Sunday, December 27, 2009

Shenga Hindi (Groundnut Chutney Pudi ) / Peanut Cutney Pudi

Shenga Hindi(Groundnut Chutney Pudi )  is North Karnatakaspecial chutney. It can be stored for many days.


Roasted Groundnut - 1 cup (100 gms)
Red chilli powder - 1 tbsp (According to your taste)
Garlic pods - 5-6
Jeera powder - 1/2 tbsp
Salt to taste

Method to prepare:
First grind the roasted groundnut. Make the garlic paste.
Now take all the ingredients and mix well then grind it coarsely.
Its done, So simple no, anyone can do it.
It tastes good with hot rice and ghee, chapathi's and also roti's specially Jolad(jowar) rotti.
Shenga Hindi can be stored for many days.

Wednesday, December 23, 2009

Palak Paneer

Fresh finely chopped spinach : 4 Cups
Paneer           : 250 gm
Tomatoes         : 2
Chopped Ginger   : 1 tsp
Coriander powder : 1 tsp
Turmeric powder  : 1/2 tsp
Red chilli powder: 1/2 tsp
Oil              : 1 tblsp
Cumin seed (jeera): 1/2 tsp
Salt as per your taste

Blend the spinach just for a minute.
Blend also the tomatoes and ginger to make puree.
Cube the paneer in about half inch pieces and deep fry them on medium high heat till they turn light golden color.
Heat the oil in a pan, add cumin seeds and let them dance(splitter).
Now add the tomato puree mixture, coriander powder, turmeric and red chilli powder and let it cook until the tomato puree is about half in volume.
Add the spinach and allow it cook on low medium heat for about 10 minutes covered.
Add paneer and fold it gently with spinach and let it simmer for a 2-3 minutes.
Palak Paneer is ready to serve.You can serve this palak paneer with nan or tandori roti.

Monday, November 23, 2009

Tindora Curry

Tindora – approx 3/4 kg, sliced
Oil – 1 Tbsp
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Asofoetida (Hing) – pinch
Turmeric Powder – 1/4 tsp
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Red Chilli Powder – 1 tsp taste
Salt – to taste

Heat Oil in a medium non-stick pan on medium heat.
Add mustard seeds and cumin and allow them to pop.
Add Asofoetida, Turmeric Powder, Green Chilies and Tindora. Mix well.
Cook them till they are tender, stirring in between so that tindora will not burn.
Add salt, red chilli powder, coriander powder and cumin Powder.
Mix well and cook for two more minutes.
Tindora is ready to serve.

Sunday, October 11, 2009


For Batter:
3 cup plain rice
1 cup urad dal
1 tsp. methi (fenugreek) seeds

For stuff:
1 Onion
1 Bunch of fresh Coriander leaves
1 or 2 Green Chillies
1 tbsp butter
Salt for taste

Batter is made same as we make for dosas.
Wash the batter ingredients and leave for 5-6 hours to soak.
Grind it very fine and leave to ferment in a warm place for the whole night.
Chop the onion , green chillies and coriander leaves very fine.
Now add these to a cup of batter and mix well by adding salt as for taste.
Heat the non-stick pan or tawa.
Use a serving spoon to spread the batter thick, spread a tsp of oil on sides (optional).
After sometime turn the Uttapam with the help of a spatula.
Now bake the other side also.
Turn it once more and keep it for less than a minute to make it crisp.
Serve hot Uttapam with sambar and coconut chutney by adding some butter on top of it.

Monday, October 5, 2009

Rava Ladoo

1 cup rava or soji or Semolina
3/4 cup sugar
2 tbsp. ghee
1/4 cup milk

Take ghee in a deep saucepan and heat.
Add rava and cook on low heat. Stir continuously.
When the rava turns light brown add the sugar. Stir for 3-4 minutes.
Keep aside cool for some time. Add cardomom powder, coconut flakes and saffron.
Add half the milk. Mix well. Wet hand with milk and shape the mixture in ladoos.

