Friday, July 31, 2009

Vegetable Salad

Easter Vegetable Salad

1 large head of lettuce; shredded,
1 cucumber; diced,
1 tomato; diced,
1 carrot; diced,
1 onion; diced,
1 beetroot; boiled and cubed,
Few sprigs of spring onion greens; chopped,
1 small green/red cabbage,
3/4 cup mayonnaise,
1/2 cup yogurt,
Salt and pepper to taste.

Mix together all the vegetables and chill them in an airtight container until ready to serve. At the time of serving, blend together mayonnaise and yogurt, season with some salt and pepper. Pour over the salad and serve immediately.

Thursday, July 30, 2009


Gunta Panganalu

“Appe” /”Gunta Panganalu”/ “Paniyaram is authentic to every region in India. Whether it is made as a dessert or a savoury breakfast, its absolutely delicious and extremely simple to make with the right tools on hand.
Udupi region boasts of differents kinds of Appe, uddina appe, Bella-Bale Appe are served in most udupi homes as a breakfast specialty.

Here is my favourite Uddina Appe also known as Gunta Panganalu in Andhra served with delicious Hunase Thokku/Chintakai Pachadi.

To make Appe you need
1 cup washed Urad dal
1.5 cups washed long grain rice
2 big onions finely chopped
5-6 green chillies finely diced
1tbsp jeera
1/2tsp hing
1cup chopped cilantro (preferably with stalks)
1tbsps fresh grated coconut/coconut pieces (optional)
Salt- 2tsps
Soak the dal and rice for 4hrs. Grind the mixture to a very fine paste with little water and add 2tsp salt. The consistency should be that of idli batter. Ferment it overnight or for atleast 6-8 hours in a warm place.
Once it is fermented, mix all the other ingredients. Now apply oil to the Appe pan/ableskewer pan, add a tbsp of batter and cook till it is crisp and golden brown on medium heat. Now flip and cook the other side uncovered till it is crisp.
Serve this hot with chutney of your choice..

Hunase Tokku/Chintakai Pachadi:
1cup raw tamarind pieces with skin
½ cup green chillies
1tsp fenugreek powder
1/2tsp turmeric
Grind everything together and season with hot oil and mustard seeds with hing…

Churmuri/Churmuri Chat

Churmuri /Churmuri Chat

Whether its Mandakki or Churmuri, dont we all love it..Churmuri is a light snack made with kadlepuri or Murmure..Cart vendors in karnataka sell this with roasted peanuts and other savouries mixed which is absolutely delicious..
To make you need
2 cups Kadlepuri/murmure/borugulu/marmaralu
1/2 cup fresh grated carrot
1/2 cup chopped red onions
1/4 cup chopped cilantro
1/2 cup roasted peanuts
1tsp lime juice
To season:
1tbsp oil, a pinch of hing, a sprig of curry leaves, 1/2tsp red chilly flakes or chopped green chillies
2 tsp menthyada hittu (optional)/ dalia powder

To make:
In a kadai, prepare the seasoning by heating oil and adding al the ingredients in the seasoning. Now add the grated carrot,roasted peanuts and mix well. Add lime juice and switch off the stove and let it cool. Mix the chopped onion.
To make churmuri: Mix kadlepuri with this masala and serve immediately.
To make churmuri chat: Take 3-4 small puris (Masala puri), add a tsp of the carrot mixture and serve..

Kempu Menasinakai Tokku/Red chilly pickle

Red Chilly Pickle

Menasinakai Tokku/ Red Chilly Pickle/Tokku/Koravi Karam
This is another classic recipe from my grandma's kitchen. Whether it is in Karnataka or Andhra, this Tokku is very famous and a great relish for spicy food lovers.

You need;
1 cup ripe red chillies ( wash and pat dry)
1tbps oil (preferably seasame if you have or peanut oil)
Dry roast 1tbsp fenugreek seeds and powder
1tbsp dry coconut(optional)
1tsp tamarind concentrate
salt to taste
For seasoning: 1tsp oil, 1tsp mustard seeds, 1/2tsp hing, a pinch of turmeric

In a kadai, heat oil till smoking and roast the chillies till they wilt and begin to charr (Take extra care not to keep your face close to the kadai as sometimes the chillies tend to burst.)
Allow this to cool,
In a mixer grind the chillies , fenugrrek powder, coconut, tamarind and salt without adding any water. Season this well with the mustard, hing and turmeric mixture and store it in airtight clean bottles.
Serve this with hot rice and ghee or chapati, rotti anything you like...


