Sunday, August 30, 2009

Vada Recipe

  • 1/2 cup Urad Daal (Black Gram)
  • 1 Onion, finely chopped
  • 1 tsp Ginger
  • 1 or 2 Green Chilies, finely chopped
  • Salt to taste
  • ¼ tsp Baking Soda
  • Pick, wash and soak Urad Dal for 3-4 hours.
  • Make a smooth paste of the dal by grinding it in wet grinder. Make sure that you do not add too much water, because it should be a thick paste.
  • Add onions, ginger, green chilies salt and baking powder to the paste, mix well and set aside for 5 minutes.
  • Heat oil in a pan or kadhai and deep fry a spoonful of batter, till golden
  • Serve with coconut chutney or sambhar as a snack. It can also serve as meal.

Tomato Rasam Recipe

  • 3-4 tbsp Red Gram Daal
  • 4 large Tomatoes, finely chopped
  • 1/2 tsp Garlic Paste
  • 1-inch piece of Ginger, finely chopped
  • 21/2 cups Water
  • 1tsp Garlic, grated
  • 1 or 2 Green Chilies, finely chopped
  • Coriander Leaves, finely chopped
  • Salt, to taste
  • chili or pepper powder, to taste.
  • 1/2tsp Turmeric Powder
  • 1tsp Mustard Seeds
  • 1tsp Cumin Seeds
  • 1-2 whole dried Red Chili, halved
  • A pinch Asafetida
  • Few Curry Leaves
  • 2 tbsp Oil
  • Pick, wash and pressure cook the daal and keep side.
  • Heat 2 tablespoon oil in a pan and add mustard seeds, cumin seeds, curry leaves, dried chili and asafetida.
  • When mustard seeds start to splutter add garlic, ginger, tomatoes and green chilies.
  • Add salt, chili & turmeric powder and a cup of water.
  • Simmer for 5-6 minutes and add the cooked daal and 11/2 cup of water and bring to boil.
  • Serve hot garnished with coriander leaves.

Sambar Recipe

  • 2 Cup Tuvar Dal (Arhar Dal)
  • 3 Red Chiles
  • 3 Green Chiles
  • 1/4 tsp Methi
  • 1 tsp Sambhar powder
  • Curry leaves, a few
  • Hing (Asafetida), a small pinch
  • Salt 1 tsp Salt (to taste)
  • Cooking Oil
  • 2 tsp Mustard
  • 1/2 tsp Turmeric
  • 1/4 tsp. Tamarind Paste
  • 2 tsp. Vegetables (Drumstick, Green Pepper, Eggplant, Okra),
  • Washed and diced
  • Cook thuvar dal and turmeric with extra water, on medium flame. Separate the two, and keep them aside.
  • Cook the vegetables in thuvar dal water, and add turmeric and salt to this.
  • After this is cooked, add tamarind paste.
  • Heat some oil in a pan, splutter mustard, then add methi, red chilies, green chiies, curry leaves, asafetida , turmeric and sambhar powder and keep frying for a few minutes.
  • Add this to the boiling vegetables.
  • Add the thuvar dal and let it cook for a few more minutes.

Rice Puttu

  • 1/2 Kg Raw Rice
  • 1/2 grated Coconut
  • Water to sprinkle
  • Salt to taste
  • Soak rice in water for 4 hrs, then drain it and grind it to make fine powder.
  • Roast the powder for 5 minutes. Stir it well, while heating. Keep it for cooling.
  • Mix salt with water ant then sprinkle this to the powdered rice, just to make the powder wet.
  • Put a handful of grated coconut in the puttukutty and then put rice powder till half then add another handful of grated coconut.
  • This is done till the top. Close the lid steam it for 2 mts in cooker.
  • Serve it with potato curry or ghee
  • Serves five people.

Pesarattu(Moong Dal Dosa)

  • 2 cups Whole Green Gram
  • 1 Tsp Cumin Seeds
  • 1/4” Ginger
  • 2-4 Green Pepper
  • Salt
  • 1 Onion, chopped finely
  • Soak Moong Dhal for 3-4 hours.
  • Grind the soaked moong Dhal with cumin seeds,ginger,salt and green peppers for 10-12mts.
  • Make dosas like pancake sprinkling few chopped onions on top with little oil.
  • Serve hot with coconut chutney.

Palada Prathaman(Onam Special Receipe)

  • 4 cup Milk
  • 2 cup Water
  • 1 cup Condensed Milk
  • 2 tbsp Butter
  • 1/4 cup Ada
  • 1/2 cup Sugar
  • Boil ada by putting it in 2 to 3 cup boiling water. Keep it covered for 30 minutes.
  • Drain water from the ada, completely.
  • Heat butter in a pan and fry ada to a golden color. Keep it aside.
  • Boil milk and water in a sauce pan.
  • Add boiled ada and reduce heat to low medium, while stirring all the time.
  • Keep stirring until milk is reduced by 2/3rd.
  • It takes about 1-½ hours to prepare the dish and now, the color of pradaman should be golden.
  • Add condensed milk to it and cook for 5-10 minutes more.
  • Add sugar and mix it well.
  • Remove from flame.
  • Serve warm.

