Wednesday, November 24, 2010


Rasam is comforting food at any time.When you are sick or when your mouth is not tasting good or when you completely lost your appetite or when you are bored of curry and dal and want something light and comforting it acts like a miracle.When ever I think of rasam it brings back the memories of my child  hood.When I was a child, our daily dinner  used to comprise of potato fry,mudda pappu and rasam and we are not bored of it on a single day.Even now my daughter loves it very much.There are many variations in preparation of rasam.Today's recipe is andhra version of rasam or what we call it as charu. It can be taken as soup or it tastes excellent with rice and mudda pappu(dal).

Tamarind-1big lemon size ball(Soak it in warm water for 15 minutes and extract juice)
Tomato-1small(Chopped roughly)
Rasam powder-2tbsp
Salt to atste
Red chilly powder-2tsp(Adjust to your taste)
Coriander leaves.

For tempering:
Mustard seeds-1tsp
Cumin seeds-1tsp
Curry leaves-few
Hing-big pinch
Ghee-1tbsp(You can replace it with oil)


  1. Extract the juice from tamarind and add 2 cups of water to it.
  2. Add tomatoes, salt, turmeric powder and rasam powder to it.
  3. Cook it on medium flame for nearly 15 minutes taking care that it will not over flow the vessel.
  4. Now add red chilly powder, coriander leaves and cook for another 10 minutes.
  5. In a small pan heat ghee add mustard seeds, cumin seeds.When they start crackling add curry leaves and hing.
  6. Pour this tempering into rasam and mix well. 
Rasam powder:
Tur dal-1/2cup
Urad dal-2tsp
Chana dal-2tsp
Coriander seeds-1/4cup
Pepper corns-2tbsp
Red chillies-2-3
Salt -1tsp
Turmeric powder-1tsp

Dry roast tur dal, urad dal and chana dal. When they emit nice aroma and turn light brown add coriander seeds, pepper corns and red chillies and fry for a while.(Take care not to burn coriander seeds). Cool them completely and grind them to fine powder along with salt and turmeric powder(Coffee powder works best for this)
This stays fresh for up to a month in an air tight container.

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Tuesday, November 23, 2010

Bagara Baingan

This is a famous Hyderabad delicacy that goes very well with biryani or any flavored rice.In this recipe I have cooked brinjals in microwave till they are 70% done. Alternatively you can deep fry them for crispier outer and soft inner.
Round and purple brinjals:6
Sesame seeds-3tbsp
Dry coconut powder-2tbsp
Onion-1medium (chopped lengthwise)
Ginger garlic paste-1tsp
Coriander powder:1tsp
Red chilly powder-2-3tsp(Adjust to your taste)
Salt to taste
Chopped curry leaves-few
Mustard seeds-1tsp
Green chillies chopped-1-2


  1. Dry roast peanuts, sesame seeds on medium flame. Then add dry coconut powder and fry for a while and switch off the flame.
  2. Grind them to coarse paste by adding some water after cooling completely
  3. Cook the brinjals till they are 70%done.(You can microwave them or deep fry them)
  4. Now in a pan heat 1tbsp oil. Add mustard seeds. When they crackle add curry leaves and green chillies.
  5. Now add onions and fry till it becomes transparent. Add ginger garlic paste and fry till it loses raw smell
  6. Now add peanut paste and add 2 cups of water and cook it on medium flame for 10 minutes with covered lid
  7. Add coriander powder, salt, turmeric and red chilly powder and mix well.
  8. Now add brinjals and cook on medium flame till oil floats on top(When oil floats on top, it indicates that gravy is perfectly cooked and tastes best)

Wednesday, November 17, 2010

Home Made Pav and Dabeli

Posted by PicasaI have got this great craving for chaat and wish to eat it every day .On the other day when I was looking for some chaat recipes I found this one interesting-Dabeli,The name itself sound interesting.Is it not?It's a gujarati snack that is similar to batata vada but with different kind of stuffing.As the recipe called for  use of pav I decided to prepare them at home as I am running out of any bread or buns. Really I enjoyed this dish a lot and believe me it tickles all your taste buds there by  relishes all  your  senses.

