Friday, October 8, 2010

Bisi Bele Huli Anna

This has been a childhood favorite of mine.., I remember coaxing my aunt (who is a specialist in making Bisi) to make some for me whenever she was visiting.. :).., So it comes as a surprise to me that I took such a long time to get this posted on my blog!! :) Bisi Bele Huli Anna., which is also known as Bisi Bele Bath I guess is originally a dish of Karnataka.., I remember the times when we were in Bengaluru and how I loved to gorge on Bisi.., so much so.., that Raj literally grew tired of it!! :D This tangy, Sambar type rice with all the veggies is a very healthy recipe (if one goes easy on the ghee and the nuts).., ideal for kids who fuss around veggies.., :) :) :).,

Happy Reading!!!

Bisi Bele Huli Anna

Serves: 4
Preparation Time:

  • 2 cups Rice
  • 1 cup Toor dal
  • 1/2 cup Ghee
  • 1 Potato, Cubed
  • 2 Carrots, Cubed
  • 1/2 a Cauliflower, Cubed ( You can avoid Cauliflower if you think the dish will get mushy.., but I myself personally lovee Bisi with all the veggies)
  • 1/2 a cup Green Peas
  • 1/2 a cup Chopped French Beans
  • 1 Onion Diced
  • Any other vegetable of your choice
  • 1/2 a cup of Mint and Coriander Leaves ( you can choose to avoid the mint leaves if you want)
  • 1/2 a cup of nuts ( Cashew, Almond, Groundnuts.., whole.., not chopped)
  • Tamarind.., the size of a lemon
  • 2 tsp Mustard seeds
  • 2 tsp Cumin Seeds
  • 2 tsp Coriander Seeds
  • 1 tsp Fenugreek Seeds
  • A few each of Cardamom, Pepper seeds, Cloves
  • 1/2 inch Cinnamon stick
  • A Star Anise
  • A tbsp each of Urad Dal, Chana Dal and Raw rice ( for tempering)
  • 2 Dried red Chillies
  • A few Curry leaves
  • Salt to taste


Soak the tamarind in warm water. Pressure cook the rice and dal separately (add the vegetables to the dal and pressure cook it.) Simultaneously., toast (NOT BURN NOT ROAST.., JUST TOAST) the dry spices together along with the red chillies and curry leaves.. You can choose to dry toast them or you can add just a tsp of ghee and toast them. Let the mixture cool. Once cooled, grind the spice mixture into a coarse powder. Extract the tamarind pulp and to the tamarind juice add the spice mixture and bring it to boil. Add the cooked dal and carefully fold in (try not to break the veggies). Now add the rice to fold in.., Season with salt and check for taste. Add in some more water( the amount of water depends on how watery or thick you want the Bisi to be) and pressure cook for about 10 mins or till two whistles go by.. Turn off the stove. Transfer contents into a serving bowl. Heat the ghee, add the nuts and half the coriander/mint leaves.., fry for a minute and add garnish the Bisi Bele Hili Anna with the nut/ghee/coriander mixture..., Serve piping hot with Papad/ Potato Chips/Boondi/ Sev.., :D :D :D Have a yummy meal... Slurp slurp..

Thursday, October 7, 2010


Pizzas are what I crave for nowadays!!! Yum!!

Tuesday, May 4, 2010

Bagara Baigan / Aubergine in Spicy Indian Gravy..

Out comes another recipe from my drafts... One of my favoriteeeeeeeee Hyderabadi recipes.., I've grown up eating Bagara Baigan in almost all of the weddings I've attended as a child :D.., It is a Hyderabadi speciality and whem teamed up with smoking hot Hyderabadi biryani.., it paves way to gastronomical heaven (literally).., It is in fact a very simple recipe.., and let me tell you.., MY DAD taught me how to make this heavenly recipe.., It is a bit high on the oil content.., but is worth every last bit of it.., :) :) :).., Without wasting any more time.., let me introduce you to Hyderabad's very own.., Bagara Baigan., Happy reading...

