Showing posts from December, 2011

Aalu Ki Bhunjia

We need:

Potato 2
Mustard Oil 4 tbsp
Panchforan or jeera
Panchforan is a mixture of 5 seeds namely saunf, sarson, methi, ajwain and mangraila and is kept as a mixture in bottles along with other masalas)
Haldi(turmeric) half tsp
Red chili powder1 tsp
Dhania powder1 tsp
Jeera powder 1tsp


Wash the Potato and peel off the skin. Most people do not peel off the potato for making bhunjia.
Cut the Potato into Small pieces.
Heat oil in a frying pan and sprinkle the panchforan or jeera.
As the panchforan begins to splutter, put the washed potato slices also into the pan.
Increase the flame to high and saute the potato for 2 minutes.
Now put the powdered masalas into the preparation. Continue to saute for next 3 minutes.
Cover the panwith lid, and reduce the flame to low. Leave it covered for 5 minutes.
Now add salt to the preparation and saute thepotato on medium flame for 5 minutes. Then reduce the flame to minimum and cover the pan.
It usually gets tender by now, but if not then cov…

Palak Wali Daal

We need:

Masoor daal 1 cup
Oil 8 tbsp
Jeera / Cumin seeds 1/2 tsp
Tejpatta (Bay leaves) 2
Garlic flakes 5
Onion 1medium chopped
Ginger Garlic paste 1 tbsp
Tomato1 medium chopped
Haldi powder 1 tsp
Red Chilly powder 1tsp
Garam masala powder 1 tsp.
Salt to taste
Cilantro chopped 1 cup
Sugar 1/2 tsp.
Desi ghee 2 tbsp


Wash the paalak with water 4-5 times.
Chop off the leaves and wash again.
Boil the daal with salt and 1tsp haldi powder in 500 ml water, pressure cooking on medium flame for 5 minutes after the first whistle.
Let the pressure cooker cool down, then open it and add the chopped paalak to it.
Pressure cook the whole thing for 3 minutes after it starts to whistle again.
Heat the oil in tsmall pan.
Put jeera, tejpatta, garlic flakes to it.
When the jeera begins to splutter, add chopped onion.
Saute for 4 minutes on medium heat or till onion turns transparent.
Mix the ginger garlic paste to the onion.
Saute for 2 minutes and add the chopped tomatoes, leftover powdered masalas, an…

Thekua/ Khajoor

Today's recipe is Thekua also called as Khajoor is one of the bihari snack which is sweet. Try making this snack with you kids as they love to make these. Here goes the recipe...
We need:

Wheat flour 2cups
Coconut 2 tbsp
Water 1 1/2 cup Jaggery (Gur) - 300 gm
Green Cardamom powder 1/2 sp
Ghee or vegetable oil for deep frying
Saancha (A Saancha is basically an embroidered surface of wood like the ones used for making block prints. This is used to give an embroidered look to the surface of khajoor when it gets pressed against it)


Mix jaggery, water, and green cardamom into a watery solution.
Mix 4 tbsp ghee, jaggery syrup prepared above and coconut to wheat flour and make dough of it as chapati dough.
Use only as much jaggery syrup as required to make dough.
Take a lump of dough (the size as that for making chapaatis), press it flat on your palm like a peda then press it against a saancha for making khajoor.
After the khajoor has aquired the imprint from the saancha, it is d…


In many families, Khichdi is necessarily prepared on Saturdays. The reason being the strong belief that eating Khichdi on Saturdays protects humans from any ill effects of "Shani Grah" the planet Saturn. But the spicy khichdi with its accouterments is enjoyed for its delicious taste that goes beyond the traditional reason for eating khichdi.
The dish is widely prepared in many Indian states like Bihar, Jharkhand, Uttar Pradesh, Orissa, Gujarat, Maharashtra, and Bengal Vegetables such as cauliflower, potato, and green peas are commonly added. A popular variant in coastal Maharashtra is made with prawns.

