Miriyala pulusu (or) Pepper stew

One day  i was talking to my friend and she said she is cooking this dish on that day, then i asked her for the recipe , and when i tried it , i just fell in love with this recipe. Its perfect for winter. Just make this once and you will have a cold or caugh free season :)

Preparation time : 30 mins
Serves : 6 to 7

Ingredients :

Mustard seeds : 1/4 tsp
Cumin seeds : 1/4 tsp
Urad dal : 1/4 tsp
Fenugreek seeds : 1/4 tsp
Red chili : 3
Curry leaves : one spring
Garlic cloves : 6 big
Onion : one medium size
Tomatoes : 2
Salt : to taste
Chili powder : to taste
Turmeric powder : 1/4 tsp
Tamarind paste : 5 Tbsp
Water : 4 to 6 cups
Coriander leaves : Handful

To roast :
Pepper cons : 3 tsp
Coriander seeds: 1 tsp
Cumin seeds : 1 tsp
Chana dal : 1 tsp
Urad dal : 1 tsp

Method :

Dry roast the ingredients listed under 'to roast' .
Make it into a fine powder using mixie.
Keep this aside.
Cook tomatoes and grind them into paste .
(I just slit tomato and kept it in microwave for 2 mins or until soft)
Keep this aside .
Add Garlic and onion to mixie and whip it once.
Or rather you can even crush them once using motor and pestle . Keep it aside.

Now take a pan , heat it, add 2Tbsp of oil once hot, add urad dal, mustard seeds, cumin seeds, fenugreek seeds, curry leaves, red chili one by one and let them crackle a bit.
Add crushed onions to it and fry till color changes to golden brown.
Now add the tomato puree, salt, turmeric powder and chili powder.
Fry nicely till oil oozes out .
Once oil comes out , add the roasted powder that we made earlier.
Fry everything till it becomes like mass.
Add Tamarind puree let it heat up.
Add water and Let it boil for 15 mins.
Garnish with Coriander leaves.
Your dish is ready to serve !!
Enjoy your dish :)
Thank you, do post your comments !!

Muree mixture or bhel

This is our all time favorite snack ... Evening after we are back from school , my mom and aunt used to prepare this and they used to serve this in a paper cone :)

Preparation time : 15 mins
Serves : 2

Ingredients :

Puffed rice / Mureelu : 3 cups
Chopped Onion : 1/4 cup
Chopped Tomato : 1/4 cup
Roasted peanuts : 1/4 cup
Boiled Yellow peas : 1/4 cup
Bajji : one or two (Optional) chop it roughly
Lemon juice : 1 Tbsp
Coriander leaves : 2 Tbsp chopped
Sev or Mixture of any kind : 1/4 cup (optional)
Finely chopped Green chili : 2 Tbsp
Salt : to taste
Chat masala : 1tsp

Method :

Take a bowl , Add all the ingredients mix well .
Your taste yummy muree mixture is ready to serve.
Serve it immediately , otherwise it will become soft ...
Enjoy your dish :)
Thank you, post your comments !!!

Butter milk stew (or) Mujjiga pulusu

This is the recipe from my in laws house and i so love this dish ....

This tastes excellent , give it a try and i am sure you will love it too...

Preparation time : 20 mins
Serves : 3

Ingredients :

Sour Butter milk : 4 cups
Bottle gourd : 250 grams
Spinach or any other green leafy vegetable : 2 hands full
Chana dal : 3/4 cup
Coriander seeds : 2 Tbsp
Red chilis : 4 to 6
Salt : to taste
Urad dal vadi (or) chitti vadiyalu : 1/4 cup
Mustard seeds : 1/4 tsp
Cumin seeds : 1/4 tsp
Urad dal : 1/4 tsp
Curry leaves : few
Garlic cloves : 6
Turmeric powder : pinch
Coriander leaves chopped: 2 Tbsp

Method :

Soak chana dal, coriander seeds and red chili in water for around 4 hours.
Grind them into a nice paste with out adding any water.
Mix salt in it.
Keep some of this batter aside - around 1/4 cup
Keep a pan and add oil for deep frying ..
Once oil is hot , take small batter of chana dal and then put it in oil.
Let them fry in medium flame for 5 to 10 mins.
Take them out onto a paper towel.
Keep them aside.

Take a pan , heat it up, add mustard seeds, cumin seeds, urad dal, curry leaves, garlic cloves , turmeric powder and sauté them a bit .
Add cut bottle gourd, cover and cook for some time till they are done.
Add cut spinach let it cook a bit .
Now add butter milk.
Let it come to boil, once bubbling , add the paste of chana dal we kept aside while stirring it continuously.
(Adjust the consistency of stew to your desire, by adding water or by adding chana dal paste)
Add salt and chili powder to your taste.
Cook for 5 minutes.
Add wadi and punukulu.
Take it off the flame.
Garnish with coriander leaves.
Your dish is ready to serve.

Most of the times i forget to keep the chanadal batter, so at that time i use some besan mixed with water.
Enjoy your dish :)
Thank you, do post your comments !!!

Rice flour Pulla vuppindi

This is one of those dishes , only prepared at my place....
This is favorite dish of one of my brother.. we call it as pulla upppindi ...