Sunday, September 27, 2009

Mutter Paneer

500 gms paneer cubed
200 gms shelled peas
2 large onions
3 medium tomatoes
1 tbsp ginger paste
2 tbsps garlic paste
2 tsps coriander powder
1 tsp cumin powder
2 tsps garam masala
1/2 tsp turmeric powder
2 green chillies chopped fine
6 tbsps of oil
1 1/2 cups water
Salt to taste
3 tbsps thickened/ double/ heavy cream
Coriander leaves chopped fine to garnish

Grind onions into a fine paste and keep aside.
Next make tomatoe puree and keep aside.
Heat 2-3 tbsps of oil in a pan and gently stir-fry the cubes of paneer till golden. Remove onto a paper towel and keep aside.
In the same vessel heat 2-3 tbsps of oil and add the onion paste. Fry till it turns light brown.
Add tomato puree, ginger and garlic paste and fry for another 2 minutes.
Add the coriander powder, cumin powder, turmeric and garam masala, green chillies and fry.
Cook stirring continuously till the oil begins to separate from the masala (spice mixture).
Add the peas to the masala and fry for 2-3 minutes.
Then add the paneer, water and salt, reduce flame to a simmer and cook till the gravy thickens.
When the gravy becomes thick turn off the flame and stir in the cream.
Garnish with coriander leaves and serve.
Mutter Paneer tastes great with naan / roti.

Wednesday, September 23, 2009

Masala Vada

1 cup Chana dal
1/2 cup Onion finely chopped
1/2 cup Coriander leaves finely chopped
1/2 tsp Chilli powder
Salt ar per your taste
Oil to deep fry

Wash and soak dal for 3-4 hours.
Grind the soaked dal coarsely.
Mix all other ingredients with dal.
Heat oil in a pan.
Make patties shaped rounds of mixture with moist palm.
Put carefully into the hot oil.
Fry them till golden brown.
Serve hot Masala Vadas with green chutney, tamarind chutney, or ketchup.

Monday, August 24, 2009

Peas Cutlet

Green Peas : 200gms
Potatoes : 2
Carrot : 1
3 chopped green chillies
Ginger-Garlic paste : 2 tsp
Coriander leaves : 1/ 2 cup
Bread : 2-3
Garam masala : 1tsp
Salt to taste
Oil for frying

Cook green peas, carrot and potatoes till they are tender.
Allow them to cool thoroughly.
Make the small pieces of bread and mix with all the other ingriedients.
Divide the mixture into equal portions.
Shape each portion into a cutlet –the shape can vary as per your choice.(round or oval).
Grease your palms and flatten the cutlet slightly.
Heat the pan. Applying some oil on the pan, roast the cutlets.
Roast them till they are golden brown.
Serve hot this Peas Cutlet with tomato sauce.

Sending it over to EC for WYF: Breakfast event announcement

Thursday, August 20, 2009

Beans Curry

Fresh green beans 1 cups, chopped finely
Mustard Seeds and Jeera : 1 tsp
Red Chilli powder : 1 tsp
Garam masala : 1/2 tsp
Fresh or Dry Grated Coconut : 1 tbsp
Oil : 1 tsp
Salt to taste

Heat oil in a pan. Pop mustard and jeera seeds.
When they start to splutter add add the beans, sprinkle little water and Mix well.
Cover and cook for 8 - 10 minutes or until the beans are cooked.
Add chilli powder, garam masala and salt.
Finally add coconut, mix well .
Simple and Healthy Beans Curry is ready to serve with Chapati or Rice.

Friday, August 14, 2009

Tomato Chutney

Ingredients :
Tomatoes Fresh : 6
Green chillies : 2
Red chillies : 2
Ginger and Garlic Paste : 1tbsp
Mustard seeds : 2 tsp
Urad dal : 1 tsp
Methi seeds : 1 tsp
Salt to taste
Jaggery : 1 tsp
Coriander seeds : 1 tsp
Oil : 1 tbsp

Method :
In a pan heat the oil and add 1 tsp of mustard seeds, urad dal, methi, coriander seeds and chillies.
Fry for a minute.
Now add the tomatoes, jaggery and salt.
Fry till all the ingredients gets mixed and the tomatoes are well cooked.
Let it cool completely. Grind it to a fine paste.
DO the seasoning with the other tsp of mustard seeds in a tsp of oil.
Tomato Chutney is ready to serve.

Tuesday, August 11, 2009

Chinese Fried Rice

Red onion -1 (finely chopped)
Cabbage-100 gm (finely chopped)
Green pepper-1 no (finely chopped)
Carrot-100gm (finely chopped)
Peas-100 gm
Spring onion -2 Tsp (finely chopped)
Garlic-5 florets (finely chopped)
Ginger-2tsp (finely chopped)
Soya sauce-3 tsp
Salt to taste
Butter -2 Tsp
Boiled basmati rice – 200gm
White pepper powder - 2tsp
Coriander for garnishing

Heat butter in a pan, add chopped onion and fry till golden brown.
Then add ginger,garlic,cabbage,carrot,peas,chopped beans and saute 5 -7 minutes.
Add soya sauce,white pepper podwer and mix well.
Now add boiled rice and saute for a minute & mix well till the rice is fried.
Lastly add spring onion and garnish with coriander.
Chinese Fried Rice is ready to serve with tomato sauce.