Recipe Courtesy :Vahchef @

Bagara Baigan

Serves: 4
Preparation Time: 45mins-1hour


Small baby Brinjals: 8 - 10
Roasted Peanuts: 1 Cup
Roasted Sesame Seeds: 3 tbsp
Roasted Dry Shredded Coconut: 2 tbsp
Finely Chopped Onion: 1 Big
Finely Chopped Coriander Leaves: 1 tbsp
Sliced Green Chilllies: 2
Ginger Garlic Paste: 1 tsp
Tomato Paste: 1 tbsp
Curry Leaves: 1 Spring
Tamarind Paste: 1 tbsp
Jaggery or Sugar: 1-2 tsp
Cumin Powder: 1 tbsp
Coriander Powder: 1tbsp
Red Chilli Powder: 1 tbsp
Whole Garam Masala Powder: 1 tsp
Turmeric: 1/2 tsp
Cumin Seeds (Jeera): 1 tsp
Mustard Seeds : 1 tsp
Fenugreek Seeds: 1 tsp
Asafoetida (Hing): 1/2 tsp
Cloves: 3-4
Cinnamon Stick: 1 (cut into pieces)
Elaichi: 3
Bay Leaf: 1
Salt to Taste


Grind peanuts, sesame seeds, coconut with water. Make a smooth paste. Keep aside. Heat oil in a pan. Add mustard seeds and when they start spluttering, add cumin seeds and curry leaves. Add cloves, bay leaf, cinamon stick, elaichi. Fry for a minute. Then add chopped green chillies, onion and hing. Fry onions till it gets golden brown. Add turmeric powder, ginger - garlic paste, red chilli powder, coriander powder, cumin powder, garam masala. Fry for a minute. Then add tomato paste and some salt. Add some water and bring it to boil. Then add paste of peanuts, sesame seeds & coconut powder & water. Cook for 10 minutes. In mean time, make slits to eggplant (don't cut end). Shallow fry or deep fry them till they are 80% done. Add these brinjals to gravy. Then add salt, tamarind juice, jaggery. Cook this gravy on medium heat till brinjals are 100 % cooked. Garnish this with chopped coriander leaves. Serve hot with pulao, biryani or chapati.

Aloo Cutlets with Green Dip

The heat is almost getting onto my nerves.., Yeow!!! Its an oven out here in Hyderabad. I hate this season where every small thing makes you frustrated and leaves you irritated., We can't go out with friends, can't shop, can't just hang around.., owww nothing!! 44 degrees centigrade is not a normal thing.. :( And I've used up 3 sun blocks over the past 15 days.., Nothing sounds good.., Hmmm moving ahead.., the recipe that I share today is a favorite recipe of mine.., I used to make these Aloo Cutlets with a lot of enthusiasm and a huge appetite as a kid.., Nowadays., I just stick to feeding them to others.., Myth has it that potato is fattening..., :D.., But kids love them., Raj loves them.., So I like making them.. I generally use the potato mixture for the Aloo paranthas to make aloo cutlets.., This time too.., I used leftovers and.., they tasted heavenly.. So here goes the recipe..,

Aloo Cutlets with Green Dip:

Serves: 4
Preparation Time: 40 minutes

  • 4-5 medium sized potatoes,
  • 1 teaspoon red chili powder
  • Salt to taste
  • 1 Onion, finely chopped
  • 1/4 tsp each of Cumin, Coriander and Chat Masala
  • The Greens Of 3 Spring Onions, finely chopped
  • 4-5 Green Chillies, Finely Chopped
  • Juice of 1 lemon
  • 1/4 bunch of Fresh Coriander leaves, finely Chopped
  • 2 Eggs (Optional, Eggs are only used as a sealant. My mom insists on the use of eggs while making any sort of cutlet., but I strongly detest)
  • Oil For Shallow Frying

Boil the potatoes with the skin on. When the potatoes are tender,peel the skins off, and transfer contents into a bowl. Mash with a potato masher or fork immediately, while hot. When cool enough to handle, add red chili powder and salt and, using your hands, mix in well. Add the chopped onions, green chillies, coriander leaves and spring onions.Mix with your hands until all ingredients are well blended. Add the coriander powder, the cumin powder, the chat masala and the lemon juice. Adjust salt and chilly powder to taste. Let the mixture stand for a few minutes. Form potato mixture into round patties about 2 1/2 inches across and 1/2 inch thick. Heat 1/2 cup of the oil in a large frying pan over medium-high heat. When the oil is very hot, place the cutlet in the frying pan.( You can actually dip the cutlet in egg and then place it in the oil. This way you wouldn't worry about the shape of the cutlet being lost) Repeat with more cutlets, frying about four at a time, not overcrowding the pan. When browned (about 1 minute), turn the cutlets over and brown the other side. Remove from the heat, place on brown paper or paper towels to drain, and keep warm. After half the cutlets are cooked, discard the used oil, wipe out the pan, and use the remaining 1/2 cup of oil.

