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

Friday, July 31, 2009

Khaman Dhokla --- Indian Cooking Challenge



For Batter:

Bengal Gram flour / Besan - 250 gms (1 & 1/2 cup)
Curd - 1/2 cup (not very sour)
Water - 1/2 cup
Cooking Soda - 1/2 tsp

For seasoning to be mixed to the batter (to be added just before cooking)

Oil - 1 tbsp
Turmeric a pinch
G. Chili paste - 1 - 2 long (as per taste)
Sugar - 1 tsp
Citric acid - quarter tsp
Eno - 1 packet (green colour fruit lime) + sprinkle or dust few bits on the plate

For tempering

Sesame seeds
Mustard Seeds
Curry leaves
Grated coconut
Coriander leaves
Little water + Oil to be topped on dhoklas

Method to prepare:

1.Mix curd with water. Add besan and mix well and see to it that there are no lumps.The batter should be of idle batter consistency.

2.Add water if needed and add the soda.

3.Keep it aside to rise for 1 hour.Fill the pressure cooker with water and place a small bowl so that you can keep a plate with dhokla batter.

4.To the batter mix in the citric acid, oil, salt, sugar, green chili paste and turmeric powder. Mix well. This has to be done just before pouring to the plate.

5.Meanwhile have the pan on stove, and let the water start boiling. When the water reaches the rolling stage, you can mix the eno to the batter (Save little of eno for dusting on the plate), mix gently, you will see bubbles coming out.Dust or sprinkle the plate with eno. Then immediately pour the batter to the plate.

6.Place the plate carefully inside the pressure pan and cover with lid. You need not use the whistle.

7.After covering you will find steam coming out of the outlet, simmer and don't disturb for almost 5 -7 minutes.After 5 -7 minutes, remove the lid and proof it using toothpick or knife. If the knife comes out clean and does not have any batter sticking, then its done. Cover back and let it remain on flame for 1 min and switch off the gas and allow it for 5 minutes.

8.In a bowl, mix 3 tsp of water along with a tsp of oil

9.Remove the plate from the pan, pour the water and oil mix over the top.For seasoning, heat a pan with oil, add curry leaves, sesame seeds, mustard seeds and finely chopped green chilies. When mustard starts popping, remove and pour over the dhokla.

10.Cut the dhokla's into shapes of your choice.

I followed exactly the ingredients and the procedure mentioned by srivalli and the dhoklas came very softly.Dhoklas are my hubby's fav and i don't like dhoklas but i ate most of them.

This is my entry to indian cooking challenge started by Srivalli.

Tuesday, July 28, 2009

Custard Cake



Plain flour 200gms

Custard powder 3 tbsp

Baking powder 2tsp

Bicarbonate of soda 1/tsp

Eggs 2

Butter 225 gms

Caster sugar 200 gms

Milk 2 tbsp



1.Combine all the ingredients.

2.Beat for 2-4 minutes.

3.Pour in a greased baking tin.

4.Bake in a 200 degree preheated oven for 60 minutes or until a skewer inserted in the middle comes out clean.

I got this recipe from google search and the toping of the cake has to be done but by the time cake cooled down my hubby and my kids had half of the cake.

Sunday, July 26, 2009

Palli Podi/Peanut Powder



White Sesame seeds (til) 1 cup

Oil 2 tbsp

Red chillies 1 cup

Urad dal 1 1/2 cups

Chana dal 3/4 cups

Peanuts, roasted and skinned 1/2 cup

1 tbsp Salt 1 tbsp


Roast sesame seeds in a dry frying pan over moderate heat till golden and remove from pan.

Pour 1 tbsp oil into pan and heat through. Add red chillies and fry for 1-2 min, remove from pan and set aside.

Pour remaining oil into pan and heat through. Add dals and fry till golden.

Mix all ingredients together and grind to a coarse powder.

Store in a air tight container and use as required.

This recipe is given to me by friend lubna,i had this with idly and the taste is awesome.

