Friday, October 30, 2009

Green Chilli Chutney


Green chillies 10
Tamarind Lemon size
Asafoetida little
Salt and oil as required
Powdered Jaggery 1 tblsp


Mustard 1 tsp
Urad Dhal 1 tblsp
Curry leaves few

Heat oil in a kadai and fry green chillies.
Saute well.
Add asafoetida and tamarind and fry the same.
Grind green chillies,asafotida,tamarind with salt into a fine paste.
Heat oil in the Kadai and add seasonings,
Add the ground paste.
Add little water and allow to boil for sometime.

This chutney can be served as a side dish for idli and dosai.

Tuesday, October 27, 2009

Banana,Strawberry Smoothie


Curd 1 cup
Banana 2 ( sliced)
Grapes 10 (seedless)
Strawberry 10(cut into half)
ice cubes 1/2 cup


Combine all ingredients in a blender
and blend until smooth.
This is a highly nutritious breakfast.

Sunday, October 25, 2009

Hyderabad Veg Biriyani

1.Basmati rice 2 cups
2.Water 3 cups
3.Beans 1/4 cup(chopped)
4.Cauliflower 10 flowerets
5.Carrot 1/4 cup grated
6.Potato 1/4 cup(peel potato and cut into 1" long)
7.Onion 2 (chopped)
8.Tomato 5
9.Curd 1 cup
10.Ginger garlic paste 1 tblsp
11.Turmeric powder,red chilli powder and corainder powder
each one tsp.
12.Oil and salt as required.
Masala spices:-

1.Cardamom 2
2.Cloves 2
3.Bay leaf 1
4.Aniseed 1 tsp
5.Cinnamom 1 piece
6.Khus-khus 1 tsp

1.Wash and soak rice for 15 minutes.
2.Put tomato in boiling water.Peel the skin.
Take a kadai.Add oil and the peeled tomato.Saute well
and make it a paste. Keep aside.
3.Heat oil in a deep curved pan
Add masala spices
Add tomato paste
Add all the chopped vegetables and onion
Sprinkle little water and allow the vegetables to cook.
Add ginger garlic paste
Add turmeric powder,red chilli powder and corainder powder
Add salt
4.Mix in curd and rice.
Pour three cups of water and mix well.
Pressure cook for ten minutes in medium high without putting the weight.
Reduce the flame and again cook for ten minutes in medium low.
5.Finally reduce the flame and keep under
"DHUM" (keep the vessel in a big pan containing boiling water
for ten minutes till the moisture is absorbed).

Tuesday, October 20, 2009

Dhokla (Gujarat)


Boiled rice (idly rice) 1 cup
Urad dhal 1 cup
Moong dhal 1 cup
Curd 3 cups
green chillies 4
Ginger small piece
cooking soda 1/2 tsp (sodium bicarbonate)
pepper powder 1 tblsp
salt and oil as required
coriander leaves little

* Soak rice,urad dhal and moong dhal for one hour.
Cool and grind it into a semi coarse powder.
Put the powder in a bowl.
Add curd and salt.
Mix well.
Add little oil in the cooking soda.
Stir it and mix it along with the dhokla paste.
Make a paste of ginger and green chillies.
Add this also.
Stir and mix the dhokla paste.

* After four hours pour the dhokla paste in a greased vessel
and steam cook for about 15 minutes.
Once the dhokla is done cut into desired shapes.
Sprinkle pepper powder.
Garnish with chopped coriander leaves.

Friday, October 16, 2009

Microwave Mysore Pak


Bengalgram flour 1 cup
(besan flour)
Powdered sugar 1 1/2 cup
Ghee 1 cup
Milk 1 tbls


Mix Bengalgram flour,sugar and ghee in a microwave bowl.
Keep this mixture in Microwave High for 2 1/2 minutes as under.
First keep it for 30 seconds.Take it out from the microwave.
Stir well and again keep it for 30 seconds likewise (5 times).

Add milk and again keep it for 2 1/2 minutes as mentioned above.
Pour into a greased plate and cut into pieces of desired shape and size.

Wednesday, October 14, 2009

Gulab Jamun


Khoa (sugarless) 2 cup
Sugar 5 cup
Maida 1/2 cup
Baking soda 1/2 tsp
Ghee 1 1/2 cup
Saffron few strands
Cardamom powder 1 tsp
Water 6 cups

Mix sugar in water.
Allow to boil till the sugar dissolves.
Turn off the heat.
Add cardamom powder and saffron.
Keep aside.
Take a bowl and mix khoa,maida and baking soda.
Mix by hand to form a soft dough.
Make small balls out of the dough.
Heat ghee in a deep frying pan.
Add the balls slowly.
Fry in a low medium heat.
Soak the jamun in the syrup.
Serve immediately or refrigerate for an hour and serve.

Sunday, October 11, 2009

Rava uppuma

1.Bombay Rawa 1 cup
2.Onion 1 (chopped)
3.Green chilli 1 (chopped)
4.carrot 1 (chopped)
5.peas 1/2 cup
6.Water 2 cups
Mustard 1 tsp
Urad dal 1 tsp
Asafoetida 1 tsp
Curry leaves few
Ginger small pieces

Finely cut corriander leaves 2 tblsp
Grated fried coconut 2 tblsp
Lemon 1
1.Take a deep curved pan and fry the rawa without oil.
2.Heat oil add seasonings and chopped onion.
Fry till it becomes brown.Add carrot,peas and green chilli.Fry again.
3.Pour boiling water and stir in reduced flame.Add salt.
4.When moisture is absorbed and uppuma is cooked,switch off the gas.
Squeeze lime,mix welland garnish with grated coconut and cut coriander leaves.