Green Dip/ Mint Chutney


  • 1/4 bunch of fresh coriander leaves
  • 1 Bunch Of Fresh Mint Leaves
  • 3-4 Green Chillies ( depending upon your taste)
  • 2 tsp Lemon Juice
  • 1 cup Plain Yogurt
  • Salt to taste

Grind the Coriander leaves, the mint leaves and the green chillies along with the lemon juice to a fine paste in the mixer. Add yogurt to this mixture and stir well to blend. Add salt to taste. Transfer the contents to a serving dish.

Serve chilled with hot Aloo Cutlets... :) :) :)

Semiya Paayasam/ Vermicelli Dessert

I rarely make desserts at home.., Raj doesn't prefer sweets.., neither do I.. But I do make the occasional chocolate.., or bake a cake once in a while.., But yes!! I do make the paal paayasam (milk porridge) or gajar ka halwa during festival season.., We offer it to Gods as "Naivedyam" and it is a must on every auspicious occasion.. The recipe which I am sharing today is of the "Semiya Paayasam".. It is a very simple recipe.., with very simple ingredients. Happy reading!!

Semiya Payasam
Serves: 2
Preparation time: 45 minutes

  • 1 1/2 litres of Milk
  • Half a cup Sugar
  • Half a tin of Condensed milk
  • 1 cup Roasted Vermicelli
  • 1/2 cup Ghee
  • Fistful of Almonds, Cashews and Raisins
  • 5-6 Cardamom pods

Boil the milk in a thick bottomed pan over low flame.., Keep stirring once in a while to avoid burning. Add the sugar and gently keep stirring. Now, add in the condensed milk stirring gently. Boil for about 30 minutes till the milk reduces to about 3/4th litres. In another pan heat half the ghee and roast the roasted Vermicelli.. :) yes!! It definitely brings out more flavor. Roast for 2 minutes and transfer the contents slowly into the milk. People say that the milk curdles if added vice versa..,Hmm well!! I've tried both ways and believe me.., the milk does not Curdle... After adding the Vermicelli keep stirring so that the vermicelli doesn't settle at the bottom of the pan and burn. Simultaneously.., wash the almonds, cashews and raisins.., Chop the almonds and cashews into small pieces. Peel the Cardamom pods and powder the seeds. Do not discard the pods. In a pan, add heat the remaining ghee. Add the chopped almonds, cashews and raisins and fry till golden brown. Add the ghee-nuts mixture to the milk mixture and keep stirring. Add the cardamom powder and the cardamom pods.., Stir for another 5 minutes and turn off the heat. This payasam can be served hot or chilled.., It is ideally served with hot Vada.. :)

Butter Chicken

Now this one has been lying in my drafts for over four months now.., And it would have still been there for another year if I hadn't taken pity on it.., :D Seriously.., I hardly get the time to blog nowadays., I'm always preoccupied with so many things that blogging has taken a backseat.., Hmm.., about the recipe., this is one of my husband's favorite recipes.. He is a hardcore non vegetarian and it is a challenge for me to whip up different NV dishes for him.., But Butter chicken as I told you.., is a favorite of his and I've made it sooo many times that its almost a childs play for me.., Happy reading..,

Butter Chicken:

Serves: 6
Preparation Time: 45 minutes

  • Chicken - 1 kg, skinned, boned and diced
  • Curd - 150 ml
  • Almonds - 50 gms, crushed
  • Cinnamon - 1/4 tsp, crushed
  • Cloves - 1/4 tsp, crushed
  • Bay leaves - 1/4 tsp, crushed
  • Green cardamom - 4
  • Ginger pulp - 1 tsp
  • Garlic pulp - 1 tsp
  • Tomato - 400 gms, chopped
  • Onion - 2, chopped
  • Fresh coriander - 2 tbsp, chopped
  • Fresh cream - 4 tbsp
  • Chilli powder - 2 1/2 tsp
  • Garam masala powder - 1 tsp
  • Food color- A pinch
  • Olive oil - 1 tbsp
  • Butter - 75 gms
  • Salt as per taste