Kozhukattai/ Modak Recipe(Onam Special)

  • 200 ml Rice
  • 1 Coconut
  • Seasame Oil
  • 200gms. Jaggery
  • Wash and soak raw rice for an hour. Drain the water completely and spread the rice on a cloth and allow it to dry. The rice can be allowed to dry in the shade itself. Grind the raw rice to smooth flour. For 1 measure of rice flour take 2 measures of water.
  • Boil this water in a kadai (a shallow thick bottom vessel). Add a pinch of salt and a teaspoon of seasame oil.
  • Allow the water to boil. When the water starts boiling add the rice flour to this, stirring continuously without allowing any lumps to form.
  • When the mixture has formed into a smooth thick batter, remove from the fire. The batter must be thick enough like chappathi batter.
  • Grate fresh coconut.
  • Add a teaspoon of milk to the grated coconut and grind it in a mixer grinder lightly.
  • Add a little water to the powdered jaggery and keep on low fire and stir for some time.
  • When the jaggery has dissolved completely in water add grated coconut to this and keep stirring for some time.
  • Then remove from fire and add powdered cardamoms to this.
  • Smear your hands with a little seasame oil.
  • Smoothen the prepared rice flour batter with your hands.
  • Make small balls (the size of a lemon).
  • Fill these cups with the prepared coconut-jaggery filling.
  • Put these filled up cups on an idli-plate and pressure cook them.

Mor Kuzhambu

  • 5 cups Buttermilk
  • 4-5 Green Chilies, slit
  • 1 1/2 tsp Cumin Seeds
  • 2 tsp Coriander Seeds
  • 1 tsp Turmeric Powder
  • 2-3 tbsp Coconut, shredded
  • Salt to taste
  • 1 tsp Mustard Seeds
  • 1 sprig of Curry Leaves
  • Oil, for seasoning
  • Add 1/2 tsp of turmeric to the buttermilk and mix well.
  • Add water if the buttermilk is too thick.
  • Add salt and heat on a low flame till the buttermilk reaches room temperature.
  • Take it from the fire and set aside. Roast in a little oil, one by one, the coconut, the remaining turmeric,jeera, coriander and green chillies.
  • Blend to a smooth paste.
  • Add this coconut paste to the warm buttermilk, put it back on the stove and heat for approximately 4-5 minutes.
  • Season it with mustard seeds and curry leaves.

This dish cannot be re-heated on direct fire.

Masala Dosa

  • 1½ cups Rice
  • 1/2 cup Urad Dal
  • Salt to taste
  • 2 large Potatoes
  • 1 medium Onion (chopped)
  • 1/2 tsp Yellow Split Peas
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Turmeric
  • 1-2 green Chili
  • 1 tbsp Oil
  • Separately soak rice and urad dal at least 6 hour or overnight in water.
  • Grind to paste.
  • Mix together, add salt with water to make batter.
  • Leave in room temperature overnight.
  • Mix onion and chilies to the thin batter.
  • Heat pan or griddle with little ghee or oil.
  • Spread the mix on pan in circular motion to make thin Dosa.
  • Cook on both the sides, if desired.
  • Heat oil. Add mustard seed, peas, onions and spice.
  • Fry for about 5 minutes on medium heat or/until onions are turned into golden brown
  • Add potatoes and mix and cook some more.
  • Add filling inside Dosa and roll. Serve hot with Chutney.

Dry Fruit Kesari Recipe

  • 1/2 cup dry fruits (chopped dates, raisins, cranberries and other nuts),
  • 1/2 cup rava,
  • 3 tbsp sugar,
  • 2 tsp ghee,
  • 1 pinch cardamom powder,
  • 6 almonds,
  • 1 cup water, and
  • 3-4 drops food color optional (yellow, orange or red)
  • Stir-fry Rava with 1 tsp ghee on low flame till the smell of raw grain goes.
  • Set it aside for later use.
  • Sauté dry fruits for 5-10 seconds in a pan with 1 tbsp ghee on low flame
  • Add water, sugar, cardamom powder and food color to them and increase heat to high flame.
  • Add roasted rava to boiling water slowly and smoothen out any lumps and mix well.
  • Reduce heat and keep stirring continuously till the mixture is cooked. One can know that the mixture is cooked when it starts coming off the pan easily.
  • Grease a plate and pour 'kesari' into it.
  • Let it cool and get set.
  • Cut it into smaller pieces and garnish it with an almond.
  • Kesari is now ready to be served.

Chakkai Chips


Jackfruit cut into long pieces
Turmeric powder


1. Mix 3 tea spns salt, 1/2 tea spn turmeric with about 1 cup water and keep aside.
2. Heat oil and deep fry the jackfruit in it. When it is almost done, pour 1-2 tsp of the salt-turmeric water in it. Fry till completely done.

Banana Halwa

Nutmeg ground 1/2 tsp
Pure Ghee 1 tablespoon
Bananas (ripe, peeled and mashed) 3 (medium)
Sugar 1 cup

  1. Heat ghee in a heavy pan. Add bananas and cook over low heat, stirring to prevent the mixture from sticking. Cook for 10 minutes, or until bananas have browned and resemble soft toffee. Add more ghee as necessary.
  2. Add sugar and continue stirring until dissolved.
  3. Add nutmeg and cardamom; remove from heat.

Spread halwa into a deep, large plate. Allow it to cool and cut into squares.


This is a semi-dry preparation which is a mixture of all sorts of vegetables.

