Tuesday, December 27, 2011

Bangaladumpa Masala Kura | Aloo Masala Sabji

Christmas has just passed on & New Year is ahead of us & I am so excited that this year I have accomplished a lot compared to previous years.This year I was planning on a Christmas tree but it in the last min we changed our plans & compromised with making a fruit cake/ plum cake for Christmas.

3 Large potatoes  (Cut in cubes)
2 Tomatoes chopped
1 Large onion chopped
2 Tbs oil (Add if you need more)
1/2 Star anise 
1 Inch Cinnamon 
2 Cloves 
1 Tbs ginger garlic paste 
1 Tbs coriander cumin powder 
1 Tbs garam masala powder 
2 Tsp chili powder (Optional)
Pinch of turmeric
Salt for taste
Coriander leaves for garnish

Heat a pan with 1tbs oil add star anise, cinnamon & cloves & fry them. Add ginger garlic paste,onions to pan & fry till onions turn transparent.Then add tomatoes to it. cook till tomatoes are cooked soft. 
Switch off heat & allow it to cool. Grind it to smooth paste.
Heat a pan with 1tbs oil & fry potato for few seconds & remove them. Add the tomato gravy to pan along with garam masala, coriander cumin, Chili powder turmeric & salt to it. Add potato to the gravy & mix well.cook it with a lid till oil separates on the sides. Check for potatoes if they are cooked well.
Garnish with coriander leaves & serve.

1. Skip frying potatoes & instead add cubed potatoes directly to gravy.
2. You can exclude star anise from the recipe.

Wednesday, December 14, 2011

Sev Puri

I have  been thinking of BHW for quite a some time like what should I make for this week & all. After thinking, sorting & revamping I decided I would go with "Sev Puri " for this week. So I planned a head & got some puri from Indian stores & did a snack mela for couple of days till we our taste buds satisfied or say till all the puri's are done.
I made pani puri one day, sev puri the other & dahi puri the same day. But was able to capture these pics before attacking them as this is my BHW post :) 

It's been a long time since we had a nice chat. Say when we were in " Seattle " we had a nice place where we use to njoy all these chat items but after moving to CA it's been hard to find a good place.This week I was paired with Vidya of Sweet Karam Kapi 7 I chose " Sev puri " for blog hop.


7 Puri's
1 Cup sev
Sweet chilli sauce 
Coriander leaves for garnish
1/2 Cup onions

For aloo stuffing
1 Potato/aloo boiled
1 Tsp cumin coriander Powder
Pinch salt

Mash aloo with a spoon.Mix Salt & cumin coriander powder with aloo.

Curd Mix 
1/2 Cup curd 
1 Tsp cumin coriander Powder
1/2 Tsp chilli powder 

Mix all the ingredients in a bowl & keep aside.

Take all puri's in a plate and make a hole in middle of them.Stuff them with little potato masala in middle and  sprinkle onions, sweet chilli sauce, curd & sev on them as shown in figure.Garnish them with coriander leaves & serve with extra sev sprinkled on them.

1. I excluded tomato but you add it for extra flavor. 
2. Add the wet ingredients before you serve them. 

Wednesday, December 7, 2011

Veggie Dumplings

For Wrapper (Yields 20 Wrappers)
1Cup all purpose flour/ maida
1Tbs oil
Salt to taste
Luke warm water 
Veggie Stuffing
1/2Cup green cabbage chopped
1/2Cup red cabbage chopped
1/4Cup carrot chopped
1Clove garlic chopped
1/2Cup cooked vermicelli
Salt to taste
2Tsp olive oil
Dipping sauce 
3Tbs white wine vinegar 
3Tbs water
1Tbs chili powder 
1Tsp brown sugar

Mix flour & salt in a bowl along with water. Knead them to make a soft dough. Allow the dough to sit for 30mins.
- Divide in to 20 balls & roll out as we do for roti. You can shape them as you like. I made round & square shapes.
Making the filling
- Heat a pan with with little oil and add garlic and saute it. 
- Then add the rest of veggies along with salt and saute them for 5mins and switch of heat. 

