Sunday, 30 September 2012

Thurumu Pachchadi

You can make several spicy pickles or chutneys with raw mangoes. This grated mango pickle is an instant one where we don't need to wait for days. We can consume this instantly. Also remember that this might get spoiled soon if we do not handle it with care as we use less proportions of salt when compared to the long life pickle.

Thurumu pachchadi

Make sure to choose the small variety as they will be more sour in taste.

2 cups of grated raw green mangoes (washed and wiped dry)
2 tbsps red chilli pwd
1 tbsp roasted mustard ground into powder (aava pindi)
1 1/2 tsps roasted fenugreek ground into powder (menthi podi)
1 1/2 tbsps salt
4-5 tbsps Sesame oil (til/nuvvulu)
For popu/tadka/seasoning:
1 tsp mustard seeds
1 tbsp channa dal (bengal gram) – optional
pinch methi seeds
2 dry red chillis
10-12 curry leaves
1/2 tbsp oil

Combine grated mango, red chilli pwd, mustard pwd, methi pwd, salt and 2-3 tbsp oil in a vessel.

Heat 2 tbsp oil in a vessel, add mustard seeds and let them splutter. Add methi seeds, dals, red chilli, garlic and stir fry till the dals turn red. Add curry leaves and stir fry for a few seconds before turning off the heat.

Pour this seasoning over the mango mixture and combine well. Store in a clean, dry bottle and refrigerate. This pickle can be eaten within two to three hours of preparation.

Sesame oil is best, but just in case you don’t have sesame, you can use any oil. Remember to prepare pickles in moisture free area.

Sunday, 23 September 2012

Dhondakaaya / Ivy gourd fry

The ivy gourd belongs to the cucumber family and retain the same crunchy texture as the cucumber. The vegetable will get cooked so quickly, so make sure not to over cook.

There are many variations to the dondakaya fry. This is in between the dry and gravy varieties. Instead of keeping  it too dry, I have added some moisture to the fry in the form of tomato. I have prepared this in a simple style, where I have sliced the ivy gourd length wise and infused with a tempering of fresh curry leaves and mustard seeds and stir fried along with onion and tomato. Though the preparation part of slicing the ivy gourd is time-consuming, but worth the effort.


250 gms /1/4 kg Dondakayalu / Ivy Gourds
Mustard seeds – ½ tsp
Cumin – ¼ tsp
Red Chilli – 2
Chana daal – 1 tsp
Curry leaves – 1 string
Turmeric – 1 pinch
Onion – 1 small diced
Tomato -1 large diced
Oil – 1 tbsp

Wash and nip the head and tail bits. Slice them into thin long strips.
Heat oil in a cooking vessel. Once the oil is hot, reduce heat to medium flame, add the mustard and cumin seeds and let them splutter.
Add a tsp of chana daal and 2 red chilies and fry for a few seconds. Add the curry leaves ,stir them till the aroma come out.
Add chopped onion and pinch of salt. Saute them till they turn pale.
Immediately add the sliced ivy gourd and diced tomato and combine. Add some more salt and turmeric pwd and mix well. Saute on medium heat for 3-4 minutes , keep sauteing them so that it doesn’t burn. Now reduce to low flame and let it cook covered till soft, approx 12-15 minutes by stirring in between.
Don’t overcook them as they should retain that, slight crunchy texture. Make sure all the extra moisture should disappear before turning off the heat.

Serve with rice

Wednesday, 19 September 2012


This delicious sweet has got lots of names in different parts of India. It is called as Rasagola in Oriya or Roshogulla in Bengali and predominantly called as Rasgulla all over the country.

This recipe is originated in Orissa, India where traditionally served in mud pots. Also, Rasgulla has been traditionally offered to the Hindu goddess Lakshmi at the city of Puri in Orissa.

A great science art of transforming the liquid milk into solid succulent dessert.


Milk - 2 litres
Vinegar - up to 1/2 cup or juice extracted from 3-4 lemons
Sugar - 2 cups
Water - 10 cups
Sooji - 1 tbsp (optional)


Bring the milk to boil. Add the required amount of vinegar slowly until the milk curdles.

Immediately turn off the heat and drain the curdled milk using a muslin cloth.
When it is still hot try to squeeze out the moisture as much as you can.
To remove the extra moisture, place the muslin cloth along with channa on to a cotton / turkey towel and roll it thoroughly.

Now place the channa  on a clean surface. Add sooji to this and mash it thoroughly to form a nice and smooth dough.

In the mean time, melt the sugar in water and bring it to boil.

Whilst the sugar syrup is boiling, make small balls out of the dough.

Slowly drop the cheese balls into the sugar water and boil them for about 15 - 20 minutes.

The sugar will increase the density of water and hence the cheese balls do not break into pieces. Make sure that the sugar water should not become syrupy whilst boiling for longer period. To avoid this add little bit of water in between.

Note: In order to make Rasgullas the channa should be soft unlike paneer. To get the softest cheese, add few ice cubes as soon as the milk curdles to stop the boiling process with immediate effect. If you do not have the ice cubes handy, dip the muslin cloth with channa in ice cold water.