Ingredients: (Serves 10)

Yam sliced thinly into 11/2" length pieces 1cup
Cucumber sliced lengthy into 11/2" thick pieces 1cup
Snake gourd sliced into 11/2" length pieces 1cup
Carrot sliced into into 11/2" length pieces 1/4cup
Long runner-beans sliced into 11/2" length pieces 1/2cup
Drumstick cut into 2" length pieces 2nos
Raw bananas sliced into 11/2" length pieces 1no
Mango pieces for sour
Turmeric powder 1/2tsp
Salt to taste
Grated coconut 1/2quantity
Green chillies 5nos
Cumin seeds 1/2tsp
Curry leaves 2sprigs
Coconut oil 3tbs
  1. Coarsely grind the coconut, green chillies and cumin seeds. Keep it aside.
  2. Clean the vegetables.
  3. Heat 2tbs coconut oil in a thick bottom vessel. Add the vegetables and cook in a low flame. Do not add water. When it is done, add turmeric powder, salt and mix it well. Remove the vegetables from the middle and put sliced bananas and mango pieces and cover it with the other vegetables. When steam comes out, add the coconut paste and stir well. Remove from fire. Mix the remaining coconut oil and curry leaves in the avial.

Tuesday, August 25, 2009

Microwave Besan Ladoo

1 cup Besan 6-7 tbsp Ghee
3/4 cup Sugar Powder
Cardamom powder (2-3 pods)
A handful of raisins Microwave safe bowl

Mix the besan and tup (ghee) in a microwave safe bowl.
Heat on high for 5 minutes . Stir after a minute and continue heating.
Keep checking and stirring after a minute.
At the end of 5 minutes, the mixture will be a nice reddish brown and will have a nice smell to it. The mixture should not look too dry, otherwise the ladoos will not hold up their shape.
Let it cool completely. Once cooled, add the sugar, cardamom powder and raisins.
Mix well and then make small round ladoos out of it.
If you realize that the ghee is not sufficient once you start making the ladoos, just heat some ghee and add to the mixture.

Sunday, August 23, 2009


  • 1 cup Wheat Flour
  • 3 tbsp Ghee
  • 1 pinch Salt
  • ½ litre Oil (for frying)
  • 1 cup Grated Coconut
  • 3¼ cups Sugar
  • 1½ cups Milk
  • Few Almonds
  • Few Raisins
  • 1/2 tsp Cardamom Powder
  • 1 tbsp Poppy seeds

In a bowl mix salt, flour and ghee. Rub in well. Gradually add water and knead to form firm dough. Cover with wet cloth and set aside.

For Stuffing
Cook the coconut (use fresh or dried), sugar, milk, chopped almonds and raisins, cardamom powder, and poppy seeds (optional) till the milk evaporate.

The Rest
  • Divide the dough into 20-25 sections, roll them out into flat round pancakes. Place a spoon of stuffing at the centre and fold the pancake in half.
  • Use a cutter to create the fluted crescent border and cut off excess dough. You can seal the edges by applying a little milk and pressing down hard.
  • After all the karanjis are stuffed, fry them in very hot oil for 2-3 minutes or till golden brown, remove onto paper towels and allow to cool.

Besan Ke Ladoo

  • 2 cups Gram Flour (besan)
  • 1 1/2 cup Sugar (grinded)
  • 1 cup Ghee
  • 1 tsp Almonds (chopped)
  • 1 tsp Pistachios (chopped)
  • 1 tsp Cashew Nuts (chopped)
  • Mix gram flour and ghee over a low heat in a kadhai and constantly keep stirring to avoid lumps.
  • When it releases an appetizing smell remove it from the heat and allow cooling.
  • Add sugar and nuts to the gram flour and mix thoroughly.
  • Now form ping-pong size balls of the mixture.
  • Ladoos are ready to be served.

Rawa Ladoo

  • 100 gm Semolina (Suji/Rava)
  • 250 ml Milk, toned
  • 10 g Ghee
  • ½ cup Sugar, powdered
  • 1 pinch Cardamom
  • Roast semolina in a non-stick pan on low heat till it slightly turns brown.
  • Add ghee and milk.
  • Stir till mixture becomes sticky.
  • Add powdered cardamom and mix.
  • Remove the pan from heat and add the sugar and mix.
  • Form the dough in to small balls.
  • Serve when dry.

Motichoor Ke Laddu

  • 2 ½ cups Gram Flour (not superfine variety)
  • 500 ml Milk
  • 1/2 tsp Cardamom Powder
  • 3 cups Ghee
  • A fine-holed Shallow Strainer Spoon
For Syrup
  • 2 1/2 cups Sugar
  • 3 1/2 cups Water
  • 2 tbsp. Milk
  • 3 cups Ghee

For Syrup
  • Put sugar and water in a vessel and boil.
  • When sugar dissolves, add milk.
  • Boil for 5 minutes till scum forms on top.
  • Strain and return to fire.
  • Add color and boil till sticky but no thread has formed.
  • Add cardamom powder and mix. Keep aside.
For Boondi
  • Mix flour and milk to a smooth batter
  • Mix all the ingredients mentioned under stuffing except milk
  • Heat ghee in a heavy frying pan
  • Hold strainer on top with one hand
  • With the other pour some batter all over the holes
  • Tap gently till all batter has fallen into hot ghee
  • Stir with another strainer and remove when light golden
  • Keep aside. Repeat for remaining batter
Final Steps
  • Immerse boondi in syrup.
  • Drain any excess syrup.
  • Spread in a large plate. Sprinkle little hot water over it.
  • Cover and keep for 5 minutes.
  • Shape in laddoos with moist palms.
  • Cool and keep open to dry, before storing in containers.