We need:

Basmati rice 2cups Moong daal 1 cup
Masoor daal 1cup Ghee - 4 tbsp
Red chilly 2
Bay leaves 2
Jeera 1/2 tsp
Ginger -Garlic paste 1 tbsp
Green cardamoms 2
Cinnamon 1-inch stick
Cloves 3 Turmeric powder 1/2 tsp Red chilly powder 1 tsp
Jeera powder 1tsp
Dhania powder 1 tsp
Garam masala powder 1 tsp
Salt to taste
Sugar 1/4 tsp.
Cauliflower 5 flowerettes


Aloo ka Paratha

We need:

Potato 2 large Wheat flour 3 cups Chopped cilantro 1/4 cup Chopped ginger garlic 1sp Cumin seeds 1sp Salt to taste Roasted chili flakes 1sp Oil 3sps


Boil potato's peel the skin and mash with potato masher. In a pan heat oil and add cumin seeds. When cumin seeds splatter add chopped ginger garlic and fry for 2 minutes. Now add mashed potato and salt. Mix well and cook further for 5 minutes. Now add chopped cilantro and roasted red chili flakes. Mix well and keep aside. Now make smooth dough adding water to wheat flour. Now take some portion of the dough and roll as parata. Now stuff the potato curry and close from all the sides. Now further roll it as a paratha. Heat tava and cook paratha on both sides. Serve hot with and pickle or raita or plain curd.
Check blogging marathon page to see what my fellow bloggers are cooking for the BM #11.
Also sending this recipe to Vardhini's LGSS- stuffed paratha event.

Baigan Ka bharta

We need:

Baigan/ brinjal 1 large Onion 1 small chopped Garlic 4 Cilantro chopped 1 cup Oil 2sps Salt to taste Green chilies chopped 3sps


Wash and dry brinjal. Apply oil to baigan/ brinjal and make some slits with knife and roast it over flame. Peel the skin of and mash it with the potato masher. Heat oil add chopped onion and chilies. Cook till golden brown and add mashed baigan. Mix well and add cilantro, salt and mash further. Serve hot with dal rice, or khichidi or roti/ paratha.
Check Blogging Marathon page to see what my fellow bloggers are cooking for the BM #11

Maal pua

Hi friends, Am back with yet another theme for BM #11. Am preparing Bihari recipes for this week. Today's recipe is Maal pua. Its a sweet dish. Easy to make and tastes yummy. Check out the recipe...

We need:
Maida / All purpose flour 1cup Milk 1 1/2 cup Banana 1 mashed Grated coconut 1sp Raisins and cashew nuts 1/4 cup Sooji / semolina 1sp Suagr 1 cup Water 1 1/2 cup Elachi powder pinch Ghee / butter / oil 1/2 cup


Mix all the ingredients to smooth batter to make pua. Make sugar syrup by adding water an sugar. Add powdered elachi/ cardamom. Heat ghee / butter in a pan and put 1/4 cup of batter to form a round pancake. Deep fry till golden brown and strain oil. Repeat with rest of the batter. Keep the pua in a serving plate and just before serving heat the syrup again and dip the fried pua for a minute. Now the pua becomes Malal pua. Strain the sugar syrup and serve hot.

Check to see what my fellow bloggers are cooking for the 11th season of Blogging Marathon

Pesara punukulu

Today's lunch box is a tiffin / snack / breakfast item. People like me get bored eating same old rice and sabzi or roti or sabzi every day for lunch. So today i thought will prepare some tiffin item. Had pesarattu batter at home so tried out these punukulu or dumpling for todays lunch. Here is the recipe.....
We need:

Pesalu/ green gram 2cups Rice 1/4 cup Ginger 2 inch Green chilies 3 Salt to taste Cilantro chopped 1/4 cup Chopped onion 1/4 cup Oil to deep fry Dhaliya 1/2 cup Grated coconut 1/4 cup Green chilies 3 Mustard seeds 1/4 sp Cumin seeds 1/4 sp Red chili 2 Udad dal 1/2 sp Curry leaves 4


Soak green gram or pesalu and rice together over night. Grind it with ginger and green chilies. Heat oil. Add chopped onion, cilantro and salt to batter. Now drop little batter at a time with spoon into hot oil as dumplings. Fry it brown and remove. Make a chutney for this punukulu or dumpling. In a mixer add dhaliya, coconut green chili and salt. Add water to make smooth paste. Make tempering by heating li…

Online baby shower to PJ

Today's post is a special post because one of our blogger is gonna have a baby soon. So we all have decided to do an online baby shower to our dear friend PJ. God bless her and baby with good health and happiness. So we all are cooking one recipe from her blog and posting it. I have made easy tomato gravy with little change. Here goes the recipe...
We need:

Tomato 4
Onion chopped 1/4 cup
Green chili's 2
Garlic cloves 6
Curry leaves 4
Haldi pinch
Salt to taste
Chili powder 1/2 sp
Mustard seeds 1/4 sp
Cumin seeds 1/4 sp
Oil 3sps


Heat water in a vessel and put in the tomatoes and let it boil.
Remove from heat when the skin starts peeling off.Drain.
Cool ,peel and puree the tomatoes and keep aside.
Heat oil in a pan and put in mustard and jeera.
When they crackle add curry leaves, garlic and chilies.
Saute for a few seconds and add onions .
When they turn translucent add the pureed tomatoes and bring to a boil and simmer.
Add salt, haldi and chili powder.
A little water can be added if require…

