Sev raita or Sana poosa raita

Thursday, September 29, 2011

Curd 3 cups
Chat masala 1½  teaspooon
(Adjust as your taste)
Sev or sannapoosa 1½  cup
Pepper ½  teaspooon
(adjust accordingly)
Salt very little
(if required as sev and chat masala have salt in it)
Coriander leaves for garnishing

1. In a bowl add curd, add chat masala and pepper. Mix well.
2. Add sev and mix well.
3. Garnish with coriander leaves.


Wednesday, September 28, 2011

Blog hopping in Anuska blog Tomatoes Blues as a part of Radhika's Blog hopping event on Wednesday.

Besan or chick pea flour 1 cup
Turmeric powder ½ teaspoon
Ginger 1 inch piece
Green chillies 3
Curd ½ cup
Water ½ cup
Salt 1 teaspoon
Sugar 1 teaspoon ( no, dont cringe!! you will love it )
Eno 2 teaspoons
Tadka and garnishing:
Oil 2 teaspoons
Mustard seeds 1 teaspoon
Hing 3 pinches
Grated coconut 2 teaspoons (optional)
Corainder leaves chopped finely handful

1. Make a paste of ginger and green chillies.
2. In a big bowl add besan,sugar, salt and tumeric powder and mix well. Add curd, water and green and ginger chillies. Blend it well.
3. Take a deep bottomed vessel and grease it. Transfer the batter and add eno. Mix well.
4. In a pressure cooker add 4 glasses of water and immediately transfer the vessel to a pressure cooker. Steam it for about 15 minutes.
5. Insert a knife into the steamed dhokla if it comes out with any batter then it means it is fully cooked.
6. Cut into small pieces.
7. Heat a pan add oil after oil is heated add the mustard seeds, hing. When the mustard seeds start to splutter. Pour this on the dhokla.
8. Garnish with chopped coriander and coconut.

Inji Sorasam or Indian Ginger Ale

I am glad to participate in the blog hoppers event done by Radhika.  It is unique opportunity where we explore in our friend's blog and make the recipe. Today I have got this recipe  from my friend Hyma's blog. Ginger has very good medicinal properties.  Coriander and Jeera give energy. If we are tired, boil two to three glasses of water add 2 teaspoons of coriander seeds and 2 teaspoons of jeera to it and boil for 5 to 10 minutes.  After it cools strain the seeds add honey for taste and drink the water. It gives energy. 

Ginger piece 4 inch
(Fresh and moist piece)
Coriander seeds 2 teaspoons 
Jeera or cumin seeds 2 teaspoons
Lemon juice 4 teaspoons
(adjust accordingly as per your taste)
Sugar 1 table spoon or 3 teaspoons
(adjust accordingly as per your taste)
Honey 1 table spoon or 3 teaspoons
Water 2 cups

Preparation time: Overnight or a couple of hours


1. Wash ginger and chop it. 
 2. Transfer the ginger pieces, jeera and coriander seeds into blender or mixie bowl and add little water, make it into a fine paste.
3. Transfer the paste to a bowl and add water to it. Mix well.
 4.  After couple of hours or the next morning. Add lemon juice, sugar and honey, mix well.
 5.  Strain the juice. It is lot of medicinal properties.
 Blog Hoppers event hosted by Radhika 

Besan Burfi and awards

Monday, September 19, 2011

Besan or Gram flour  1 cup
Sugar 2 cups
Ghee  1 cup
Oil 1 cup
Elachi powder 1 teaspoon 
Water 1 ½ cup
1. Heat a pan and add water when it starts to boil add sugar and mix well.
2. Add elachi powder and mix well.
3. When is is fully boiling add the besan and mix well.
4. Stir continously and mix well. When it is fully mixed. Stir for about 2 minutes. Turn to medium low flame.
5. Add ghee and mix well.
6. When the ghee fully melts add the oil and mix well. When the oil is fully absorbed. Stir continously.
7. Mix well, when is fully absorbed add becomes frothy, stir continuously and mix well.
8. When it starts to leave the edges and slightly changes color.
9. Stir continuously and when it starts to bubble up.
10. When is fully bubbly and thickens.
11.When it leaves the edges of the pan. 
12. Grease a plate and transfer it to the plate. 
13. Flatten it with a spatula.
14. After it slightly cools, cut them into pieces. 
15. Garnish with almonds or cashews.
Thanks to Mugha of Cooking Fundas for sharing the lovely awards to me. I am grateful to her.
I pass on these awards to my dear friends.
US Masala  Aipi
Rasi's Veg Bites Ammu Mohan
Tasty Appetite Jay Vineela
Veggie Paradise   Aruna
Tickling palates Radhika
Sugar n Spice Vidya
Divya Recipes  Divya
Priyaeasyntastyrecipes  Priya
Kattameethatheeka Kitchen Queen
Sensible Veg