To the curds, add all the dry spices, tomatoes, ginger, garlic, ground almonds, food color and salt and half of the chilly powder. Blend well.., Marinate the chicken pieces properly with this curd mixture and let it it stand for 10 minutes. In a pan, heat butter and olive oil. Add chopped onions and fry till pink. Add the chicken mixture and saute for about 10-12 minutes. Add the remaining chilly powder and stir properly. Add half the coriander leaves and blend well.., Add in the cream and simmer. Give it a proper stir and let it cook on low heat till the chicken is done.. Check for salt. Garnish with coriander leaves and serve hot with paranthas., or chapathis.. :D :D :D

Rice Pongal

Phew!!!!!!!! Its been ages since I've blogged..Feels good to be back., Before I share all the juicy bits of NEWS from my end., I want to ask the world how its been?? :) Missed me?? No?? Yes?? Hmmm.., well I missed cooking for sure.., and what I'm publishing has been lying in my drafts for over a year now.., Long time eh?? So Pongal has been a favorite morning meal of mine.., teamed along with Medu-Vada-Sambar.., it surely works magic in the tummy.., I aint wasting any more time.., here comes the recipe.., Happy reading!! And guys.., I'M BACK!!!!


Serves: 2
Preparation Time: 40 minutes


1 cup Rice

1 cup Moong dal

6 cups Water

3 Green Chillies

¼ inch Ginger

2 tsp. Ghee

1 tsp. Whole black pepper

1 tsp. Cumin seeds

Turmeric powder - a pinch

10 - 15 Cashew nuts

Curry leaves


Mix 1 cup rice and 1 cup moong dal .Add 3 times water (6 cups) and steam until it is over cooked. Cut 3 green chillies and 1/4 inch ginger into fine pieces. Take 2 tsp ghee in a frying pan and add 1 tsp whole black peppers, and 1 tsp cumin seeds. When the peppers burst add chillies, ginger pieces and a pinch of turmeric powder. Add cashew nuts and remove the pan when the cashews are roasted and begin to smell. Add this to cooked dal-rice mix. Add 1/2 tsp. salt, a sprig of curry leaves and mix well. Add some ghee while serving.

Mamidikaaya pappu/ Mango Dal

I have known to make the mamidikaaya pappu ever since I was 8. Yeah!! I love mangoes.., Raw, and ripe.., I remember Amma making use of the mango in so many different ways..., The mango juice, the sweet mango pickle, the avakais, the mango pappu, mango puliogare..., and I remember eating raw mango dipped in salt and chilly powder!! That is heaven!!!!!!!!!!!!!! Today's recipe is of the very tangy and very, very yummy Mamidikaya Pappu...

Mamidikaya Pappu / Mango Dal:

Serves: 2
Preparation Time: 30 minutes

  • 3/4 cup Arhar dal (Kandi pappu)
  • 1 medium sized Raw Mango
  • 1 medium sized Onion, Chopped into big chunks
  • Chilly Powder and Salt, to taste ( you can use green chillies instead of Chilly powder)
  • 1/2 tsp Turmeric
  • 2 tsp Ghee, for tempering
  • 1/4 tsp each of Cumin, Mustard and Urad Dal
  • 3 Dried Red Chillies
  • Few Curry Leaves
  • A pinch of Asafoetida
  • 5-6 Garlic Flakes, you can either chop them finely or use them as a whole.

