaves.

Coconut - Chocolate Sauce

Dark chocolate - 200 gm
Cream - 1/2 cup
Sugar - 1 cup
Milk - 2 cup
Maida - 1/3 cup
Vanilla essence - 1 tbsp
Desiccated coconut - 1/2 cup

  • Melt chocolate in double boiler method. Add cream and mix well. Cook till chocolate melts. Cool.
  •  In another pan, put milk, sugar and maida and bring it to boil. 
  • Add vanilla essence then desiccated coconut and cook well. Stir occasionally.
  •  Add chocolate sauce and mix well.
  • Remove and cool.
  • Serve. 

Undrallu with Jowar flour

Jowar Flour - 4 cups
Jaggery - 200 gm
Channa dal - a handful
Ghee - 2 tbsp
Salt -  a pinch


  • Grate the jaggery. Soak channa dal for 2 hours then drain the water completely.
  • Boil the water, when it starts boiling add channa dal, ghee, salt and flour.
  • Remove from fire and close with lid for 10 minutes.
  • Mix the mixture without lumps. Make balls and steam in Idli cooker for 7-8 minutes.
  • This is one of the prasadam to Lord Ganesha.

Corn Chops

Corn - 1
Potatoes - 3
Bread - 4 slices
Ajwain seeds - 1/2 tsp
Red chilli powder - 2 tsp
Lemon juice - 1 tbsp
Salt to taste
Coriander leaves - 1 tbsp (chopped)
Oil for frying


  • Discard the leaves of the corn and take out the seeds.
  • Boil, peel and mash the potatoes. Soak the bread slices in water for a few seconds and squeeze out the water and add to the potatoes.
  • Mix in the corn seeds,salt, chilli powder, coriander leaves and lemon juice.
  • Shape into chops and deep fry in oil till golden brown.
  • Serve with chutney or ketchup.

September 05, 2013

Shahi Tinda

Tindas - 10 -12(medium)
Paneer - 100 gm
Dried plum - 4 (soaked overnight)
Tomatoes - 2
Onion - 1
Red chilli powder - 1 tsp
Sugar - 1/2 tsp
Salt - 2 tsp
Cumin seeds - 1 tsp
Oil - 4 tbsp


  • Wash, peel and scoop the tindas. 
  • Heat oil in a pan and fry tindas for 5 minutes. Remove and keep them inverted in a plate so that the excess oil can be drained out.
  • Mix paneer and 1 tsp of salt together. Stuff the tindas with this mixture and keep aside.
  • Grind onions, tomatoesm plums and cumin seeds to make paste.
  • Heat the drained oil and add this paste. Fry till oil separates. Add sugar and 2 cups of water and bring it to a boil.
  • Put tindas in gravy gently and cook in low flame till tindas are tender.

Date Nut Balls

Dates - 1 cup (chopped)
Walnuts - 2 cups (coarsely ground)
Flour - 2 cups
Butter - 1 cup
Sugar - 1/2 cup
Vanilla essence - 1 tsp


  • Cream butter and sugar together. Add vanilla essence and mix.
  • Add flour and blend with nuts and dates.
  • Roll into balls and refrigerate for 2 hours.
  • Then arrange in a greased tray and bake for 20 minutes.
  • Coat with a little icing sugar.

Spanish Rice

Rice - 1 cup
Tomatoes - 3 (chopped)
Capsicums - 2 (cut into big pieces)
Carrots - 100 gm (chopped and boiled)
Beans - 100 gm (chopped and boiled)
Potatoes - 100 gm    (boiled and mashed)
Shelled peas - 100 gm
Onion - 1(chopped)
Cheese - 100 gm (grated)
Garlic cloves - 10-12
Dry red chillies - 4
Curd - 1 tbsp
Cinnamon powder - 1/2 tsp
Cloves - 1/8 tsp 
Pepper powder - 1/4 tsp
Garam masala - 1 tsp
Salt to taste
Butter - 1 tbsp
Ghee - 2 tbsp


  • Wash and cook the rice and keep it aside.
  • Heat ghee in a pan, add onions and fry till they are brown.
  • Make a fine paste of red chillies and garlic. Add it to onions. Saute for 2 minutes.
  • Add curd, tomatoes and capsicum and fry for 5 minutes.
  • Then add  all ingredients except cheese and butter. Mix well and saute for 2-3 minutes.
  • Grease butter to baking dish and arrange the rice ingredients evenly.
  • Place a few tomato slices on top and sprinkle grated cheese.
  • Put butter on top of it and bake in a moderately hot oven for 15 -2 0 minutes or till the cheese turns light brown in  colour.
  • Serve hot.