"Chakli "is very popular snack in Karnataka. It is also known as "Chakri", "Murukku" in other states of India


Rice - 2 Cups

Urad dal (Black Gram) -1/2 Cup

Jeera - 2 tbl Spoon

Sesame seeds ( Til ) - 1 tbl Spoon

Asafoetida ( Hing ) - 1/4 tea Spoon

Salt to taste

Oil to deep fry


1.Wash rice and drain, then spread it on a clean cotton cloth to dry under shadow for 4-5 hrs.

2.Dry roast the rice and urad dal separately until it turns lightly golden in color.

3.Dry grind rice and dal together into very fine powder using grinder or in the floor mill. This flour is called chakli hittu("Hittu" in kannada means dry/wet flour)

4.Take flour, add salt, hing, jeera, sesame seeds and mix well

5.Now heat 3 tbl spoon of oil, pour on the flour. Mix the flour thoroughly by adding little water at a time till you get smooth but firm dough.

6. Heat oil. Put some dough into the chakli mould, press the chakli's on a plastic sheet.

7.Gently lift one by one and drop it into the hot oil. Deep fry in medium heat till golden brown in color. Remove, cool it and store it in an airtight container.

Rave Unde and Nippattu

I prepared Rave Unde and Nippattu" for Srikrishna Jayanthi. These are famous snack items in Karnataka.
Ingredients: Rava - 1 Cup, Sugar - 3/4 Cup, Ghee - 1 tbl spoon, Cardamom powder - 1/4 spoon, Raisins and Cashews - few, dry coconut - 1/2 cup, Milk - 2 tbl spoon Method :

1) Heat ghee, fry Cashews and raisins. Set aside.

2)In the remaining ghee roast rava till light golden brown in color.

3)when it still hot mix sugar, cardamom powder, dry fruits,dry coconut, hot milk and mix well. 4)Tightly pound the mixture into the vessel and let it sit for 5 mins.

5)Then shape into small balls. Once it is cooled store it in an air tight container.

NIPPATTU Ingredients: Rice Flour - 2 Cups, Maida - 1/4 Cup, Gram flour - 1/2 Cup, Hing - 1/4 spoon, finely chopped Curry leaves - few, lightly crushed Groundnuts - 2 tbl spoon, Roasted dal(Hurikagadale) - 2 tbl spoon, chili Powder - 2 tea spoon, Sesame seeds - 2 tea spoon, Water to knead, Salt as required, Oil for deep fry Method:

1) Mix well all ingredients except water and oil.

2)Add 2 tbl spoons of hot oil mix well again. Now add water little by little till you get chapati consistency.

3) Heat oil in the frying pan

4)Take lemon size dough and roll it like thick chapati( about 4- 5 cms in diameter) and deep fry in oil under medium heat till golden brown.


Paneer Butter Masala


250 gms paneer (about 24 cubes)
3 medium sized onions
2 tsp ginger-garlic paste
2 tsps red chilli powder
4 ripe tomatoes
3 tbsps cashewnut (grind to smooth paste with little water)
1/2 tsp coriander powder
1/4 tsp turmeric powder
1/2 tsp kasuri methi (dry fenugreek leaves)
1 1/2 tsp garam masala powder
salt to taste
3 tbsps butter
2 pinches of orange food color
Coriander leaves for garnish

1.In a saucepan, bring about 4 cups of water to boil. When the water starts dancing, gently drop in the onions, and tomatoes. Let them cook on high flame for 10 mts.

2.Drain the water and let onions and tomatoes cool down. Once cool grind onions to smooth paste. Peel the skin of the tomatoes and grind to smooth paste separately. Set aside.


  • Heat a tbsp of ghee and fry the paneer cubes to golden brown as shown in the picture.
  • While the paneer fries, bring one cup of water to boil and switch the flame off. To this add the fried paneer cubes and let it sit for 5 mts in.
  • 4.In a pan/kadhai heat 3 tbps of butter on medium low flame. Add the onion paste to the butter, increase the flame to medium, and fry for 5 mts stirring frequently till the gravy starts turning brown in color and the raw smell disappears.
  • Add ginger-galic paste and fry for another minute. Add chilli powder, turmeric, cashew nut paste, and salt to taste. Combine well.
  • Add tomato puree, kasoori methi, coriander powder, garam masala. simmer the flame and let it cook for 4 mts.
  • Add fried paneer, mix gently and let it cook for another 4 mts
  • Now add 3/4 cup of water, and cook on medium flame till the gravy turns to a thick consistency. Check the salt and add if required.
  • Add 3 tbps of water to the food color and mix it to the curry. cook for another minute or two before turning off the flame.
  • Let it sit for atleast 10 minutes and garnish with freshly chopped coriander before serving.
Serve hot with rotis, paranthas or naan or steamed white rice

Wednesday, July 29, 2009

Fruit Salad (4 servings)


  • 2 kiwi fruit, peeled and cut into 1cm chunks

  • 1 pawpaw, peeled and cut into 1cm chunks

  • 1 medium mango, peeled and cut into 1cm chunks

  • 1 tbsp of fresh mint, finely chopped

  • 1/4 cup apricot nectar

  • 2 tbsp lime juice


1. In a large bowl mix lime juice, apricot nectar and finely chopped mint leaves well.
2. Add in the rest of the ingredient and toss well.
3. Keep in the fridge and serve chill.