- Take a spoon full of filling & place it as shown in figure. close it as you like. I made triangles & half circles.
- Now steam cook them for 15 mins. Once removed from steam place them in a pan & fry them on each side with little oil.

Take a pan with above ingredients & bring them to boil. Cook it for 15 mins till it becomes thick. 

Serve dumpling along with dipping sauce & enjoy them :)
1. You can enjoy steamed dumpling with out frying them. 
2. Use sesame oil for enhanced flavor. 

Wednesday, November 30, 2011

Rice Salad

This year I had well spent my long weekend.. Guess why ??? We have been to Las Vegas with our friends & it was just a awesome trip. But once I'm back I was all tired & lazy to come back to blogging..
Lately today I realized that  I'm suppose to blog for Blog hop & I was searching for recipes which I could make it in no time. 

This time I'm paired with Rajani of "My Kitchen Trials" & I chose to make Rice Salad. Just to mention I was reading her blog for 2 to 3 hrs. The commentary she gave in some posts was very amusing & I just couldn't stop reading it.

  • 1 cup cooked rice
  • 1/2 cup finely chopped carrots 
  • 1/4 cup finely chopped onions 
  • 1/2 cup finely chopped red cabbage
  • 1/2 cup sweet corn boiled
  • Cilantro for garnish  
  • 2 Tbs white wine vinegar 
  • Black Pepper powder 
  • Sugar
  • Salt

Take a small bowl with vinegar, salt, sugar& pepper.Mix them with up.
Now take a wide bowl with rice and add all veggies to it. Mix the dressing with Rice.
Allow it to sit for 15mins.That allows all flavors to blend with each other.
Garnish with cilantro & salad is ready to serve.

** I made this for my dinner & it was just Yumm... 

Drooling for chocolate then check this choco falls...

Tuesday, November 15, 2011

Majjiga Pulusu | Mor Kuzhambu

Majjiga Pulusu

Long Long back say 5 yrs ago I was gearing up in moving to Korea with my husband. In the process of getting a visa & all I stayed back in India for couple of months. On one of his trips my husband asked me to learn making " Majjiga Pulusu " stressing on that he likes it a lot. Oh I just can't believe how many times I flopped (in his view). At last I managed to satisfy his taste buds with my recipe that's a different story.    
I have tasted various recipes of the same dish.My mom makes as I mentioned below with added potato cubes to it (which I ignored). But my MIL's version is quite interesting she adds steamed dal dumplings to it. I will try to post it here some time. I ignored veggies as I added lots of coconut to the dish. Coconut gives richness & flavor to this dish. 

Majjiga Pulusu

Prep Time-30mins | Cook Time-15mins | Serves-3people
2 Cups thick curd  
2 Cups water
Few curry leaves
For Grinding
1Tbs channa dal {soak for at least 1 hr}
Small piece of ginger
2Tsp coriander seeds
2Tsp jeera
2Green chili's
4Tbs grated coconut 
1/2Tsp turmeric
1 Tsp mustard 
1 Tsp jeera 
2 Tbs oil
2 Red chilli's cut equally 
Pinch of Hing
Curry leaves for garnish 
- Grind all the "grinding" ingredients to a smooth paste.
- Take a vessel add curry leaves, curd, water, salt & ground mixture. Mix them well.
- Heat the vessel & bring the butter milk mixture to boil & switch it off. 
- Heat a pan with oil. Add mustards, jeera & red chilli's. Once the mustard starts jumping add hing & curry leaves to it. 
- Switch off heat & add seasoning to butter milk.
- You can use butter milk in place of curd.
- Adding onions, carrots & malbar spinach will bring more flavor to the dish. 
- Don't boil butter milk for too long. Butter milk will break.