Preparation time : 40 mins
Serves : 2

Ingredients :

Rice flour : 2 cups
Water : 2 1/2 cups
Tamarind pulp : lemon size
Onion : 2
Garlic cloves : 4
Red chili : 10
Salt : to taste
Turmeric : pinch
Jaggary : 1/2 tsp
Chana dal : 2 tbsp
Urad dal : 1 tsp
Mustard seeds : 1/2 tsp
Cumin seeds : 1/2 tsp
Curry leaves : few
Grated coconut : 1 tbsp
Fried sesame seed powder : 1 tbsp

Method :

Take a bowl soak tamarind with half of the water.
Make juice out of it, add salt, turmeric, jaggary .
Add remaining water and mix everything well. (The concentration of this liquid should be little more)
Keep this aside.
Take a pan, add 4 tbsp of oil, add mustard seeds, cumin seeds, urad dal, chana dal, curry leaves, split red chili one by one while sauteing them a bit.
Add sliced onion, and garlic.
Saute them for a while , till they are golden brown.
Now add the tamarind juice that we prepared earlier to the pan.
Add coconut and fried sesame seed powder.
Let it come to a boil.
Check for taste.
Now add rice flour and mix it.
Keep the flame in low and mix it for every 5 mins for 20 to 30 mins.
When it is fried very well and you don't get any raw smell then it is done.
Serve it hot with any pickle or curd.
Enjoy your dish :)
Thank you, do post your comments !!!

Radish dal

This is a rajasthani dal. I afraid a bit , how it tastes when i gave it a try but it turned out amazing.. :)

Preparation time : 30 mins

Serves : 4 to 5

Ingredients  :

Radish, cut into pieces : 2 to 3 (As i have red radish i used that in my dal , u can use any radish)
Ghee : 1 tbsp
Cumin seeds : ½ tsp
Green cardamom : 3
Cinnamon : 3  small pieces
Cloves : 4
Red chillies : 3
Bay leaf : 1
Garlic  cloves : 6
Ginger slices : 1 tsp
Onion : 1
Salt : to taste
Green chillies : 3
Turmeric powder : ¼ tsp
Red Chilli powder : ½ tsp
Coriander powder : ¼ tsp
Kasuri methi : ¼ tsp
Water : 1-2 cups
Tur dal, boiled : 1 cup

Jaggery : 1 piece
Coriander leaves : 1 bunch

Method:

Peel and cut radish into pieces and keep aside.
(In my dal i used red radish as i have them at home)
Heat some ghee in a pan and when it gets hot, add cumin seeds, green cardamom, cinnamon, cloves, red chillies, and bay leaf. 

Saute until you get a nice aroma.
Add garlic, ginger slices, finely chopped onions, little salt and fry till the onions turn golden in color.
Add green chillies, turmeric powder, red chili powder, coriander powder and radish pieces. Mix well.
Add little kasuri methi and water. 

Mix, cover the pan with lid and cook for about 5 to 10 minutes until the radish is done.
Add in the boiled and mashed toor dal, a small piece of jaggery, chopped coriander leaves, mix and bring it to a boil. 

Serve it hot with roti, chapatti etc. or even with rice .

Enjoy your dish :)

Thank you, do post your comments !!!

Garlic paratha (or) Garlic roti

Preparation time : 20 mins
Serves : 2

Ingredients :

Pepper : 1tsp crushed
Cumin powder : 1 tsp
Rice flour : 1 Tbsp
Ghee : 2 Tbsp
Oil : 1 Tbsp
Salt : To taste
Wheat flour : 2 Cup
Garlic : 8 crushed
Dry mango powder / amchur powder : 1 tsp

Method :

Take a bowl add whole wheat flour, salt, oil, water make this in to soft dough, keep it aside.
Take a bowl add ghee, salt, rice flour, mix this well in this add cumin powder, crushed pepper powder, amchoor powder, garlic crushed (put it in to the blender) mix it well

Divide the dough in to equal portions, Roll out each portion into thin round roti.
Spread garlic mixture over the roti.

Roll the paratha and fold it like a fan fold and press with hand, using rolling pin roll the paratha thin round.

Cook the paratha till brown spots appears on both the sides.
Serve this hot with curd and onions.
Enjoy the dish :)
Thank you, do post your comments !!!

egg paratha - 1

Preparation time : 20 mins
Makes : 2

Ingredients:

Egg : 2 boiled
Pepper powder : 1/2 tsp
Green chillies :  1 chopped
Coriander leaves : 1/4 Bunch chopped
Salt : To Taste
Chat masala : 1/2 tsp
Cumin powder : 1/2 tsp
Garam masala : 1/2 tsp
Red chilly powder : 1 tsp
Butter :1 tsp
Wheat flour dough or atta dough : 1 cup or so
(Take 3/4 cup of wheat flour add salt , water and make it into a smooth dough)

Method :

Finely grate the boiled egg.
Take a bowl and add grated egg, pepper powder, green chillies, coriander leaves, salt and mix it nicely.

Take a bowl and add chat masala, cumin powder, garam masala, red chilly powder and mix thoroughly.
Roll the chapathi like a thin sheet and apply butter on it.
Sprinkle the masala and cut into 6 to 8 pieces and make 2 portions of 4 each .
In one portions place the egg masala mixture and place another portions on top of it.
Press the edges using hands and just roll edges of the paratha.
Heat the tawa and place the paratha and cook it on both side using the butter.
Now the hot egg parath paratha is ready to serve with any chutney or raitha or curry.

Enjoy your dish :)
Thank you, do post your comments !!!

Mysore tomato rice / coconut tomato rice

Preparation time : 20 to 30 mins
Serves : 3

Ingredients :

Cinnamon Stricks : 1" piece
Poppy seeds : 1 tsp
Dry red chillies : 4-6 Numbers
Dry coconut pieces : 1/2 Cup or Grated coconut : 1/2 cup
Cumin seeds : 1 tsp
Cashew nuts : 5
Curry leaves : 1 Springs
Tomatoes : 3-4 Numbers (chopped)
Coriander leaves : 1/4 Bunch (chopped)
Oil : 2 Tablespoons
Salt : To Taste

Cooked rice : 3 cups

Method :

Take a pan and add cinnamon stick, poppy seeds, dry red chillies dry roast for 1 min.
Add  coconut and dry roast and transfer it into a blender and add some water blend it into a smooth paste.