Bitter Guard salad

4 cups Bitter Guard
1/4 cup red onion, minced
2 tablespoons No Calorie Sweetener, Granulated
2 tablespoons cider vinegar
2 tablespoons light mayonnaise
2 tablespoons sunflower seeds, roasted and salted
3 tablespoons seedless raisins
  1. Discard Bitter Guard finely chop and Set aside.
  2. Place remaining ingredients in a medium Bowl. Mix well. Bitter Guard. Toss until coated.
  3. Chill until ready to serve.

Fresh Bean Salad

1/3 cup No Calorie Sweetener, Granulated
1/2 cup white wine vinegar
2 tablespoons extra virgin olive oil
1 (15-ounce) can lima beans, rinsed and drained
1 (15-ounce) can red kidney beans, rinsed and drained
1 (15-ounce) can garbanzo beans, rinsed and drained
1/4 cup capers, drained
4 garlic cloves, minced
1/2 cup artichoke hearts, drained
1/2 cup red onion, minced
3/4 cup fresh parsley, chopped
  1. Whisk the Granulated Sweetener, vinegar and oil together in a medium bowl
  2. Combine remaining ingredients together in a large mixing bowl. Add dressing and stir until ingredients are coated. Refrigerate a minimum of 3 hours or overnight before serving.
Nutritional Facts Per Serving:
Calories: 160;
Calories from Fat: 35;
Total Fat: 4g;
Saturated Fat: 0g;
Cholesterol: 0mg;
Sodium: 540mg;
Total Carbs: 25g;
Dietary Fiber: 7g;
Sugars: 3g;
Protein: 7g


Brown Sugar : 1-1/2 cups
Cardamom + Cinnamom + Nutmeg Powder : 1-1/2 tsps.
Hot Water : 2 cups
Raisins : 1/2 cup
Chopped Cashew Nuts : 1/2 cup
Orange Rind : 1/4th cup
Salt : 1 tsp
Margarine : 4 Tbsps
Maida/Flour : 3 cups
Baking Powder : 1 tsp
Baking Soda : 1 tsp
Ginger Paste : 3/4 th tsp

1. Sift the Maida/Flour with baking powder and soda thrice.
2. Combine the other ingredients and boil for 5 minutes. Let it cool.
3. Add flour a little by little, stirring and mixing continuously. Mix well so that there are no lumps.
4. Heat an oven. Put mixture in greased tin. Bake at 180oC/350 o F for 1 hour.


Gulab Jamun Khoya or unsweetened Khoya : 500 gms
Sugar : 500 gms
Cardamom : 7-8
Water : 2-1/2 Cups
Cornflour : 100 gms
Rose Essence : 1 tablespoon
Soda : 1 pinch
Saffron : a pinch


1. Bring the water, rose water and sugar to boil. Add saffron to it, remove from fire. Keep aside.
2. Mash the khoya in hand and pass it through a fine sieve.
3. Make powder of the cardamom. Add to it along with the cornflour.
4. Mix cooking soda in little water. Add to the mixture above. Mix all the ingredients above but don't knead too much.
5. Then make small balls and fry over low flame. Keep over sieve for excess oil to drain off.
6. When you put the gulab jamun in sugar syrup, it must be quite warm.


Take 2 ½ cups dry milk powder. Add ½ cup all purpose Flour ( Maida) , 1/8 th tsp cooking soda and 1 ½ cups heavy cream. Knead well till a soft dough is made. Add cardamom powder. Make small balls and fry in oil/ ghee till golden brown. Put in sugar syrup as explained above.

Tuesday, July 28, 2009

Homemade paneer

Paneer, also known as Ricotta or Cottage Cheese is a favorite ingredient in Indian cooking, and there's nothing like fresh homemade paneer! I have posted several paneer recipes on this blog, and over the course of time, a lot of my readers have reported that they live in regions where readymade paneer is not that accessible, and it'd be great to make it at home. Actually, making paneer at home is not such a big deal; its simple and does not require a lot of care or expertise! Plus, homemade paneer guarantees that you are eating something fresh, and its definitely a great resource for those who cannot find it in stores near them. So catering to popular demand, here's a simple recipe to make paneer at home.