Majjiga Pulusu
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Thursday, November 10, 2011

Kalchina Vankaya Pachadi | Grilled Brinjal Chutney | Kathirikai Thogyal | Baingan Chutney

Oh my weekend is already is here and I'm very surprised seeing time fly very fast. It's was a busy week and I just couldn't spare couple of minutes for blogging..Atlast I'm here with a post which was pending for a long time..
** I want to take a moment and thank each & every one who visit my blog & keep encouraging me in blogging...
So coming to the recipe which I'm posting here is a well known chutney goes perfectly with rice,dosa & roti too. There are two different version but I'm going to follow my grand mom's way of making it.


Brinjal :  1 large Or 4 medium ones 
3 Red chilli's
2 Tbs oil
1 Tbs jeera
1 Tsp channa dal
1 Tsp urad dal
1 Tbs mustard
Pinch Hing
Coriander leaves for garnish

Grill brinjals as shown in figure. I grilled them on a gas stove.
If not you can bake them. ( I never done this but read in many blogs)Peel off skin & keep them aside.

Heat a pan with oil and add seasoning ingredients to it. Start with chana dal,urad dal once they turn light brown then add mustard, jeera & red chilli's once mustard starts jumping add hing & switch off heat.

Grind coarsely the seasoning and mix brinjal along with salt. Garnish with corriander leaves & the chutney is ready to serve.

Wednesday, November 2, 2011

Nimmarasam Kobbari Pachadi | Coconut Chutney with Lemon

I was all bored with the same old chutney & was asking my mom for some ideas.Then she told me about this chutney which I had almost forgot about.This is a very easy chutney & goes well with our daily meals.

1 Cup of coconut pieces
2 Tbs lemon juice
4 Green chiili's 
Curry leaves for garnish
Pinch of turmeric
1 Tsp mustard
1 Tsp jeera
1 Tsp channa dal 
1 Tsp Urad dal
2 Red chilli 
2 Tbs oil 

In a blender take coconut pieces, green chilli, lemon juice, salt & turmeric. Grind it smooth & keep aside.

Heat a pan with with oil first add channa dal & urad dal. Once they are done add mustard & jeera& fry them till the mustard jumps.Then add red chilli & hing to the pan.Switch off heat. 

Mix seasoning with grinded coconut chutney& garnish it with curry leaves.

1. Adjust the lemon juice & green Chilli's according to your taste.
2.You can even use grated coconut too.
3. Fresh coconut is preferred for this chutney.

Tuesday, November 1, 2011

Koyya Rotti | Akki Roti

These days our breakfast has become too healthy, we have a glass of juice & one bread slice or two. I went a little ahead and replaced my rice bowl with keenwah & we replaced our dinner with breakfast one's in order to maintain good healthy diet. 
Akki roti is one of those one's I love & enjoy the most in my breakfast's. I tasted & learned it from my mom. Not to mention that it was one of those dishes I had from my childhood. My mom calls it as" Koyya Rotti " & the recipe follows.

2 Cups of rice flour
1/2 cup channa dal ( soak them for 1hr)
1 Cup chopped onion
1 Cup grated carrot 
1/2 Cup finely chopped corriander leaves
4 green chili's
2 Tbs jeera
1/4 Cup coriander finely chopped 
2 Tbs olive oil

Heat some water & bring it to boil.Take bowl & mix all the ingredients in it. Add boiled water little by little to the rice mixture & mix it to a thick dough.
Now take a big ball of dough 

Take a parchment paper or foil & apply oil to it. Now take the dough & spread it as shown in the pic & slowly slip it in to the pan.

 You can also heat a pan with oil & just spread the dough as shown above. Close pan with a lid. After few mins remove the lid and reverse the roti. Cook till it's crisp.Repeat it with rest of the dough & serve it hot with chutney.

While spreading the dough in pan wet your hands to press the dough so that it won't stick to your hands or you can even take oil in place of water but I'm concerned about too much of oil.

