" "
It's a small attempt to post the recipes learnt and tested in my kitchen.
Hope u enjoy your stay.

Wednesday, September 30, 2009

Jantikalu or Murukulu for Indian Cooking Challenge


I am very fortunate to have got included in the cooking challenge and i thank srivalli for accepting me in the challenge.This is 4th challenge and since the beginning i had my own doubts whether i deserve to be in the challenge.After i made this muruku all my doubts are cleared,muruku came out so well just like what we get to eat from swahagruha back home.I can't wait to make this for my mom and sisters.

Thanks so much valli for including me in the challenge.You have given the recipe so well that the muruku came out well and the taste is awesome,it got over within a day.My kids had that for breakfast,lunch and evening snacks.Only thing i altered is that i didn't take raw rice,as i found it difficult to grind the raw rice into fine powder.Now the recipe


Rice flour 3 cups (raw rice 4 cups given by valli)
Udad dal 1 cup
Water 1/2 cup or more

For Seasoning

Cumin seeds - 1 tsp
Sesame seeds- 1 tsp
Asafetida/ Hing - 1/2 tsp
Salt to taste
Butter - 75 gms


How to prepare:

Wash and drain the rice. Shade dry the Rice for 1/2 hr. Dry roast the Urad dal to light brown. Allow it to cool.
If you are using more quantity, you can get it ground in rice mil, else use your mixie to grind both Rice and Urad dal.

First grind rice into a fine flour, keep it aside. then grind the urad dal to fine powder.

In a wide vessel, take both the flours along with salt. Mix well.

Add cumin, Sesame seeds and asafetida powder to the flour, mix well.And finally add the butter.

Gather everything well and you will get more of a crumbling mixture.

Now slowly add water and knead a dough which is little more softer than the puri dough.

Heat a kadai with oil enough to deep fry. Once the oil is hot enough, simmer to low flame.

Take the Muruku Aachu, wash and wipe it clean. Then divide the dough into equal balls.

Fill the Muruku maker with the dough. You can either press it directly over the flames or press over a paper and gently slide it down the hot oil.

Cook over medium flame, using a slotted spoon, turn it over to other side to ensure both sides turn golden colour. You will know by seeing the colour that its cooked. Remove to a kitchen paper and store it in a air tight container.

Thank you srivalli for this wonderful recipe.

This is my entry to the cooking challenge started by srivalli.

Monday, September 28, 2009

Happy Dussehra and its delicacies

Happy Vijaydashmi to friends and the readers.I miss the festival atmosphere back home and i dont feel like doing it here but as my kids are small i want them to know what is a festival,what we do on that day,what parasadams we offer to the god and goddess.I remember this day my dad used to do puja for his scooter and mom's tvs and put a big marigold garlands on the both the vehicle.Inspite of having a car here we can't do puja for the car.I made vada,nimakaya pulihora (lemon rice) and booralu.Before the festival day i made murukulu and kajikayalu.Vada/Garelu recipe is here,Borralu/purnalu recipe is here



Nimakaya Pulihora (Lemon rice)

Rice 2 cups
Salt as per taste
Turmeric 1/2 tsp
Juice of 2 lemon

For seasoning
Channa dal few
Udat dal few
Rai few
Red chilly 2
Curry leaves few
Salt as per taste
Oil 5 tbsp


Cook rice.Add turmeric powder and mix thoroughly.
Heat oil,fry peanuts and keep aside.
In the same oil add all the seasoning and when they splutter,add it to the cooked rice.
Add peanuts,salt and mix thoroughly.Lastly add lemon juice slowly to the rice and mix properly.
Kajjikayalu and murukulu recipe will follow in my next post.

Thursday, September 24, 2009

Black Eyed Beans Masala Vada (Bobarala Masala Vada)



Black eyed beans/Alasand/Bobaralu 1/2 kg
Green chillies 4 nos (finely chopped)
Clove 2
Ginger small pc
Garlic 2
Onion 1 or 2 (finely chopped)
Curry leaves few (finely chopped)
Mint leaves few (finely chopped)
Coriander leaves few (finely chopped)
Salt as per taste
Oil for deep frying


Soak beans for 2-3 hours.

Keep aside 1/4 of the beans.Take the rest of the beans and add cloves,ginger,garlic and salt.

Grind it into smooth dough without adding water.

Now add chopped onions,green chillies,curry leaves,mint leaves,coriander leaves and beans which was kept aside.

Mix throughly and make small patties and deep fry.

Recipe source:-Kantamani Vantakalu by Mrs.Kantamani

Event Participation:http:My legume love affair at monsoonspice,event started by Susan

Tuesday, September 22, 2009

Mirchi Bajji

Long green chillies 1/2 kg
Besan 1/2 kg
Cooking soda a pinch
Salt as per taste
Oil for deep frying
For stuffing
Ajwain 2 tbsp
Sesame (til) 1/4 kg
Dry coconut 4 tbsp (shredded)
Zeera 2 tsp
Tamarind size of a small lemon
Make a fine paste of all the above without adding water
Slit green chillies and remove the seeds.Soak the chillies for 5 minutes in warm water,by doing so the chillies leave there hotness in the warm water.
Remove from water and pat dry on a cloth.
Make a thick batter of besan,cooking soda and salt.
Stuff the chillies with the stuffing well and dip each one in the batter and deep fry till golden brown.
Take them on a tissue and sprinkle chat masala and serve hot.