I have adapted this recipe from ehow's article on How To Make Paneer and also Indira's post about homemade paneer. You need only two ingredients for this - whole milk and an acid like lemon juice or vinegar. The final quantity of paneer that you get would be about 15% of the weight of the milk you start with. So one liter of milk makes about 150 grams of cheese and a gallon of milk makes a little more than a pound. What you get after curdling the milk is cottage cheese or ricotta; when you press it and shape it li
ke a bar, you would get the firmer version called "paneer", same as what you get in the indian grocery stores.

Ingredients (For 150 gms of paneer)
1 liter whole milk
1/2 lemon or lime - juiced, or 1-3 tsp vinegar
muslin cloth (or anything that's a bit thin)

If you are using 1 Gallon of milk, use juice from one whole lemon

Bring the milk to a boil over medium heat, stirr
ing frequently to prevent burning or sticking.

When it comes to a boil, stir in the acid and cook for another 2-3 minutes; in a few minutes, you see small curds floating on top. Wait till they get bigger to form small stone-like granules, about five minutes. The solids will clump together (known as channa or curd) and the remaining liquid will become a thin watery white (known as whey).

Now turn off heat and allow to sit for a few minutes to cool.

Strain through the muslin cloth. When the liquid is mostly drained out, lift the cloth by the corners and twist to squeeze out remaining liquid. You can put the cloth with the paneer in it to sit on a colander over the sink for an hour or so till all excess water drips away. What you get at this stage is cottage cheese. If you let it sit for an additional 12 to 24 hrs at room temperature to develop acidity, and then cook it further you will be able to make ricotta cheese.

To make paneer, press the cloth-covered cheese under a 5kg (or anything heavy enough) weight for up to two hours. I folded the cloth around the cheese, then pressed it to shape like a rectangular bar, and put it between two heavy wooden cutting boards. Put something heavier on top of the cutting board to increase the weight. Leave it like this for a couple of hours.

This makes the paneer firm and hard. Now you can store it in an airtight box and refrigerate till ready to use. You can even cut it into cubes and store them.

Cooking with paneer
When you want to use the paneer, remove from fridge and let it sit at room temperature for about 10 mins. Then you can slice it, shred it, grate it or cut it into desired shapes!

Now that you have homemade paneer.

Homemade Garam Masala

Makes about 4 tbsp of Spice Powder

1 tbsp cardamom seeds
1 2" long cinnamon stick
1 tsp black cumin (shahjeera)
1 tsp cloves
1 tsp black peppercorns
1/4 nutmeg
1 tsp cumin seeds
1/2 tsp dried coriander seeds
1/2 tsp mace powder (javantari)
1 piece star anise
1 long bay leaf

Roast all the aboe spices lightly on low-flame for about 2 mins. Now powder them in a clean, dry spice grinder until smooth. Store in an airtight container in a cool, dry place.

This Garam Masala can be added to any gravies or curries, and not just indian! The aromatic spices in this recipe add a subtle flavor to your dish. But remember to use this very sparingly, as it is very powerful in taste. Freshly ground garam masala can be stored for upto 3 months in an air-tight container in a cool, dry and dark place.

Monday, July 27, 2009

Stuffed Karela - Stuffed Bitter Gourd


Bitter gourd medium size 8
Red onions 6 finely chopped
Tomato 4 finely chopped
Garlic 1 large peeled and chopped
Ginger 3-4 inches skinned and chopped
Garam masala powder 1/2 spoon
Turmeric powder
Chili powder
Mustard seeds
Cumin seeds/
Curry leaves fried in oil for garnishing before serving
Sesame oil 1 cup


1. Peel the serrated outer skin of bitter gourd. wash them. Then make an incision at one side and remove its seeds, using a spoon’s tip. Repeat it for all the gourds.
2. Bil the vegetable in water. Add little salt to this water. When the vegetable is semi cooked, remove from water and wipe off the excess water.
3. In a pan heat oil…. add mustard and cumin. Let them pop and spruttle. Then add ginger and garlic. Fry them for a while. Later add onions and fry till they are translucent. Add tomatoes. cover and cook on medium flame.
4. Now add salt, turmeric, chili and garam masala to it. When the masala is well blend, turn it off.
5. Stuff this masala in the bitter gourd. One can tie it with thread if needed.
6. Heat oil in a pan. Add this stuffed vegetable and remaining masala too. Fry them well without cover. Let hte vegetable turn golden brown color and slightly crispy.

Garnish with fried curry leaves. Serve this side dish with Pulkah roti or curd rice.

