Friday, 14 December 2012

Senagapappu vada / Chana daal vada

Usually the vada process is bit lengthy, but this chanadaal vada is bit quick as we just need to soak the daal for just 1 hour and the texture is not sticky when compared to urad daal, so it is easy to blend it. The flavour is irresistible.

Chana daal - 1 cup
Ginger & Green Chilli paste - 1 tbsp
Onion - 1 chopped into small pieces
Chopped Coriander leaves - 1 tbsp

Soak the chana dal for not more than 80 minutes. Drain and blend coarsely.

Transfer the mixture into a bowl, add the green chillies, ginger, onion, coriander and salt and mix well.

Divide the mixture into equal portions and shape each portion into 1/2" thick small round flat balls.
Heat the oil in a kadhai and deep fry them till crisp and golden colour.

Serve hot with chutney

Sunday, 9 December 2012


This is a vegetarian version of Daalcha which brings a completely new scrumptious flavour in lentils. Lentils are cooked along with egg plant and tomato and sauted in cashew nuts masala. You can substitute vegetables with meet as well.

I learned this recipe from my sister-in-law during my last visit to India.


Toor daal – 1 cup
Brinjal / egg plant – small variety – 4
Milk – ¼ cup
Cashew nuts – 4-5
Tomato – 2
Onion – 2 (Cut 1 into chunks and 1 into thin slices)
Ginger garlic paste – 1 tsp
Coriander powder – 1 tsp
Chilli powder – 2 tsp
Green chilli – 3 slit length wise
Garam masala – ½ tsp
Tamarind – ½ lemon size


Wash and soak toor daal in 2 cups of water
Cut 1 tomato and egg plants into large chunks and add to the daal.
Add ¼ tsp of turmeric and boil them till soft.

Daal, Egg plant and tomato

Heat a pan. Add milk, cashews, onion and tomato chunks and cook until the milk gets evaporated.

Grind everything into smooth paste.

Heat apan, add 2 tbsp of oil. Add thinly sliced onion, green chilli and ginger garlic paste. Fry
everything. Add coriander powder, chilli powder and garam masala. To this add the ground paste
and cook for 5 minutes.

Add the mixture to the cooked daal. Add tamarind water and bring it to boil.

A nice companion for pilau rice.

Wednesday, 5 December 2012


A nice and warm peach coloured glades occupied a cosy corner in my hall...

Saturday, 1 December 2012

Pav Bhaji

The most simple recipe to make the full meals with packed nutrients. A famous North Indian street food which tickles our taste buds with the mouth watering ingredients.

For the Pav
12 pieces of Pav bread

For the Bhaji
Mixed vegetables (Potato. Cauliflower, Green pea, Carrot, capsicum etc) chopped – 4 – 5 cups
Onion – 1 large, chopped into small pieces
Tomatoes – 3 large chopped
Kaala namak (black salt) – ½ tsp
Pav Bhaji masala – 1 tbsp
Chilli powder – 1 tsp
Ginger garlic paste – 1 tsp
Butter – 2 tbsp
Oil – 2 tbsp


Boil all the vegetables till they are soft. Drain out and preserve the excess water.
Heat the oil in a large pan, add the onion and sauté for 2 minutes. Then, add the ginger-garlic paste and sauté till the onion softens.
Add the tomatoes and simmer till the oil separates.

Add the chilli powder, pav bhaji masala, black salt and salt and cook for 2 to 3 minutes.
Add the boiled vegetables

Mash them thoroughly using a masher and add ½ cup of water or the preserved vegetable stock and cook until the moisture is well absorbed.

For the pav

Slice each pav, apply a little butter to each side.
Heat a large tava and cook the pav on both sides till the pieces are lightly browned.

Serve the hot bhaji on individual plates and top with the onion and coriander.
Serve with the hot pav and lemon wedges.

You can sprinkle the pav bhaji masala or any chat masala on top of the bread and then fry them till crisp. This  intensifies the flavour.

Tuesday, 27 November 2012

Methi Paratha

This is a delicious spiced chapathi from Gujarat where they serve it with meals, and also as a snack. You can substitute the fresh ones with the dried leaves as they are more easily available and make a lovely aromatic alternative.

Wholemeal flour – 500 gms
Fresh Fenugreek leaves – 1 bunch finely chopped
Chili Powder – 1 tsp
Turmeric powder – ¼ tsp
Sesame seeds – 1 tbsp
Oil – 5-6 tbsp
Garlic – 3-4 pods grated

Sift the flour into a large mixing bowl and add all the ingredients except oil.

Mix the ingredients thoroughly with your fingertips
Now rub in 2 tbsp of oil and make crumbles.
Gradually add enough water while continuing to mix.
Knead the dough until it is soft and pliable.
Cover the dough and let it rest for 30 minutes.

Divide the dough into 2 equal parts and cut 4 equal portions from each.
Form them into smooth balls and flatten each one. Now dust each piece lightly in flour and roll it out to 6-7 inch circle.

Pre-heat a non-stick pan over a medium heat and place a parata on it.

Cook for 30-35 seconds and turn it over.  Spread some oil over the surface of the cooked side and turn it over again.