Tip:If soya sauce is not available you can add tomato sauce.

Saturday, August 8, 2009

Pav Bhaji

2 medium potatoes, peeled and diced
1/2 cup chopped green beans
1/2 cup peas
1/2 cup chopped carrots
3 tablespoons oil
3 tablespoons butter
2 green chillies chopped
2 tablespoon finely sliced ginger
3 medium chopped tomatoes
1/2 cup chopped onions
1/2 teaspoon red chili
1/2 teaspoon turmeric
2 teaspoon salt (as per your taste)
1 teaspoon garam masala
1 tablespoon lemon juice
1/4 cup chopped cilantro
lemon wedges to garnish
4 Pav or bread buns

Boil all the vegetables : potatoes, beans, peas, and carrots.
After the vegetables are soft and tender, drain the excess water and mash them coarsely with a fork or potato masher.
Heat the oil in a frying pan over medium heat.
Reserve 3 tsp chopped onions for garnish and fry the remaining till light brown.
Add green chillies, ginger and tomatoes and saute over medium heat for 2-3 minutes.
Reduce heat, then add the red chilli powder and mashed vegetables..
With a metal spatula, simultaneously mash and stir for 5 minutes. While stirring, keep sprinkling the water .
Add salt and two thirds of butter. Increase the heat and stir well.
Sprinkle garam masala, coriander leaves, lemon juice and remove from heat.
Garnish with remaining chopped onions.

Apply the remaining butter on the bun-halves, place them on a pre-heated frying pan. Fry until golden brown on both sides. Serve with the bhaji and a lemon wedge.
Mouth watering Pav Bhaji is ready.

Monday, August 3, 2009

Coconut Chutney Pudi

Simple and easy coconut chutney pudi.

Shredded Coconut(Dry) - 1 cups
Garlic Cloves - 3-4
Red Chilli Powder - 1 tsp(According to your taste)
Salt - to taste

Transfer all the ingredients into the blender.
Blend it till all are mixed well.
Store it in a box . It can be stored for many days.
Simple and easy coconut chutney pudi is ready.
You can serve with Dosas or eat with plain Rice and ghee.

Thursday, July 30, 2009

Vegetable Vermicell Upma

1 cup vermicelli
1 big green chilly
2 tsp ghee
2 tsp oil
1/2 tsp mustard seeds
Few curry leaves
1/4 tsp ginger paste
1/2 cup frozen vegetables(peas,carrot and beans)
1 1/2 cups water
Salt to taste
Finely chopped coriander leaves to garnish

Heat the ghee and add the vermicelli. Roast it till the colour starts changing. Transfer to a plate.
Now heat oil and add mustard seeds. When it splutters add the green chillies, ginger paste and curry leaves.
Now add the vegetables and fry for a minute.
Then add water and salt.
When water starts boiling, add the roasted vermicelli and cook on low flame till done.
Garnish with finely chopped coriander leaves.
Now healthy Vegetable Vermicell Upma is ready to serve.

Sending it over to EC for WYF: Breakfast event announcement

Sunday, July 26, 2009

Strawberry Smoothie

Strawberry Smoothie is a healthy and refreshing smoothie that's easy to make and perfect for any time of day.

Strawberries : 6
Plain Yogurt : 3 tbsp
Milk : 250 ml
Ice cubes : 8
Sugar : 2 tbsp

Remove the stalks from your strawberries.
To give the drink a thick consistency and keep it cold, freeze the strawberries in advance.
Pour milk, sugar and plain yoghurt into a blender.
Add the frozen strawberries from the freezer and about 8 ice cubes. Put the lid on firmly, and blend until smooth.
Stir with a spatula to ensure the drink is evenly blended.
If the smoothie is too thick, add a little more milk and blend.
Yummy Strawberry Smoothie is ready to enjoy.