Coconut Chutney

Ingredients :
Coconut Grated          1 cup
Red Chillies(dry)       2 nos
mustard seeds           1 tsp
urad dal                2 tsp
tamarind dry            1 small piece
salt                    to taste
sugar                   1 tsp
hing                    1 tsp
oil 1 tbsp

Method :

Grate the Coconuts.

In a pan heat the oil & add 1 tsp of urad dal, &chilliies.
Fry for a minute.

Let it cool completely . Add the tamarind,sugar,hing &
coconut & grind it to a fine paste . DO the seasoning with
the other tsp of urad dal , mustard seeds in a tsp of oil.

Enjoy with Idli, Dosas and steaming plain rice.

South Indian Recipes: Idli Dosas


boiled rice/idli rice - 4 cups
Urad dal - 1
cup(preferably whole urad dal)
methi seeds - 1 tsp


Soak rice in water for 8-10 hrs.
Soak urad dal and methi in water for 3- 4hrs.
Grind the urad dalmethi and keep it aside. Grind the rice in a grinder. Then add the ground urad dal into it and grind again for 15 to 21 minutes.
When the batter is smooth add salt, mix well and pour it in a big vessel and keep it to ferment over night (8-10hrs).
To make Idli :Mix the batter well. Fill idli plates(coat the plates with oil) with batter. Keep it in cooker. Steam it for 15mts.
To make Dosa :Add little water so that it is semi liquid consistensy. Pour 1 ladle full of batter and spread evenly and round. Pour 1 tsp oil/ghee on the side. After about 1/2 a minute, turn the dosa on the other side and let it roast equally on both the sides.

Idli/Dosa can be served hot with Coconut Chutney or Sambar.

Pudina (mint) Chutney

  • fresh pudina bunches - 3 (or mint leaves - 4 cups)
  • grated coconut(preferably fresh, not dried) - 1/2 cup
  • urad dal - 2 tsp
  • coriander seeds (dhania) - 2 tsp
  • cumin seeds (jeera) - 1/2 tsp
  • mustard seeds - 1/2 tsp
  • green chillies - 5 or 6
  • fenugreek seeds - 1/4 tsp
  • garlic cloves - 5
  • tamarind - half-a-lemon size

1. Soak the tamarind in little water and keep aside.
2. Heat oil in pan and add the seasoning seeds (urad dal, cumin, mustard seeds, fenugreek seeds, coriander seeds). Fry them slightly and keep aside.
3. Fry the chopped green chillies.
4. Fry the mint leaves in little oil.
5. Blend the seasoning seeds and green chillies in blender.
6. Add fried pudina leaves and blend again.
7. Add grated coconut, soaked tamarind and blend again. Lastly, add the mashed garlic cloves and blend.

This chutney tastes great with hot rice or dosas.

Ragi Dosa

Ragi flour – 2 cups
Coconut – 1 cup, grated, fresh
Onions – 3, medium size, finely chopped
Green chillies – 6, medium size, finely chopped
Coriander leaves – one bunch, finely chopped
Salt – 1 teaspoon
Sugar – ½ teaspoon
Warm water – 2 cups, to make the dosai batter
Ghee – 2 tablespoon
Oil – 2 tablespoon

Method: Mix coconut, onions, green chillies, coriander leaves, salt, sugar, and warm water. Add ragi flour and mix it with the ingredients well making the batter to a medium thick consistency similar to that of dosai batter. Add some more water if needed. Keep aside for 15 minutes. Mix ghee and oil and melt to liquid consistency. Heat the tava over moderate heat. Pour a little oil and ghee mixture to the tava. When very hot, pour a big spoonful of the batter right in the middle of the hot oil and ghee mixture. Spread lightly to a thinner round, if you like it that way. Cover with a lid and cook for approximately 30 seconds. Remove the covering lid. If the dosai looks cooked, or it does not stick to the slic when touched, loosen first the edges all around with the sharp-edged flat dosai slice and turn over the dosai. Do not cover after turning over it. Pour some more ghee and oil around the edges of the dosai on both sides while it cooks. These dosais are very tasty, eaten just as they are or with a little pudina (mint) chutney.

Dosa rolls


Carrot - 2
Onion - 2

Peas - 1/2 cup

Potato - 2

Garam Masala - 1 tsp

Chilly powder - 1 tsp

Salt - for taste

Chop all the vegetables. Now in a pan take a 2 spns of oil and fry the vegetables for a while and then add little water and close it wit a lid till it gets cooked. Finally add salt, chilly powder and garam masala to it and mix well. Make dosas and fill it with the vegetable masala and roll it. dosa roll is ready to eat. This is a nice variation from normal masala dosai. Serve this hot with chutney, sambar or curd.

