Wednesday, December 31, 2008

Twinkling Star Cookies For A Bright New Year

well it was a quiet and silent welcome of the New year for me with my family so I thought of making something special and new to make this day even more special and a memorable to my near & dear ones .......i hope u all have a wonderful year ahead and wish it brings lots & lots of happiness & peace to the whole world here goes the recipe


2 Cups Maida

1 cup Butter

1 cup Demerara Sugar(brown colour sugar)

1 tsp Vanilla essence

3 tbsp grated cashews

1/2 tsp Baking powder

Few gems chocolate for topping

1/4 Cup milk


  • Sieve maida and baking powder together and keep aside.
  • Cream Butter and demerara sugar together till creamy then add vanilla essence, sieved maida, and little milk to make a smooth dough then add grated nuts and again knead it for 5 min.
  • Cover it with the cling film & Refrigerate it for 1/2 hour.
  • Roll the dough & cut with the help of cookie cutter of any shape of your choice.
  • Place gems on the center and press lightly.
  • Arrange the cookies on a baking tray .
  • Preheat the oven to 180'c for 5 mins and bake it for 15 mins or till don

Stir Fry Schzewan Cauliflower


1 cup cauliflower cut into florets

3-4 green chillies roughly chopped

1 tsp light soya sauce

1 tsp schzewan sauce

5-6 garlic cloves finely chopped

salt to taste

1 tbsp oil

1/4 cup chopped spring onion greens for garnishing


  • Boil the florets till tender and keep aside
  • Heat oil in a pan,add garlic and fry till golden brown, then add green chillies and fry
  • Now add light soya sauce,schzewan sauce,salt 
  • Fry for few seconds and then add cauliflower and mix well
  • Lastly add spring onion greens and serve hot

Chicken In Garlic & Black Pepper Sauce


1/2 kg Boneless chicken

oil to deep fry

For Marinate

2 tbsp cornflour

2 tbsp ginger-garlic paste

1 tbsp green chilli paste

1 egg

salt to taste

For the gravy

2 tbsp green chilli paste

3-4 green chilli roughly chopped

5-6 garlic cloves finely chopped

4 tbsp crushed peppercorns

1 capsicum cut into cubes

2 small onions cut into cubes

2 cups chicken stock

1 tsp light soya sauce

1 tsp dark soya sauce

2 tsp vinegar

2 tsp cornflour mixed in water

1/2 cup chopped spring onions

salt to taste

2 tbsp of oil for gravy


  • Clean the chicken and cut into medium size pieces
  • In a bowl,add egg,ginger-garlic paste,green chilli paste,1/4 cup spring onions greens,salt,cornflour and mix it well, add the chicken pieces and marinate it for 1 hour
  • Heat oil in a pan and deep fry the marinated chicken in small batches for till golden brown .Then keep aside
  • Heat 2 tbsp of oil in a pan,add garlic and fry till light brown,add green chilli paste and fry for a minute
  • Then add crushed pepper corn,onion and fry till transparant
  • Now add capsicum,and chicken stock and bring it to boil
  • Add soya sauce,vinegar and salt, chicken and mix it well
  • Add cornflour mixed in 2 tsp of water and stir till the sauce thickens
  • Close the lid and cook for 10 minutes
  • Lastly add chopped green chillies and sprinke crushed peppercorns and bring it to a boil
  • Garnish it with remaining chopped spring onion greens and serve hot with fried rice

Monday, December 29, 2008

Two Layer Carrot Orange Cake


2 Cups Maida

1 Cup Butter

1 Cup Sugar powdered

2 Eggs

1 tsp Baking powder

1 Carrot grated

2 tsp orange peel 

2 tsp Sugar syrup

1 tsp Vanilla essence

cashews, raisins, choco chips

1/2 cup milk

2 tsp Cocoa powder


  • Seperate the egg yolks and the egg whites.
  • Boil the orange peel in 2 tsp sugar syrup and keep aside
  • Beat egg white with 3/4 cup sugar with the help of electric beater till smooth creamy and white.
  • Now beat the egg yellow with remaining sugar then add the butter and beat well then add vanilla essence, baking powder. 
  • Now nicely fold in the egg white mixture with the egg yellow and then add maida and mix .
  • Add the milk gradually till you get semi thick batter.
  • Now add the grated carrot, sugar coated orange peel, nuts and mix .
  • Divide the batter into two parts.
  • Mix cocoa powder with one part of the cake and keep aside.
  • Now grease a cake mould with the help of the butter then pour one part of the mixture in it.
  • Then put the chocochips evenly over it.
  • Then pour another part of cocoa mixure on it 
  • Decorate with nuts.
  • Preheat the oven to 180'c for 5 mins, then bake the cake for 45-50 mins or till done .