Ingredients for pav:
Plain flour-11/2cup
Dry yeast-7gms


  1. First dissolve yeast in warm water for 5 minutes and then add sugar to it.
  2. In a separate bowl mix flour and salt.
  3. Now add yeast solution to flour and mix it thoroughly.
  4. Transfer the dough to clean working surface and knead the dough for 10-15 minutes(If you want, take the help of dear hubby who will be simultaneously browsing the net and watching t.v all the time.Really, my husband has done a great job on this)
  5. Now allow the dough to rest for one hour in warm environment by covering it with wet cloth or cling wrapping it.
  6. After one hour (By this time the dough will double in size)just punch the dough with hands to remove air and divide the dough into similar sized balls.
  7. Make the pav by just cupping the dough under your hands(rolling it in circular motion).
  8. Arrange them in an oven tray and brush  them with butter or milk and rest them for another 1 hour
  9. After one hour these balls will double in size.
  10. Bake them for nearly 20-25 in a preheated oven at 180 degree centigrade.

Dabeli recipe:
Potato stuffing
Garlic chutney-3tbsp
Sweet chutney-3tbsp
Coriander for garnishing
Onion slices

For potato stuffing:
Potatoes-4boiled and mashed
Salt to taste
Cumin seeds-1tsp
Dabeli masala

Dabeli Masala:
Coriander seeds-11/2tsp
Cumin seeds-1tsp+1tsp(For tempering)
Cinnamon-1small piece
Red chillies-3-4
Dry roast all the spices and grind them to fine powder.

  1. Heat oil in a pan add cumin seeds ,when they crackle add hing,.
  2. Now add potato mash, dabeli masala and salt . Mix well and cool it completely
Garlic chutney
Garlic cloves-8
Dry coconut powder-1tbsp
Salt to taste
Red chilli powder-1tsp

  1. Heat  oil in pan. Add garlic cloves. When they turn brown add coconut and fry for few seconds
  2. Grind this after cooling by adding salt and red chilly powder

Arranging and serving dabeli:
  1. Slice the pav in the middle. Spread butter on one side and toast them on a pan.
  2. Now apply garlic chutney and sweet chutney on both pavs .
  3. Place onion slices and potato stuffing in between two pavs and garnish with coriander leaves.
The original recipe also called for the use of sev and roasted peanuts for garnishing and serving dabeli. As I don't have them handy I did not use them


Monday, November 15, 2010

Tomato Pickle

Posted by PicasaThis is one of my  favorite pickle.Generally I always keep a bottle of it in my refrigerator because it comes to my rescue in many ways,when I am lazy to make pea nut chutney along with dosa or when I want something tangy and spicy with mild dal and rice or even  with roti it, tastes divine.This is easy to prepare and addition of methi and mustard powder is purely optional, it tastes equally good even without them.Oh... I forgot to tell you ,it can also used as spread on toasted bread.

Fenugreek or methi seeds-1/2tsp
Mustard seeds-1/2tsp
Salt -2tsp(Adjust to your taste)
Red chilli powder-2tsp(Adjust to your taste)
Tamarind-Lemon size ball

For tempering:
Mustard seeds-1/2tsp
Red chillies-4-5
Hing-One big pinch


  1. Roughly chop the tomatoes.Heat oil in a pan and add the tomatoes.
  2. Cook these tomatoes on medium flame(Without covering lid)for 1-11/2 hour till they become like dry mass and switch off the flame(Moisture should not be there,any moisture left in tomatoes will effect shelf life of pickle)
  3. In the last 5 minutes of cooking  add tamarind to tomatoes, because of the heat tamarind becomes soft.
  4. Dry roast methi and mustard seeds till they emit nice aroma. Cool them and grind to fine powder.
  5. Now add this powder to tomatoes .
  6. Add salt and red chilly powder and cool completely.
  7. Now grind this mixture for 40-50 seconds in a mixie or food processor.
  8. For tempering heat oil in a small pan, add mustard seeds.When they start to splutter add red chillies and hing and switch off the flame.Add this tempering to pickle.
  9. Allow tomato pickle to rest in open container for 1 hour before storing it  in air tight container. This can be stored in refrigerator for up to 2 months.

