Showing posts from November, 2009

Oats Dosa

We need:

Udad dal 1cup
Rice 1 1/2 cup
Oats 1 1/2 cup
Salt to taste
Oil to spray.


Soak rice and dal in water for over night.
Just before u r ready to grind the soaked rice and dal, soak the oats for about 30 mits in water.
Now grind the mixture of oats rice and dal as u grind for dosa batter.
Add salt and ferment over night.
Now the batter is ready for making dosas.
Add little water to the batter because the batter should be little thinner than the dosa batter.
Heat pan and pore little batter and spread as dosa with ur spatula.
Cook for 2 mits and turn around and cook for another 2 mits and serve.
I have served these dosas with tomato chutney.

Chamadumpa fry

We need: Chamadumpa(arbi) 2 pounds Onion 1 small Curry leaves 6 Green chillies 5 Chana dal 1sp Mustard seeds 1/4 sp Cumin seeds 1/4 sp Red chilli 1 Oil 4sps Salt to taste Chilli powder 1sp Haldi 1/4 sp Method: Boil chamadumpalu in cooker and peal the skin. Cut them into 1/2 inch round pieces. Cut onions and green chillies into lengthwise. Heat oil in pan and add 2 sps oil. Add mustard seeds, cumin seeds, curry leaves, chana dal, onions, red chillies and green chillies. Saute till onions turn golden brown and transfer to a plate. In the same pan add rest of the oil and and cut arbi pieces. Fry them on medium flame for about 45 mts. Keep turning them in between. Fry till the are crispy and brown. Now add the fried onion which we transfered to plate. Add chilli powder,salt and haldi. Mix them well and serve hot.

Bread crums

Few things which we get from stores can be easily made at home. One them is breadcrums. Last time when i wanted to bake fish i was out of breadcrums. I had few slices of bread at home. I gave it a try and could make
fresh bread crums at home. So now u can also make them at home and say no to store bought breadcrums.

We need:

Bread crums
Butter 2sps


Melt butter and spread lightly on bread slices.
Aggange these bread slices in an oven safe tray and bake them on 350 degrees for 10mits on each side.
Remove and let them cool.
Break the bread slices with ur hands and crush them in food processer or ur normal mixer.
If u want to add some seasoning of ur wish u can add and use them to bake chicken, fish etc....

Tomato Brinjal Curry

We need: Tomatoes 2 Brinjal 4 Onion 1 medium Green chillies 3 Chilli powder 1sp Haldi 1/4 sp Salt to taste Garma masala 1/4 sp Sugar pinch Ginger garlic paste 1/4 sp Oil 4 sps Cilantro 1/4 cup Method: Cut tomatoes and brinjal into small cubes. Chop onions and chillies. Heat oil in pan and add onions and chillies. Saute and add salt and haldi. Now add gingar garlic paste, chilli powder and garam masala. Add brinjal pieces and saute for few mits. Now add tomato pieces and sugar. Add little water and cook till brinjal and tomatoes r well cooked. Garnish with cilantro and serve with roti, naan etc.........

Jelly with Dry fruits

We need:

Jelly packet 1
Hot water 1cup
Cold water 1 cup
Almonds 1/2 cup
Cashew 1/2 cup
Walnuts 1/2 cup
Raisins 1/2 cup


Mix jelly powder in hot water and stir till its melted.
Now add cold water to it and transfer to a small bowl of any shape which like.
Put this bowl in fridge and remove when it is just starting to form as jelly.
That is the time when u add dry fruits of ur choice.
Mix well and popup again in fridge till the jelly is completely done.
Remove and place a serving plate on the bowl and turn up side down.
So that the jelly easily comes out of the bowl.
Serve as it is or with ice cream or custard.

For the people who dont like dry fruits this is one way to serve them with jelly.

Beans Fry

We need: Beans 1 pound Garlic cloves 4 Curry leaves 6 Green chillies 4 Chilli powder 1 1/2 sp Haldi 1/4 sp Salt to taste Udad dal 1/2 sp Chana dal 1/2 sp Mustard seeds 1/2 sp Cumin seeds 1/2 sp Red chillies 1 Grated coconut 1cup( dry/fresh) Oil 1/2 cup Method: Cut beans into small pieces and boil them in cooker. Remove and squeeze out the excess water. In a pan heat oil and add mustard seeds, when it crackles add cumin seeds, udad dal, chana dal, red chillies, green chillies, crushed garlic and curry leaves. Saute for 2 mits and add beans. Now add haldi and salt. Cook for 10mits. Keep stiring and add chilli powder and grated coconut. Saute for few more mits so that u dont have raw smell of the coconut. Remove and serve rice or roti.