Healthy Baked Aloo Tikki


5-6 potatoes boiled and grated/mashed

1/4 cup crushed cornflakes

4-5 green chillies finely chopped

2 tsp ginger grated

2 tbsp of chopped fresh coriander leaves finely chopped

1/2 tsp garam masala

1/2 tsp chaat masala 

1 tsp roasted cumin powder

1/2 tbsp lemon juice

1/4 tsp oil

salt to taste

  • Boil potatoes and cool them before grating them.Add the rest of the ingredients except the oil and mix well.
  • Roll into lemon sized balls and flatten them and shape into cutlets and flatten them a bit.
  • Preheat the oven at 200 c for 5 min
  • Grease the plate with 1/4 tsp oil and Place the aloo tikkis in the oven and bake at 200 c for 15-20 min or till crisp(after 10 min turn the aloo tikkis and let it cook on the other side)
  • Serve Hot with tomato ketchup 
  • ( u can even shallow fry it till golden brown if u dont have an oven)

Mushroom Butter Masala


1 packet Mushroom

2 onions chopped

1 tsp garam masala 

1 tsp coriander powder 

1/2 cup tomato puree

3 tbsp curds

2 tsp cashewnut paste 

1 tsp poppy seed paste 

2 tsp kasuri methi crushed 

2 tsp red chilli powder 

1 tsp turmeric powder

2 tsp sugar or honey

2 tsp ginger garlic paste 

2 tbsp chopped coriander leaves 

2 tbsp butter 

1 tsp oil

1/2 cup milk 

1/4 cup fresh cream

Salt to taste

  • Heat butter and oil in a frying pan and add the chopped onions to it and cook on medium heat for 5 mins till light brown.
  • Then add ginger garlic paste and fry till the raw smell disappears 
  • Add the coriander powder,haldi powder,salt and red chilli powder.
  • Then add the tomato puree and fry till the oil oozes out, and now add curds and fry for a while. 
  • Add poppy seeds paste and cashewnut paste. 
  • Add mushroom and kasuri methi and sugar and let it simmer on low heat for 5 mins. 
  • Add milk & cream and close the lid and cook it for 10 minutes,then add 1 tbsp butter.
  • Lastly Garnish with chopped coriander leaves and cream, Serve hot with Naan 
  • ( you can even add paneer instead of mushroom)

Sunday, December 28, 2008

Nylon Poha Chivda

250 gms Nylon Poha
10-12 Cashew nuts
10-15 raisins
1 Tbsp White Sesame seeds
4-5 Green Chillies
1 tsp cumin
1 tsp Coriander seeds
2 Sprigs of curry leaves
2 Tbsp Roasted Gram 
1 tsp Mustard seeds
3 Tbsp Roasted peanuts
2 tsp sugar 
1/2 tsp turmeric powder
1 tsp salt 
2 tbsp grated coconut(optional)
  • Grind  cumin, coriander seeds, green chilli without adding water.
  • Now take oil in a kadai, add mustard seeds,white sesame seeds and when it starts spluttering add curry leaves,roasted gram,roasted peanuts,cashewnuts,raisins and fry for a minute
  • Add the ground masala and mix well 
  • Add turmeric powder and salt,sugar,poha and mix well and fry till poha gets crisp...
  • Garnish it with grated coconut while serving & serve as a timepass snack......

Quick Chana Gravy


1/2 cup brown chana boiled

Small bunch of coriander leaves

7-8 Cashews

1 1/2 tsp Jeera

8-10 Peppercorn

2-3 Green Chillies

2 Onion Chopped

2 Tomatoes Chopped

2 tbsp oil

salt to taste


  • Soak Chana for 8-10 hrs overnight and cook it in pressure cooker till done.
  • Grind Coriander leaves, peppercorn, cashew, jeera, Green chillies to a fine smooth paste.
  • Now take 2 tbsp oil in a kadai add the chopped onion and fry till the onion turns light brown now add the chopped tomatoes and fry till tomatoes get mashed well
  • Add the ground masala paste and fry till it becomes dry and oil oozes out then add salt.
  • Now add the chana along with the boiled water and bring to a boil till gravy is semi thick. 
  • Garnish with chopped coriander leaves.