Cornflake Macaroons

Egg whites - 2
Granulated sugar  - 100 gm
Sorbitol - 45 ml
Cornflakes  - 450 gm
Mini Chocolate chips - 75 gm
Grated coconut - 100 gm
Vanilla extract - 1/2 tsp


  • Beat egg whites until they are stiff enough to hold their shape but not until they lose their shiny appearance.
  • Carefully fold in remaining ingredients. 
  • Drop by teaspoonfuls onto a greased cookie sheet.
  • Bake at 175 C for 10 to 15 minutes or until done. 
  • Remove immediately with a spatula.

September 03, 2013

Deviled Eggs

Boiled eggs - 6 (halved)
Mayonnaise - 1/4 cup
Vinegar - 1 tsp
Mustard paste - 1 tsp
Salt - 1/8 tsp
Pepper -  a pinch


  • Separate egg yolks from whites. Mash and combine with other ingredients.
  • Fill the ingredients in egg white shells.
  • Chill and serve.

Rose Oil

Rose petals - 100 gms
Oil - 500 ml


  • Clean and put the rose petals in a glass jar. 
  • Pour oil over it and close the lid tightly.
  • Put the jar directly to the sun for 10 days.
  • Then strain the oil by pressing the leaves with hands.
  • Store in bottle.

Spicy Baby Corn

Baby corn - 2 cups (sliced and boiled)
Potatoes - 2 (boiled and diced)
Salt - 1 tsp
Chaat masala - 1 tsp
Chilli powder - 1/2 tsp
Pepper powder - 1/2 tsp
Corn flour - 1 tbsp
Butter - 4 tbsp
Coriander leaves - 2 tbsp for garnishing


  • Mix all the ingredients in a bowl except butter.
  • Heat butter in a pan, add the mixture and saute for 5 minutes.
  • Garnish with coriander leaves and serve immediately.


Milk - 1 litre
Rice - 2 tbsp
Vermicelli - 1/2 cup
Sugar - 1 cup
Kishmish - 2 tbsp
Cashew nuts - 2 tbsp 
Ghee - 1 tbsp
Cardamom powder - 1/2 tsp


  • Soak the rice for 30 minutes. Fry cashew nuts and kishmish in little ghee. Remove and keep aside.
  • Add remaining ghee and fry vermicelli till golden and lastly add drained rice and saute for one minute.
  • Boil the milk in vessel, add rice and vermicelli and cook till rice is soft and tender.
  • Add sugar, cardamom powder and cook till sugar dissolves.
  • Lastly add cashew nuts and kishmish.
  • Serve warm or chilled.

Soyabean Rawa Dosa

Soya flour - 1 cup
Semolina - 1 cup
Curd - 1 cup
Salt to taste
Onions - 2
Tomatoes - 2
Green chillies - 4
Coriander leaves


  • Mix soya flour, semolina, curd and salt. Mix well and add sufficient water to make dosa batter.  Keep aside for 30 minutes.
  • Finely chop onions, tomatoes, green chillies and coriander leaves. Stir in batter.
  • Heat non stick pan, pour ladleful of batter and spread it thinly. 
  • Pour some oil around the edges and cook both sides.
  • Serve hot with chutney.

Stuffed Vegetarian Dumplings (Momos)

Maida - 250 gm
Salt to taste
Oil - 2 tsp

For Filling:
Onion - 1 (large)
Green chillies - 2-3
Ginger - 1 tsp (grated)
Carrot - 1/4 cup (grated)
Cabbage - 1/4 cup
Salt to taste


  • Knead maida, oil and salt with sufficient water to make stiff dough. Cover with wet cloth and keep aside for 15 minutes.
  • Finely chop all the vegetables and mix in a bowl.
  • Divide the dough into portions and roll out each portion with a rolling pin in about 3" diameter.
  • Place 1 tbsp of filling and bring the sides together and seal it up by pinching the edges.
  • Prepare all the dumplings in this way.  Steam these in a pressure cooker without weight for 10 minutes.
  • Serve hot with chilli sauce., pub-6783067284749878, DIRECT, f08c47fec0942fa0