Heat of oil in a pan and add cumin seeds, cashew nuts and sauté it. Add curry leaves, tomatoes, salt and mix thoroughly and place the lid on it and cook it for 2 min.
Add smooth paste and cook it for 1 min and add cooked rice and mix thoroughly.
Place the lid on it and cook it for 2 mins on very slow flame.
At last sprinkle coriander leaves and serve it hot.

Enjoy your dish :)

Thank you , do post your comments !!!

Spinach wheat dosa

Lots of spinach at home.. thinking of what to make then came across with this recipe and then on ... in love with these super delicious dosa's . Main thing is, these dosa's are instant :)

Preparation time : 15 mins
Makes : 8 or Serves : 3

Ingredients :

Wheat flour : 2 cups
Spinach : 4 bunches
butter : 1 tbsp
Rice flour : ¼ cup
Ginger (1 inch piece) : 4
Green chilly  : 3
Salt :  taste
Water : as required
Onion : 1

Method :

Heat a pan add butter and ginger, green chilli, cumin seeds, spinach leaves, salt, cook for 2 to 3 minutes or till it is soft.
Let it cool down make it into a paste.
(Or you can even blanch spinach and then grind it with other raw ingredients )
In a mixing bowl add wheat flour, rice flour and prepared spinach paste, required water and mix it like a dosa batter consistency.
Heat a tawa in medium flame sprinkle water wipe it off and then pour ladle full of batter and spread evenly.
Pour some oil on the top and edges cook it for both sides.
Now add chopped onions on top.

Cover and cook on one side only.

Take it of the flame.

Enjoy your dish with curd or with any chutney also :)

Thank you, do post your comments !!!

Chow chow coconut fry

Preparation time : 20 mins

Serves : 2

Ingredients :

Chow chow : 3/4 cup (or) 125 grms 

For seasoning :

Mustard seeds : 1/4 tsp

Jeera : 1/4 tsp

Hing : pinch 

Curry leaves : few

To grind :

Grated coconut : 1/4 cup or so

Green chilis : 2 

Coriander seeds : 

Garlic pods : 1or 2 

Salt to taste

Method :

Take a grinder and add all the ingredients listed to grind and make it into a nice paste without adding water. Keep this aside.

Peel and chop chow chow.

In a pan, add oil, once hot add mustard seeds, jeera, hing and curry leaves one by one while sautéing them.

Add the chopped chow chow and fry till it changes the color (preferably little crunchy only).

Now add ground paste and fry it till the raw smell of garlic goes off.

Enjoy your dish with hot rice or roti :)

Thank you, do post your comments !!!

Bottle gourd curry (or) Sorakaya moru kolumbu

Preparation time : 20 mins

Serves : 2 to 3

Ingredients :

Coconut oil : 1 Tbsp

Mustard seeds : 1/2 tsp

Red chili : 1  

Fenugreek seeds : 1/8 tsp

Hing : one generous pinch

Curry leaves : few

Bottle gourd : 1 1/2 cup (Cut lengthwise 2" pieces)

Salt : to taste 

Water : 1/2 cup

Curd : 1 cup

Coriander leaves : few

To grind :

Jeera : 1 tsp

Red chili : 1 or 2 

Soaked rice : 1Tbsp

Grated Coconut : 1/2 cup

Method :

Take a mixie and add jeera, red chili , soaked rice, grated coconut and grind it to a fine paste.

Keep this aside.

Take a pan, heat it , add coconut oil, add mustard seeds, red chili, fenugreek seeds, hing, curry leaves one by one while sauteing them a bit.

(Your house will smell so nice and coco nutty :))

Add bottle gourd pieces, salt and water . Cover and cook for 10 mins or till vegetable is cooked.

Mean while, mix the paste that we made with beaten curd.

Add this mixture to the pan.

Cook it on low flame for 5 mins or till one boil comes.

Garnish with freshly chopped coriander leaves. 

Serve it with hot rice .

You can also make this with other vegetables such as ladyfinger or Raw banana etc,.

Enjoy your dish :)

Thank you, do post your comments !!!

Bottle gourd bell pepper fry

This simple yet delicious Gujarati side dish is commonly known as Doodi Tamatar Mirch Ka Shaak.

Preparation time : 20 mins

Serves : 2

Ingredients :

Bottle gourd : 1/2 cup 

Capsicum : 1/2 cup

Tomato : 1/2 cup

Mustard seeds : 1/2 tsp

Cumin seeds : 1/2 tsp

Ginger garlic paste : 1/2 tsp

Hing : pinch

Turmeric : pinch

Salt : to taste

Chili powder : 1Tbsp

Method :

Heat oil in a pan add mustard seeds, cumin seeds, ginger garlic paste, pinch of hing and turmeric, add bottle gourd mix this and put the lid on and cook it for 5 minutes in a slow flame, after 5 minutes add simla mirchi or capsicum, salt, chili powder, cook this till simla mirchi is tender, then add chopped tomatoes and let it cook for 3 minutes, and add chopped coriander.

Enjoy your dish :)

Thank you, do post your comments !!!

Coconut rice

Preparation time : 10 min

Serves : 2 to 3

Ingredients :

Mustard seeds : 1 tsp

Cumin seeds : 1 tsp

Urad dal : 1 tsp

Green chilis : few or to taste

Chana dal : 1 Tbsp

Chopped ginger : 1" piece

Curry leaves : few 

Red chili : few or to taste

Hing : pinch

Salt : to taste 

Sugar : 1 Tbsp

Coconut oil : 2 Tbsp

Cashew nuts : 10

Grated coconut : 1/2 cup

Boiled rice : 2 1/2 cups

Method :

Cook rice separately make sure it is fluffy.(If you already have cooked rice then carry on)
Heat coconut oil in a pan. Add cumin, mustard, red chilli whole and saute till the aroma is released. Now add chana dal, urad dal, green chilis, ginger, curry leaves, cashew nuts, salt and saute till soft.
Then add the coconut grated, sugar and chopped coriander. Gently stir.

Then add the rice and fry for 2-3 minutes.
Stir well.