Milk Peda


1/2 cup condensed milk

2 cups Milk

2 tsp green cardamom powder


  • In a pan pour condensed milk and milk and keep stirring it till the milk is reduced to half
  • Add green cardamom powder and keep stirring it till a very thick consistency (till it leaves the edges of the pan) and it should form one lump.
  • Switch off the flame and allow it to cool .
  • Apply little ghee on your palm and shape the pedas into a round shape or whatever shape u desire and serve....

Saturday, December 27, 2008

Raw Mango Chutney


1/2 raw mango chopped

1/2 cup coconut grated

3-4 cloves of garlic

2 green chillies

salt to taste


  • Grind all  the above ingredients coarsely and serve with rice or chapathi

Orange Home Made Chocolates

This is one of the fast moving chocolate as it has a tinge of orange in it sure you all will like it whenever u try ..... 


2 Bars of milk chocolate

1 zest of orange (2 tsp)

2 tsp sugar syrup

1/4 cup chopped nuts of your choice(cashews, walnuts)


  • Remove the white pith of the orange peel and chopped the orange peel of it and boil it in sugar syrup and then keep aside
  • Heat water in a kadai,put chocolates in a bowl and then place this bowl in the boiling water and keep stiring till it melts
  • Add the sugar coated orange peel and chopped nuts of your choice in the melted chocolates and mix it well
  • Pour these melted chocolate in the moulds of your choice and refrigerate it for 4 hours till it sets
  • Pat on the moulds lightly so that the chocolate comes out nicely and Serve

Friday, December 26, 2008

Chinese Pulao


1 cup basmathi rice

1 carrot cut into long thin strips

4-5 chopped beans(parboiled)

5 to 6 - baby corn cut into small pieces and boiled

1 ½ cup - cauliflower cut into small flortets and boiled

1/4 cup boiled peas

1 onion sliced

1 capsicum cut into thin long strips

4 fried red chillies(soak it for 5 min and then grind it to a smooth paste adding a little water)

10  flakes of  garlic crushed

salt & pepper to taste

pinch of ajinomoto (optional)

1/2 tsp vinegar

1/2 tsp light soya sauce

1 tbsp tomato ketchup

1/4 tsp chilli sauce 


  • Soak the rice for half an hour, drain and then cook till 3/4th done. keep aside
  • Heat oil in a Kadai, add red chilli paste and fry till the raw smell disappears,then add garlic, babycorn, carrot,Peas,beans, cauliflower & onion and fry for couple of minutes
  • Then add pepper, salt, ajinomoto, chilli sauce, tomato sauce, soya sauce & vinegar. 
  • Mix and again cook for 2 minutes. 
  • Then add capsicum and cook till the vegetables are crisp.Do not overcook the vegetables
  • Then add basmathi rice & mix it well.
  • Close the lid and cook for 15 min on a low flame.Serve Hot

Prawns Ghashi(Mangalore style prawn curry)

1/2 kg prawns deveined and cleaned
1 full Coconut grated
1/2 cup Mangalore cucumber(magge) cut into cubes and boiled
8-9 fried red chilli
1 lemon size tamarind 
3 tsp coconut oil
1/2 tsp Turmeric powder
1 tsp hing powder (Asafoetida)
salt to taste
  • Heat water in a pan,add turmeric powder and prawns and cook and boil it till done
  • Grind coconut along with red chilli, tamarind and salt,adding water to make a semi-thick smooth paste
  • Heat oil in a pan, add hing powder,masala paste,boiled Mangalore cucumber cubes(magge) and prawns and boil and cook covered for 10-15 minutes
  • lastly add 2 tsp coconut oil (just to give a nice aroma to the gravy)
  • Serve Hot with Steamed rice
  • (Note: In case u dont find Mangalore cucumber, u can add boiled and cubed potatoes)