Sunday, October 30, 2011

Kodi Guddu Kura | Ande Ki Sabji | Egg in Coconut Gravy

Long back when were moving from guest house to a apartment in Korea, I was too tired to make dinner because of all the shopping to the new home. Then my sweet hubby made me a beautiful dinner that I can never forget. He made few hard boiled eggs and sprinkled them with pepper & salt. Oh.. I just can't forget how yummy they were.. :) Though it is the most easiest thing you can do, but for me it is so precious. 
Coming to the curry the fried boiled eggs are dipped in a tomato coconut gravy along with garam masala powder & topped with cilantro. You can use either hard boiled or poached eggs for this curry. 

Prep Time-10min | Cook Time-30mins | Serves-2 to 3 people
4Hard boiled eggs 
1Big onion chopped 
1Tbs ginger garlic paste
3Big tomatoes chopped
2Tbs thick coconut milk {3/4Cup thin coconut milk}
2Tsp garlic chilli powder {Adjust as needed} 
1Tsp garam masala powder
1/4Tsp turmeric
Salt to taste 
1Tsp cumin 
1Tbs + 1Tsp oil 
Few coriander leaves to garnish
Fried Eggs
- Mean while heat another pan with 1tsp oil & a pinch of turmeric. 
- Then add boiled eggs & fry them for few seconds. 
- You can see some few blisters & also a nice crust will be formed on eggs.
- Switch off heat & allow them to cool. 
- Later cut the eggs in to half vertically as shown above in the curry. 
Making Curry
- Heat a pan with 1Tbs oil and add cumin to it. 
- After few seconds add add onions & ginger garlic paste to pan. 
- Fry them till onions are translucent.
- To the pan add tomatoes & cook with a closed lid. Cook tomatoes till they have turned soft. 
- Add turmeric, salt, garam masala & chili powder. 
- Add the coconut paste too pan & mix them well. 
- Adjust salt & spiciness if needed.Cook for 5mins on low heat.
- Now add the fried eggs to pan & cook them for few seconds in the gravy.
- Switch off heat & garnish with coriander leaves at end.
***Serve with rice, naan or roti.
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Monday, October 24, 2011

Kajjikayalu | Somas | Karanji

Happy Diwali.... 

Kajjikayalu are traditional sweets which doesn't need an introduction in south Indian house hold.This festive dish is made of maida & some sweet stuffing in it. A little time taking dish but you can forget all the efforts once you taste them.
As a tradition for Diwali at my mom's place we make gulab jaamun, kajjikayalu or gavvalu (sweet & savory). She says this tradition has come from my grand mother to my mom & now to me.I learnt this recipe from my mom while helping her making them.
This recipe needs a kajjikaya peeta, but I have given a step by step instructions for this which can help in making them without peeta.

Yields 27 kajjikayalu.
11/2 cup all purpose flour
2 Tbs oil 
pinch of salt 
Little water
Oil for frying
For stuffing 
1 Cup channa dal
1 Cup grated coconut
1 Cup sugar 
2 Tbs cardamon powder 

How to make ???

Mixing flour
Take bowl add flour, oil, salt & little water at a time till the flour comes together like a ball.Allow it to set for 15mins & then roll small balls as shown above & keep them aside.

Heat a pan and add channa dal to it. Dry fry dal till you get a nice aroma from channa dal.
Grind coarsely  channa dal, coconut powder ,sugar & cardamon powder.

Mean while heat oil for frying.
Take a maida ball & roll it to a round shape.Add a spoonfull of stuffing powder.

Then close it in to half.

 Now fold ends as shown in the figure.

Then press edges with a fork.

As our oil is ready for cooking place slowly kajjikayalu in oil.Fry them in medium heat.

Once they are done remove from oil & place them on a tissue paper.Same process repeats for rest of all kajjikay's.

I was left with 1/2 cup of stuffing powder which I rolled them to ravva ladoo's. 

1. Don't fry them on high flame. 
2. Fold the ends carefully or the stuffing will spill in oil & messes all kajjikaya's. 
3. Be careful while handling heated oil.