Tomato pappu

We need: Toor Dal 1cup Tamrind pulp 1sp Tomato 2 medium Green chillies 4 Garlic 4 cloves Red chilli 2 Cumin seeds 1/2 sp Mustard seeds 1/2 sp Udad dal 1/2 sp Oil 3sps Chilli powder 1/2 sp Haldi pinch Salt to taste Curry leaves 5 Cilantro chopped 2 sps Method: Wash Dal and add 1 cup water. Add chopped tomato and chillies boil in cooker. Remove and mash the dal. Add little water and tamrind pulp. Put it on stove and add chilli powde, haldi and salt. Cook for 5 mits and remove. Put a small pan on stove for tempering. Add cumin seeds, mustard seeds, chopped garlic, udad dal, curry leaves, chopped cilantro and red chillies. Remove and add to dal. Serve with rice or roti.

Malai Kofta

We need:

Paneer 1cup
Boiled potato 1
Grated carrot 1/2 cup
Green Peas 1/4 cup
Cilantro 1/4 cup
Cashews and raisins 1/4 cup
Oil 1cup
Onions 2medium
Tomato puree 1 1/2 cup
Ginger garlic paste 1sp
Salt to taste
Sugar 1sp
Garam masala 1sp
Coriender powder 1sp
Cumin powder 1sp
Haldi 1/4 sp
Chilli powder 1sp
Milk 1/2 cup


First will make koftas.
Boil peas,carrot and squeeze extra water.
Add boiled potato, paneer to carrot and peas mixture.
Now add chopped cilantro, salt, Chopped raisins and cashews.
Make a nice dough and make small balls with it.
Deep fry in oil or u can even back them spraying little oil to the kofta balls.
In a large pan heat oil and add chopped onions and ginger garlic paste.
Saute till golden brown and add tomato puree.
Cook till oil separates.
Now add haldi, chilli powder, cumin powder, coriender powder and garam masala.
Saute for a minute and add milk, sugar and salt to taste.
When milk boils add fried koftas and cook till it becomes thick gravy.

Garnish with cilantro and cream. Can be …

Pad Thai(Egg)

We need:

Thai noodles 1pkt
Eggs 3
Carrot sliced 1/2 cup
Bean sprouts 1/2 cup
Pad thai Sauce 4sps
Salt to taste
Peanuts crushed


Pad thai is the dish from that. Its made with Rice flat noodles.
Boil 4 cups of water and add noodles and carrots.
Drain water and keep aside once they become soft.
Heat oil in pan add eggs and scrumble.
Once cooked add Noodles and stir for 5 mits.
Now add bean sprouts and crushed peanuts.
Add pad thai sauce and salt saute for few mits.
Transfer to serving tray and garnish with cilantro and some more crushed peanuts.

Thai yellow curry( chicken)

We need:

Chicken 1/2 pound(boneless chicken)
Curry paste 3sps
Oil 1/4 cup
Onion 1 small
Bell pepper 1
Lemon juice 2sps
Lemon Zest 1sp
Coconut Milk 1 cup
Soy sauce or Fish sauce 2sps
Cilantro 1/4 cup
Salt to taste


Heat oil in pan and add curry paste.
Saute for a minute and add chicken.
Cook for 5 mits and add onions,bell pepper which are cut lenghtwise.
Now ass lemon juice, lemon zest, coconut milk, fish sauce and salt.
Add little haldi and yellow color.
Cook for about 10mits till the chicken is completely cooked.
If required add little water.
Always cook on medium flame.
Finally add chopped cilantro and stir.
Serve hot with sticky rice.