Thursday, December 25, 2008

Potatoes In Spicy Tomato Gravy


5-6 Potatoes cut into cubes

1 tsp Mustard seeds

2 sprig Curry leaves

6 Ripe red tomatoes Roughly chopped

Pinch of hing

1/4 cup grated coconut

7-8 fried Red Chilli (bedagi)

salt to taste

2 tbsp oil


  • Cook potatoes cubes in water till done. Now add 1 tsp salt
  • Roughly chop the tomatoes and keep aside.
  • Fry Hing in little oil and grind this along with coconut and red chilli.
  • Now take 2 tbsp oil in a kadai, add mustard seeds, when it splutters add curry leaves.
  • Then add the roughly chopped tomatoes and fry till tomatoes get mashed well .
  • Then add the ground masala, salt and then add the cooked potatoes along with water and cover and cook till gravy is semi thick
  • Serve with steamed rice.

Urad Dal Kachoris


For Dough

1 Cup Maida

2 tbsp gram flour

1/2 tsp salt 

a pinch of cooking soda

2 tbsp Hot oil

1/2 tsp Sugar

For Stuffing

1/2 cup urad dal

6-7 Green chillies

1/4 cup grated coconut

1 tsp Mustard seeds

1 Sprig Curry leaves

2 tsp chana dal

1 tsp hing powder

salt to taste

2 tsp oil

Other ingredients

oil to deep fry


For the dough

  • Mix all ingredients listed under dough with enough water to knead a semi-soft dough

For the stuffing

  • Soak urad dal and chana dal for one hour,drain it and keep aside
  • Grind urad dal and chana dal coarsely(grind it just for one round) keep aside
  • Heat oil in a pan,add mustard seeds, hing powder and when it starts spluttering add curry leaves and urad-chana dal mixture and fry for a couple of minutes
  • Now put this mixture in a bowl, then add finely chopped green chillies,coriander leaves and salt and mix it well

For the kachori

  • Make small balls of the dough, roll it into small thick round, then add a small spoonful of stuffing inside in between and then cover and roll it again into semi thick and round (just like a puri but this should be semi-thick)
  • Heat oil in a pan, and deep fry these kachoris till golden brown.Serve Hot

Wednesday, December 24, 2008

Eggless Walnut Choco Chip Muffins

This is the first time i tried out this muffins and it did turned out very well. 


1 cup Maida

3/4 cup Sugar Powder

3 tbsp Cornflour

1/2 tsp baking powder

50 gms butter

1 tsp vanilla essence

1/2 cup milk

1/4 cup walnut (cut into small pieces)

1/4 cup choco chip


  • Melt butter in Room temperature.
  • Cream butter and sugar powder till creamy and fluffy then add essence. Beat well this mixed.
  • Sift flour, cornflour, baking powder.
  • Mix walnuts and choco chips.
  • Add this flour to the butter mixture. Mix gently with the spoon.
  • Add enough milk to get a dropping consistency .This mixture should be thick . Grease and bake in cup cake mould .
  • Preheat oven at 160'c and bake for 15 mins till crisp and brown .

Masala Toast

10 slices of bread  (Cut into Roundals)
1 big onion chopped
3-4 green chillies chopped
1/2 tsp cumin
2 tomatoes chopped
1/4 cup chopped coriander leaves
1/2 cup gram flour(besan)
salt to taste
3 tbsp oil
  • In a bowl mix all these ingredients except oil and bread.
  • Add little water to make a semi-thick batter.
  • Apply the mixture on one side of the bread and toast it on the tawa .
  • Put oil and then apply mixture on another side and keep turning it till both the sides turn golden brown and crisp.
  • Serve Hot with sauce.