Moong Dal Halwa

  • 1½ cup Moong Dal, soaked
  • 3/4 cup Mawa, well crumpled
  • 1 cup Sugar
  • 1½ liter Milk
  • 1/2 tsp Saffron, soaked in a little milk
  • 5 Cardamoms, powdered
  • 6 tbsp Ghee

  • Grind the Moong dal coarsely. Heat the ghee and fry the dal till golden.
  • Add milk and cook till the milk has been absorbed. Add mawa and cook on a low fire, stirring continuously till the dal and the mawa are well blended. Remove from the heat and keep aside.
  • Make sugar syrup of one thread and add saffron and cardamom powder to it. Add the fried dal to the syrup and stir quickly till it mixes well. If you want you can add thin silvers of blanched almonds.

Thursday, August 20, 2009

Chocolate Cake

Ingredients :-
Maida-250g, Baking powder - 2 tsp ,
Salt - a pinch ,
cocoa powder 3-4 tbsp,
butter -250g ,
Powdered sugar - 250g, Eggs - 3 ,
Butter milk - 1 cup ,
Essence - 1 tsp.

1) Sieve maida with baking powder, salt and cocoa powder. Mix together softened butter with sugar powder and beat well with a wire whisk (or) Electric beater till light and fluffy.
2) Mix in one eff at a time fold in flour and cocoa mixture 2 to 3 spoons at a time taking a little of butter milk to make a smooth batter lastly mix in vanilla essence.
3) Pour batter in prepared cake time with greas , bake at 180 0c for thirty five to forty minutes.

Pista Kulfi

Ingredients :-
4 cups whole milk ,
1 slice white bread ,
corn flour - 1 tsp,
sugar - 1/4 cup,
Elachi powder - 1/2 tsp,
sliced - 10.

Remove the crust from all sides of the bread and cut the bread in small pices,
Blend bread pices,corn flour and a 1/2 cup of milk making a smooth paste and set aside.
Boil remaining milk (3.5 cups) in nonstick frying pan on medium high heat, stir milk as needed to keep milk from burning on the bottom of the frying pan.
Stir the sides of the pan to avoid scalding .
After milk comes to boiul, let the milk boil for another 12minutes.
The goal is to boil the milk to the 31/2 cups to 21/2 cups.
Add the bread mixture to the milk in frying pan and cook for another 4 minuter, reducing heat to medium.
Bread & corn powder are added to reduce the water crystallizing in kulfi dyring the freezing. Next add sugar and pistachios and cook for 2 more minutes.
Turn off the heat and add Elachi powder.
Cool the milk to room temperature and pour into a bowl, take cellophane wrap and place it right over the milk covering it completely.
Put it in freezer.
It will take about 7 hrs for the kulfi to be ready to serve.
Note:- It is important that the cellophane wrap touches the milk.

Sunday, August 16, 2009

Modak Karnataka Special

2/3 cup Maida
A pinch of Salt

1/2 cup grated dry Cocunut
1 tbsp KhusKhus
1 tbsp Baarik Rawa
1.5 tbsp Ghee
3-4 tbsp powdered Sugar
Chopped Nuts(kishmish, charoli, cashews, almonds)

Ghee/Oil to fry


* Add salt and water to Maida and make a dough. Set dough aside for 2-3 hrs

* Slightly roast cocunut, KhusKhus and Rawa separately

*Coarsely grind the cocunut with hands on in a mixie.

*Mix the remaining ingredients(except oil) to make the filling.

*Divide dough into 11 equal sized balls

*Roll each ball in circular shape to size of puri.. Place it on the palm and add 1-2 tsp of filling to it.. Then get the sides of the puri together at the center, bind them together to cover the filling.

*Prepare the remaining modaks in similar Way.
Once all modaks are done, heat ghee/oil and fry these modaks on medium heat till they turn golden brown.

* Modaks are ready for Naivedya for Ganesh, as a Prasad.


This is one of my favorite sweet.
This is called Holige or Obbattu in Kannada.

Chana dal 1 cup
Jaggery 1 cup
Cardamom 1 tea spn
Maida/Plain flour 1 and 1/2 cups
Turmeric a pinch
Wheat sooji(rava) (optional) 2 tea spns
Oil 1 tea spn
Salt a pinch
Cook Chana dal in pressure cooker. Drain all the water.
Cook dal mixed with jaggery for 10min. Grind without using water. Add cardamom and mix well with hand to get a smooth mixture. It is called Hoorana.
Mix flour/maida with sooji, turmeric, salt. Add water,oil and make a dough. Cover and keep aside for 1hr.
Take a ball of dough and spread with hand. Keep a ball of chana mixture and cover with the dough and seal the ends. Apply oil to a plastic paper, keep the ready ball on it and roll it like chapathi . Fry on hot tava till it gets golden brown color.
Serve hot/cold with ghee.

Tips for good Holige: 1.Use milk instead of water for making the maida dough to make pooran polis very soft.

2. Use Toor dal along with chana dal to make them more thin and soft.

3. If the chana dal mixture becomes too dry and cannot be made into balls, add some avalakki(thin poha) or 1 spn rice flour to it.

4. Use rava and flour in 1:1 proportion to make the outer wrap very soft.



• 5 cup Wheat Flour
• 3 tbsp Rice flour
• 1/2 cup Unsalted Butter
• 1/2 cup Water
• 1/2 cup Milk
• 1-1/4 cup Sugar
• Oil
• Pinch of Salt

1.How to make Shankarpali:

2.Mix together milk and water.

3.Beat unsalted butter and sugar till it turns fluffy.

4.Add flours and salt. Mix them well.

5.Knead it to soft dough with the help of milk-water mixture.

6.Divide the dough into three balls. Roll out thick chapattis.

7.Cut them into diamond shaped pieces.

8.Heat oil. Deep-fry the pieces till done.