Serve it hot and Enjoy your rice :)

Thank you, do post your comments !!!

Dal dhokli (or) dal dhokri

Preparation Time: 30 minutes
Serves : 4 to 5

Ingredients:

For Daal:

Toor Daal : 1/2 cup dry (washed, soaked for 30 mins (optional) and drained)
Whole Raw Peanuts : 2 Tbsp
Fenugreek Seeds (Methi) : 1/8 tsp
Water : 2 cups

For Dhokli:

Chapati Flour (Whole Wheat) : 1 cup

Chickpea Flour (Besan) : 1 Tbsp
Ajwain (Carom Seeds) : 1/4 tsp
Turmeric Powder : 1/4 tsp
Salt : 1/2 tsp
Red Chili Powder : 1/2 tsp or to taste
Oil : 1 Tbsp
Warm Water : 1/4 cup + 2 Tbsp

For Seasoning:

Oil : 1 Tbsp
Ghee (Clarified Butter) : 1 tsp
Cinnamon Stick : 1 inch piece
Cloves : 4
Mustard Seeds : 1/2 tsp
Ajwain (Carom Seeds) : 1/4 tsp
Dry Red Chili : 1
Asafoetida (Hing) : 1/4 tsp
Turmeric Powder : 1/4 tsp
Curry Leaves : 1 sprig
Ginger : 2 tsp (minced)
Green Chilies : to taste (minced)
Tomato : 1 large, chopped
Water : 5 cups
Salt : 2 tsp or to taste
Jaggery : 2 Tbsp or to taste (sugar or brown sugar may be substituted)
Tamarind Pulp : 1 Tbsp or to taste
Red Chili Powder : 1/2 tsp or to taste
Garam Masala : 1 tsp
Cumin Powder : 1 tsp
Coriander Powder : 2 tsp
Lemon/Lime Juice : to taste
Cilantro (Coriander Leaves) : chopped, for garnishing
Ghee or Oil : drizzle over the top at the time of serving

Method:

In a pressure cooker, add drained Toor Daal, Peanuts, Fenugreek Seeds and 2 cups Water. 

Pressure cook for 2-3 whistles for soaked daal or 5-6 whistles for unsoaked daal. Allow pressure to go down by itself before opening pressure cooker.

In a bowl, add Chapati Flour, Chickpea Flour, Ajwain, Turmeric Powder, Salt and Red Chili Powder – mix well.
Add 1 Tbsp Oil and mix again to incorporate the oil into the flour.
Add Warm Water little at a time to form a stiff dough. Knead for 1-2 minutes.
Drizzle a few drop of oil and coat the dough ball. Cover and let dough rest for 15-20 minutes.

In a large pot, heat Oil and Ghee. Once hot, add Cinnamon Stick, Cloves, Mustard Seeds (allow them to pop), Ajwain, Dry Red Chili, Asafoetida, Turmeric Powder, Curry Leaves, Ginger and Green Chilies. Mix.
Immediately add Tomatoes. Mix.
Add cooked Daal, 5 cups Water, Salt, Jaggery, Tamarind Pulp, Red Chili Powder, Garam Masala, Cumin Powder and Coriander Powder.
Allow mixture to come to a boil.
Meanwhile, knead dough once again and divide into 2-3 portions. Lightly dust rolling surface and roll out dough balls into thin discs (thinner than chapati using some flour). With a sharp knife or pizza cutter, cut dough into small diamond shapes (roughly 1 inch pieces).
Once Daal comes to a boil, reduce heat to medium and add in dough diamonds while stirring. Roll out remaining dough and add diamonds quickly.
Cover and cook for approximately 30 minutes, stirring in between. 

Dhokli should not have a raw taste.
Once cooked, switch off stove and add Lime or Lemon juice to taste.
At the time of serving, garnish with Peanuts, Chopped Onions, Cilantro Leaves and drizzle Oil or Ghee over the top.

Enjoy your dish hot :)

Thank you, do post your comments !!!

Uppu Seedai (or) Cheedai

Uppu Seedai is a delicious crispy snack made special for Gokulashtami. 

When i first came across this recipe , i was in a dilemma to prepare this or not, but when i saw detailed step by step description from a blog, i thought i will give it a try and its a hit :)

A new risky recipe learnt just for blogs sake and to share it with you all and am sure this is going to be my keeper. I have given few tips in my notes section to avoid bursting, hope this helps!

Preparation time : 20 mins + 30 mins

Serves : 3

Recipe source : Yummy tummy

Ingredients :

Raw Rice : 1.5 cups
Urad dhal : 2 tbsp
Coconut grated : 2 Tbsp (run the grated coconut in a blender once)
Butter(at room temperature) : 3 Tbsp
Sesame seeds : 1 Tbsp

Cumin Seeds : 1 tsp
Asafoetida / Hing : 1/4 tsp
Water : a little more than 1/2 cup
Salt : to taste
Oil : as required to deep fry fry


For making with readymade flours

Rice flour(fine variety) : 1 cup
Urad Dal Flour : 1 tbsp
Butter : 2 tbsp

Coconut grated : 2 Tbsp (run the grated coconut in a blender once)
Butter(at room temperature) : 3 Tbsp
Sesame seeds : 1 Tbsp

Cumin Seeds : 1 tsp
Asafoetida / Hing : 1/4 tsp
Water : a little more than 1/2 cup

Salt : as required
Oil : as required to fry

I personally tried the recipe with flours only.

Method :

First rinse raw rice twice, and soak it in water for 2 hrs. Then spread the raw rice in a soft towel to absorb the excess water, Leave it aside for 30mins.Then grind it to a fine powder.

Sieve the flour. Add the remaining coarse powder to grind in next batch and grind it again and then sieve it. The powder should be very fine.Roast the flour till you see steam coming out from the flour,Set aside to cool.

Meanwhile dry roast urad dal to golden brown.