Tuesday, December 23, 2008

Masala Dosa


For dosa

1 cup raw sona masoori rice 

1/4 cup urad dal

2 tsp Methi seeds

2 tbsp roasted gram

For potato bhaji

4-5 potatoes boiled and cut into cubes

1/2 tsp haldi

2 onions chopped

6-7 green chillies chopped

2 tbsp coriander leaves

1 tsp chana dal

1 tsp urad dal

2 sprig curry leaves

1 tsp mustard seeds

salt to taste

2 tbsp oil

For chutney

1/2 cup grated coconut

4-5 fried red chilli

salt to taste

1 tsp mustard seeds

1 sprig curry leaves

1 tsp oil


For Dosa

  • Soak all the ingredients for 5 hours and then grind to a smooth paste and then add salt 
  • Allow it to ferment overnight

For potato bhaji

  • Heat oil in a kadai, add urad dal, chana dal and mustard seeds and fry till it starts sputtering and dal turns light brown
  • Now add curry leaves,onion and fry till transparent
  • Then add green chillies, coriander leaves, turmeric powder and little water and allow it to boil
  • Mix salt and turmeric powder to cubed potatoes and then add this to the kadai
  • cover and cook for 10 min till done, sprinkle little water if its too dry.

For chutney

  • Grind coconut and red chilli and salt adding very little water coarsely
  • Heat oil in a pan add mustard seeds and put curry leaves and add this ground chutney and fry till it becomes dry

For Masala dosa

  • Rub oil all over the non-stick tawa,pour a ladle of batter and spread all over the tawa evenly
  • and after a min spread the chutney and potato bhaji on one side and cover the remaining half over it and fry on both the sides till crispy and golden brown

Mango Chitranna


1 raw mango cut into small cubes

2 cup cooked sona masoori rice

1/4 cup peanuts

a pinch of hing

2 sprigs of curry leaves

2 tbsp roasted gram

1 tbsp chana dal

1 tsp mustard seeds

2 tbsp chopped coriander leaves

4-5 green chillies slit

1/2 tsp turmeric powder

salt to taste

2 tbsp oil


  • Dry roast 1/2 tsp mustard seeds, 3 tbsp peanuts and 2 tbsp roasted gram, 2 green chillies slit till peanuts gets fried and grind this coarsely adding very little water along with the raw mango chopped. grind it roughly so that there are mango bits in it
  • Heat oil in a pan, add mustard seeds,chana dal,hing and when it starts to splutter add the curry leaves
  • Add remaining peanuts,turmeric powder,remaining green chillies,then add the ground masala and fry for a couple of minutes
  • Now add chopped coriander leaves,cooked rice,salt and mix it well 
  • Serve Hot with pickle or raitha 

Monday, December 22, 2008

Paneer Thin Crust Pizza

For Pizza base
2 cup Maida
2 tsp dry yeast
1 tsp sugar
1/2 tsp salt 
For Pizza sauce
3 Tomato chopped
2 tbsp tomato sauce
1 onion chopped
1 tsp garlic paste
1/2 tsp red chilli powder
salt to taste 
For topping u can use Paneer, capsicum, onion, jalapeno and mozzarella cheese
For pizza base
  • In a small bowl put yeast,sugar and warm water and mix  and keep aside for 5 min till frothy
  • In another big bowl add yeast mix, salt , maida and and enough water to make a smooth dough
  • Cover with lid or cling film and keep it in a warm place for 2 hours so that the dough becomes double its size
For the pizza sauce
  • Heat oil in a pan, add garlic paste and fry till the raw smell disappears
  • Add red chilli powder,onion and fry till transparent
  • Then add tomatoes and tomato sauce and fry well till tomatoes gets mashed properly
  • Add 1 cup water and let it cook till semi thick consistency and then add salt, keep this aside
For the pizza

  • Take big size ball of dough and roll our into semi-thick circle and put this in a greased microwave pizza pan and then prick the rolled dough with fork and put pizza sauce on it, top it with toppings of your choice and grated mozarella cheese
  • Bake the pizza at 180 C for 15 min or till the base becomes golden brown
  • Serve Hot


This is a mangalorian sweet which I recently learnt to prepare its very simple and quick to prepare and its super delicious ...absolutely yummy do try this and leave in your feedback :) 

1/2 cup Maida
1 Tbsp Ghee + 2 Tbsp Ghee
2 tsp Sugar
a pinch of salt
water for Kneading 
1/4 cup Rice flour
1/2 cup Sugar
4-5 green cardamom
Oil to deep fry 
  • Heat ghee in a kadai till smoking point and pour over 1/2 cup maida .
  • Then add 2 tsp sugar a pinch of salt and enough water to kneed into a smooth dough.
  • Now make balls out of the dough and roll them into thin chapathis.
  • Now take 1 chapathi apply ghee then dust it with rice flour all over the chapathi then put another  chapathi on it and repeat the same thing. Likewise do the same thing arranging 5 chapathis one over the other . Dust all the chapathi with Ghee and rice flour like the way shown below.
  • Now make a roll out of these chapathis and roll it slowly till the end 
  • Now  cut the roll into 1' thick pieces with a knife as shown below
  • Then gently press each with ur palm 
  • Now roll it into semi thick puris and fry in oil till golden brown.
  • Grind the sugar along with 5 green cardamom  to a fine powder.
  • Now dust this fried puris with this sugar powder on both side.
  • Our phenori is now ready, store in a air tight container.