9.Very Cryspy Shankarpali is ready.

Saturday, August 15, 2009

Kobbari Kadubu(Coconut Sweet)


  • Rice Flour – 2 cups
  • Oil – 1 teaspoon
  • Water 2 cups
  • Salt – a pinch
  • For the Coconut Filling or the Pooranam:
  • Freshly grated coconut – 1 cup
  • Grated Jaggery – 1 cup
  • Ghee – 1 tablespoon
  • Cardamom Powder – a pinch


Heat the water in a deep vessel (kadai) with salt and oil. As the water starts to boil, reduce the flame and put in the rice flour. Close the Kadai with a lid with a little gap for the water to evaporate.

Leave the rice flour and water mixture to cook for about 10 minutes in low flame. After that turn off the stove and stir the dough quickly but firmly so that it doesn’t form lumps.Allow the dough to cool a bit until it becomes lukewarm.

Knead it well till it becomes smooth. Use water to assist in the kneading if necessary. Also use a drop or two of oil while kneading at the end so that the dough doesn’t stick.

Roll the dough into small balls (lemon-sized). Using the fingers, start to flatten the dough; first the edges and gradually shape it like a cup. Apply pressure uniformly.

Keep a fingerful of the filling and fold it to stick the edges well. Press the edges so that it forms a wave-like design.

Arrange many such Kozhakattais on greased idly plates. Steam this for about 10 minutes.

The Kadubus are ready to be savored.

How to make the Coconut Pooranam / Filling:

Grate a medium sized coconut using a standard grater. Run this in a mixer so that large pieces are grated finely. Mix this with grated jaggery and heat it in a pan. Keep stirring till the jaggery dissolves completely. The mixture should now acquire the color of the jaggery and the texture should now have a layer of liquid (from the jaggery). When the mixture becomes thick, add cardamom powder. Remove the pan from the fire and allow it to cool before using it in the Kozhukattai


Coconut Cabbage(microwave receipe)


  • Coconut 100 Gms, grated
  • Green chilli 1 no
  • Spring onion 2, chopped
  • Cabbage 1, chopped
  • Mustard seeds ¼ teaspoon
  • Red chilli 3 nos
  • Curry leaves About 5
  • Oil 1 tablespoon


  • In a dish take oil, mustard seeds, red chilli and curry leaves and cook covered on high for 2 minutes.
  • Grind the coconut, green chilli and spring onions to a paste and cook on high for 2 minutes.
  • Add the cabbage and cook on power 70 for 8 minutes till the cabbage is cooked.
  • Serve garnished with chopped coriander.

for more receipe visit:

Thursday, August 13, 2009

Appam Recipe

Rice - 1 cup
Jaggery(gur) - 1/2 cup
Coconut scraping - 1/2 cup
Cardamom powder - 1 tea spoon
Oil for frying

Soak the rice along with 1 table spoon of black gram dal in water
Grind rice,jaggery and coconut scraping very well and prepare the batter
Mix smashed banana and cardamom powder with the batter
Heat oil in deep pan on fire and drop a big ladle (spoon)of batter into hot oil
Fry the Appam till it turns brown and crisp
Remove from oil and serve hot

Wednesday, August 12, 2009

Aloo/Arvi ki Chaat

100 gm Tamarind
250 gm Potatoes or Arwi
2 tsp Cumin seeds
2-3 no Red dry chillies
1/2 tsp Dry ginger powder
125 gm Jaggery or sugar
1/2 tsp Salt
Chaat masala, chilli powder and salt to taste

Method of Preparation :
1. Soak imli/tamarind in lukewarm water for 1-2 hours or you can do this a day before.
2. Then with your fingers mash them and throw the stones. If you are using stoned tamarind/imli just mash with your fingers.
3. Now put crushed jaggery or sugar along with 1/2 teaspoon of salt and ginger powder.(If you want to use this sauce for few days, boil the sauce and use when it cools down.
4. Roast cumin seeds along with dry chillies in a dry frying pan. When the colour turns brown put them on a plate. Now crush them with a rolling pin or pestle and mortar. Sprinkle this on tamarind sauce. Taste it. If you like you can mix a few teaspoons of mint sauce in it or crushed mint leaves.
5. Boil aloo or arwi(bhuiyan)and peel them. Dice them and keep aside.
6. When you serve, put diced aloo or arwi in a small bowl for each individual person. Sprinkle salt, chat masala, red chilli powder, a table spoon of beaten natural yoghurt and tamarind sauce.
This is yummy and suitable for fast.

Til ki Kheer

100 gm White til
100 gm Desiccated coconut fresh or dry
40 gm Sugar
1 tbsp Raisins
1 tbsp Cashew nuts broken and soaked in warm water
4-5 no Green Cardamom
1 ltr Full cream milk
1 tin Condensed milk

Method of Preparation :
1. Dry roast til and crush them. Keep aside.
2. Pour milk in a sauce pan and boil for 10 minutes. Stir continuously.
3. Then add condensed milk and stir and cook for another 8-10 minutes.
4. Now put crushed cardamoms and sugar. Stir continuously.
5. Add roasted til and desiccated coconut. Keep on stirring. Cook for 10-12 minutes.
6. Pour in a serving dish and garnish with raisins and cashew nuts.
7. This can be used as fast food.