I am sending this to JFI-Peanuts hosted by Pavani of Cook's Hideout, event started by Indira of Mahanandi

Thursday, July 23, 2009

Chana Dal Masala

Chana dal/split pea lentils 1 cup
Onion, finely chopped 1
Tomato finely chopped 1
Green chillies, finely chopped 2
Ginger-garlic paste 1 tbsp
Red chili powder 1/2 tsp
Turmeric 1/4 tsp
Coriander powder 1 tsp
Cumin seeds 1/2 tsp
Oil 2tbsp
Salt as per taste
Soak chana dal 1 hour before cooking.
Heat oil in a pressure cooker and saute cumin seeds, green chillies, and onions till brown in colour. Add in spices and ginger-garlic paste, and fry for a few seconds.
Add in the chopped tomatoes and salt, and cook for a few minutes to combine well. Add lentils, and enough water to cover them. Pressure cook for 5-7 minutes till lentils are soft and done. Stir in more water if you want a much thinner consistency, and let it come to a boil.
MLLA-13 through July 2009
This is my entry to MLLA-13 conceived by Susan of the "Well-Seasoned Cook" and currently being hosted by Sunshinemom of "Tongue Ticklers.

Tuesday, July 21, 2009

Onion bhajiyas / Onion fritters

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Onions 3
Garam flour (besan)1 cup
Rice Flour 4 tbsp
Red chilly powder 1 tsp
Ajwain (vaamu) 1 tsp
Cooking soda a pinch
Salt as per taste
Oil for deep frying


Make thick batter of all the above ingredients except onions and oil.Slice onions and dip the sliced onions in the batter and deep fry in hot oil until golden brown in colour.

I am sending this recipe to the following events:-

Saturday, July 18, 2009

Shikampuri Kabab


Kheema/mutton mince 500gms
hanna daal 1/4 cup
Oil 2tbsp
Green cardamoms 6nos
Cloves 4
Cinnamon 2 sticks
Pathar ke phool (optional) 2 bunches
hahi jeera 1/2 tsp
Onion 1 Chopped
Garlic 20 flakes
Red chilly powder 1tsp
Turmeric 1/2 tsp
Fresh coriander 2 tbsp
Fresh mint 2 tbsp
Green chillies 2
Oil to shallow fry
For the filling
Hung yogurt 250gms
Onions 1 (chopped finely)
Green chillies 2
Fresh coriender 2 tbsp (finely chopped)
mint 2 tbsp (finely chopped)
Black pepper powder 1 tsp
Salt as per taste

1.Heat oil in a handi. Add green cardamom, cloves, cinnamon, mountain moss and royal cumin seeds.
2.Stir over medium heat. Now onions and garlic.Saute till done.
3.Add the meat ,channa daal,salt, red chillies and turmeric.
3.Now add the coriander, mint and green chillies. Stir.
4.Add 2 cups of water, bring to a boil till the daal is cooked and the water is completely absorbed.
5.When the meat is cooked, remove, cool and transfer to a blender and mince.
For the filling,
Take hung yogurt, add onions, green chillies, chopped coriander and mint. Add black pepper and mix it all in a bowl.

Now flatten each mince ball, place a portion of the filling in the middle and cover to make 3/4 inch patties.

Heat a little oil in a kadai and shallow fry the kebabs for 3-4 minutes, till they look brown.
This is my entry to "The Hyderabad Ramadan Food Festival" by Mona of Zaiqa

Thursday, July 16, 2009

Andey Ka Paratha (Egg Paratha)


Wheat flour 250gms
Eggs 4,beaten
Ajwain 2 tsp
Red chilly powder 1 tsp
Salt to taste


1.Knead flour with some water to form a dough and keep aside for 30 minutes.
2.Beat eggs,red chilly powder and salt.
3.Divide into 4 equal sized balls.
4.Roll out the balls into 6 inch diameter discs.
5.Fold to form a semicircle.
6.Smear a little oil and sprinkle flour once again.Fold to form a triangle.Roll out into a large triangle.
7.Place the triangle on a hot griddle.Cook on both sides till brown specks start appearing on the paratha.
8.With a knife,gently lift up one flap and pour in the 1/3rd of the beaten egg.Flip over and cook on low heat.Apply 1tsp of oil on both sides and cook till light brown and crisp.