Vegetable dosa


Dosa Batter - prepare as per Dosa Recipe
Vegetables :
Peas, carrots, beans, tomato - as required
Green chillies - 5-7 nos
Coriander leaves - a few
Salt - as required


Cut all vegetables into very small cubes.

Half boil these vegetables in a vessel.

Add green chillies and coriander leaves.

Add salt to taste and mix well.

Heat Dosa tava. Spread little oil on the tava.

Make dosa like the regular ones.

Add the vegetables on the top of the Dosa and cook both sides of the dosa.

Serve with tomato chutney.

Monday, July 20, 2009

Churma Laddu

500 gm Wheat flour
• 200 gm Melted ghee
• 25 gm Jaggery
• 1/8 Cup Water
• 1 tsp Poppy Seeds
• A pinch of Cardamom powder
• 5-6 Raisins

How to make Churma Laddoo:

Mix ghee and wheat flour in a bowl.
Add little water and prepare a hard dough. Leave the dough aside for half an hour.
Make palm-shaped balls of this dough and fry in ghee on a medium flame, until light brown in color.
Allow to cool and grind coarsely.
Melt jaggery with ghee and add it to the churma mixture.
Mix well, add powdered cardamom and make laddoos.
Decorate with poppy seeds and serve

Medu Vada Recipe

Ingredients medu-vada
  • 1 cup: Urad dal
  • 1 big piece: Ginger
  • 3-4: Green chilli's
  • 1/2 tsp: Pepper corns
  • 1 tsp: Hing
  • A few: Curry leaves
  • Oil for deep frying
  • Salt to taste

  1. Soak the urad dal in water for an hour.
  2. Grind to a paste all the ingredients except oil with as little oil as possible.
  3. Refrigerate the batter for an hour.
  4. Heat oil in deep pan for deep frying.
  5. Shape into Vadas and deep fry on both sides till brown.
  6. Serve hot.

Masala Dosa

Special Butter Masala Dosa:

A) Dosa Ingredients:

1. Raw Rice - 4 cups
2. Urad Dal - 1 1/2 cup
3. Channa Dal - 1/4 cup
4. Toor Dal - 1/4 cup
5. Frenugreek Seeds(Methi) - 2 tsp.
6. Phova(Beaten Rice) - 1 fistful
7. Sugar - 2 tsp
8. Salt - To taste


1. Soak ingredients 1 to 5 for at least 4 hrs.
2. Wash phova and grind along with soaked ingredients to a thick dosa batter, slightly thinner than Idli batter.
3. Allow to ferment at room temperature(30 Degree C) for 8-12 hrs.
4. Add sugar and salt to taste. Mix well and allow to stand for 15 mins.

B) Potato Bhaji Ingredients:

1. Potatoes - 250 Gms, boiled, peeled and smashed(Not mashed)
2. Onions - 250 Gms thinly sliced
3. Green Chillies - 2-4(Check whether too hot!) sliced
4. Mustard Seeds - 1 tsp
5. Urad Dal - 1 Tsp
6. Curry Leaves - 1 sprig
7. Turmeric powder - 1/2 tsp
8. Refined Vegetable oil - 2 tsp
9. Salt - To taste


1. Heat oil in a thick deep frying pan. Prepare seasoning with mustard seeds, urad dal, curry leaves and sliced green chillies. Add Turmeric powder and fry.

2. Add onion slices and fry till transparent. Add salt to taste and potato smash. Mix well and allow to settle for at least 15 mins off heat.

C) Red Chutney Ingredients:

1. Long red chillies - 10
2. Tamarind - cherry size ball
3. Roasted Channa Dal(Huri Kaadle/Putaani) - A Fistful
4. Onion - 1 medium chopped
5. Garlic - 4 flakes
6. Salt - To taste
7. Refined oil - QS


1. Roast dry long chillies on a hot tawa/griddle with little oil.
2. Grind the chillies along with other ingredients(Except oil) to a smooth thick paste using little water.

D) Coconut Chutney Ingredients:

1. Grated fresh/dessicated coconut - 1/2 medium sized/2 cups
2. Tamarind - Cherry size ball
3. Green Chillies - 2 (Check whether too hot!)
4. Salt - To taste
5. Mustard seeds - 1/2 tsp
6. Curry leaves - 4-5
7. Refined Vegetable oil - QS
8. Water - QS


1. Grind ingredients 1-3 with little water till smooth. Add salt to taste.
2. Season with mustard seeds and curry leaves using little oil. Allow to cool and add to the chutney.