Pedhas(janmastami special receipe)

500 gms Khoya, crushed.
300 gms powdered sugar
8 to 10 pistachios sliced
2-3 drops food colour (optional)
1/2 tsp. cardamom powder
Cookie moulds

Method of Preparation :
Mix khoya with sugar in a pan. Heat on low flame, stirring continuously. Cook till mixture thickens. Cool for 10 minutes. Add cardamom powder & food colour. Mix well. Take a small handful of mixture and press into the cookie mould. Turn out carefully. Press 2-3 slices of pistachio in the center. Delicious Pedhas are ready to eat.

Singhare ki Poori ( janmastami special receipe)

India is a land of myriad colorful festivals. Janmashtami is one such festival celebrated by Hindus across the length and breadth of the country. Lip smacking dishes are savored on the glorious occasion of the birth of the Lord Krishna. Singhare Ki Puri is one of the favorites of people living in northern parts of India. A variant of Poori (Indian fried bread), Singhare Ki Poori is made by using singhare ka atta (also known as kuttu ka atta) and is a specialty of Janmashtami. It is served with pickle or beaten curd. You may also accompany it with Aloo ki sabji (potato curry). Check out the easy recipe of Singhare Ki Puri in the following lines and know how to make the dish.

1 Cup Singhara Flour
1/4 Cup boiled, mashed Potatoes
1/4 Cup Chopped Spinach
1 tbsp oil
2 chopped green chillies
2 tsp Ajwain Seeds
1/4 Cup Coriander Leaves
1 tbsp Red Chilli Powder
Salt to taste
Oil For Deep Frying

Method of Preparation :
Mix all the ingredients thoroughly. Knead the dough and make small pooris with hand or a rolling pin. Add less quantity of water as compared to what used while kneading wheat flour. Add cooking oil in a pan and fry pooris till dark brown and crisp. Serve it with curd and pickle.

Kalakand (janmastami special receipe)

Ingredients :
2 litres Milk
1/2 to 3/4 cup Sugar
Chopped nuts to decorate (pista, almonds)
Silver foil (optional)
1/2 tsp. Citric acid dissolved in 1/2 cup water

Method of Preparation :
Boil half the milk and add the citric solution as it comes to boil. Switch off the gas. Once the chenna settles sieve through muslin cloth, press out excess water, take
it in a plate and press down. Do not knead. Put the remaining milk in a heavy pan
and boil to half. Add chenna and boil till the mixture thickens. Stir continuously. Add sugar and continue to cook. Stir all the while till it softly thickens in a lump. Set in a tray, apply silver foil and sprinkle the chopped nuts.

Gopalkala(janmastami special receipe)

Ingredients :
250 grams Beaten rice
1 Coconut (fresh and grated)
100 gms Cucumber
60 grams Curd
2 Green chillies
1 tbsp Ghee
1 tsp Jeera (Cumin seeds)
1/2 inch Ginger
1/2 tsp Sugar
Salt to taste

Method of Preparation :
Soak Beaten Rice for 10 -15 minutes. Roughly chop the cucumber and finely chop the green chillies and ginger. Melt ghee in a small pan, add jeera, green chillies and ginger. Pour over the Beaten Rice and add in the remaining ingredients. Mix well.

Murukku (Rice Chakli)

Ingredients :
Rice flour 340 gms.
Gram flour 120 gms.
Til seeds 1 tbsp.
Chilli powder 3 tsp.
Asafoetida ½ tsp.
Butter 2 tbsps.
Oil as required
Salt to taste

Method of Preparation :
Mix both rice and gram flour, add chilli powder, asafoetida, butter and salt. Wash the til seeds and add to the flour mixture. Add water and knead into a soft dough. Put small quantities of dough in a murukku mould, hold it over a kadhai with hot oil and press murukkus into the oil. Remove murukku from kadhai when brown and crisp.

Kheer(Janmastami special)

1 cup Basmati rice
1 cup condensed milk
1 tablespoon custard powder, dissolved in warm milk
3-4 cups of whole milk, diluted with 1-2 cups of water
1/2 cup sugar
1 tbsp raisins
1 tbsp cashewnuts, dry roasted.
1 tsp powdered cardamom

Method of preparation:
Pour milk in a pan and add rice to it. Boil rice and milk in the pan on medium flame until completely cooked (appx. 25-30 minutes). Add custard powder to milk and stir continuously. Add condensed milk, sugar and stir till sugar gets completely dissolved and the mixture thickens.
Add nuts and raisin. Sprinkle it with powdered cardamom for extra flavor.
Can be served both hot as well as cold.


Ingredients :
1 kg. Curd (Put in a muslin cloth and hung for 2-3 hours)
1 tbsp warm milk
3/4 to 1 cup powdered sugar
2 tsp cardamom (elaichi) powder
A few saffron strands
Slivers of pistachios & almonds (optional)

Method of Preparation:
Mix saffron in milk and keep it aside. Take a bowl and put Curd, sugar, saffron mixture and cardamom. Mix all the ingredients well either manually or with the help of a blender. Garnish it with almonds and pistachios.

Sunday, August 9, 2009

Rice Modak

  • Rice flour 2 cups
  • Water 4 cups
  • Oil 1 teaspoon
  • Coconut gratings 2 cups
  • Sugar 1 cup
  • Dry fruits 4 tablespoons
  • Milk ¼ cup
  • Khoya 2 tablespoon

  • Boil the water along with the oil and then take it off. Add the flour and knead it well.
  • Mix the coconut gratings, dry fruits and sugar.
  • Stir them on fire. Add milk and khoya and cook till well done.
  • Make small holes in the dough and place small amount of the filling inside it and seal it well.
  • Shape it like garlic and steam it for 10 minutes.
  • Take it off, cool it and store it in airtight containers.