Thursday, November 11, 2010

Egg less Carrot Cake with Dreamy Creamy white Frosting

This is a classic carrot cake recipe .The cake is well balanced in terms of  sugar and spice.I have made few changes to original recipe. I have replaced eggs with milk ,flour and water and the original recipe is two layered cake with frosting in between the layers and on the top.So the recipe called for making of two 9/2 inch round cakes but I have reduced the every ingredient to half and made one cake with frosting only on top .

Recipe Source:Rose's Heavenly Cakes

Unbleached all purpose flour-11/3cup
Baking powder-3/4tsp
Baking soda-1/2tsp
Cocoa powder(unsweetened)1tsp
Cinnamon powder-1tsp
Granulated sugar-1cup
Vanilla essence-1tsp
Coarsely shredded carrots-1cup
Mix 2tbsp flour,1/2tbsp butter ,2tsp water,1/2tsp baking powder and make a paste
(You can replace last two ingredients (milk and flour paste) with two eggs)


  1. Twenty minutes or more before baking preheat the oven to 175 degree centigrade.
  2. Coat the cake pan with any shortening, line with parchment paper and then coat with baking spray and flour
  3. In a medium bowl whisk together the flour, baking powder ,baking soda ,salt, cocoa powder and cinnamon. Sift the flour mixture.
  4. In a bowl beat sugar,oil,milk and vanilla on medium speed  for 1minute.
  5. Now add the flour paste and beat well for 2 minutes.
  6. Now add the sifted flour mixture and mix gently and thoroughly.
  7. Finally add grated carrots and mix well.
  8. Transfer the batter into cake pan and bake for 45-55 minutes or until cake tester inserted in the center comes out clean.
  9. Let the cake cool in the pan on wire rack for 10 minutes and then carefully invert the cake by loosening the sides of cake . Re invert the cake gently and cool it completely.

Dreamy creamy white frosting:
Cream cheese-170gms
Icing sugar-1/2cup
Unsalted butter-3tbsp 0r 42gms

In a food processor, process all until smooth and creamy.Spread frosting evenly on top and sides of the cake and refrigerate for 1 hour to set.

You can replace icing sugar with milk chocolate(125gms)if you wish.Melt the chocolate and cool it completely before processing with cream cheese and butter

Wednesday, November 10, 2010

Mirror work Lehenga

Posted by PicasaI have done mirror work on  a lehenga(Pavada) for my daughter's first birthday. I  got the design traced on it in India. Everything is done in chain stitch (Mirrors, stems and leaves outlines)I have filled  leaves and flowers with satin stich. This is very easy work but you need patience(Particularly for mirrors).It took nearly 2 months for me to finish it. Really ,the effort is worth because for me my daughter looked beautiful in this dress


Monday, November 8, 2010

Dum Aloo

This is the recipe I wanted to try from many days and yesterday I made it. Baby potatoes  are boiled and cooked in spicy gravy to make the dish delicious and flavorsome. I have made many changes to the original recipe to suit our taste buds.

Baby potatoes-6
Onion-1small sliced
Salt to taste

For masala paste:
Ginger grated-1tsp
Coriander seeds-2tsp
Poppy seeds-2tsp
Cumin seeds-1tsp
Red chilli powder-2-3tsp(Adjust to your taste)
Turmeric powder-1tsp

For seasoning:
Mustard seeds-1/4tsp
Cumin seeds-1/4tsp
Bay leaves-3-4
Kalonji seeds-1/4tsp


  1. Boil the potatoes and peel them.
  2. Heat 4tbsp of oil in a wide bottomed pan and shallow fry the potatoes till they become crisp on outer side.Reserve the remaining oil for seasoning
  3. Now dry roast poppy seeds, coriander seeds and cumin seeds
  4. Make a smooth paste with all the ingredients listed in masala paste along with roasted poppy seeds,cumin seeds and coriander seeds.
  5. In a  separate pan heat the reserved oil  and all the seasoning ingredients and fry well
  6. Now add sliced onion and fry till it becomes transparent.
  7. Now add the masala paste and fry well till it looses raw smell.
  8. Now add  1 cup of water and cook on medium flame for 10 minutes with covered lid.
  9. Now add yogurt and stir well.
  10. Now prick boiled potatoes with fork on all sides and add them to gravy and cook on slow flame for another 5-10 minutes.
  11. Switch off the flame and garnish with coriander leaves. 