Grind it to a fine powder and sieve it.Roast the flour till nice aroma rises and set aside to cool.

(If you are using the second set of ingredients(readymade ones) then sieve it well,roast it , and let them cool)

Now mix both the rice and urad dhal flour and sieve it once more .

Now your flour for making seedai is ready.

Take the coconut into a kadai and roast them for a min.

Sifting and roasting flours and coconut is very important. It takes the moisture from them.

 In a mixing bowl, add the flour mixture with butter(melt it), sesame seeds, cumin seeds,roasted coconut, hing and salt and rub well with your fingers.

You should use soft butter which is at room temparature for this.

Add water slowly and mix well to form a soft pliable dough.

Then roll small balls a round bigger than peas and arrange it in a clean cloth.

Do not attempt to make bigger balls, for proper cooking inside make small balls a slightly bigger than peas

Roll the balls very smooth but gently not tight so that no splits are shown outside.

Don't roll them tightly just pinch, roll them once and put it on the dry cloth or newspaper. 

(When rolling the seedai, roll gently into round balls. If you roll it tightly then when frying it will burst.)

Let it sit for 30mins.

Drying the seedai for 30 mins is important, this takes the moisture from seedai and prevent it from bursting.

Prick a single hole in each ball with a toothpick or pin if you want to more cautious.

Heat oil for deep frying. First to check for any bursting, drop few balls in oil and step away. Come back after 3 to 4 mins. it will be golden. If there is no bursting then continue.

Add the seedai balls in batches.

Keep the flame in medium and fry till golden, stirring in between then drain it in a kitchen towel or tissue paper. 

If your flame is high then your seedais will not cook evenly and will have brown shades here and there, the browning and cooking will not be even.

Don't be tempted to take it in lighter shade then the inside would not have been cooked - my first batch was like that so I made sure to fry the rest till golden and they were crispy and perfect.

If you get small bubbles and if your seedai is looking dry on the outside then butter is not enough, so measure and follow the quantity as mentioned above.

Why Does Seedai Burst? TIPS TO AVOID THEM :

If the rice and urad dhal flour are not grinded and sieved well they will end up having small grains inbetween which will cause the seedai to burst. So make sure both the flours are sieved well and are very fine.

Pricking holes on all seedai will help to release the air trapped inside the seedai when you are making balls, this will avoid the seedai from bursting.

Do not roll the balls tight, do them as smooth and gentle as possible. If you roll it tight then air bubbles might get trapped inside making them to burst. Also dont expect to get perfect rounds just pinch roll 

Drying the seedai for 30 mins, will dry it out and remove any moisture from it . This will prevent them from bursting.

Roasting Coconut helps to remove the moisture from it and will prevent it from bursting.

tomato bath

Preparation time : 30 mins

Serves : 3

Ingredients :

Basmati rice : 1 1/2 cups
Tomato puree : 3/4 cup and water : 2 & 1/4 cups

Cardamom : one or two
Cinnamon : 1" piece
Cloves : 2
Ginger-garlic paster : 1/2 tsp
Onion : 1/3 cup

Capsicum : 1/3 cup

Carrot : 1/4 cup

Green peas : 1/4 cup
Turmeric powder : 1/4 tsp
Chilli powder :1 tsp Or to taste
Curry leaves : few
Coriander leaves : handful

Salt : to taste

Butter/ghee/ oil : 3 Tbsp
Fried Cashew nuts : 10

Method :

Take a pot or rice cooker and add a Tbsp of ghee, and then add cardamom,cinnamon stick, cloves, curry leaves.

Fry them a bit, then add drained soaked rice and fry it once.

(If you soak rice for an hour it will help the rice to come lengthy - without breaking when it is cooked)
Then add tomato puree, water, salt and let it cook for 15 mins or till done.

(If using presser cooker, after it starts to boil,cook it on medium flame for 2 to 3 whistles or till done.)

While rice is cooking ,

Take a pan, heat 2 Tbsp of butter or ghee, add sliced onion and fry till they are translucent.

Add ginger garlic paste and fry till raw smell goes.

Now add sliced carrot and peas , fry them when they are about to done add chopped capsicum.

Cook them a bit.

Add chopped coriander leaves, chilli powder,turmeric powder and little salt.
Fry them a bit.
Add this to cooked rice and mix well.
Garnish the rice with fried cashew nuts.

Besan egg dosa

This dosa is so easy to prepare and tastes so great. You can make dosa rolls and use them in lunch boxes or get together snack or as a picnic food.

I recorded this while making it , " This is my first video recipe ".

Preparation time : 5 mins

Makes :

Ingredients :

Besan / chickpea flour : 1 cup
Eggs : 2
Green chilli : 3
Ginger garlic paste : ½ tsp
Coriander chopped : ½ bunch
Turmeric : pinch
Salt : to taste
Oil : 1 tbsp

Method:

Take two eggs and just beat them with fork and keep it aside.
Take a bowl and add besan flour, green chilli paste, ginger garlic paste, chopped coriander, turmeric, salt mix it well and pour the egg mixture mix it again.
And add required amount of water to make it into a dosa batter consistency.
Heat the tawa in medium flame and Pour the ladle full of batter in centre of the pan and spread it nicely.
Cook it on both sides by adding little oil.
Take it out, roll it and cut it .

Enjoy your dish with chutney or tomato sauce.
Thank you, do post your comments !!!

Mushroom fry

This goes well with egg fried rice. This is so simple and yet so tasty .

Preparation time : 10 mins
Serves : 2

Ingredients :

Mushrooms : 200 grms
Olive oil / butter / any other oil : 2 tsp
Red chili garlic paste : 1 Tbsp
Salt : to taste

Method :

Take a flat bottomed pan, add oil or butter, once hot , add chili garlic paste.
Sautee them till raw smell of garlic goes.
Add in the mushrooms, saute them for 5 mins.
Add salt and fry them for 5 more mins.
Serve it hot.
Enjoy your dish :)
Thank you , do post your comments !!!