Wash, dry, peel and cut the mango into small pieces avoiding its core. In a pressure cooker, add the Arhar dal and wash it clean. To this, add the mango pieces, the chopped Onions, the turmeric and the chilly powder/green chillies. Add 1 and a 1/2 cup water and pressure cook for 10 minutes or until the cooker gives out 3 whistles. Turn off the heat and let the contents cool. Later, add salt to the dal and mash properly. Keep aside. in a pan, heat the ghee. Split the red chillies and add them to the ghee along with the garlic and the curry leaves. Now add the cumin, mustard and the Urad dal. Add the asafoetida and let the entire contents splutter. To this tempering, add the dal and give the entire mixture a proper stir. Cover and cook on medium heat for 5 minutes. Transfer th contents to a serving dish. Serve with hot rice along with ghee and avakai ( mango pickle). Yummmm!!!! Drool drool!! :D

Gutthi Vankaya/ Stuffed Aubergine

Well., a cart load of mangoes (raw and ripe) and veggies have arrived at my doorstep!! Thanks to my relatives who stay in a village about 200 kms away from Hyderabad., I have given away the mangoes to my Granny., who is making about four different types of Avakais.. :D And I've distributed the veggies among my cousins, neighbors and friends.., but even then., I am left with soo many of them without any place for refrigeration. :( So I'm plnning to get done with all these veggies as soon as possible. And, as there are a majority of Aubergines/ Brinjals in different shapes, sizes and colors., I chose to start off with them.. :) Today, I share the recipe of Gutthi Vankaya made from small, green and very, very fresh and tender Brinjals.. :D

Gutthi Vankaya:

Serves: 4
Preparation Time: 1 Hour

  • 750 gms of Tender Brinjal
  • 2 Onions, finely chopped
  • 4 tbsp Tamarind pulp
  • 3 tbsp fresh Coconut Paste
  • A few Garlic Flakes
  • Salt and Chilly Pwd to taste
  • 1/2 tsp each of Turmeric, Cumin and Coriander Pwd
  • Curry leaves
  • 1/4 tsp each of Cumin seeds, Mustard seeds and Urad Dal
  • 1 tbsp Groundnut Powder (optional)
  • Oil/ Ghee for cooking

Heat oil in a pan. Fry the Onions and the Garlic Flakes till the onions are pink. Add the coconut and fry on medium heat for another minute. Turn off the stove. Let the mixture cool. Now grind the mixture into a paste. Add some water if necessary. Add the turmeric, cumin and coriander powder. Add half of the tamarind pulp and the groundnut powder. Add salt and chilly powder to taste. Mix in properly. Keep aside. Wash and dry the Brinjals properly. Do not stem the Brinjals. Slit each Brinjal into 4 sections lengthwise . But take care so as to not cut in through. We just need some place to stuff. Now stuff in each Brinjal with the masala mixture. Do this slowly and patiently, so as to not break the Brinjal. Stuff all the Brinjals and if the stuffing remains, keep aside. In a pan heat 2 tsps of oil. Add the cumin seeds, the mustard seeds, urad dal and the curry leaves. Let them splutter. Slowly place the stuffed Brinjals into the pan. Add the remaining Masala . Add some water and cook for about 15 minutes., Very gently add a cup of water and the remaining tamarind pulp. Give the mixture a light stir. Let it cook for another 15 minutes or till the Brinjals are done cooking. Serve gently with Hot Rice.. :D :D :D

Thursday, April 29, 2010

Chicken 65

This is my first non-vegetarian post. I've been trying to put this up for quite some time now.., and I have about 8 posts in my drafts that have yet to see the day light.., Yeah I'm turning into quite a bum!! And just FYI I have again started to hit gym.., Only this time around, its not to gain weight., but vice versa. The personal trainer also advised me to go on a liquid diet for a week.. Contemplating.., Lets see.., So todays recipe is that of the Chicken 65. The hardcore non-vegetarian husband of mine loves this dish. I initially used to have a lot of trouble preparing this dish as it involves a whole lot of yogurt and marination and stuff.., But after say about the 5th time., I almost perfected the dish.And I tried using buttermilk (which smells as bad as the yogurt but is definitely better) instead of yogurt which sort of worked.. :) The pieces shown in the snap are a bit bigger., Raj likes them that way., but one can surely cut down on size. So here goes the recipe.., happy reading!! :)

Chicken 65

Serves - 2
Preparation Time - 30 minutes
Marination Time - 1 hour

  • 1/2 a kg boneless chicken breast
  • 1 tsp Chilly Powder
  • 1/2 tsp Black pepper
  • Salt to taste
  • 2 Egg whites
  • 2 tbsps Corn flour
  • 2 tbsps Refined Wheat Flour/Maida
  • 1 cup Butter milk / Yogurt / Curd
  • 1 tbsp Ginger Paste
  • 1 tbsp Garlic Paste
  • 1/4 teaspoon orange food coloring
  • Salt to taste
  • 2 tbsp Oil
  • 1 1/2 tbsp Lemon juice
  • Oil for deep frying
  • 4-5 Green Chillies, finely slit
  • 5-6 Garlic flakes, finely chopped
  • Some Curry leaves for tempering.