Wednesday, July 22, 2009

Bisi Bele Bhath

1 cup Rice (uncooked)
3/4 cup Toor Dal (uncooked)
Beans (about 20) cut into half inch pieces
Large carrot: 1 cut into half inch pieces
Small potato: 1 cut into small cubes
2 tsp Tamarind
Few Cashews(optional)
6 cups Water

1/2 cup grated Copra or Coconut powder
2 tsp Sambar Powder
2 tbsp Coriander Seeds
1" Cinnamon
3-4 Cloves
1 sprig Curry leaves
2 tbsp Oil
2 tbsp Ghee
2 tsp Mustard Seeds
1 sprig Curry Leaves
1 tsp Turmeric
Salt for taste

Fry the masala ingredients except the coconut powder and the sambar powder.
Grind the fried masala ingredients along with coconut powder and sambar masala to a paste with a little water. Set aside.
In a pressure cooker, do the tadka. Add the onion fry for few seconds.
Then fry beans and carrot for a few seconds.
Now add the rice and dal and fry for a few more seconds.
Now put in ground masala, water, tamarind and salt to taste.
Cook in the pressure cooker for 3 whistles. It is a whistle more than when you cook plain dal.
Bisi Bele Bhath is ready! Serve with papad.

Tuesday, July 21, 2009

Aloo Gobi

2 cups of cut Cauliflower or Gobi(cut into small florets)
2 medium potatoes peeled (cut into small cubes)
1/2 inch shredded ginger or ginger paste
1/4 teaspoon turmeric (haldi)
1/4 teaspoon red chilli powder
3 tablespoons water
3 tablespoons oil
1/2 teaspoon cumin seeds (jeera)
2 green chilies, sliced in long pieces
1 teaspoon salt (to taste)
1 teaspoon mango powder (amchoor)
2 tablespoons of chopped cilantro (green coriander)
1/4 cup water as needed

In a small bowl, mix the shredded ginger or ginger paste, coriander powder, red chilli powder, turmeric $and 3 tablespoons of water to make a paste.
Heat the oil in a pan. Add cumin seeds to the oil after seeds crack add the green chilies and stir for a few seconds.
Next, add the spice paste and stir for a minute until spices start leaving the oil.
Add cauliflower, potatoes, 2 tablespoons of water and salt as per your taste. Mix well. Cover the pan and let it cook on medium heat for about 15 to 20 minutes until the vegetables are tender.
Make sure to stir gently every 3 to 4 minutes.
Lastly, add the mango powder and fresh cilantro (green coriander). Mix everything and cover for a minute.
Aloo Gobi is ready to serve.

Thursday, July 16, 2009

Paddu or Gundpangli

Paddu or Gundpangli is made with the same batter of dosa but the tava is different. To prepare this we need special paddu tawa.

Parboiled Rice or Plain Rice : 3 cups
Urad Dal : 1 cup
Fenugreek seeds/menthe kaalu - 1/2 tsp
Salt for taste
Pressed Rice /Avalakki : 1/2 cup OR Puffed Rice/Mandakki/Puri : 1/2 cup

Soak rice,urad dal with fenugreek seeds around 5 hours.
Make a smooth paste of this soaked mixture (batter should be like normal dosa batter).
Allow it to ferment for 6-8 hours (I normally keep it overnight)
Add salt to this batter .
Heat the paddu or gundpangli tawa.
Add 2 drops of oil to each of the holes, pour this batter and close with plate or close lid.
After a min, remove the lid and turnover paddu using the wooden stick or a spoon.
Cook on both sides until it turns golden brown.
Serve it hot with a coconut chutney or groundnut chutney of your choice.

Onion Paddu / Gundponglu :

Add chopped Onion , Chopped Green Chilli to the paddu batter and make paddus as explained above.

Monday, July 13, 2009

Hot Kachori

Hot Kachori

For cover:
1 1/2 cup plain flour
3 tbsp. oil
salt to taste
cold water to knead dough
For filling:
1 cup yellow moong dal washed and soaked for 1/2 hour
1 tsp. garam masala
1 tsp. red chilli powder
1/2 tsp. dhania (coriander) powder
1/2 tsp. coriander seeds crushed coarsely
1/2 tsp. fennel (saunf) seeds crushed coarsely
1/2 tsp. cumin seeds
1/2 tsp. mustard seeds
1 tbsp. coriander leaves finely chopped
salt to taste
2-3 pinches asafoetida
1 tbsp. oil
oil to deep fry
1 tbsp. plain flour for patching

Method :
For cover:
Mix flour, salt and oil, knead into soft pliable dough.
Keep aside for 30 minutes.
For filling:
Put plenty of water to boil. Add dal.
Boil dal for 5 minutes, drain.
Cool a little. Heat oil in a heavy pan.
Add all seeds whole and crushed allow to splutter.
Add asafoetida, mix. Add all other ingredients.
Mix well. Do not smash the dal fully.
But enough to make the mixture hold well.
Remove from fire, cool.
Divide into 15 portions.
Shape into balls with greased palms.
Keep aside.
To proceed:
Make a paste with water, of flour for patching.
Keep aside.
Take a pingpong ball sized portion of dough.
Knead into round. Roll into 4" diam. round.
Place one ball of filling at centre.
Pick up round and wrap ball into it like a pouch.
Break off excess dough carefully.
Do not allow cover to tear.
Press the ball with palm, making it flattish and round.
Repeat for 4-5 kachories.
Deep fry in hot oil, on low flame only.
If the kachori get a hole anywhere, apply some paste.
Return to oil and finish frying.
Turn and repeat for other side.
Fry till golden and crisp. Small bubbles must appear over kachori.
Drain and serve hot with green and tamarind chutneys.