Let it cook until the brown patches have appeared. Spread some oil on the second side , turn it over and cook until brown patches appear.

Repeat the same for all the paratas. You can keep them warm by wrapping it in foil lined with absorbant paper.

Serve the parata on its own or with any vegetable curry or just with plain yogurt.

Methi Parata

Friday, 23 November 2012

Goruchikkudu kaaram / Cluster beans curry

I learnt this from my co-sister when I visited her in India. So simple to make and with less oil. I call it as double dhamaaka as it is a mixer of two proteins, cluster bean and peanuts and both belongs to legume family. I have added a bit more chilli in order to suppress the sweetness of the peanuts.

Goruchikkudu kaaram

Cluster bean - 300 gms - tear them into 2 inch bits
Chilli - handful (Depending on your taste)
Tomato - 2
Onion - 1 thinly sliced
Oil - 2 tbsp
Cluster bean, Green chilli, sliced onion and tomato


Coarsely grind the raw peanuts
Coarsely ground peanuts

Coarsely grind green chilli and cluster beans by adding salt.

Heat a pan with oil. When it is hot enough, add sliced onion and fry for a minute. Now add chopped tomato and toss it once. After a minute add the ground chilli and cluster bean.

Mix everything and cook for 2 minutes by covering with lid.
Now add the ground peanuts, mix it and cook for 2 more minutes

Now add about 1 1/2 - 2 cups of water and cook until the cluster beans are well cooked.

You can have it with rice or roti. My choice is rice.

Thursday, 15 November 2012

Diwali - 2012

Another wonderful year has passed away. Let us celebrate another Diwali by lighting the candles and sharing the sweets,,,,,

I have taken the below pictures at my friend's place. She has placed the glass bowls on both the sides with the floating candles in them.

In full view

Stream of candles ...

in different angle...

Happy Diwali.....


A divine dessert made up of with divine milk.  The cheese balls are soaked in creamy milk that is boiled with loads of pistachios and almonds and with a hint of saffron which is called as rabdi.

Unlike the rasgullas which will be round in shape and soaked in sugar syrup, these rasmalai will be flat in shape and soaked in rich creamy milk.
The preparation is divided into parts.
First part is preparing the flat rasgullas and the second part is preparation of rabdi.

For Rasgullas -
Milk – 2 litres
Vinegar / Lemon juice – up to ½ cup

To make the cheese balls follow the same procedure as we do for rasgullas except making them flat instead of round.

For Rabdi -
Sugar – ¼ cup
Almonds – 10
Pistachios – 20
Saffron  - 1 pinch

To prepare rabdi –

Take 1 litre of milk and boil it until it reduced to 1/2 litre. Add thinly sliced pistachios, almonds and saffron and cook for some more time and remove from the flame.
Squeeze the sugar syrup from the rasgullas and drop them into rabdi.
Chill them before serving. Chillness will enhance the divine taste.

Monday, 12 November 2012

Pappu Chekkalu / Nippattu

These fritters are made up of rice flour and roasted chick pea flour. Adding the chana dal and peanuts will not only enhance the crunchiness, but also enhances the flavour. A nice companion during a cold day.


2 cups, rice flour
1/4 cup, Roasted chick pea flour (Pappula podi)
1/4 cup, finely chopped fresh curry leaves
2 tablespoons each- soaked chana dal and roasted peanuts
Salt as per the taste

Take the flours into a large bowl. Add all the other ingredients and mix well. 
Parallel to this, heat the oil in a wok.
Add few table spoons of warm oil to the flour and add just enough water to make a firm dough.
Tear out small portion of dough and place it on a wax / plastic paper. Flatten it a bit and using your fingers, spread out the nippattu in a circle until it is about 2 to 3 inches in diameter.

Slip these discs gently into the hot oil and deep fry to pale gold. 

Remove to paper-covered tray. Make all the fritters in the same way. It is quick if you do them in batches.

Tuesday, 6 November 2012

Bread baasundhi

Baasundi is a rich Indian dessert basically made with milk, flavoured with saffron, fruits and nuts. Here is a quick version of baasundi where condensed milk is used instead of going through the lengthy process of reducing the whole milk. Bread is crumbled and added to the hot milk for texture and flavoured with cardamom and saffron. Finally, serve bread basundi hot or cold garnished with chopped almonds.

Brioche roll - 1 or 2 Sweet Bread Slices

Milk - 1 1/2 cups
Sweetened Condensed Milk 2 Tbsps
Cardamom Powder a Pinch
Almonds 8-10
Pistachios - 8-10
Saffron few strands
Sugar 1/4 cup


Soak the almonds in warm water and peel off the skin and slice the almonds.
Chop the pistachios into thin slices.
Soak saffron in a tbsp of warm milk for a minute.

Crumble the bread. 

Boil milk in a heavy bottomed vessel on medium – low flame until it reduces to half.

Keep stirring during the process to avoid scorching.

Stir in cardamom powder and saffron milk.

After a few seconds, add bread and let it soak up the flavoured milk.

Finally stir in sweetened condensed milk and half of chopped almonds.

When the desired consistency of the baasundi is reached, remove from heat.