Saturday, 15 September 2012

Sajja Rotte - Crispy variety

I learnt this in India from my sister's-in-law friend. She is an expert in making tasty wonders. Adding peanuts to the roti  will give the extra deliciousness. Apparently these rotis can stay fresh up to one month.

Crispy Sajja Rotte

Millet flour – 2 cups
Roasted peanuts – Skinned and coarsely grounded – 3/4th cup
Till / Sesame seeds – ¼ cup
Chilli powder – ½ tsp (Optional)

Mix everything and knead into a stiff dough by adding enough water.

Divide them into 12 parts and form them as discs.

Take 2 baking sheets or a plastic sheets or any non sticky thing.
Cover each disc with flour, place it in the centre of the sheet, cover it with another sheet
Roll into thin disc.

In the mean time heat the tawa
When it is hot enough, slowly place the roti.

Fry on both the sides until crispy.

You can eat them as it is or with raita

Friday, 14 September 2012

Pachchi kaaram

This is another instant chutney that can be prepared with all raw ingredients. Combining the onion with spicy chillies and tangy tamarind will give the extra kick. This will be a good companion for mild rotis.

Onion – 2 – Skinned and chopped into big chunks
Green chilli – 6-8
Tamarind – marble size
Thick curd / Yoghurt - 1 tsp

Mix everything and blend into coarse paste.

My meals - Chapathi, Peanut powder, Carrot, Cucumber, Onion chutney and yoghurt

Enjoy with dosa or chapathi

Wednesday, 12 September 2012

Chilli Paneer - Baked variety

I have avoided deep frying. Instead, I have baked the home made paneer until they turn brown by turning them in between. You can also fry them on a tawa by drizzling some oil.


Minced Ginger – 1 tbsp
Minced Garlic – 1 tbsp
Onion – 1 large cut into chunks
Capsicum cubes – 1 cup
Paneer cubes – 2 cups
Soya sauce – 1 tsp
Tomato sauce – 1 tbsp
Vinegar – 1 tsp
Green chillies – 6-8 slit lengthwise
Oil to fry paneer cubes

Lemon juice - 1 tsp

Add some salt, soya sauce to the paneer cubes.

Fry the paneer cubes till they turn golden brown. Drain them and keep aside.

As I mentioned above, I have baked them.

Heat a wide bottomed pan with 2 tbsp of oil.
Add slit green chillies, ginger and garlic mince.
Fry until they are crispy.

Now add chunks of capsicum, and onion. Toss them by sprinkling some salt.

When they are just done yet crispy, add paneer cubes.
Sprinkle soya sauce, tomato sauce and vinegar.
Toss everything and cook them for another 2-3 minutes under low flame.
Sprinkle some lemon juice and serve warm.

Sunday, 9 September 2012

Tutti Frutti Cookies

Another best treat for the little ones. The colourful tutti frutti is the main pulling factor. Adding salt will not only overpower the sweetness, but also masks the odour.

Plain flour – 1 cup
Butter – 6 tbsp
Sugar – ½ cup (Powdered)
Tutti frutti – 1/3 cup
Milk – 1 tbsp
Salt – small pinch
Baking soda - 1/4 tsp

Cream the butter and sugar
Add Plain flour, salt, baking soda and tutti frutti to the cream along with milk and mix everything into soft dough. Now roll the dough into logs.

Cover each log with plastic wrap and place them in the refrigerator to chill until firm.
Cut into medium thick slices and spread them in a baking sheet.

Pre-heat the oven and bake them for 10 – 12 minutes at 150 degree C

Friday, 7 September 2012

Home Deco

The sun is streaming through my window and brought more life to my plants. I am so pleased...its my day..

Monday, 3 September 2012

Instant Dhokla

This is another best recipe for the working women and mothers with fussy kids. This can be prepared instantly with very few ingredients. This is one of my son's favourite. All of a sudden he asks dhokla for his lunch box. Now I know the fix for these unexpected issues.


Mix these ingredients together and let it rest for 30 minutes:
Sooji / Rava / Fine Semolina-1 cup

Basin / Senagapindi - 2 tbsp

Yoghurt-1 cup
Water-1 cup
Hing-a pinch
Turmeric powder-1/4 tsp
Green chilli chopped-1/2 tsp
Coriander leaves(Cilantro) chopped-2 tbsp
Coconut grated-1 tbsp
Lemon juice-2 tsp

To season in 1 tbsp oil:
Jeera-1 tsp(optional)
Mustard seeds-1/2 tsp

Other ingredients:
Eno fruit salt-1 tsp

Heat oil in a pan. Add mustard seeds and jeera and allow it to crackle. Add this to the batter that has been sitting for 30 minutes.
Just before steaming add eno fruit salt. Mix the batter well. 

Dhokla steamer

Pour the mixture into greased plates.

Pour 1 or 2 cups of water into the steamer and steam on high flame for 12 minutes.
If you do not have the dhokla plates, you can use idly plates or even cake tins.

Allow it cool down and cut into desired shapes. Sprinkle some fresh grated coconut.

Note: These measurements are for one 7 inch plate. If you want to make more, increase the ingredients in the same ratios.