Note: Take care to fry on low. Hurried frying will result in soggy and oily kachories.

Spicy Sev

2 cups gram flour (besan)
1/2 tsp. ajwain (omam) seeds
1 1/2 tsp. red chilli powder
1 tbsp. oil
salt to taste
2-3 pinches asafoetida
water to make dough
oil to deep fry

1.Mix the chilli, oil, salt and seeds into the flour.
2.Add enough water to make a dough which is quite gooey.
3.It should not be pliable but sticky.
4.Grease the inside of a Sev-press, fill with the dough.
5.Press into hot oil, and fry lightly on both sides.
6.Drain well and cool before storing.

Sunday, July 12, 2009

Khara Shankarpali

2 cup maida or all purpose flour
2 tea spns rice flour
2 tea spns(approx) chili powder (According to your taste)
2 tea spns hot oil + oil for deep frying
A tea spn slightly crushed cumin seeds
Salt to taste

Mix flours with chili powder, salt and 2 tea spns hot oil. Add enough water to make a dough. Leave the dough for about 30mins.
Take a big ball of the dough and roll into a thin circle. Cut into small squares or your desired shape. Do not stack the pieces one above other.
Heat oil for deep frying. Deep fry the pieces on medium heat.
When they are done, allow them to cool at room temperature.
Now they are ready to serve with tea.
Store them in air tight container.

Sending it over to EC for Fried Snack Event Announcement

Thursday, July 9, 2009

Coconut Chutney

Shredded Coconut(Fresh or dry) - 1 cups
Hurigadle or Groundnut or Peanuts- 1 tablespoon
Putani or Dalia split - 1 tablespoon
Ginger - 2″ pc
Garlic Cloves - 3-4
Green Chillies - 3-4 (According to taste) (slit)
Tamarind - marble size
Jaggery - same size as tamarind
Salt - to taste
Cilantro/Coriander Leaves - small bunch
Curry Leaves - 1 sprig

For Seasoning
Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Curry leaves - A few
Urad Daal - 1 tsp

First roast the Coconut, green chillies, garlic and groundnut on medium heat for just two minutes. Allow it to cool.
Transfer all these into the blender. Also add the remaining ingredients to the blender.
Blend to desired consistency by adding Water.
Pour into a serving bowl.
In a small skillet, on medium heat, heat the Oil.
Once hot, add in Mustard Seeds and allow them to splutter.
Add in Urad Daal and cook till they change to a light golden color.
After that add in Curry Leaves, mix and turn off the stove.
Pour the seasoning over the chutney.
Serve with Dosas, Idli or Vadas or even sometimes with chapatis.

Green Groundnut/Shenga chutney

Roasted Groundnut/Hurigadle/Peanuts/Shenga - 1 cup (100 gms)
Green chillies - 2-3
Tamarind - marble size
Jaggery/Bella - marble size
Garlic pods - 5-6
Salt to taste

Seasoning (optional)
Mustard seeds + Urud dal - 1/4 tsp
Curry leaves few
Oil - 1/2 tsp

Method to prepare:
Chop the green chillies to small bits, soak the tamarind to make it soft.
Then take all the ingredients in a mixie and grind to so smooth paste.
Add oil, cumin seeds and mustard seeds in a pan. Once it starts spluttering, add curry leaves and add it to chutney.
You can serve with Paddu, Dosas or Idlis.

Wednesday, July 8, 2009

Gobi paratha

For the dough:
3 cups atta/whole wheat flour
1 1/2 cup water (use more as needed)

For the filling:
Minced cauliflower - 1 cup
Onion - 1/4 cup, minced
Garam masala - 1 tsp (optional)
Cumin / jeera - 1/2 tsp
Red chilli powder - 1/2 tsp
Ginger garlic paste - 1/2 tsp (optional)
Oil - 2 tsp
Salt - to taste

Mix flour, salt and water together to make soft dough (if the dough is hard add a little more water).
Knead the dough for a few minutes on a lightly greased surface to make smooth and pliable dough.
Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.