Mango pie

I made this pie on a pie day ;P that is on 22/7 ;)
I should tell you that you’ve landed on the right spot if you’re looking for a quick and easy dessert for your pot-luck parties. Yeah, this is a very simple mango pie recipe that needs no baking and involves no messing in your kitchen. Just pour in the ingredients, blend and refrigerate. That very simple dessert but one which will beat all other desserts brought to any big get-together parties.

Preparation time : 15 min + 8 hours
Makes : one 9" pie

Ingredients :

Mango pulp : 2 cups
Milk : 1/2 cup
Sugar : 1/4 cup or to taste
Water : 2 Tbsp
Gelatin : 1 1/2 Tbsp
Heavy Whipping cream : 1 cup

Method :

I got a ready-made no-bake crust (Graham’s ready crust). It’s a 9 inch pie crust. Save the plastic cover in the product. We will need it once we finish preparing the pie.

What gives the jelly consistency to the mango pie? I got Knox gelatin (unflavoured). I used just one packet. That itself gave enough jelly-ness to the pie. You can substitute gelatin with agar agar.

Take a large mixing bowl and add two tablespoons of cold water or milk to it. Sprinkle the gelatin powder over the water to make the gelatin wet.
Then pour hot milk to the gelatin and mix to dissolve the gelatin completely. Make sure there are no
lumps.
Then add the mango pulp and the sugar and mix well.

If you’re lucky to make your own mango puree/pulp, fine. I got a tin of sweetened mango pulp from the Indian stores. [If your mango pulp is not very sweet then you will have to use 1/2 cup of sugar (adjust sugar amount according to your taste). You can also substitute sugar with 1/2 cup of sweetened condensed milk.

Keep this aside.

Next take the whipping cream in a separate bowl and whip it using an electric whisk to make it fluffy
(till soft peaks form). This should take about 4-5 minutes.
Finally fold in this whipped cream with the mango mixture slowly and once mixed in thoroughly
pour it into the pie crust.
The quantity given in the ingredients list exactly fits a 9 inch pie crust.
Close the filled crust with the cover. Refrigerate it for 6 to 8 hours. I kept it in my fridge overnight. [By the way, it’s up to you to decide if you really need a pie crust. Yeah, you can just pour them into a bowl/cup and simply scoop it and enjoy after refrigerating]
and…. the mango pie is ready.

                                                   

Enjoy your dish :)
Thank you , do post your comments !!!

Mango halwa

Preparation time : one hour

Makes : 60 2x2 size thin pieces 

Ingredients :

Mango pulp : 2 cups
Ghee : 1/4 cup
Corn starch : 1/2 cup
Water : 1/2 cup
Sugar : 2 cups
Cardamom powder : ½ tsp
Cashew nuts : ¼ cup
Almonds : 1/8 cup

Method :

Take a bowl add corn starch and water make a paste.
Heat ghee in a pan and add mango pulp.

When heat up the mango pulp in this add cornstarch mixture and mix it well and keep stirring till thickened.

Add sugar, mix this and add ghee mix it till the mixture is thickened this will take around 45-50 min. (I used canned mango pulp, as it has sugar in it, i dint add much sugar).

Once it moves at one single mass and separates from the pan, add broken cashew nuts, almonds, cardamom powder, keep this mixing another 10 minutes. 

Pour the mixture on to a greased tray with ghee and rest for 2 to 3 hours and cut them in to pieces.

Enjoy your dish :)

Thank you, do post your comments !!

Baked sev

Preparation time : 15 mins

Makes : 1 cup

Ingredients :

Bengal gram flour / besan : 1 cup
Asafoetida powder : Pinch
Turmeric powder : Pinch
Salt  : 1/2 tsp or as per taste
Lime juice : 2 tsp
Oil : 2 tsp
Water : 1/8 cup

Method : 

In a mixing bowl, add besan, asafoetida powder, turmeric powder, salt and mix the dry ingredients together.
Add lime juice, oil and mix well.
Add little by little water to make a soft dough. The dough should be soft and have a chapati dough consistency.
Give the dough a cylindrical shape.
Pre-heat the oven at 180 degree Celsius for 10 minutes.
Grease a baking tray.

We will use a chakli maker or sev maker or chakli press to give the sev its shape. It is available in all Indian market.
It comes in many shapes. we will use smallest shape hole fo the sev maker to get thin sev.
Add the smallest shape in the chakli maker. Place the the dough into the cylindrical shape container of the sev maker and press it.
Now close the chalkli maker and start to turn around in a curricular motion till the dough comes out from the other end.
Once it comes out , spread it on the tray without overlapping one another.
When it reaches the end, simply break the noodles chain and place it on the tray.
The sev is now ready to be baked.
Bake it at 180 degree Celsius in a pre heated oven for 9 minutes.
Once the sev gets cooked and becomes crispy, allow it to come to a room temperature.
Break it into small pieces to give it a nice sev shape.
You will get a crispy and tasty sev with very little oil.

Enjoy your dish :)
Thank you , do post your comments !!

Tawa pulao

When i prepared this dish, i felt like i am preparing this as any other rice dishes i prepared but then i fell in love this recipe.... i so love the taste of this particular rice...  believe me for sure you gonna love this rice, just follow exact measurements and the outcome will be awesome :) 

One more thing is you can even make this tasty spicy bombay tava pulao from left over rice also....