Brinjal Masala

Try this Brinjal Masala it's easy to make and delicious to have with chapathi :)

10 small brinjals
1 lemon size tamarind
3/4 cup grated coconut
1/4 cup chopped coriander leaves
3 tbsp oil
2 onion sliced
2 tbsp sesame seeds
1/4 cup peanuts
1/2 tsp cumin seeds
1 tsp coriander seeds
1/4 tsp turmeric powder
2 tsps red chilli powder
1/2 tsp mustard seeds
8-10 curry leaves
  • Wash and slit brinjals into four and keep aside
  • Soak tamarind in 1/2 cup of hot water for 10 min , strain and keep aside
  • Heat oil in a pan,add onion and fry till transparent
  • Add grated coconut,sesame seeds,peanuts,cumin,coriander seeds and fry for 2 min till coconut becomes golden brown
  • Cool and grind to a coarse paste adding little water
  • Add turmeric powder, chilli powder,coriander leaves and tamarind pulp to the paste
  • Heat oil in a pan,add mustard seeds and let them crackle, then add curry leaves,brinjals and fry for couple of minutes, then add one cup of water and bring it to a boil
  • Then add the paste and mix it well 
  • Cook for 10 min  or till the brinjals are cooked
  • Garnish with coriander leaves and Serve hot with steamed rice

Sunday, December 21, 2008

Fried Gobi


1 cauliflower cut into med size florets

4-5 tbsp gramflour(besan)

1 tbsp red chilli powder

1/4 tsp turmeric powder

salt to taste

oil to deep fry


  • Cut the cauliflower into florets and clean it
  • In a bowl, add cauliflower,salt,gramflour,red chilli powder,turmeric powder and mix well
  • Sprinkle little water so that it becomes like a sticky texture.
  • Heat oil in a pan and fry in small batches till crisp and golden brown
  • Serve Hot as a snack or a starter 

Quick Chicken Biryani


1/2 kg chicken cut into med size pieces

1 cup basmati rice

1/2 cup hung curds

2 tbsp ginger-garlic paste

1/2 tsp chilli powder

6 slit green chillies

2 onions sliced

2 tbsp mint leaves

2 tbsp coriander leaves

2 tbsp ghee

2 green cardamom

4 cloves

1 ' cinnamon

2 tsp poppy seeds

salt to taste


  • Wash and soak the rice for 10 min, drain and keep aside
  • Take a bowl add chicken,curds,salt,chilli powder,ginger-garlic paste and marinate for 2 hours
  • Make a powder of cardamom,cloves,cinnamon and poppy seeds in a grinder and keep aside.
  • Heat ghee in a kadai, fry onions till brown and crisp,then add green chillies and fry for a min
  • Add the marinated chicken and fry till all the liquid is absorbed, add the powdered ingredients and mix it well
  • Then add mint and coriander leaves and fry for a minute
  • Add the rice,salt and mix it well 
  • Add 2 cups of water and cook till done
  • Garnish with fried onion and Serve hot with raitha

Saturday, December 20, 2008

Macaroni Tomato Delight


1 Cup Macaroni Pasta

1 Sliced onion

1 Sliced Capsicum

4 tbsp Tomato puree

1/2 tsp Chilli Powder

8-10 Sliced Garlic

2 tbsp Tomato Ketchup

2 tbsp Grated Cheese

salt to taste

2 tbsp oil 


  • Heat water in a kadai and cook pasta till done now drain and keep aside.
  • Heat oil in a non-stick pan then add the sliced garlic and fry till golden brown now add the onion and capsicum and fry for a while add tomato puree and fry till tomato puree gets cooked .
  • Now add the tomato Ketchup and stir for a while.
  • Add salt and cooked macaroni and cover and cook till the sauce coats the macaroni well now add the grated Cheese and serve hot.