Heat oil in a pan.
Add the jeera and when it starts spluttering add the minced onion and fry till golden brown. Next add the ginger garlic paste, garam masala and the chilli powder.
Mix well with salt for a few seconds.
Now add the cauliflower, sprinkle some water and cook covered on sim for about 10-12 mins. The cauliflower should be cooked well by now.
Now the filling is ready.

Making paratha:
Divide the dough and Gobi filling into equal parts. The gobi balls should be about 1 1/2 times larger than the dough balls.
Roll the dough into 3 inch diameter circles. Place the potato balls in the center. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all six balls.
Let them settle for 3 to 4 minutes before rolling them.
Heat the pan on medium high.
To make it easier to roll the balls, first roll them in dry whole-wheat flour.
Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.
Place the paratha over the pan. After a few seconds you will see the paratha change color and puff in different places.
Then flip the paratha over. After a few seconds, spread 1 teaspoon of oil on the paratha.
Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
Gobi paratha is ready to serve. It can be served with plain yogurt or spicy pickle or just butter.

Thursday, July 2, 2009

Aloo Paratha

To prepare Dough

* 1 cup whole-wheat flour
* 1/2 cup water (Use more as needed)
* Pinch of salt

Potato Filling
* 2 medium potatoes
* 1/4 teaspoon salt
* 1/2 teaspoon cumin seeds (Jeera)
* 1 chopped green chili
* 2 tablespoons chopped cilantro (green coriander)

Also needed
* 1/4 cup whole-wheat flour for rolling
* Oil to cook

1. Mix flour, salt and water together to make soft dough (if the dough is hard add a little more water).
2. Knead the dough for a few minutes on a lightly greased surface to make smooth and pliable dough.
3. Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.

1. Boil 2 medium potatoes or aloo with 2 cups of water.
2. Once tender, remove them from the water and let them cool down. Note: Do not cool the potatoes under running water because the potatoes will become too soft.
3. After the potatoes are cold enough to handle, peel the skin off and mash the potatoes.
4. Mix green chilies, cilantro, cumin seeds and salt to the mashed potatoes.

Making paratha:
Divide the dough and potato mixture into 6 equal parts. The potato balls should be about 1 1/2 times larger than the dough balls.
Roll the dough into 3 inch diameter circles. Place the potato balls in the center. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all six balls.
Let them settle for 3 to 4 minutes before rolling them.
Heat the pan on medium high. To check if the pan is hot enough, sprinkle a couple of drops of water on it. If the water sizzles right away, the pan is ready.
To make it easier to roll the balls, first roll them in dry whole-wheat flour.
Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.
Place the paratha over the pan. After a few seconds you will see the paratha change color and puff in different places.
Then flip the paratha over. You should see some golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula.
Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
Aloo paratha is ready to serve. It can be served with plain yogurt or spicy pickle.

Shankarpali - Sweet snack

Milk- 1 cup
Sugar- 1 cup
Maida- [all purpose flour ]-nearly 3 cups
Semolina(rawa) : 1 cup
Salt- a pinch
Ghee- 1 cup
Oil to fry

1. Mix ghee, sugar and milk in a pan and heat it till the sugar melts and the mixture starts boiling. As soon as the mixture starts boiling, turn off the heat.
2. Let the mixture cool down.
3. Mix maida and semolina in above mixture and keep adding it till you get a nice, stiff dough. The consistency of the dough should be such that you should be able to roll it. [not too thin, not too stiff.]
4. Heat oil in a kadhai. Divide the dough in equal parts, roll it into round shape like a chapati. [it should not be very thin.]
5. Cut it with a knife in diamond shape. Note: You can cut them in your desire shape.
6. Fry in oil on medium heat till you get light brown colour.
7. Nice crispy crunchy Shankarpali are ready to eat.

Sending it over to EC for Fried Snack Event Announcement

And to Shanthi's Dussehra, Dhanteras and Diwali event

And Also to EC's WYF:Tea time snack event announcement

Wednesday, June 17, 2009

Mirchi Bhajji - Evening Snack


Gram flour : 2 cups
Rice flour : 1/4 cup
Mirchi (special mirchi bajji mirchis) : 10 to 12
Cumin seeds : 1/2 teaspoon
Salt to taste
Baking soda : A pinch
Vegetable oil : oil to deep frying

Make besan batter by mixing gram flour, rice flour,salt and baking powder in a bowl, add water and prepare thick batter.
Wash and cut the bottom end and make a slit length wise in the middle with a knife or a spoon and remove seeds.
Heat oil in a deep bottomed kadai, once the oil is hot, dip the mirchi in batter one by one and gently drop from the sides of kadai and fry until light golden color. Remove it. Let it cool for few seconds. Again put the mirchi bajji in the hot oil to get golden color, remove from the oil, let it cool for a minute to get the real taste.