Cheeni (Sugar) Paratha


Wheat flour 2 cups
Fennel seeds 1-2 tbsp
Sugar 1/2 cup
Oil for frying paratha


For filling mix fennel seeds and sugar.

Make smooth dough by kneading flour with enough water.Cover and leave it for 10 minutes
Take a portion of dough and place on a lightly floured flat surface and flatten using rolling pin.

Place a portion of the filling in the center and bring the edges together to sea it well and form a ball.

Now using a rolling pin flatten to make a round paratha.

Fry paratha with oil on a non-stick tawa until golden brown.

Event:-Kids Delight by Srivalli of Spice your life

Recipe Source:-Gulf news magazine.

Saturday, September 19, 2009

Pindi Chana



Chickpeas 500gms (soaked over night)

For chick peas

Tea bag 1
Soba bicarbonate 1/2 tsp
Salt 2 tsp
Garam masala powder 2 tsp

For the masala

Coriander powder 5 tbsp
Cumin powder 2 tbsp
Amchur powder 2 tsp
Red chilli powder 2 tsp
Garam masala 1 tsp
Black salt 1 tsp
Salt as per taste
Ginger 3 inch cut into juliennes
Green chillies 10
Oil 1/4 cup

Pureed in blender

Onion 1
Ginger 1 inch piece
Oil 2 tbsp
Cumin seeds 2tsp

Make a smooth paste of the above


Put chickpeas in a pressure cooker with enough water and add tea bag,soda,salt and garam masala powder.Pressure cook for 5-10 minutes until smooth.Once cooked,drain and reserve water.

Mix coriander,cumin,amchur powder,garam masala,red chilli powder,black salt and white salt.

Take chickpeas in a bowl and add masala, toss well so as to evenly coat the chickpeas with the masala.

Heat oil in a pan,when very hot pour on the chickpeas and shake well.Use a ladle very carefully to mix the chickpeas so that chickpeas do not break.

In a another pan heat 2 tbsp oil,add cumin and chillies .When splutter add the pureed paste.Saute till pink.Add 1 tsp of salt.Now add the reserved water.Simmer for 3-4 minutes.Add ginger juliennes and serve hot.

Recipe source:- The Super Indian Cook Book by Rakesh Puri

Wednesday, September 16, 2009

Eggless Apple Vanilla Cake with apple crumble topping

Googled for apple cake few days back and got the recipe from the sweet simple bakes,made few changes with the ingredients and the cake came out very well.The only thing i didnt like is it took much time to bake.



Wheat flour– 1 cup
Oats (old fashioned) 1/2 cup
Sugar – 1 cup
Butter – 1/4 cup
Apple puree – 3/4 cup (approx 1 medium apple)
Vanilla – a few drops
Baking Powder – 1 tsp
Cooking Soda – 1/4 tsp
Milk 1/4 cup

For crumble topping

Apple chopped (1 medium size apple)
Demerara Sugar 1/4 cup
Cinnamon powder 1 tsp


How to make

Sieve all the dry ingredients.
Mix butter,vanilla essence with the dry ingredients.
Add milk and apple puree to the flour.
Line a baking pan and pour the batter.
Lay the apple wedges on the top.Sprinkle with demerara sugar and cinnamon.
Bake for 1 hour 10 minutes on 200 degress or until the skewer comes out clean.


PS:-This cake took much time to bake as i usually bake my cake for 40-50 minutes,i am not able to figure it out why it took so much time.The crumble topping of cinnamon and apple with demerara sugar gave the cake a extra flavour.Half of the cake got over within an hour of removing from the microwave.

This cake is going to participate in Whole grain eggless baking events---oats at Madhuram's Eggless Cooking

Enjoy the cake :)

Sunday, September 13, 2009

Paneer Pulao (cottage cheese pulao)

Basmati rice 1 1/2 cup
Panner A big block
Red chilli powder 1 1/2 tsp
Corn flour 2 tsp
Oil 1 tbsp + oil for deep frying
Cinnamon powder 2 tsp
Green cardamoms 4
Black cardamoms 2
Cloves 4
Bay leaves 4
Onions sliced 3 tbsp
Ginger garlic paste 3 tbsp
Salt as per taste
Milk 4 tbsp
Juice of half of lemon
1.Soak rice in water for 30 minutes.
2.Mash panner.Add salt,red chilli powder and cornflour.Mix well and make small balls of the mixture.Heat oil in a pan and deep fry the panner balls to a light brown colour.Remove and keep aside.
3.Heat oil in a pan.Add the whole spices and saute till they crackle.Add sliced onions and stir fry in golden brown.Add ginger garlic paste dissolved in water.
4.Add salt,juice of half lemon and sufficient water.
5.When water starts boiling add rice and cook on a medium heat,stirring occasionally.
6.When the water is reduced to the level of the rice,sprinkle milk on the top.Cover with wet cloth and cook on a low heat until the rice is well cooked.
7.Remove from heat and serve hot,garnished with fried cottage cheese balls.
PS:-Quantity of water depends on the rice,i took 1 1/2 cup water for 1 cup of rice.
Recipe source:- Curries & Rice