Masala Dosa Ingredients:

1. Dosa Batter
2. Potato Bhaji
3. Red Chutney
4. Fresh unsalted Butter
5. Refined vegetable oil


1. Heat a non stck thick flat bottomed tawa/griddle on medium flame.
2. Sprinkle little water to check the heat.
3. Pour the dosa batter using a round cup like ladle and spread the batter thin and evenly.
4. Allow the dosa to turn dry on the top and reddish at the bottom.
5. Pour two tsp oil over the dosa.
6. Smear the dosa with 1 tsp or more red chutney, place a fistful of Potato bhaji and a knob of butter.
7. When the dosa is just crisp and dry, fold it into half moon fold and serve with coconut chutney and sambhar(Optional).

Hyderabadi Biryani

Biryani is a popular dish and relished all across India. Hyderabadi Biryani is one of the most sought after variants of the popular biryani. The name is a giveaway, Hyderabadi Biryani has its origins from Hyderabad in Andhra Pradesh. Hyderabadi Biryani is a non-vegetarian dish and its main ingredients are meat, rice and spices. Hyderabad is the best destination to enjoy the Hyderabadi Biryani. Try out the famous Hyderabadi Biryani by preparing it with the help of our detailed recipe which includes ingredients required and cooking method.

Ingredients Hyderabadi Biryani
  • 1 kg: Meat
  • 750 gm: Semi cooked rice
  • Sautéed brown onions to taste
  • 1 tbsp: Ginger garlic paste
  • 1 tbsp: Red chilli paste
  • 1 tbsp: Green chilli paste
  • ½ tbsp: Cardamom powder
  • 3-4 sticks:
  • Cinnamon
  • 1 tbsp: Cumin seeds
  • 4-5: Cloves
  • 2 tbsp: Lemon juice
  • 250 gm: Curd
  • 4 tbsp: Clarified butter
  • A pinch: Mace
  • Mint leaves to taste
  • 1 tsp: Saffron
  • ½ cup: Water
  • 1 tbsp: Salt
  • ½ cup: Oil

  1. Clean the meat.
  2. Now in a pan add meat, salt, ginger garlic paste, red chilli powder, green chilli paste, sautéed brown onions, cardamom powder, cinnamon, cumin seeds, cloves, mace, mint leaves and lemon juice. Mix it well.
  3. Add curd, clarified butter, semi cooked rice, saffron, water and oil and mix it well.
  4. Now apply sticky dough on the sides of the pan.
  5. Cover with lid to seal it and cook for about 25 minutes.
  6. Hyderabadi Biryani is ready to eat.
  7. Garnish with boiled eggs, sliced carrot and cucumber.
  8. Serve hot.

Bisi Bele Bath

Ingredients Bisi Bele Bath
  • 11/2cups: Rice
  • 1/2cup: Tur dal
  • 2 no: Small brinjals
  • 1 : Fresh Carrot
  • 2 : Fresh Drumsticks
  • A small piece of vegetable marrow
  • A handful: Madras onions
  • A pinch: Turmeric powder
  • 6 : Red chillies
  • 4 : Green chillies
  • 2 tsp: Mustard
  • 20 gm: Cashew nut
  • Curry leaves few
  • Coriander leaves few
  • Tamarind size of a lime
  • Ghee for frying
  • Salt to taste
For Powdering
  • 1tsp: Fenugreek seeds
  • 1tsp: Coriander seeds
  • 6 : Red chillies
  • Grated coconut
For Masala
  • 4-5: Cardamoms
  • 4-5: Cloves
  • ½ tsp: Aniseeds
  • 1tsp: Poppy seeds
  • A small piece: Cinnamon

  1. Peel Madras onions.
  2. Peel and cut vegetables into 1 inch pieces.
  3. Wash rice and dal thoroughly. Place it in a container with 21/2 cups of water, a pinch of turmeric powder and chopped vegetables.
  4. Heat a little oil in a frying pan and fry the ingredients for powdering until fenugreek turns golden brown in colour. Powder and keep aside.
  5. Heat some more oil and fry poppy seeds, cloves, cinnamon, cardamom, aniseeds. Powder and keep aside.
  6. Soak tamarind in a little water and extract juice.
  7. Heat oil, add red and green chillies, mustard and curry leaves. When mustard crackles, add to rice and mix well. Add tamarind juice, salt to taste and mix thoroughly.
  8. Heat a little ghee and fry cashew nuts until golden brown in colour.
  9. Add to rice along with powdered ingredients and masala powder. Mix well. Remove from fire.
  10. Garnish with chopped coriander leaves and add some ghee just before serving.