Serve with onion slices(chopped the onion and mix with salt and lemon juice). This is a favourite evening snack during rain.

Sending this to EC's     WYF : Tea Time Snack Event Announcement

Palak Paratha

* 3 cups whole-wheat flour
* 1 large bunch spinach coarsely chopped
* 1/2 tsp red chilli powder or 2-3 green chillies
* 1/2 tsp garlic paste
* 1/2 tsp ginger paste
* 1/2 tsp turmeric powder
* 1/2 tsp jeera
* Salt to taste
* Coriander
*Few Curry Leaves
*2-3 tsp spoon oil to fry
* Ghee (clarified butter) or oil to pan-fry the parathas

Take 2 tsp oil in a pan. Heat it.
Add jeera, curry leaves, garlic paste and ginger paste and fry it.
Now add chopped palak to it and fry it till it is done. Add turmeric powder and salt. Lastly add cariander.
Now add this mixture to wheat flour and mix all together, kneading to form a medium-soft, smooth dough. Add some water if needed.
Cover with a moist cloth and keep aside for 30 minutes.
Divide the dough into equal-sized portions and roll into balls between your hands till they are smooth and without cracks.
Roll out each, spread some ghee and fold into half.
Fold again into quarter and keep aside for 5 minutes. Roll out into triangles with each side of 6" approximately.
Heat up a tawa and put the paratha over it ,turn it and spread some ghee round it. Turn Again and spread some ghee on the other side too.
Stir fry till both sides are evenly cooked.
Serve hot with yogurt or cucumber curd salad.

Thursday, June 11, 2009

Upma (Upittu)

Rava / Sooji (Semolina) : 1 cup
Ginger chopped : 1 inch
Onion chopped : 1
Green Chillies slit sideways : 3
Carrot chopped :1
Green Peas frozen or fresh : 1/4 cup
Salt to taste

Mustard Seeds : 1 tsp
Urad Dal : 1 tsp
Chana Dal : 1 tsp
Oil : 2 tblsp
Ghee : 1 tblsp
Few curry leaves
Finely chopped coriander leaves
Lemon juice to taste

Heat 1tbsp. pure ghee / unsalted butter and fry cleaned rava on a moderate heat stirring constantly to light brown color and set aside.
Now heat 2 tbsp oil in a pan and add mustard seeds and allow them to splatter.
Also add the chana dal, urad dal and curry leaves to it and fry them.
Now add ginger,green chilies and onion. Sauté for 2-3 minutes or till the onion turn golden brown.
Add all the vegetables and fry them for two more minutes.
Now add 3 cups of water and cover the pan and allow it simmer on low heat until the vegetables are done.
Add the fried rava to it stirring continuosly, so that no lumps are formed.
After 2 minutes turn off the heat.
Serve hot garnished with coriander and lemon juice.
Upma is ready to serve.

Thursday, May 7, 2009

Palak Para - Easy and Tasty Snack

Palak para is pastry like crunchy snack lightly seasoned with carom seed. This is great snack with cup of tea.

1 cup All purpose flour (plain flour or maida)
1/2 bunch palak
3/4 teaspoon Salt
1/4teaspoon Carom seeds (ajwain)
2 tablespoon oil
About 1/3 cup water as needed
Oil to fry

Mix flour,salt,carom seeds with cleaned and cut palak. Now add oil and mix it with fingertips to get consistency of breadcrumb.
Add water as needed to make firm but smooth dough. Cover with damp cloth and set aside at least for ten minutes.
Knead the dough for another minute and divide in two equal parts.
Take each part of the dough and make a flat ball shape. Roll them into 9-inch circles and thickness of salted crackers.
Prick them with a fork all over the rolled dough, so the paras do not puff when frying.
Cut each of the rolled dough into about half inch wide and 2 inch long pieces. Note: you can cut them in your desire shape.
Heat the oil in a frying pan on medium heat.
The frying pan should have at least 1 ½ inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
Make sure to place just enough pieces so you can turn them over easily when frying. Fry the palak paras until both sides are light golden-brown.
After palak paras come to room temperature they should become crisp.

You can use as a snack while watching tv.