Friday, December 19, 2008

Chinese Chilli Idli


6 left over idli cut into cubes

oil to deep fry

For the batter

1/2 Cup Maida

2 tbsp cornflour

2 tsp ginger-garlic-green chilli paste

salt to taste

For the gravy

5-6 Crushed Garlic

3 fried red chilli paste(soak for 10 min in water and grind it in a smooth paste)

1 tsp light soya sauce

2 tbsp sweet chilli sauce or tomato sauce

1 tbsp crushed peppercorns

1/4 cup chopped coriander leaves

2 tsp oil

Salt to taste

For tempering

4 slit green chilli


For the batter

  • Take a bowl, add maida,cornflour,ginger-garlic-green chilli paste,salt and enough water to make a semi-thick smooth batter
  • Heat oil in a pan,Dip the idli in the batter and deep fry it. keep aside

For the gravy

  • Heat oil in a pan, add fried red chilli paste and fry for 2 min 
  • Then add crushed garlic and fry till golden brown
  • Add light soya sauce,sweet chilli sauce or tomato sauce,crushed peppercorn,salt 
  • Mix it well and add fried idli
  • Fry it till  all the sauce and other ingredients blend well with fried idli
  • sprinkle water if it turns too dry and add coriander leaves

For tempering

  • Heat oil in a pan,add slit green chillies and fry for 2 minutes
  • Add this to the fried idli gravy and serve hot

Tomato Rasam

Am sending this to event hosted by shanthi krishnakumar called "State specials"


3 Ripe Red Tomatoes (Chopped)

small lemon sized tamarind

small piece of Jaggary

3 Fried Red Chilli (bedagi)

11/2 tsp Urad Dal 

1 1/2 tsp Coriander seeds

1/2 tsp Pepper

1/4 tsp Turmeric Powder

1/2 tsp Jeera

1/4 tsp methi 

2 Tbsp Coriander leaves

2 Sprigs of curry leaves

For Tempering:

1/2 tsp Mustard Seeds

pinch of Hing 

Curry leaves

2 tsp Oil 

salt to taste



  • Add 1 Chopped tomato to 500 ml of water and bring to a boil then add salt, Coriander leaves and let it boil till tomatoes turn tender.
  • Fry urad dal, coriander seeds, methi, jeera, pepper in oil till it leaves nice aroma then add the curry leaves, haldi , Chopped coriander leaves and fry for a while. Now add the remaining chopped tomatoes and keep frying till tomatoes are mashed. Grind this to a smooth paste along with tamarind and jaggary adding little water.
  • Now add this paste to the water , stir and allow it to boil till done. Add salt if required. 
  • Heat oil add mustard seeds, hing when it starts to splutter add the curry leaves and add this to the above rasam .
  • Serve with steamed rice and papad.

Rice Puri /Ras vade

This is one of my favs and tastes so heavenly when dipped in Madgane and had truly awesome !....As these raswade is made from coconut milk it's a bit sweet and lovely . It's my childhood fav which is prepared mainly on ugadi /samsarpadav . So thought of sharing this traditional dish with all of you :) 

1 cup coconut milk 
2 cups rice flour(approx)
salt to taste
oil to deep fry
  • Take a bowl,add coconut milk,salt and enough rice flour to make semi-soft dough.( do not use water). 
  • Make small balls and keep aside
  • Take a plastic sheet smear nicely with oil and then flatten each balls with your hands . Make sure you do flatten evenly else it won't puff up 
  • Heat oil in a pan, and deep fry it only for a minute so that it doesnt turn brown
  • Serve hot

Thursday, December 18, 2008

Chicken Tikka

500 gm boneless chicken cut into medium size pieces

1/4 cup fresh curds 
2 tbsp Ginger garlic paste
1 tsp garam masala
1/2  tsp cumin powder
1/2 tsp coriander powder
1 tsp tandoori masala (I used Baadshah)
1 tsp red chilli powder
1 tsp powdered kasuri methi
4 freshly crushed peppercorns
2 tbsp lime juice
1/2 tsp red food colour (opt) ( i didnt use)
1 Onion (cubed ) ( like shown in picture )3 tbsp oil for basting
Salt to taste 