Famous Udupi Sambar

Ingredients :

  • 1/2 Cup Toor dal

  • 1/2 Tsp Fenugreek seeds

  • 1 Tsp Udad dal

  • 6 Nos Red Chillies

  • 2 Tsps Corriander seeds

  • 5 sprigs Curry Leaves

  • 1 cup coconut (Grated)

  • 30 nos Shallots

  • 1 tsp Musterd Seeds

  • 1 pinch asafoetida

  • 2 Nos Green chillies

  • 2 cups cut chunks of vegetables (brinjals, carrots, french beans, pumpkin, yam)

  • 2 Tsp tamarind paste:

  • Salt to taste

  • 2 Tsps Jaggery/Salt

  • Oil as per need

Cooking Instructions :

- Cook the tuvar dal till tender then mash.
- Heat 1 tblsp oil in a heavy bottomed pan and roast the fenugreek seeds till light red, then add 1/2 tsp urad dal and let it saute till they change colour too.
- Add the red chilli and coriander seeds.
- Add a 3 sprigs of curry leaves and the grated coconut and roast.
- They should all turn light brown and aromatic.
- Cool and grind to a fine paste with a little water.
- Heat 1 tblsp oil in a pan.
- Add the mustard seed.
- When they splutter add 1/2 tsp of urad dal and the hing.
- Fry for a minute.
- Add the onions and green chillies, slit and the rest of the curry leaves.
- Add your choice of vegetables Fry till you get a nice aroma.
- Add a little water.
- Cover and cook till the veges are done.
- Extract pulp from the tamarind and add to the vegetables.
- Add salt and crumbled jaggery (you can use brown sugar i think instead) and cook till the raw smell of the tamarind disappears.
- Add the mashed dal and the ground masala.
- Mix weel and add a little water if reqd.
- Simmer for a few mins.
- Serve with dosas, idlis or rice.

Sunday, July 19, 2009

Vankaaya Vepudu (Brinjal Fry) - Recipe

A family favorite especially during festive meals. Eggplants aka Vankaya hold a special place in a typical Andhra meals especially on festive days or wedding feasts. For Ugadi our lunch spread would have been incomplete without this subtle sweet-flavored stir fry. Simple to prepare, the key to this recipe is a blend of ginger-garlic-fresh coconut which imparts a nice aroma and flavor.

1/4 kg purple brinjals, cut into quarters
1 chopped large onion
big pinch turmeric pwd
1 tsp coriander pwd
1/4 tsp cumin pwd
1 tsp red chilli pwd
1 1/2 tbsps oil
salt to taste
For seasoning/poppu/tadka:
1/2 tsp mustard seeds
10-12 curry leaves
Make a paste:
6-7 garlic cloves
small ginger piece
1 1/4 tbsps grated fresh coconut

Method :

1 Heat oil in a cooking vessel, add the mustard seeds and let them pop. Add the curry leaves and onions and saute for 3 mts.

2 Add the quartered brinjals and stir fry them for 5-6 mts without lid. Stir fry inbetween to ensure they don’t burn or stick to the pan. Add the ground ginger-garlic-coconut paste and combine well. Add salt and turmeric pwd.

3. Saute without lid for 4-5 mts till the rawness of the paste disappears. Add coriander pwd, cumin pwd and red chilli pwd and combine.

4. Place lid and reduce flame and cook till the brinjals have cooked completely and turned soft. Turn off heat. The stir fry will appear almost like a gooey mass (mudda kura).

5 Adjust salt and serve with hot rice.

Andhra Avakaya - Delicious Mango Pickle

Andhra Avakaya is a famous Mango Pickle from Andhra Pradesh state in India. The Andhraites all around the world are very eager to eat this pickle. Now a days packaged pickles are available around the world. The Priya Pickles are the most approprite pickle makers and suppliers.

The ingradients required are :
1. Green sour taste mangos - 7 /8 Cups
2. Musterd powder - 1/2 cup
3. Oil (Refined sun flower / sesame oil) - 1/4 ltr
4. Red chilli powder - 1/2 cup
5. Salt - 1 cup
6. Asafoetida - 2 tbsp
7. Menthi Powder - 1 tbsp
8. Turmeric powder - 1 tbsp

Method :
The mangoes are to be cut in to pieces like first cut them into two halves and remove the center core material and keep shell with the pieces. Then make them four, then cut them further to the desired sizes. But one thing remember that each piece must have the inner shell.
Mix the mustered powder and red chilli powder, Menthi Powder, Turmeric Powder, Asafoetida and desired sald and make a mixture.
Apply the above mixture to all the pieces of the mango and keep them in the porceline jar (preferably other wise use glass jar). Apply Oil before keeping the pieces into the jar.

Keep them for 3 to 5 days inside the jar by closing the lid. After wards you can find some sour juice is came out from the pieces and the pickle is almost ready. Mix them by adding sufficient oil and start them for serving.
Taste the delicious Andhra avakaya.