Preparation time : 15 mins

Serves : 2 to 3

Ingredients:

Butter : 2 tbsp
Onions : 2 (cut lengthwise)

Chili garlic paste : 1 1/2 Tbsp (Red chili and garlic paste)
Green bell pepper : 1 1/2
Tomatoes : 4 (finely chopped)
Coriander leaves : few (chopped)
Pav bhaji masala : 2 Tbsp (must)
Salt : to taste
Green chillies : 2 (finely chopped)
Water : 1 tbsp
Boiled green peas : 1 cup
Boiled potatoes : 2 (diced)
Boiled rice : 3 cups (Cooked white rice)

Method:

Melt butter in a heated tava and add the onions.
Let the onions fry till its translucent and not brown.
Add Chili garlic paste and cook it.
Add capsicum to it and saute them a bit.
Add the tomatoes, coriander, pav bhaji masala, salt, green chillies, mix everything well and cook it till the tomatoes are absolutely soft.
Add water and again mix well everything
Add green peas, potatoes and mix everything well
Add rice, coriander leaves, salt to the mixture and mix everything well and its ready to served hot.

Enjoy your rice with raita of your choice :)
Thank you, do post your comments !!!

Rice stuffed paratha

Preparation time : 20 mins

Makes : 3

Ingredients :

Cooked rice : 1/2 cup

Onion : 1/4 cup

Cooked potato pieces : 1/8 cup (optional)

Carom seeds : One pinch

Coriander powder : 1/4 tsp

Green chili : to taste

Salt : to taste

Turmeric powder : pinch

Cumin powder : 1/4 tsp

Chili powder : 1/4 tsp

Coriander leaves : 1 Tbsp

Wheat flour : 1/2 cup

Method :

Take atta, salt and tsp of oil in a bowl. Rub it with your fingertips. Then start adding little water at a time and knead the dough, it should be smooth and soft.
Cover the dough and let it rest for 20 minutes.

Take a bowl, add left over rice and potatoes. 
Mash them with your hand nicely.
Add in chopped onion, green chili, coriander leaves, salt, red chili powder, coriander powder, cumin powder, carom seeds.
Mix them good.

Divide the stuffing into three equal portions. Knead the dough once again and divide it into three balls and flatten it out.
Dip one flatten disc into dry flour and roll into 4 inch diameter circle.
Put one portion of stuffing in the center, Gather the edges and pinch it to seal it properly. Flatten it 

Dip again into dry flour and roll into 6 inch diameter paratha.

Heat the tawa or pan on medium heat. Once hot place the paratha and let it cook for few seconds, you will see few bubbles on top surface.
Then flip, cook other side.
Apply some oil, flip and cook by pressing.
To cook other side, again apply some oil, flip and cook by pressing with spatula.
Remove it from the pan and repeat the same for rest of the parathas.

Enjoy your paratha's hot with your choice of Raita :)
Thank you , do post your comments !!!

Onion paratha

Preparation time : 20 mins

Makes : 2

Ingredients :

Onion : 1/2 cup

Carom seeds : 2 generous pinches

Coriander seeds : 1/2 tsp

Green chili : to taste

Salt : to taste

Cumin powder : 1/4 tsp

Garam masala powder :1/4 tsp

Chili powder : 1/4 tsp

Coriander leaves : 1 Tbsp

Wheat flour : 1/2 cup

Method :

Chop onions , add salt and keep this aside for 15 mins.

Water will come out from onions , use that water to make chapati dough with the wheat flour.

Take a bowl add all of the remaining ingredients, mix them good.

Divide the stuffing into two equal portions. Knead the dough once again and divide it into two balls and flatten it out.
Dip one flatten disc into dry flour and roll into 4 inch diameter circle.
Put one portion of stuffing in the center, Gather the edges and pinch it to seal it properly. Flatten it using your hand.
(This paratha tastes good , if the stuffing is more)

Dip again into dry flour and roll into 6 inch diameter paratha.

Heat the tawa or pan on medium heat. Once hot place the paratha and let it cook for few seconds, you will see few bubbles on top surface.
Then flip, cook other side.
Apply some oil, flip and cook by pressing.
To cook other side, again apply some oil, flip and cook by pressing with spatula.
Remove it from the pan and repeat the same for rest of the parathas.

Enjoy your paratha's hot with your choice of Raita :)

Thank you , do post your comments !!!

Blue berry muffins

Preparation time : 40 mins
Makes : 11

Ingredients:

Butter : 6 Tbsp at room temperature

Sugar : ¾ cup
Eggs : 2
Sour Cream / milk / yogurt : ½ Cup
Vanilla Extract : 1 tsp
Fresh Grated Orange Zest : ½ tsp
Self Rising Flour : 1 ¼ cup
Fresh Blueberries : 1 cup

Method :

Preheat your oven to 350 degrees. Line a muffin tin with paper liners and set it aside.
In a large bowl, cream together the butter and sugar. Add the eggs, vanilla extract, sour cream and orange zest, whisk until the mixture is creamy and thick.
(Just mix them well with hand whisk only, no need of electric whisk in this recipe)
In a small bowl, toss together the blueberries with about 2 tbsp of the self rising flour. Set aside.
Add the remaining flour to the butter mixture and just mix until the flour is mixed through but don’t over mix.
Using a spatula, fold in the blueberries making sure not to burst them.
Using a large ice cream scoop or any other spatula, scoop even amounts in your prepared pan and bake for 20 to 25 minutes or until when a toothpick inserted in the center comes out clean.

Your muffins are ready to sever.

Enjoy your muffins :)

Thank you , do post your comments !!!

Brinjal perugu kura

Preparation time : 20 mins
Serves : 2 to3

Ingredients :

Brinjal / egg plant : 250 grams
Curd : 1/2 cup
Besan : 1 or 2 Tbsp
Green chili : 2
Onion : 2
Curry leaves : one spring
Cilantro : two springs
Ginger garlic paste : 1 Tbsp
Chili powder : 1 tsp or to taste
Salt : to taste
Turmeric powder : pinch
Oil : 1 Tbsp

Method :

Wash brinjals and then cut them vertically by making a + sign.
Add salt and mix well . Keep this aside.
Take a bowl, add curd, turmeric powder, and besan , mix well and keep it aside.

