Showing posts from September, 2012

Masala Dal

We need:

Masoor dal 1cup
Tomato 2
Chopped cilantro
Cumin powder 1/2 sp
 Green chilies 6
Red chili powder 1sp
Haldi 1/2 sp
Salt to taste
Mustard seeds 1/4 sp
Cumin seeds  1/4 sp
Red chili 2
Curry leaves 3
Udad dal 1/4 sp
Hing 2 pinches
Oil 3 sps


Wash and cook masoor dal in presser cooker.
Meanwhile make masala for the dal.
Grind 1 tomato,cumin powder, green chilies, haldi to smooth paste.
Once the dal is cooked mash it with spatula and add the masala paste.
Also add chopped tomato, salt, chili powder and 1 cup water.
Cook further till tomato pieces are soft.
Now add chopped cilantro and mix well.
Make tempering adding mustard, cumin, udad da,. curry leaves and red chili to oil.
Add the tempering to cooked dal and serve hot with rice or roti.

Check to see what my fellow bloggers are cooking for BM # 20.

Kandi Kattu

We need:

Toor dal 1cup
Sliced onions 1/4 cup
Chopped cilantro 1/4 cup
Slit green chilies 2
Cumin 1sp
Garlic cloves 3
Red chili 1
Udad dal 1/2 sp
Mustard seeds 1/4 sp
Curry leaves 3
Oil 2 sps
Chili powder 1/4 sp
Haldi 1/4 sp
Salt to taste


Cook toor dal and mash it.
Add 2 cups water to cooked dal.
Also add sliced onions, green chili, salt, haldi and chili powder.
Crush garlic and cumin together and add to dal.
Now cook further till dal becomes half of it.
Do not too thick this dal/ kattu  has to be watery.
Finally add chopped cilantro and mix.
Now make tempering adding cumin, red chili, udad dal, mustard and curry leaves to oil.
Add this tempering to dal and serve hot with rice.

Check to see what my fellow bloggers are cooking for Blogging Marathon 20.

Palak dal

We need:

Yellow moong dal 1cup
Palak/ spinach  chopped  2cups
Onion chopped 1/2 cup
Tomato chopped 1 cup
Cilantro chopped  1cup
Salt to taste
Haldi 1/4 sp
Chili powder 1sp
Green chilies 2
Red chili 1
Udad dal 1/2sp
Mustard seeds 1/2 sp
Cumin seeds 1/2 sp
Curry leaves 6
Garlic cloves 4
Oil 3sps


In a presser cooker add washed dal, chopped, spinach, onion, tomato, cilantro, green chilies, 2 garlic cloves, haldi and enough water to cook.
Once done remove and mash the dal with spatula.
Add salt and little water to cook further.
Dal should not be too thick or too watery.
Now make tempering adding mustard seeds, cumin, red chili, curry leaves, and crushed garlic to oil.
Add this to dal and transfer to serving bowl.
Serve hot with roti, rice or naan.

Check to see what my fellow bloggers are cooking for BM #20

Sweet Shells / Teepi Gavvalu

We need:

Maida/ All purpose flour 2 cups
Sugar 1 cup
Salt pinch
Butter 3sps
Oil for deep frying


Melt butter and add to maida.
Also add salt and mix well.
Now add water to make stiff dough.
Keep aside for 5 minutes.
Heat oil for deep frying.
Now make very small balls from the maida dough.
Take a fork and place on the plate or on kitchen platform.
Take a ball of maida and press along the fork to make as shells.
You can see the fork marks on the shells now.
Deep fry these shells till golden brown.
In another pan add sugar and 1/3 cup of water.
Once you see bubbles in the syrup add the fried shells and rest them for 15 minutes.
Remove and let them cool.
Sweet shells are ready to serve.