Cut the chicken breast into bite sized pieces. Add chilly powder, black pepper and salt to taste. Squeeze a bit of lemon juice. Cover and marinate for about 1 hour. In a bowl take these marinated Chicken pieces. Add corn flour, egg whites and the Maida. Mix properly. Heat oil in a pan for deep frying. Fry the Chicken pieces until they are golden brown and crispy. Do this in small batches, over medium-high heat to ensure that the chicken is cooked through. Remove from oil and set aside.
Heat two tbsps of oil in a wide frying pan and when oil is hot, add the green chillies, curry leaves and garlic pieces. Fry them a little. Later , add the garlic and ginger pastes and fry until it turns brown. Lower the heat to medium-low and add butter milk (make sure that it doesn't curdle), food coloring, and salt to taste. After two or three minutes raise the heat to medium and cook until the butter milk mixture comes to a boil. Now add the chicken pieces and stir. Raise heat to high and cook, while stirring periodically, until the liquid is fully absorbed and the meat looks dry. Transfer the contents into a serving plate and add lemon juice. Give it a quick stir. Serve as a starter :)

Wednesday, April 28, 2010

Chole/ Chickpea in Gravy

Fun weekend!! Yeah couldn't have been better. And two consecutive wins for India.. All the more reason to smile. So getting back to food..., todays recipe is of the very yummy Chole.., Ideally, it is served with Batura or Puri. But I didn't have so much patience so I just made some good old Chapathis. This one has been in my drafts for a long time now., So I quickly want to get
done with this.., Here goes ..,

Chole/ Chickpeas in Gravy:

Serves: 2
Preparation Time: Half an Hour


  • 250 gms Kabuli Chana , Soaked overnight and boiled
  • 1 onion, finely chopped
  • 2 tsp Tea powder Optional
  • 3-4 Cloves
  • A 1/2 inch Cinnamon Stick
  • 1/2 tsp Black pepper
  • 2-3 Green chillies (or according to taste)
  • A 1 /2 inch piece of Ginger, finely chopped
  • 3 tsp Annardana powder / Pomegranate seeds powder
  • 1/4 tsp Dry Mango powder / Amchur
  • 1 tsp Garam Masala powder
  • 1 Potato , boiled and mashed
  • 1 Tomato, Finely chopped
  • 2 tsp Ghee/ Oil
  • Salt to taste
  • 1/4 tsp each of Cumin, Mustard and Fenugreek Seeds


In a pan, heat the oil. Add the cumin, mustard, fenugreek, cinnamon and cloves. Let them splutter. Add the onions, ginger and the green chillies and fry them till the onions turn pink. Now add the chopped tomatoes and the mashed potato and fry for about 5 minutes. Add the Kabuli Chana and add a cup of water. Take the tea powder in a clean cloth and tie up the ends to form a pouch. Drop this pouch into the mixture. This is an optional step. The tea powder just enhances the color of the dish. Cover and cook for 5 minutes. Discard the tea pouch. Now, add in the garam masala, anaardana powder, amchur powder and salt as per your taste. Cook for a few more minutes. Serve hot with a squeeze of lime :)

Onion Uthappam

I loveeeeeeeeeee South Indian cuisine.., Maybe being born down south really did its bit.., Well yeah., I'm a sucker for yummy Dosas, Idlis, and all the South Indian tiffins.., not the forget the yummy., yummy and even more yummier Sambar.., Its my all time favorite.. :D So quickly, I'd like to share the recipe of the Onion Uthappam ideally to be served with either Coconut Chutney or Tomato Chutney...