Take a pan, heat it, add oil, once hot add onion, curry leaves, green chili.
Fry them till onions are golden brown in color.
Add salt, chili powder, and fry it a bit.
Wash brinjals very well and add them to the pan.
Mix well, Add little water.
Cover and cook for 10 to 15 mins or until brinjal is cooked.
Add in the curd that we kept aside, mix well, and turn the flame to low.
Cook for 5 mins.
Add freshly chopped coriander leaves.
Your dish is ready to serve.
Enjoy your curry with hot rice or roti :)
Thank you, do post your comments !!!

Spicy mushroom rice

Preparation time : 15 mins
Serves : 2

Ingredients :

Cooked rice : 2 cup
Mushrooms : 8 big size
Chopped Onions : 1/2 cup
Garlic : 6 to 8
Red chili : 5
Cumin seeds : 1/4 tsp
Butter : 1 Tbsp
Pepper : 1/4 tsp
Salt : to taste
Ajinamoto : 1/4 tsp
Soya sauce : 1 tsp
Oregano : 1/4 tsp

Method :

Soak red chili in water for some time.
Make a fine paste of garlic and soaked red chili.
Take a pan, heat it, add butter, once melted, add cumin seeds, let them fry a bit, add chopped onion.
Fry it till onion becomes golden brown in color.
Add garlic chili paste and fry it till raw smell of garlic goes off.
Put flame to high.
Add cut mushroom, fry till they are done.
Add salt and pepper.
Add cooked rice, mix everything good.
Now add ajinamoto and soya sauce, give it a good stir.
check for seasoning, adjust taste if needed.
Switch off the flame and top it with oregano.
Your dish is ready to serve.
Enjoy your dish :)
Thank you, do post your comments !!!

Brinjal dal

Preparation time : 20 mins
Serves : 2

Ingredients :

Toor dal : 1/4 cup
Chana dal : 1/4 cup
Brinjal : 1 cup ( 2 medium size egg plants)
Onion : 1 small ( 1/3 cup)
Green chili : 2
Mustard seeds : 1/4 tsp
Cumin seeds : 1/4 tsp
Garlic : 5 to 6
Curry leaves : few
Turmeric : pinch
Amchoor powder : 1/2 tsp
Chili powder : to taste
Oil : 2 Tbsp
Coriander leave : 2 springs

Method :

Pressure cook both dals with little salt and turmeric powder until fully cooked, keep this aside.
Take a pan , heat it, add 2 Tbsp of oil , when hot add mustard seeds, let them splutter, add cumin seeds, once crackle, add crushed garlic , once sauteed add curry leaves.
Add cubed onion, fry it a bit.
Add turmeric and sliced brinjal .
White brinjal goes well with this recipe , as i have only purple ones i used them.
Add Amchoor powder. (This is must, taste comes from this).
Add chili powder and salt,mix every thing good.
Cover and cook till brinjal is done, if you want u can add little water while cooking.
(Don't over cook the brinjal)
Add cooked dal to this, let it come to a boil.
switch off the flame, garnish with some freshly chopped coriander leaves.
Enjoy your dish :)
Thank you, do post your comments !!!

chow chow curry (or) banglore vankaya kura

This recipe is one of those prepared super easily ... U need to do nothing, just put all of the ingredients in pan and your curry will be ready in no time :)

Preparation time : 20 mins
Serves : 2

Ingredients :

Banglore brinjal / chow chow/ banguluru vankaya : 250 grms ( cut into pieces)
Coconut milk : 1/4 cup
Red chili : 2
Panda leaves : 2
Cinnamon stick : 1 " stick
Curry leaves : few
Fenugreek seeds : 1/4 tsp
Chili powder : 1/4 tsp or to taste
Turmeric powder : 1/4 tsp
Masala chili powder (or) Curry powder : 1/4 tsp or to taste
Salt : to taste
Onion : 1/4 cup ( slices and cut in half)
Garlic : 6

Method :

Take a pan .
Add all the ingredients into the pan except coconut milk.
Add water ( around 1 cup to 1 1/2 cup).
Put it on flame .
Cook for 15 mins on medium low.
Add coconut milk.
Cook it for 5 more mins with out lid on.
Don't over cook the vegetable, if so it will become mushy.
Your curry is ready to serve.
Enjoy your dish :)
Thank you, do post your comments !!!

Sweet Chapati (or) Sugar paratha (or) Panchadara chapaatilu

This is my brother's favorite chapati. When my mom makes these , we used to hog on these chapati's in my child hood :)

Preparation time : 10 mins
Makes : 6

Ingredients :

Ghee or oil : 1 tablespoon + more for frying the parathas
Sugar : 10 Tbsp
Atta or Wheat flour : one cup
Salt : pinch
Water : As needed ( less than 1/2 cup)

Method :

Take atta, salt and ghee in a bowl. Rub it with your fingertips. Then start adding little water at a time and knead the dough, it should be smooth and soft.
Cover the dough and let it rest for 10 minutes.

After 10 minutes, Knead the dough once again and divide it into 6 balls and flatten it out.
Dip one flatten disc into dry flour and roll into 4 inch diameter circle.
Cut it from center to the end and make a cone.
Put one or two Tbsp of sugar in the cone, Gather the edges and pinch it to seal it properly. Flatten it using your hand.

Dip again into dry flour and roll into 6 inch diameter paratha.

Cook these in a low flame to get nice crispy paratha's.
Heat the tawa or pan on medium heat. Once hot place the paratha and let it cook for few seconds, you will see few bubbles on top surface.
Then flip, cook other side.
Apply some oil, flip and cook by pressing.
To cook other side, again apply some oil, flip and cook by pressing with spatula.
Remove it from the pan and repeat the same for rest of the parathas.

When ever you are making this make sure that you are making these at the end of your normal chapati's coz when we cook these chapati's some caramelized sugar sticks to tawa. 

Enjoy your paratha's  :)

Thank you , do post your comments !!!