Kobbare Unde(Coconut Ladoo)

  • Coconuts 2 numbers
  • Sugar 2 cups

  • Grate the coconuts and pour the grated coconut and sugar into a saucepan. Stir well over medium heat.
  • Once the water from the coconut begins to from lumps, remove the mixture from fire.
  • While still hot grease your palms with a little ghee and roll the mixture into small laddoo balls.
  • The mixture should not be allowed to get cool, as it would not aid in the formation of the laddoos.

Til Ladoo

  • Sesame seeds 40 gm
  • Black or Brown Jaggery 50 gm
  • Ghee 1 tablespoon

  • Lightly roast the sesame seeds. Heat the jaggery in a pan till it melts and then add the roasted sesame seeds to it.
  • Once the jaggery starts to firm up, remove from fire.
  • Lightly grease your palm with some ghee and roll one tablespoon of the mixture into a ball.
  • Be careful with the hot jaggery but the balls should be made while the mixture is still hot.
  • Serve when the balls come to room temperature.



* Maida 250 gm

* Khoya 1/2 kg

* Oil or ghee 6 tablespoons + some more for frying

* Water 100 ml

* Kismis 15 pieces

* Almonds 125 Gms cut into thin strips


* Mix the 6 tablespoons of cooking oil with maida and mix them so that it is in the form of breadcrumbs. Now add water and make into soft dough and cover it with a damp cloth.
* Fry the khoya till it is of light brown shade. Add the sugar, kismis and almonds and mix well with it. Fry for some time and allow it to cool.
* Now roll the kneaded dough into chappathi shapes but a little thicker and a little smaller in size. Fill half of the round with the khoya mixture and seal it tightly with the other half, twisting the edges inwards. Care should be taken that the filling does not ooze out of the Karanji.
* Then deep fry the gujias to golden brown and transfer them to brown paper to drain excess oil.
* If the gujias are to be stored for long, then they can be dropped into hot sugar syrup. The above measures would make around 40 medium-sized Karanji.

Stuffed Tomatoes(microwave receipe)

  • Tomato 4 nos
  • Bread crumbs 50 Gms
  • Grated cheese 50 Gms
  • Onion 3, chopped
  • Coriander 1 tablespoon, chopped
  • Salt To taste

  • Cut the head of the tomatoes and scoop out the pulp inside.
  • Mix the pulp with the rest of the ingredients and fill in the tomatoes.
  • Top the tomatoes with a bit of cheese and cook on high mode for 4 minutes.
  • Serve hot.

Stuffed Capsicum(microwave receipe)

  • Onion 1, chopped
  • Potatoes 3, boiled and mashed
  • Turmeric powder ½ teaspoon
  • Chilli powder ½ teaspoon
  • Chaat masala 1 teaspoon
  • Green chilli 2, chopped
  • Limejuice ½ teaspoon
  • Oil 1 tablespoon
  • Capsicums 4 nos
  • Cottage cheese 100 Gms, mashed
  • Salt To taste
  • Slice the head of the capsicums, de-seed and apply salt on the inside.
  • Take a bowl half filled with water and boil the capsicums in it at high for 8 minutes.
  • In another dish, take oil, green chillies, and onions and cook on high for 3 minutes.
  • To this add the mashed potatoes, cheese, limejuice, turmeric powder and salt and mix well.
  • Cook on high for 2 minutes.
  • Fill the mixture into the capsicum cups and garnish with fresh coriander and cook on high for 6 minutes and serve hot.

Palak Paneer(microwave receipe)

  • Palak 1 cup
  • Curd ½ cup
  • Paneer 250 gms
  • Green chilli paste 1 teaspoon
  • Garam masala ¼ teaspoon
  • Salt To taste

  • Mix all the ingredients well and cook on high mode for 6 minutes to get Palak Paneeer.
  • Boiled Peas can be added to this to get matter palak paneer.

Paneer Tikka(microwave receipe)


* Paneer 300 gms
* Chilli powder 1 teaspoon
* Ajwain 1 teaspoon
* Hung curd 1 cup
* Garam masala ½ teaspoon
* Chaat masala ½ teaspoon
* Red color a pinch


* Mix all the ingredients into a paste and coat the paneer pieces with it.
* Pre-heat the oven at 230 degrees and cook on convection mode at 200 degrees for 12 minutes.
* Serve with lemon juice and chaat masala.

Spicy Bhindi(microwave recipe)

  • Bhindi ½ Kg
  • Ground green chillies 1 teaspoon
  • Garlic paste 1 teaspoon
  • Dried mango powder ½ teaspoon
  • Oil 1 teaspoon
  • Salt To taste

Mix all the ingredients and cook on power 70 for 8 minutes.

Tandoori Cauliflower(microwave receipe)

  • Cauliflower 1 medium size
  • Ginger-garlic paste 1 teaspoon
  • Lemon juice 1 teaspoon
  • Chilli powder 1 teaspoon
  • Hung curd ½ cup
  • Garam masala 1 teaspoon
  • Salt To taste
  • Marinate the cauliflower with the ginger-garlic paste, lemon juice, and chilli powder and keep for few hours.
  • Mix the curd, garam masala and salt and rub it on the cauliflower and keep for a few more hours.
  • Pre-heat the convection oven on 200 degrees and cook on combination mode for 200 degrees.
  • Brown further on 200 degrees for 5 minutes.
  • Serve sprinkled with chat masala and lemon juice.