Onion Uthappam

Serves: 2
Preparation Time: 20 Minutes

  • 3 cups raw rice
  • 1 cup Black Gram dal (Urad dal)
  • 4 tbsp. Beaten Rice
  • 1 Large Onion Chopped
  • 4-5 Green Chillies, very finely chopped
  • The greens of 2-3 Spring onions, finely chopped
  • 1/2 inch piece of Ginger, finely chopped
  • 2 tsp roasted Cumin seeds
  • Salt to taste
  • Oil for Shallow frying

Soak the rice in a container. In another container, soak the Urad dal and Beaten rice together. (Soak these overnight for best results, but if you are running out of time, you can let them soak for about 3 hours.) Grind each of these mixtures separately. Mix the ground batters thoroughly and let them stand for fermentation overnight. When ready to use add some water to the fermented batter to give it a Dosa like consistency. Add the salt to taste. Add the chopped onions, spring onions, green chillies, cumin seeds and chopped ginger. ( For better results, you can saute the onions, chillies, spring onions and ginger for about 5 minutes before adding them to the Uthappam batter ). Grease a frying pan with oil. Pour one large ladleful batter, spread into a thick round. Pour some oil all around and in the centre. Cook till one side turns brown. Then turn the Uthappam around and cook for a few more minutes till the Uthappam is brown and crispy..

Dondakaya Vepudu / Gherkins Fry

The easiest of all the dishes made till now.. Simple curry, simple ingredients and a perfect side dish. I used to hate Gherkins as a kid as I somehow, somewhere heard that I Gherkins slows makes the mind go numb.. And I was scared of all my wits.. It was only after many a lectures that I began to et these Gherkins or Dondakaya as we call them. Over the years, I have grown rather fond of these little green friends of mine. Here is a simple and very easy way of making Dondakaya Vepudu - Gherkins Fry.

Dondakaya Vepudu/ Gherkins Fry:

Serves: 2
Preparation Time: 20 Minutes

  • 250 gms Dondakaya/ Gherkins, cut into pieces
  • Oil For deep frying
  • Salt and Chilly Pwd to taste
  • 1/2 tsp each of Cumin pwd and Raw Mango/Amchur pwd

Heat the oil in a pan. Add the cut Gherkins and deep fry till they are light brown in color. Simmer and fry for another 5 minutes. Strain and transfer onto a tissue paper to remove the excess oil. Transfer to a bowl. Add the salt and chilly powder. Give it a quick stir. Finally, sprinkle the cumin and raw mango pwd. Serve hot with rice. :D :D :D

Simple Vermicelli

Awww its getting hotter and hotter out here.., And I tend to get so irritated in this season. Nowadays I'm trying to skip staying in the kitchen for too long. So heres a dish which would get done in a jiffy.., and its also very tasty.Vermicelli can be prepared in many ways. You can add in Veggies like potatoes and tomatoes to make a Veggie Vermicelli., You can add pieces of boiled egg and some Chinese sauces to make it a Chinese Vermicelli.., but I love the simple Vermicelli as the flavor of the vermicelli is not over shadowed by the Veggies or the spices.. :) So here goes the recipe of the Simple Vermicelli...

Vermicelli :

Serves: 2
Preparation Time: 15 minutes

  • 2 cups Roasted Vermicelli
  • 4 Cups Water
  • 1 Onion, Finely Chopped
  • 4 Green Chillies, Finely Chopped
  • 1/2 tsp each of Cumin, Mustard and Split Moong Dal
  • A Few Curry Leaves
  • A few sprigs Of Chopped Coriander Leaves
  • Salt to taste
  • 2 tbsp oil

In a pan heat the oil and add in the Mustard, Cumin and Moong Dal. Let them splutter a bit. Later, add in the curry leaves, the chopped onions and the chopped green chillies. Fry them till the onions are pink. Add in the Vermicelli and fry for a minute. Now, add the water and add salt to taste. Give it a stir. Let the Vermicelli cook till the water evaporates completely. Transfer the contents to a serving dish. Garnish with the chopped coriander leaves and serve hot preferably with Mango pickle.. :D... Its so very easy and sooo very delicious..

Variations: You can add groundnuts, Cashew nuts and any other nuts that you are fond of. You can also add finely shredded ginger. :)

Tuesday, April 27, 2010


Family Occasions... :D :D :D

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