Thai Fried Rice ( Egg)

We need:
Jasmine Rice 2cups Carrot 1large Shallots 2 Green onion or Spring onion 2 Capsicum any color 1 Soy sauce 2sps Hot sauce 2sps Eggs 4 Oil 3sps Cilantro 1/4 cup Mint leaves 1/4 cup Salt to taste

Method: Cook rice and keep aside. Jasmine rice is the long grain rice usually used in thai or chinese recipes. When cooked it will be like sticky rice having aroma of basmathi rice. Cut Carrots, Capsicum and Shallots lengthwise. Chop white part of the green onions to small pieces. In a pan heat 1/2 of the oil and beat eggs. Scrumble the eggs and add rest of the oil and veggies. Stir fry for few mits and add rice. Saute for 5 mits and add sauces and salt. Make sure u add less of salt because say sauce will be salty. Finally add chopped Mint and Cilantro. Saute for 2 mits and garnish with chopped spring onions or green onions.

Thai Curry paste

We need:

Tamrind Pulp 6sps
Gingerroot 3 inches
Grated coconut fresh 3/4 cup
Garlic cloves 10
Green chillies (should be very hot) 6
Lemon Grass 4 pieces
Black pepper 1sp
Salt to taste
lemon Juice 3 sps
Lemon Zest 1/2 sp
Onion 4 small


Soak Tamrind in hot water and squeeze out the pulp.
Take a Lemon Zestout of 1 lemon and use the same lemon for juice.
Chop onions and chillies.
Chop ginger and garlic.
Chop lemon grass.
Put all the ingredients in a mixer and make it a thick paste.
This curry paste can be stored in fridge for upto 10days.
This curry paste is used in Thai curries like yellow curry, red curry etc..


We need:

Toor dal 1cup
Sambar onions 6
Carrot 1
Okra 4
Tomato 1
Potato 1
Onion medium 1
Green chillies 2
Any other veggies as per ur wish.
Chilli powder 1sp
Haldi pinch
Salt to taste
Sambar powder 2sps
Sugar or Jaggery 1sp
Mustard seeds 1/4 sp
Udad dal 1/4 sp
Cumin seeds 1/4 sp
red chillies 2
Oil 2sps
Curry leaves 4
Cilantro 1/4 cup
Tamrind pulp 2sps


Cut all the veggies and keep aside.
Wash the dal and cook.
Mash the cooked dal and add 3cups water.
Fry all the veggies in 1 sp oil for 5 mits and add to the dal water.
Put this container on stove and boil.
Add salt, chilli powder, sambar powder, tamrind pulp, haldi, sugar or jaggery and boil till all the veggies r cooked and the liquid becomes little thick. It should not be too watery also.
If u want u can add some more water also.
In a small pan heat oil for tempering, and add mustard seeds, cumin seeds, curry leaves, udad dal and red chillies.
Add this tempering to the cooked sambar and serve hot with rice , roti, idly or dosa.

Coconut Shrimp

We need:

Shrimp 1o (large)
Egg 1
Maida 1cup
Grated coconut 1 1/2 cup( fresh or dry)
Salt to taste
Milk 2sps
Pepper powder 1sp
Oil if u want to deep fry


Clean shrimp and keep aside.
Beat egg in a bowl and add milk.
Add pepper powder and salt to maida.
Dip the shrmip in maida and remove excess flour on it.
Now dip the same in egg wash and remove.

Next coat it with grated coconut and place on a tray.
Follow the same process for rest of the shrimp.
I have baked the shrmip in oven on 350 degrees for 15 mits on each side.

Serve hot with any sauce.
Goes well for any cocktail parties.


U can even deep fry the shrimp.
But before frying let the shrimp rest for atleast for 15mitsafter coating with coconut, so that coconut can stick to the shrimp properly.

Pumpkin Pakoda

We need:

Pumpkin small 1
Onion small 1
Green chillies 3
Ginger root 1inch
Cilantro 1/2 cup
Curry leaves 5
Oil to deep fry
Salt to taste
Soda pinch
Rice flour 2sps
Gram flour 1/2 cup


Peel the skin and grate pumpkin.
Cur onions into lengthwise pieces.
Chop cilantro, green chllies, curry leaves and ginger to small pieces.
Mix gram flour and rice flour to chopped veggies.
Add soda and salt.
Use very little water to just wet the flourso that all veggies can be mixed well with the flour.
Heat oil in pan.
Make small pakodas with hands and deep fry.
Serve hot with any chutney or your favourite sauce.