Fish Curry(microwave receipe)

  • Fish 1 kg, Sole
  • Ginger, garlic paste 1 tablespoon
  • Turmeric powder ½ teaspoon
  • Chilli powder ¼ teaspoon
  • Tamarind extract 2 tablespoons
  • Coconut milk 1 cup
  • Coriander 1 tablespoon
  • Green chillies 2 nos, chopped
  • Salt To taste
  • Marinate the fish with the red chilli powder, ginger-garlic paste, tamarind paste, turmeric, green chillies and salt.
  • Keep for ½ an hour. In a large bottom dish take the oil and add fish and cook covered for 3 minutes on high mode.
  • Turn the fish over and pour the coconut milk over it and cook covered on medium high of 70 for 14 minutes.
  • Garnish with coriander and serve.

Mutton Tikka(microwave receipe)

  • Mutton ½ kg, chopped to1-inch pieces
  • Hung curd ½ cup
  • Butter 2 tablespoons
  • Coriander 3 tablespoons, chopped
  • Garlic 2 cloves, crushed
  • Mint 3 tablespoons, chopped
  • Chilli powder ½ teaspoon

  • Mix well the butter, coriander, garlic, red chilli powder, and mint and marinate the mutton pieces in it for one night.
  • The next day rub the mutton tikkkas with the hung curd and garam masala and keep for a few hours.
  • Pre-heat the convection oven at 200 degrees.
  • Place the mutton pieces in the grill tray and cook on combination mode for 16 minutes at 200 degrees.
  • Then brown it on convection mode on 200 degrees for 5 minutes.
  • Remove and spray chat masala over it along with lemon juice and serve with onion ringlets.

Garlic Prawns(microwave receipe)

  • Prawn 500 Gms, peeled and de-veined
  • Butter 60 Gms
  • Garlic 5 cloves, crushed
  • Parsley 1 teaspoon, chopped
  • Lemon juice 1 tablespoon
  • Salt To taste

  • Take the prawns and garlic in a flat dish and cook on high for 1 minute.
  • Add the rest of the ingredients and cook covered on high for 8 minutes.
  • Stir when the process is half way through.
  • Allow it to stand for some 5 minutes and then serve.

Roast Chicken(microwave receipe)

  • Chicken 800 Gms
  • Butter 25 Gms
  • Herbs 1 teaspoon
  • Salt and pepper To taste

For Sauce

  • Red wine 1 tablespoon
  • Orange juice 1 teaspoon
  • Butter 1 teaspoon
  • Flour 1 teaspoon
  • Take the chicken, butter, salt, pepper and herbs in a shallow dish and cook on high for 14 minutes.
  • Take the juice of the cooked chicken along with the butter and cook on high for another 30 seconds.
  • Then add the wine, salt, pepper and butter and cook on high for another 30 seconds.
  • Then add the wine, salt, pepper and flour together and cook on high for 1 minute.
  • Pour this onto the chicken along with the orange juice and cook on high for 2 minutes and serve hot.

Chicken Korma(microwave receipe)

  • Chicken ½ kg, boneless
  • Curd 2 cups
  • Ginger-garlic paste ½ teaspoon
  • Chilli powder ½ teaspoon
  • Coriander powder ½ teaspoon
  • Garam masala ¼ teaspoon
  • Cloves 4 nos
  • Cardamom 1 crushed
  • Cashew paste ½ teaspoon
  • Oil 1 tablespoon
  • Fresh cream 2 tablespoons
  • Onions sliced and fried
  • Mix oil, ginger-garlic paste, chilli power and curd and cook on high for 5 minutes.
  • Add the chicken and 2 tablespoons of water, cover and cook on high for 3 minutes.
  • Add cashew paste, garam masala and salt and cook at 60 for 12 minutes.
  • Add cream and garnish with the fried onions and sprinkle garam masala.

Fish Tikka(microwave receipe)

  • Pomfret 1 kg cut into frillets
  • Potatoes 1 cup, boiled and mashed
  • Ginger-garlic paste 1 teaspoon
  • Green chilli paste ½ teaspoon
  • Coriander 1 tablespoon
  • Garam masala ½ tablespoon
  • Spring onion 1 tablespoon, chopped
  • Lemon juice 1 teaspoon
  • Oil 1 teaspoon
  • Salt To taste
  • Cook the fish with one tablespoon of water on high mode for 6 minutes.
  • Mash it and mix it well with the rest of the ingredients.
  • Make into small balls and flatten them brushing the top with oil.
  • Grill on convection mode for 10 minutes at 200 turning them once in between.
  • Serve hot with mint chutney.

Tandoori chicken

  • Chicken about 1200 Gms cut into pieces
  • Butter for basting 50 Gms
  • Chaat masala 1 tablespoon
  • Ginger-garlic paste 1 tablespoon
  • Lemon juice 1 tablespoon
  • Chilli powder ½ tablespoon
  • Hung curd 1 cup
  • Dhania powder 1 tablespoon (coriander)
  • Garam masala 1 tablespoon
  • Salt To taste
  • Clean the chicken pieces and make small incisions.
  • Then mix chilli powder, lemon juice and ginger-garlic paste and rub it on the chicken pieces and allow it to marinate for about 2 hours.
  • Then mix the yogurt, dhania powder, garam masala, red color and salt and rub it on the pieces again and allow it to stand for another few hours.
  • Preheat the oven at 200. Oil the grill and put the chicken pieces onto it.
  • Cook on combination mode at 200 for 16 minutes and then on convection mode for 12 minutes at 200.
  • Towards the end of the cycle baste with the butter on both the sides.
  • Serve with onion rings, lemon wedges and sprinkled with chaat masala.