Sunday, December 20, 2009

Bread-Dahi Vada



Bread : 1 pkg
Curd : 500 ml
Salt : to taste
Green chillies : 8 chopped
Coriander Leaves: few chopped
Turmeric: 1/2 tsp
Cumin seeds: 1tsp
Mustard seeds: 1 tsp
Red chillies: 2 long
Ginger : small piece chopped
Oil : to deep fry


Soak bread slices in water for few seconds, remove and squeeze all the water. 

Make balls from this in the shape of cutlet or vada and fry in hot oil until golden brown.
Dip these fried bread vada in salt water for few seconds again. Remove and lightly squeeze all the water. Place them in a bowl.
Beat curd well without any lumps in it. To this, add chopped coriander leaves,  salt and mix well.

Now take little oil in a pan and heat it for seasoning, add mustard seeds, cumin seeds, red and green chillies, ginger pieces, turmeric and fry. Add this seasoning to the curd mixture.
Pour this curd mixture over the vadas.


Saturday, December 19, 2009

Sweet with China Grass


China Grass : 1 packet
Boiled water: 1 cup
Whole milk : 1/2 liter or 2 cups
Sugar : 1 1/4 cup (use rice cup)


Soak china grass in boiling water to make it soft and drain of the water. 
Boil milk, add sugar and china grass to the milk and keep stirring until china grass gets completed dissolves in the milk. Make sure it is completely dissolved.
Transfer this milk to a tray or pan and let cool. 
Cut into desired shapes and store in the refrigerator. 

Tastes good when chilled.

For best results use whole milk.


Tuesday, December 15, 2009

Chegodilu for Indian Cooking Challenge

Ingredients :

Rice Flour - 1 cup
Water - 1 cup
Split Yellow Moong dal / Pesara pappu / Mung Dal / Pasiparuppu - 1 1/2 - 2 tblsp
Cumin Seeds - 1 tsp
Chili powder - 1 tsp
Ghee or oil - 1 tblsp
Salt to taste
Oil for deep frying

Method to prepare:

Making the dough:

Soak moong dal in water for half hour to 1 hour.

In a deep bottom pan, boil water, then add salt, ghee and moong dal. Bring it to boil, simmer and slowly add the rice flour. Using a rolling pin or the ladle, mix the flour with water by stirring it well. When the flour is mixed and done, turn off the heat immediately. Cover with lid and keep aside for 10 to 15 mins.

Once the dough is cool, add chilli powder,  cumin seeds and mix well. Knead till you get a smooth dough. Adjust the salt and spice depending on your preference.

Frying the Chokodi:

Heat a pan with oil, enough to fry 3 -4 at time, if you conscious of not using too much oil. Simmer once it gets hot. The temperature should not be smoking hot.

Grease your fingers with oil and pinch out a small lemon size ball and roll between your palms to form a thick rope. Bring the two ends to together and press to form a rope. Ensure the ends are firmed pressed as not to give out during frying.

Continue with the rest of the dough until you are done with the entire batch. You can either cover it with a plate or a cloth to prevent the dough from getting dried.

Check if the oil is in the correct temperature, by dropping a tiny bit into the oil. Then gently slide the rings or the chakodis in batches of 4 -5. The flame has to be on high until the chakodis come up to the surface, then lower the flame to medium and cook till you get a golden colour on the chakodis.When the chakodis are golden all over, using a slotted ladle, remove to a kitchen towel and cool. Store in an air tight container for longer shelf life.


Sunday, November 15, 2009

Gulab Jamun For Indian Cooking Challenge



For jamuns:

Carnation milk pwd: 1 cup
Bisquick pancake mix: 1/2 cup
Butter or ghee: 2 tbsps (melted)
Whole milk: Enough to make the dough
Oil : For deep frying

For sugar syrup:

Sugar: 2 cups
Water: 2 cups
Elachi pwd: 1/2 tsp
Kesar: few strands


Make the dough by combining the milk powder, Bisquick, butter. Add just enough whole milk to make a medium-hard dough. Cover with a damp yet dry kitchen towel.
Mean while make the sugar syrup by mixing 2 cups of sugar to 1 cup of water. Add elachi pwd and a few strands of "Kesar". Mix with a spoon and then heat at medium heat until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar. 
While the sugar syrup is getting ready, heat the oil on medium heat, take care that the oil is not too hot.
Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate.
Slip in the balls into the hot oil from the side of the pan, one by one, and fry them on medium heat untill they turn golden brown.
By this time the syrup should be ready. Remove from heat and, slowly  add the fried gulab jamuns directly into the warm syrup.
Leave gulab jamuns in syrup overnight for best results. 
They can be served warm or at room temperature.


      Monday, November 9, 2009



      All purpose flour: 4 cups
      Rice flour: 4 tbsps
      Yogurt: 1 1/2 cup
      Warm water: 1 cup
      Yeast : 1 tbsp
      Saffron threads: 1 tsp (roasted and powdered)
      Oil : for frying

      For syrup:

      Sugar: 4 cups
      Water: 2 cups
      Elachi pwd: 1 tsp
      Saffron : few strands.