Mango Coconut chutney or Mamidikaya Kobbari chutney

Sunday, September 11, 2011

Mango 1 Medium sized
Cocunut ½
Chana dal or Senaga papu 2 teaspoons
Urad dal or Menapa papu 2 teaspoons
Mustard seeds 2 teaspoon
Jeera or Cumin ½ teaspoon
Red chilies 6
(Adjust accordingly)
Ginger ½ inch piece
Green chili 3
(Adjust accordingly)
Hing 2 pinches
Oil 2 teaspoons
Salt as needed

1. Chop mango into pieces. Scrape the cocunut. I have used the frozen coconut. If mango is not sour add 1 inch tamarind.
2. Heat a pan and add 3 teaspoons of oil, after is heated add chana dal, urad dal, jeera, mustard seeds, hing and red chillies. When the urad and chana dal turn their color and mustard seed splutter, switch off the stove.
3. In a mixie or grinder grind the above tadka.
4. Add scrape coconut, green chilies, ginger and salt. Add little water if needed.
5. Add the mango pieces and blend well.
Serve with rice, dosa, vada or idly.

Artikaya Pindi kura or Raw banana rice flour curry

Raw Bananas 3
Tumeric powder 3 pinches
Red chillies powder 2 teaspoons
Rice flour 4 teaspoons
Oil  2 tablespoons or 6 teaspoons
Salt as needed

1. Wash and  peel the raw banana, chop them into horizontal full small pieces. 
 2. Add rice flour and salt. Mix well.
 3. Add red chilli powder and tumeric powder. Mix well. 

4. Heat a pan and 2 teaspoons of oil and gently drop the raw banana pieces.
 5. When are cooked on one side, flip it over. Serve hot with rice.

Bottle gourd kolambu or Sorakaya or Anapakaya Pulusu

Tuesday, September 6, 2011

Bottle gourd or Sorakaya or Anapakaya  ½ medium sized
Tamarind Lemon sized or 2 inch piece
Besan or Gram flour or Senaga pindi   2 table spoons
Red chilli powder 1 teaspoon
(adjust accordingly)
Mustard seeds 1 teaspoon
Jeera ½ teaspoon
Menthi seeds  ½ teaspoon
Oil 1 teaspoons
Hing or Inguava 2 pinches
Curry leaves 1 string
Turmeric powder 3 pinches
Coriander leaves for garnishinng
Salt as needed

1. Peel and chop the bottle gourd pieces. In a bowl put the bottle gourd pieces and water. The pieces has to be submerged, add salt and turmeric powder. Place the bowl on the stove.
 2. When the pieces are cooked add tamarind paste and pour the water.
 3. When the water starts to boil add besan and mix well. Ensure that no lumps are formed.
 4. When nice aroma comes and water starts to boil add red chilly powder and has reached medium consistency. Switch off the stove.
 5. Heat a pan and after it is heated add oil, add mustard seeds, jeera, menthi seeds, curry leaves and hing . When the mustard seeds start to splutter, switch off the stove.
 6. Add the above tadka and mix well. Garnish with coriander leaves.

Capsicum gravy curry

Monday, September 5, 2011

Red bell pepper or Red capsicum 1 (chopped into 1 inch pieces)
Green bell pepper or Green capsicum 1 (chopped into 1 inch pieces)
Onion 2 medium sized
Tomatoes 2 medium sized
Ginger 1 inch piece
Garlic cloves 6
Jeera 1 teaspoon
Peanuts or Ground nuts 1 cup
Green chillies 4
Garam masala 2 teaspoons
Oil 2 tablespoon
Salt as needed

1. Peel the outer layer of garlic and onion. Chop onion, tomatoes, garlic and ginger into small pieces. Heat a pan a tablespoon of oil and add the onion, garlic cloves and ginger pieces to it after they become translucent in color add the the tomato pieces. When they become soft.
 2. When the tomatoes becomes soft add the peanuts or ground nuts. When they become soft add green chillies and switch off the stove. After it cools blend them into coarse puree.
 3. Heat the same pan and add the remaining oil to it. Add the jeera seeds.
 4. When they slightly change color add the chopped capsicum pieces.
 5. When the capsicum pieces become tender add the puree and mix well.
6. Add garam masala powder, salt  and mix well.
7. Cover it with a lid and cook the curry in medium flame for about 10 to 15 minutes. Stir in between.
8. When it cooked switch off the stove. Garnish with coriander leaves.

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