This recipe is from "The Super Indian Cook Book" by Rakesh Puri.

PS.Please be careful when lifting the flap with the knife.

Tuesday, July 14, 2009

Ribbon Pakkoda

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I prefer doing snacks at home then getting it from out.I don't have much choice here as i don't get our south indian muruku etc.... Even if i get, the taste is quite different.Now my daughter is having her summer break and she always pester me for snacks.I was looking for some snacks which i can store for long.Then i saw ribbon pakooda in sandhya's food blog Swaadhisht.She has explained everything in detail.I took the exact measurement and followed the procedure she gave and ribbon pakkoda came out very well.The best part was when i had put the pakkoda on the tissue,i didn't find any oil on the tissue.This can be stored for long.
Check here for the recipe.

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I sending this to the WYFFried snack event hosted by EC of Simple Indian Food.

Saturday, July 11, 2009

Egg Kottu Paratha



Parathas 2 (i used frozen parathas)
Tomatoes 2 sliced
Garam masala 1/2 tsp
Cumin powder 1 tsp
Turmeric powder 1/4 tsp
Chilly powder 1/4 tsp
Coriander powder 1 tsp
Egg 1
Salt as per taste
For seasoning:
Oil 1 tbsp
Mustard seeds 1tsp
Cumin seeds 1 tsp
Large red onion chopped fine,1
Green chillies 2
Few curry leaves
Ginger and Garlic paste. 2tbsp


1.Fry paratha on a fan until done and cut into 1" pieces.Keep aside.
2. Heat 1 tbsp oil, add 1 tsp mustard seeds, 1 tsp cumin seeds, 2 chopped green chillies, a few curry leaves, chopped onion, and fry until onion is golden.
3.Add ginger-garlic paste,fry for a minute.
2. Add egg, let it scramble and then add all the spices and tomatoes. Fry for two minutes.
3. Add Paratha pieces, mix well.Serve it with rice or hot chapatis.

I have tried many recipes from asha blog -- Aromahope.Her blog is the featured blog of this month Tried and Tasted event,the brain child of Zlamuska's spicy kitchen and the event hosted by Ashwini of ashwini's spicy .I made a small change in the recipe of not adding mustard powder as we both don't like the flavour of mustard

Tuesday, July 07, 2009

Dosakaya Vankaya Pachadi/Cucumber Brinjal Chutney



Brinjals 1/2 kg
Dosakaya (cucumber) 1/2 kg
Green chillies 10
Garlic 5 pods
Tamarind and salt as per taste
Coriander leaves few
Oil 1 tbsp


Cut brinjals into small pieces and fry till brown in colour.
Fry green chillies and keep aside.
Remove seeds from cucumber and cut it into small pieces.
Grind green chillies,tamarind and salt into fine paste.
And fried brinjals,cucumber and garlic.
Grind into a coarse paste.

This brinjal chutney is going to the event fall in love with brinjal hosted by sanghi of tastybites.

Sunday, July 05, 2009

Dosa Varieties and Karivepaku podi (curry leaf powder)

Rava Dosa


Rawa/Sooji 1 cup
Maida 1 cup
Rice flour 1 cup
Curd 1-1 1/2 cup
Sugar 1/2 tbsp
Cooking soda 1/4 tsp
Zeera 1/2 tbsp
Curry leaves few
Rai 1/4 tbsp
Salt as per taste


1.Mix rawa+maida+rice flour+curd+sugar+Cooking soda+salt and water.Let it rest for 1 hour.
2.Heat oil in a kadai,add rai+zeera and curry leaves.Once the seasoning is ready,mix it with the batter.
3.Heat a non-stick tawa, rub the tawa with a slice of onion and oil.Take ladle full of batter and spread it on the tawa and put oil around the dosa and flip it once and serve.