      Mix the flour, yeast, yogurt and warm water in a bowl. Add saffrom to it and whisk until smooth. Let the batter ferment for 24 hours. Whisk well before use. Use a pastry bag or a ziploc to make the jilebi. 
      Take the batter in the ziploc back, close the ziploc and make a small hole with scissors at one end of the ziploc and use it as a cone to make jilebi coils. Meanwhile in a vessel take sugar and water and put in on heat. Add elachi pwd and saffron and let it boil until you get one string consistency.
      Now heat oil in a pan and decrease the heat to medium for even cooking of the jilebi's, 
      To test for the right temperature, drop a small amount of batter into the oil. If it sizzles and rises to the top of the oil, the oil is hot enough. Make coils in the oil with the ziploc and deep fry them until they are golden brown and crispy. Remove from oil and immerse them in the syrup. Leave them atleast 2 to 3 minutes in the syrup so that they get completely soaked. 

      Remove from syrup and serve hot.

      If you made them a day before then make sure you microwave them for about 10 seconds each.




      Besan:  1 cup
      Buttermilk: 2 cups (1 cup yogurt + 1 cup water)
      Turmeric Powder: 1/4 tsp
      Hing: a pinch
      Salt :  to taste

      For Seasoning:

      Oil: 4 tsps

      Mustard Seeds:  1 tsp
      Hing: pinch
      Green Chillies:  2 (cut length wise)
      Grated Coconut : 1 Tbsp
      Curry leaves pwd: 1 tsp
      Pepper pwd: 1 tsp
      Red chillie pwd: 1/2 tsp
      Cilantro : chopped for garnishing


      In a large microwave safe bowl, mix Besan (Gram Flour), Yogurt, Turmeric Powder, Salt and Asofoetida. 
      Add Water and blend the mixture to a smooth (lump-free) paste. Cook uncovered in the microwave for 1 1/2 minutes.
       Remove from microwave and stir to break up any lumps. Microwave again for 1 1/2 minutes and stir again. Microwave for last 1 1/2 minutes and mix well. 
      You may have to use a hand blender to remove any lumps. 
      Lay out Aluminum Foil in long sheets (approx 2 ft) on the counter top. (Once the batter is out of the microwave, you have to work fast before it solidifies.)
       Spoon batter along one edge of the foil and with a flat spatula, gently pull the batter down along the foil (spreading it very thin). Once the foil is completely covered, start on the next piece of foil. Repeat until all batter is thinly spread. 
      Let the batter rest for 5 minutes and allow it to solidify.With a sharp knife, cut long 1 to 1 1/2 inch strips in the solid batter. 
      Gently lift the edge and roll the strip into a tight roll. You can make the rolls as big as you like. If they get too thick, cut it off and start a new roll. 
      Repeat rolling and placing rolls on a platter.Sprinkle Coconut and Cilantro (Coriander),Curry leaves pwd, Pepper pwd, Red chilli pwd over the Khandvi. 
      Heat Oil in a small skillet, add Mustard Seeds, allow them to pop. Add Asofoetida, Green Chilies and switch off heat. 
      Sprinkle seasoning over the Khandvi.Serve at room temperature.


      Sunday, November 8, 2009

      Pulihora with lemons


      Basmati rice : 2 cups
      Water : 3 cups
      Lemons : 3 big
      Salt : to taste

      For seasoning:

      Mustard seeds : 1 tbsp
      Urad dhal : 4 tbsp
      Channa dhal : 4 tbsp
      Turmeric : 1 /2 tsp
      Curry leaves: 2 strings
      Red chillies : 4
      Green chillies: 4 sliced


      Soak urad dhal and channa dhal atleast for 3 hours. 
      Cook rice by adding little oil along with water. In a pan heat oil sufficient for seasoning. 
      Add mustard seeds and let them pop, then add the remaining seasoning ingredients and fry until urad dhal and channa dhal turns golden brown.
      Add salt to the seasoning. Remove from heat and add rice to the seasoning.
      Mix well and let it cool for sometime. Meanwhile squeeze the juice from the lemons and add the juice to the rice. Adjust salt and lemon juice according to taste.


      Murukulu For Indian Cooking Challenge


      Urad flour: 1 cup
      Rice fllour: 4 cups
      Salt: to taste
      Vaamu: 2 tbsps
      Very hot water: As required
      Oil: for deep frying
      Muruku press


      Heat oil in a pan. Mix all the dry ingredients. Mix little portions at a time with hot water for crispy murukulu. 
      Once the batter is ready fill it in the muruku press and press it in oil. 
      These murukulu takes a little more time in oil. 
      Fry until golden brown in oil. Remove from oil ,cool, and store in air tight container.
      Can be stored for about a month.