Bellam charu/ Sweet rasam

Today's lunch box is packed with simple and tasty food. Tomato dal, beans carrot fry and Sweet rasam with rice. Here goes the recipe.. We need:

Water 3 cups Jaggery grated 2sps Salt to taste Chopped onion 1/4 cup Chopped cilantro 1/4 cup Haldi pinch Chili powder 1/4 sp Mustard seeds 1/2 sp Cumin seeds 1/4sp Udad dal 1/4 sp Red chili 1 Curry leaves 4 Oil 2sps Fenugreek seeds 4 Coriander seeds 5


In a sauce pan add water, chopped cilantro, haldi, salt and chili powder. Remove and keep aside 1 spoon chopped onion and add rest of it to the water and bring it to boil. Boil for 15mits on medium flame. Now prepare tadka/ tempering. Heat 2 spoons oil and add mustard seeds, cumin, red chili, curry leaves, udad dal, fenugreek seeds , chopped 1 spoon onion and coriander seeds. Add this tempering to rasam and serve. I have Packed my lunch box today with this sweet rasam, Tomato dal , beans carrot fryand rice.
Check the blogging marathon page to see what my fellow bloggers are cooking for the 11th season of …

Egg Burji

Today lunch box is packed with egg burji / curry with rice. This curry goes well with roti / chapati too. So here goes the recipe..
We need:

Eggs 4 Onion 1 large Green chillies 3 Chopped cilantro 1/4 cup Salt to taste Haldi 1/4 sp Chili powder 1sp Water 1/4 cup Cooked rice 1cup Oil 3sps Ginger garlic paste 1/2 sp


Heat 3 sps oil in a pan and add chopped onion, green chilies. Saute for few minutes and add ginger garlic paste. Cook till raw smell disappears. Now add 1/4 cup water, haldi , salt and chili powder. Mix well and cook till some bubbles appear. Now break 2 eggs and mix well. After a minute break rest of the eggs and do not mix too much. Cook on low flame till done. Garnish with cilantro and pack the lunch box with rice or chapati. I have served this curry with rice and store bought baked garden veggies.
Check the BM link to see what my fellow bloggers are cooking for the BM#11

Palak Tomato Rice

Today's recipe is palak tomato rice, very simple to make and no need to pack 2 or 3 different boxes for the lunch. Healthy and better way to use palak for kids and elders who do not like it. Here goes the recipe... We need:

Spinach/ palak chopped 2cups Tomato 1large Onion 1 large( cut lengthwise) Cooked rice 2cups Green chilies 4 Cinnamon 1inch stick Cloves 3 Bay leaf 2 Curry leaves 4 Chana dal 1sp Jeers 1/2 sp Garam masala powder 1sp Salt to taste Haldi 1/4 sp Chopped cilantro 1/2 cup Oil 6sps Curd 1cup Chopped onion 1/4 cup Chopped tomato 1/4 cup


Heat 3 sps oil in a pan and add chopped palak, tomato and green chili's. Once they are cooked remove, cool and grind to smooth paste. In a large pan heat 3sps oil and add whole garam masala( cloves, cinnamon, bay leaf). Also add curry leaves, chana dal and jeera(cumin) Saute for few minutes and add onions. When the onions turn golden brown add the palak and tomato paste. Cook for 5 minutes and add cooked rice. Also add g…

Kantola fry and brinjal curry

Am back with another Blogging marathon. Its fun doing the Marathon with other bloggers. This time my theme is Lunch Boxes. For the first day I have made Stuffed Brinjal curry and Kantola / Indian gourd / Aakakarakaya fry. Here goes the recipe. We need:

Frozen Kantola / aakakarakaya 1packet Onion 1 large Green chili's 3 Curry leaves 4 Ginger garlic paste 1/2 sp Haldi pinch Chili powder 1sp Salt to taste Oil 3 sps


Boil water for 10 minutes and add cut frozen kantola/ aakakarakaya .

Cook for 10 minutes and drain the water. Let it cool and squeeze the excess water from the veggi. Make a paste of onion and green chili. Heat pan and add 3 sps oil. Now add onion and chili paste and cook for few minutes. Now add curry leaves, ginger garlic paste, salt, haldi and mix well. Once the raw smell goes away add the boiled Kantola. Turn the stove to medium flame and cook for 10mits stiring in between. Now add chili powder and cook for another 15mits on low flame till crisp. Garnish with cilantro and serve ho…