Garnish bread baasundi with sliced almonds and serve hot or cold.

Friday, 2 November 2012

Munakkaya Rasam / Drumsticks soup

Drumstick - I call this as wonder stick. It’s health benefits are plenty and it is said to cure many an ailments. Here are some of its health benefits.
Juice of Drum stick when mixed in milk and offered to children greatly helps by strengthening their bones as it is said to be a great source of Calcium. Also drumstick is said to be a great blood purifier.
Pregnant women should often eat drumsticks as it helps ease any kind of pre and post delivery complication.
Drumstick soup helps ease any kind of chest congestions, coughs and sore throats.
Inhaling steam of water in which drumsticks have been boiled helps ease asthma and other lung problem.
This is another way of benefiting from this wonderful God's given gift.


Toor daal - 1/4 cup
Drumsticks - 2 cut them into 2 inch size pieces
Ripe tomatoes - 3-4
Tamarind - 1/2 lemon size
Salt - as per taste
Rasam powder - 2 tsp

For seasoning - 
Oil - 1 tbsp
Curry leaves - 1 string
Coriander leaves chopped - 1 tbsp
Mustard - 1/2 tsp
Cumin seeds - 1/2 tsp
Garlic pods - 1 or 2 pounded
Dry chili - 1 or 2


Boil the tomatoes and drumsticks by adding 2 pinches of salt. Mash the tomatoes.
Boil the toor daal, mash it and keep it aside.
Soak tamarind in some hot water, squeeze the juice.
Heat a deep sauce pan, and add oil to it.

When the oil is warm enough, add crushed garlic pods, dry chili and then mustard, cumin and curry leaves. 
When the garlic gets slightly roasted, add the tomato mixture, boiled drumsticks, tamarind juice and the mashed toor daal. 
Add the required amount of salt, rasam powder and bring it to boil. Add chopped coriander at the end and remove from the fire.

Tuesday, 30 October 2012

Oats Idly - Instant

This is an instant variety of idly. Adding the sour yoghurt will enhance the spongy texture of the idly. 

Oats idly with coriander chutney

Instant oats powder – 3 cups
Semolina (Fine variety)– 1 ½ cup
Yoghurt – 4 cups (should be very sour)
Baking soda – 1 tsp

Dry roast the oats powder and semolina separately.
Mix them with yoghurt along with salt and rest it for 1 hour
Just before making the idly, add baking soda and mix everything.

Scoop the batter into idly moulds and steam for 12- 15 minutes.
Serve hot with any chutney.  

Note: If you do not have the instant oats, you can use the rolled oats and pulse them into coarse to fine powder.

Saturday, 27 October 2012

Paalak pakoda / Spinach fritters

Another way of eating spinach is in the form of fritters. A nice treat for a dull autumn.

Serves for 4 members

Onion – 2 large (Chopped length wise into thin strips)
Spinach leaves – 1 bunch or 1 pack chopped into thin strips
Basin / Gram flour – ¼ cup
Rice Flour – ¼ cup
Green chili paste – 1 tsp
Ginger – grated – 1 tsp
Oil to deep fry


To deep fry the pakodas, heat a pan with oil on medium heat.

Whilst the oil is getting hot, mix the chopped onion and spinach with salt, green chili, ginger, curry
leaves, gram flour and rice flours thoroughly.
Now add about 3-4 tbsp of warm oil into the onion mixture.
Mix the ingredients well, so that they resemble crumbs.
Now sprinkle enough water and mix everything thoroughly. It should be sticky like bread dough and
not watery.

Increase the flame and when the oil is hot enough, take hand full of onion mixture and drop them
into oil slowly by breaking the batter into small bite size pieces. This is the quick way. If you can’t do
it quick enough, then just pick small amounts of batter and drop into the oil slowly.
Occasionally turn the pakodas, so that they get cooked equally on all the sides.
Drain them on to a paper towel and serve them warm with Coffee or Tea

Thursday, 25 October 2012

Paakam vundalu

Again this is another recipe which I learnt from my sister's-in-law friend. Pretty much similar to the one which I prepared earlier - Paakam pappu but the taste is bit different due to the slight variation.

Peanuts – 2 cups
Roasted chana daal / Putnala pappu – ½ cup
Sesame seeds  / Till – ½ cup
Jaggery – 1 cup heaped
Water – ½ cup

Method –
Roast the sesame seeds until they leave the nice aroma and keep them aside.
Roast and skin the peanuts and keep them aside.
Now mix the above with roasted chana daal (Pappulu)

Melt the jaggery by adding water under low flame and filter it.

Bring the jaggery water to boil until it forms the ball consistency.

As I mentioned before, to do the candy test, place a cup of water and add few drops of boiled jaggery syrup into the cold water.
Take the dropped jaggery syrup into your hand and try to make a ball. If it retains its shape, then it is the perfect consistency. If the ball falls off, then boil the syrup for few more minutes.
As soon as the syrup reaches the consistency, turn off the heat and add the peanuts, roasted chana daal and sesame seeds.

Mix everything and make balls even when the syrup is still warm.

Tip: to avoid the excess hotness, dip your hand in cold water once in a while.