********Onion Dosa********


For dosa:
1 cup urad daal
3 cups rice

For Onion Paste:
2 large onions
1/4 tsp jeera powder
1/4 tsp ginger paste
1/4 tsp garlic paste
1 tsp red chili powder
Coriander leaves few

Make paste of all the above and keep aside

Soak urad daal and rice preferably overnight and grind to make a smooth paste and let it
marinate over night. Next day morning add salt and mix it thoroughly.

Put dosas on a hot pan and with a tea spoon spread the paste all along the dosa to cover
almost the entire dosa.

*******Moong dal and udad dal dosa*******


Udad dal 1 cup
Moong dal 1 1/2 cup
Salt as per taste
Onions chopped finely 1
Green chillies chopped finely 2
Ginger chopped finely 1" pc
Coriander chopped finely.


Soak Moong dal and udat dal separately for 3-4 hours.
Grind them together into a smooth batter and this batter doesn't need to be fermented.
Make thick dosa.Spread onions,green chillies,ginger and coriander on the dosa and serve.

*******Karivepaku podi/Curry leaf powder*******

This is my mom's recipe,when she was here she did it and i am posting it now.


Curry leaves dried 2 cups

Senaga pappu (channa dal) 4 tbsp

Minappa pappu (udad dal) 2 tbsp

Cumin seeds 1 tbsp

Coriander seeds 1 tbsp

Dried red chillis 6-7

Tamarind 1 small size of a lemon

Salt to taste

Oil 2 tbsp


1.Take 1 tbsp of oil in a kadai,add channa dal and udad dal,fry until both changes colour and don't burn them.Remove from the kadai and keep aside.

2.In the same oil add coriender seeds and zeera.Toss them till they are brown in colour.Remove it and keep aside.

3.In the same kadai take the remaining oil and fry red chillies for 2-3 minutes.Keep aside.

4.Add curry leaves and roast till the leaves are crispy.Let all the ingredients cool.

5.Once cool,grind both the dals until coarse,followed by cumin and coriander seeds.

6.Add tamarind and red chillies and grind again.

7.Lastly add curry leaves and salt and grind into smooth powder.

Serve it with hot rice,dosa or idly.

These dosas are going to the event hosted by padma of Padma's recipes

Friday, July 03, 2009

Bellam Dosa/Sweet Dosa


My daughter had this dosa in her school.Her friend gave her one small piece of sweet dosa.From that day she was pestering me do this dosa.Google aunty helped with this recipe and it was great hit with her.Now she is having summer vacation and everyday she is asking me to make this.This tastes good with ghee.Here is the recipe:-


Raw rice - 1 Cup
Rice flakes - 1 tbsp
Methi seeds - 1 small spoon
Jaggery - Half Cup
Coconut - 1/4 Cup


1.Soak raw rice, rice flakes and methi seeds together in water for one hour
2.Grind them nicely with coconut and jaggery.
3.Put the tava on the gas and prepare dosa by adding little oil. (The gas should be in sim)

The dosa could be served with ghee or butter.

This is my entry to the dosa event hosted by padma of Padma's recipes

Edited to add:-I used fresh coconut.

Wednesday, July 01, 2009

Orange Flavoured Kitkat Cake



All purpose flour 1 1/2 cup
Eggs 2
Baking powder 1 tsp
Butter 1/2 cup
Nestle Sweetened Condensed Milk 1 tin
Juice of orange 1
Sugar 1/2 cup
Nestle Kitkat Chunky Caramel chopped 1 bar


1.Combine all the ingredients except the nestle kitkat.
2.Beat for 2-4 minutes.
3.Pour in a greased baking tin,then sprinkle the chopped nestle kitkat on top.
4.Bake in a 175 degree preheated oven for 40 minutes or until a skewer inserted in the middle comes out clean.

This cake recipe i got it from nestle condense milk tin.I have taken the exact measurement and cake came out very well.