  • In a bowl,mix curds and all other ingredients except oil and onion . Add the chicken pieces and mix well. Cover the bowl and marinate for 3 hours
  • Thread the chicken  and onion on to skewers and keep ready. 
  • Rub the grill of the oven with oil and place the skewers on it 
  • Grill for 10 min in an oven at 180 C. overturn again, baste with oil and grill for another 10 min or till tender and crisp. Serve hot
  • ( u can even use non stick pan to make chicken tikka if u do not have an oven). Here I have done on a non stick pan .... I sometimes do it in the oven too both ways it does come perfect !
  • Serve with mint dip ..YUM YUM !

Baked French Fries Tossed in ginger


1 pkt frozen french fries

1 capsicum cut into thin long strips

1 tsp tomato sauce

1 tsp light soya sauce

2 tbsp ginger paste

1 small onion finely chopped

1 tsp white sesame seeds

2 tsp oil

salt to taste


  • Defrost the frozen french fry in a microwave for 5 minutes.keep aside
  • Then bake these french fries at 200 c for 20 min or till crisp
  • Heat oil in a pan,add ginger paste and fry for 2 minutes
  • Then add onion and fry till transparent
  • Add capsicum and toss well
  • Then add tomato sauce,soya sauce and salt and mix it well
  • lastly add sesame seeds and toss well and serve hot

Wednesday, December 17, 2008

Nutty Chocolate Bars


1 cup milk powder

1 cup sugar

1/2 cup butter

1/2 cup water

2 tbsp cocoa powder

chopped nuts (cashews,almonds,raisins)


  • Heat water in a pan then add sugar and keep stirring it till sugar gets melted and becomes a thick sugar syrup
  • switch off the flame and add butter and mix it well
  • Sieve Milk powder and cocoa powder together 
  • Now mix milk-cocoa powder to the sugar syrup little by little and keep stirring it 
  • Now switch on the gas and stir well till the forms a lump as shown in the picture below and it leaves the sides
  • Now add chopped nuts,turn off the flame
  • grease a small plate with butter and spread this mixture evenly
  • Allow it to cool so that it sets well and later cut into a desired shape.

Hotel Style Palak Paneer

I have tried so many variations of Palak Paneer this is undoubtedly one of the best Palak Paneer I have ever tried...exactly like restaurent style taste...its been my family favourite since then it's been more then 7 yrs now I still use this recipe ....One of the best !!!!!!


1 packet of paneer cut into cubes
2 bunch of palak
2 onions sliced
3 tsp melon seeds
8-10 cashewnuts
4 green chillies
2 tbsp ginger-garlic paste
2 tomatoes roughly chopped
1/2 tsp garam masala
3 tbsp fresh cream
1 tsp kasuri methi
2 tsp oil
salt to taste

  • Boil 2 sliced onion along with cashewnuts,melon seeds,4 green chillies for 10 min or till the time onion and cashewnuts turns tender and drain it.
  • Grind to a smooth paste and Keep aside
  • Boil Palak in water for 10 min and then drain it and then put it in cold water so that it doesnt loose its colour.
  • Grind and puree it
  • Heat oil in a pan, add ginger-garlic paste and fry till golden brown,then add the chopped tomatoes and fry till it gets mashed well.
  • Add the onion paste and fry till it leaves out oil.
  • Then add the palak puree and mix it well and bring it to boil.
  • Now add the kasuri methi ,garam masala, paneer,salt.
  • Lastly add fresh cream and serve with paratha
  • TIP: you can even replace paneer with shallow fried cubed potatoes.

Tuesday, December 16, 2008

Prawns In Spicy Gravy


½ kg Prawns
2 onions chopped
3 tsp kashmiri red chilli powder
Lemon size tamarind soaked in water
3 tsp oil
Salt to taste


  • Clean the prawns and boil it with salt for 10-15 minutes
  • Heat oil in pan, add half of the chopped onions and fry till dark brown.
  • Add red chilli powder and fry till the colour changes
  • Again add rest of the chopped onions and fry till transparent
  • Add tamarind water,salt and fry for a while
  • Then add 1 cup of water and prawns and allow it to cook for 5 min
    Serve hot with steamed rice