Thursday, September 10, 2009

Shimla Mirchi Kheema / Capsicum Kheema


Pakistan is very famous for its spicy cusine in particular its kababs.Here we have a pakistani restaurant called Karachi Darbar.The kababs he servers are excellent and sometimes it beats indian kababs.And there are many dishes of pakistan which are famous like Mutton Achari,Chicken Achari,Paya,Shimla mirchi kheema and many more.When ever we visit this restaurent mutton achari and shimla mirchi kheema are must in our menu along with kababs.

I googled for the recipe and got one from Jeena's kitchen.Made few changes and the taste was excellent.The recipe is below:-


Minced Meat 250gm

Onion 1 (paste)

Onion 1 (chopped)

Tomatoes 2 (paste)

Capsicum (chopped) 2

Green Chili 2

Ginger garlic paste 2 tbsp

Turmeric 1 tsp

Cumin powder 1 tsp

Garam Masala 1/2 tsp (can be adjusted according to taste)

Cumin Seeds 1/2 tsp

Coriander Seeds 1/2 tsp

Fennel Seeds 1/2 tsp

Dried Mint 1 tbsp

Kasori menthi 1 tbsp

Bay leaf 1


Black Pepper 1/2 tsp

Oil 4 tbsp


Take oil in a pan,add onions and fry until brown in colour.

Add blended onion paste and saute till brown in colour.

Now add tomato paste and ginger garlic paste.Saute till the oil leaves the pan.

Add fennel seeds,cummin seeds,coriander seeds,red chilly powder and turmeric powder.

Saute for 2-3 minutes.

Now add green chillies.Saute for another 1 minute.

Add chopped capsicum and salt.Cover and cook for 3-4 minutes.

Now add kheema (minced meat),cumin powder,pepper powder,bay leaf,garam masala powder,Kasuri menthi and dried mint leaves.Saute for 2-3 mintues.

Add little water and cover and cook till kheema is well cooked.

Serve with parathas or hot rice.

Recipe source :- Jeena's kitchen

Sunday, September 06, 2009

Coriander Rice / Kothimeera Annam--- Microwave

Rice 2 cups (soaked for one hour)
Coriander a big bunch (washed and chopped)
Green chillies 4
Fresh coconut 4 tbsp (grated)
Ginger garlic paste 1 tbsp
Tomatoes 2 (chopped)

Cloves 6
Green cardamoms 3
Cinnamon 1 inch pc
Bay leaf 2
Salt as per taste
Oil 2 tbsp
* Take 1 tsp oil in Microwave save dish and add the chopped coriander and green chillis and micro high for 2 minutes or until the rawness dries.
*Remove from Microwave and cool.Grind the fried coriander and green chillis along with coconut,ginger garlic paste.
*Take the remaining oil in a Microwave safe bowl and add the whole spices and fry for a few seconds.Now add the ground coriander paste and fry for 3 minutes and then add the chopped tomatoes microwave high of another 2-3 minutes.
*Add the above mixture to the soaked rice, add water and microwave high for 10 minutes.
*Serve it with chicken or just with raita.
PS:I used 1 1/2 cup water to 1 cup rice and the proportion of water depends on the rice.
Recipe source:-Sailu's food
Event participation:- Microwave easy cooking by Srivalli of Cooking 4 all Seasons

Friday, September 04, 2009

Macaroni Rolls



Macaroni 1 cup (boiled and drained)

Cheddar cheese 1/2 cup grated (can be subsituted by any cheese)

Green chillies 2 chopped

Coriander leaves 1/2 cup chopped (optional)

Cumin powder 1 tsp

Garam masala powder 1/2 tsp


Oil for deep frying


Mince all the ingredients except the oil in a mixer.Do not grind to a paste

Remove from mixer to a bowl and mix well

Roll our in the shape of 1 1/2 inch long sausages

Refrigerate for 20 minutes

Deep fry in hot oil until golden brown.

Serve with tomato sauce/sweet chilli sauce.

Recipe source:The Super Indian Cook Book by Rakesh Puri.

Wednesday, September 02, 2009

Stir-Fried Spinach With Cottage Cheese



Spinach (palak) 3 bunches
Panner (cottage cheese) cubed 1 cup
Oil 4 tbsp
Cumin 1 tsp
Garlic chopped 2 tsp
Red chillies whole 2
Coriander powder 1/2 tsp
Cumin powder 1/2 tsp
Red chilli powder 1/2 tsp
Salt to taste


Blanch spinach,drain and chop coarsely.
Heat oil in a kadhai.Add cumin and garlic and saute until garlic changes colour.
Add Whole red chillies,stir for half a minute.Add spinach,stir fry adding coriander powder,cumin powder and red chilli powder.
Add panner and stir fry for another 5 minutes.Season with salt
Serve hot with rotis/rice.