      Tuesday, November 3, 2009



      Dosa batter: 2 cups
      Self raising flour: 1 cup
      Green chillies: 4 chopped
      Salt: to taste
      Onion: 1 small chopped
      Oil: for deep frying.


      Fix all the above ingredients except oil.
      Heat oil in a pan and drop small amounts of batter into the oil.
      Deep fry until golden brown.
      Serve hot with coconut chutney.


      Tuesday, October 13, 2009

      Depalu for Diwali


      All purpose flour: 2 cups
      Salt: 1/2 cup
      Warm water: 1/2 cup
      Food color: Few drops


      Knead mixture. This mixture will be crumbly so you will have to add some water, but only add 1 tablespoon at a time.
      The perfect texture is thick & pliable, but is not sticky. If it is too sticky, just add a touch of flour. Once it feels like cookie dough, you have the texture that you want, knead for 5 minutes.
      Roll out your creations.
      Bake in oven at 350F for about 10 minutes. Test & bake more if necessary.
      If you have the climate & the time, creations can be left to 'air dry'.
      Dried/cooked creations can be glittered and/or painted with acrylic paint.

      Monday, October 12, 2009

      paneer mutter with baby lima beans


      Paneer : 1/2 lb
      Baby lima beans : 1 1/2 cups (thaw and cook in microwave for 5 minutes)
      Onion : 2 Chopped
      Ginger garlic paste : 1tbsp
      Red chilli powder : 2tsp
      Dania powder : 1tsp
      Turmeric powder : 1/2tsp
      Tomato : 1
      Milk : 1/4cup
      Poppy seeds : 1/2tsp
      Water : 1/4 cup
      Kasoori methi : 1tsp
      Jeera : 1tsp
      Oil : 2tbsp


      In a pan, heat oil and fry sliced onions till its color changes.
      Add ginger garlic paste and fry for 3 more mins.Put this into a blender along with red chilli powder,dania powder,turmeric powder,tomato,kaskas and grind well.
      In a pan add 1tsp of oil and fry jeera.Add the grounded paste into this and fry till oil separates.
      Add frozen peas and water into this and lt it boil.
      Once the peas are almost cooked,reduce the heat and add milk into this.Add paneer pieces into this and cover and cook for about 5 minutes.
      Now open and add kasoori methi and cook for another 2 -3 minutes.Serve hot with roti/rice.


      Monday, October 5, 2009



      Long grain rice: 4 cups
      Moong dhal: 1 cup
      Jaggery: 5 cups
      Sugar: 1 cup
      Butter: 2 1/2 sticks
      Water: 8 cups
      Elachi pwd: 1/2 tbsp
      Sugar chips: 1/2 cup
      Raisins: 1/2 cup (fry them in butter).
      Coconut pieces: 1/2 cup (Remove the brown layer from the coconut pieces, cut them into small pieces, and fry them in butter).


      Wash rice and moong dhal and cook them with 8 cups water and about 1/2 stick butter.
      Mean while soak jaggery and sugar with about 1/2 cup water for about 1/2 hour.
      In a heavy bottom pan fry raisins and coconut pieces in about 1/2 stick butter separately and keep aside.
      Keep the jaggery and sugar mixture on heat and keep stirring until it starts to boil. Then filter the syrup to remove any impurities and keep it back on heat until you get the syrup to ball consistency. Remove from heat and add elachi pwd and the cooked rice to the syrup along with the butter sticks, raisins, and coconut pieces.
      Let it cool and then add the sugar chips other wise the sugar chips may melt.


      I got this recipe from my sister-in-law who is an expert in making this dish. Thank you sasi for sharing this recipe with me.

      Tuesday, September 29, 2009

      Egg Pakodi


      Eggs: 4 (Boiled, peeled and cut into 4 long strips)
      Besan: 1/4 cup
      Rice flour: 2 tbps
      Salt: to taste
      Pepper pwd: 1 tsp
      Red chilli pwd: 1/4 tsp
      Oil: For deep frying.


      Mix all the ingredients except eggs and oil, just like bajji batter and keep aside for 15 minutes.
      Now heat oil in a pan for deep frying. Dip each egg strip in the batter and deep fry in the oil until golden brown.

      Delicious egg pakodi are ready to eat.

      Tastes very good with ketchup.


      Happy Dasara 2009

      Fall Festival 2009

      Monday, September 14, 2009

      Sanaga Pappu Pakam


      Fried channa dhal: 2 cups
      Jaggery 2 cups
      Elachi pwd: 1/4 tsp
      Water: 1/4th cup


      In a heavy bottomed vessel add jaggery and water and keep stirring on medium heat until one string consistency.
      Add elachi pwd and remove from heat. Slowly add channa dhal and mix well.
      Spread it on a plate coated with ghee and cut into pieces after it is cooled.
      If you want to make it into balls let the mixture cool a little, dip your hand in oil or ghee, take little amounts and make into balls.
      Let them cool and store in closed container.

      Can be stored upto a month.

      Tastes great.