Sending it over to EC for Fried Snack Event Announcement

Also to EC's WYF: Tea Time Snack Event Announcement

Avalakki Vaggarane

Avallaki also known as poha/pressed rice can be used for breakfast. This is good and easy to make. This recipe is known as avalakki vaggarane in kannada.

Thick Rice flakes(Avalakki/Poha/pressed rice) - 2 cups
Onion - 1/2 no
Carrot - 1
Salt - As reqd
Oil - 2 tbsp
Mustard seeds - 1 tsp
Curry leaves - A few
Cut Green Chillies - 3 nos
Turmeric powder - 1/2 tsp
Freshly grated coconut - 3 tbsp
Lemon juice - A little
Chopped coriander leaves - 1 tbsp
Putani Pudi(split dalia powder) - 1 tbsp (optional)

Preparation Method:
Take thick poha, wash it twice (like rice)and drain water.
Add about 3/4 cup of water to soak and keep aside for 8-10 minutes. After soaking, poha will become soft and dry.
Add salt and putani pudi, mix it and set aside.
Heat oil in a pan.
Add the mustard seeds. After they splitter add curry leaves.
Add cut onions and and carrot.
Fry till they become soft.
Add turmeric powder.
Now add poha to it and mix well.
Finally, add grated coconut and squeeze a little bit of lemon juice on it. Mix well.
Keep till poha gets warm.
Garnish with coriander leaves.

You can serve avalakki vaggarane with lemon pickle and curds.

Wednesday, May 6, 2009

Bread Pakoras

Bread Pakoras
Spicy hot bread pakoras are great as evening snack with tea.

4 slices of firm white bread
1 cup gram flour (besan)
1 tablespoon rice flour
1 teaspoon salt
Pinch of asafetida (hing)
1 teaspoon cumin seeds (jeera)
2 finely chopped green chilies
1/4 cup chopped cilantro (green coriander)
1/2 cup + 2 tablespoons of water
Oil to fry

Remove the crust from all sides of the bread.
Slice the bread lengthwise into 3 equal parts.
Mix all the dry ingredients together: Gram flour (besan), rice flour, asafetida, cumin seeds, and salt. Rice flour adds to the crispness.
Add the water slowly to make a smooth batter. (Batter should be the consistency of pancake batter or dosa batter)
Next, add the green chilies and cilantro. Mix well.
Heat the oil in a frying pan on medium high heat.
Frying pan should have at least 11/2 inch of oil. To check if the oil is ready, put one drop of batter in the oil. The batter should come up but not change color right away.
Dip the bread slices in the batter one at a time and slowley drop into the frying pan.
Fry the pakoras in small batches. The pakoras will take about 4 to 5 minutes to cook.
Turn them occasionally. Fry the pakoras until both sides are golden-brown.
Repeat this process. The crispy, delicious pakoras are ready to serve.

If oil is too hot pakoras will cook too fast and will not be crispy; if oil is not hot enough pakoras will be greasy.
You may have to adjust the heat as needed while cooking.

Thursday, April 30, 2009

Akki Roti (Rice Roti)

Akki roti is famous in South India.

2 cups: Rice flour (Akki hittu)
1/2 cup: Chopped onion
3-4 no: Chopped green chillies
½ cup: Grated fresh coconut
2 tbs: Chopped coriander leaves(kothumbari soppu)
Oil for roasting
Salt to taste

Mix all the ingredients.
Now knead well using hot water to make soft dough.
Spread some oil on the hand and take a lemon sized ball of the dough and pat it to thin rotti.
Heat the pan and put the prepared rotti on it.
Apply some oil on rotti. Cook well on both sides. Repeat the same with the remaining dough.
You can eat akki roti alone or serve with coconut chutney.

Ragi Rotti can be made with the same procedure by replacing rice flour with ragi flour.
Grated vegetables like carrots and cabbage can also be add while making the dough.

Friday, April 24, 2009

Mango Lassi

Mango Lassi is a smoothie made with mango and yogurt. They're really quite easy to make.

2 cups peeled and chopped mangoes
1 cup yogurt
3 tablespoons sugar (Adjust to taste)
1 tablespoon chopped mint leaves (Optional)
6 to 10 ice cubes (As needed)

Blend the mangoes, yogurt, and sugar into a puree.
Add chopped mint leaves.
Add the ice cubes.
You can adjust the thickness of the lassi.
Serve the mango lassi chilled.

For lassi it’s better if mangoes do not have any fibers. Using very ripe mangoes are best. The sugar can be adjusted to taste and it depends on the taste of the mangoes and yogurt.
Replace the mint with rose water or a generous pinch of cardamom powder.


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