Sunday, November 7, 2010

Kala jamun

This is one of my favorite sweet but never tried to make it at home. My first attempt had given very good result and we finished off everything with in two days. It is very easy to prepare and I can vouch you for it's taste.
Sweetened condensed milk-100gms
Paneer-125gms at room temperature(Preferably home made)
Cardamom powder-1tsp
Baking powder-1/4tsp

Plain flour-4tbsp
Sugar-11/2 cup
Oil for frying

  1. Grind paneer,plain flour,ghee,baking powder and condensed milk to a smooth paste and set it aside for 30 minutes.
  2. Meanwhile prepare sugar syrup by adding sugar and water and cook it on medium  flame for 15-20 minutes( one thread consistency). Add cardamom powder to it and keep it aside.
  3. Now take the paneer mixture. Apply oil or ghee to your hands and prepare round or oval balls.
  4. Now heat oil in a pan and when the oil is medium hot(It should not be very hot) add the jamuns(4-5 at a time) and fry on medium flame.Don't turn them immediately.Otherwise they will stick to ladle.Once they attain dark brown or black color on one side  turn them to other side.All frying should be done on medium flame. Switch off the flame.
  5. Now add second batch and repeat the process.In this way fry all the jamuns.
  6. When jamuns are warm(Not hot) add jamuns to sugar syrup. It will take at least 2 hours for jamuns to absorb sugar syrup.

To prevent sugar syrup solidifying you can add lime juice.

Wednesday, November 3, 2010

Kobbari Kova Kajjikayalu

This is traditional sweet. Amma used to make it with dry stuffing (Mix of powdered roasted chana dal, coconut, sugar and cardamom) more frequently than with this (Kobbari,kova)filling.Kobbari means coconut  and kova means mava or khoya. I simply love this sweet. Outer layer is soft and flaky and inner stuffing is sweet and delicious. This is easy to prepare but I found it hard to wash the dishes.

Plain flour-2cups
Sweetened  condensed milk-250gms(I used low fat one)
Fresh grated coconut-250gms
Cardamom powder-1tsp
Butter-1/2 stick(At room temperature).You can replace it with oil but first form crumble with flour and oil and then add water)


  1. Prepare the dough by mixing flour, water and butter well  and let it rest for 1 hour. The dough should be soft and pilable.
  2. Meanwhile prepare sugar syrup by adding water to sugar and cook it till it reaches thread consistency(It nearly takes 15 minutes on medium heat) .
  3. Switch off the flame and add lime juice to it to prevent solidifying(If your kitchen is warm I think you need not add lime juice)
  4. In a separate pan add condensed milk, coconut and cardamom powder and fry it till all the moisture evaporates. Keep on stirring other wise coconut will get burnt.After cooling make it into balls(You will get nearly 15-16 balls)
  5. Now divide the dough into same number of balls as of the stuffing(15-16)
  6. Roll the dough into small disc. Place the stuffing at the center and seal the edges.In this way make all kajji kayalu.
  7. Heat oil in a pan. When the oil is hot fry these on medium heat till they attain golden brown color. In this way fry all the kajjikayalu.Fry 3-4 kajjikayalu at a time.
  8. Now dip each one in sugar syrup for one minute and take off them immediately. Continue the same process with remaining kajjikayalu.

To give nice shape to kajjikayalu start folding from one end. Just fold small amount and you will find a pointed edge. Then start folding using the pointed edge. In this way continue till you reach the other end. Otherwise you can also use  mould(I hope it is available in many Indian grocery stores)  to get a nice shape