Check to see what my fellow bloggers are cooking for Blogging Marathon# 20


Hi friends,
Wishing everyone a very Happy Ganesh Chaviti. Today's dish is one of the lord Ganesha's favorite one. Here goes the recipe.....
We need:

Raw rice 1cup Salt pinch Water 2 1/2 cups Chana dal 1/4 cup Oil/ ghee 2 sps


Soak rice and chana dal separately for 30minutes. Drain water and grind the rice to course powder. In apan heat 2 spoons oil or ghee and add chana dal. Also add rice powder and mix well. Add salt and water. Cook till done. Let it cool for few minutes and make them to small balls.

Check to see what my fellow bloggers are cooking for BM # 20

Rava Ladoo

We need:

Sooji rava 2 cups Sugar 1 1/2 cup milk 1/4 cup Elachi powder 1/4 sp Cashew nuts 10 Raisins 15 Dry coconut powder 1/4 cup Ghee 3 sps

Method :
Heat pan and add ghee add cashew nuts and Sauté till cashew turn slight brown. Now add raisins and sauté till they puff up. Transfer to any bowl and add Sooji into the pan, sauté for 2 minutes and add coconut powder. Now cook till light brown color. Switch off flame and add sugar. Also add elachi powder and mix well. Add cashew and raisins to this mix. Now slowly add very little milk to the rava to make ladoo. Do not add all the milk at a time. Make ladoos when the mixture is hot. Can be stored till 10 days in a air tight container.

Check to see what my fellow bloggers are cooking for Blogging Marathon# 20

Onion Samosa

This is one of my fav snack item. I still remember my dad used to get these samosa's on sunday for snack time. And we sisters used to fight for them. Was thinking to make these for a very long time, got to make now for the BM 20 under cooking with onions. This a a recipe of Vah chef from Just followed all the directions for there. And they turned out super good. We need:

Wheat flour 1cup All purpose flour 1cup Poha 4SPS Large onion thinly sliced 1cup Chili powder 1 sp Salt to taste Oil for deep frying Chat masala 1sp Chopped cilantro 1/2 cup


In a bowl add wheat flour, maida, salt, 1sp oil and mix well with water. Make it a smooth dough. Keep aside for 30minutes. In a mixing bowl add poha, sliced onions, chat masala, chili powder, salt, and cilantro. Mix well and keep aside. After 30minutes make the dough into 6 portions. Take portion and roll it very thin. Cook it on tava/ pan for 15 seconds on each side. Now cut the roti into rectangular shape( about 4/ 2inch size) Take 2 s…

Onion Rings

We need:

Onions 1 large Corn flour 3sps Maida/ all purpose flour 5 sps Salt to taste Chat masala 2sps Black pepper powder 1/2 sp Bicarbonate soda pinch Oil for deep frying


In a bowl mix corn flour, maida, salt, pepper powder and soda. Add water to make smooth batter as you make for any bajji. Cut onions into rounds and separate each of them. Heat oil for deep frying. Once the oil is ready for frying, dip each onion ring into the batter and deep fry till crisp or golden brown. Sprinkle little chat masala on the fried onion rings and serve hot.

Check to see what my fellow bloggers are cooking for Blogging Marathon # 20.

Stuffed Onion Masala

We cannot think of making any Indian curry with out Onions. Onions play a very important role in our Cuisine. Since the day Valli announced this theme cooking with Onions, Onions as the main ingredient, I was thinking what to cook for this theme. Today while I was making stuffed brinjal curry got a thought why not make the stuffed onion curry instead of brinjal. And it was a big hit. We all liked it. Here is the recipe.......

We need:

Sambar Onions 6 Roasted peanut 1/4 cup Onion 1 small Ginger garlic paste 1sp Chili powder 2sps Haldi 1/4 sp Salt to taste Oil 3sps Chopped Cilantro 2sps


Peel the skin of sambar onions and keep aside. Make a slight slit in between to fill the stuffing. Make a paste with small onion and peanuts. Add chili powder, salt, haldi and ginger garlic paste to make the stuffing. Now fill this stuffing in each onion. Heat a pan and add oil. Once the oil is heated up add the stuffed onions and the remaining masala. Cook on medium flame till it you see oil separating. Garnish w…