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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, September 17, 2010



I ate avial only once in a kerala restuarant on a onam day where they served onam sadya.I thought it involves lot of work to make this curry.Deeps my friend who blogs at perceptions shared her recipe which is quite easy to make and very tasty as well.Thanks deeps for the wonderful recipe.Here goes her recipe


Carrot 1
Beans few
Drum stick 1
Yam  few pcs of 1'' size
Potatoes 1
Capsicum 1
Raw banana 1/2 pc
Oil for seasoning 1 tbsp
Curry leaves few

Make a paste of the below ingredients:-

Fresh coconut 1 cup
Curd 1/2 cup
Green chillies 4-5



Chop all the veggies into long equal size pcs.

Boil the veggies until done but not so soft.

Add the grounded coconut mixture into the veggies.

Mix gently.Add salt.

Boil for few more minutes until your kitchen is filled with the nice aroma of coconut.

I did a mistake of adding more water and avial was watery.I had to boil for longer time so that the curry thickens.So avoid adding water.

Surprisingly my mom liked this curry,she is very choosy  and she prefers her cooking than my cooking.

Wednesday, September 15, 2010

Jonna Roti/Jowari Roti

My father hails from bellary which has strong influence of karnataka cuisine.People there watch telugu as well as kanada movies but the languages they speak  is mostly kanada and there telugu accent is quite different.

When my father was alive he used to ask for jonna roti very often and my mom used to make them atleast once a week for dinner.He used to eat jonna roti with pickle and we kids used to eat it with curd and cream.Usually jonna roti is pan fried and my mom didn't know how to make jonna roti.So she altered the preparation of the roti and started deep frying the jonna roti which is very unique.


Jonna pindi /jowar flour -- 1 cup
Onions 1 finely chopped
Green chillies 1 finely chopped
Salt as per taste
Soda a pinch
Oil for deep frying
Salt as per taste
Warm water


Take jonna pindi,onions,green chillies,soda and salt in a bowl.

Slowly add water by a table spoon and make a dough.It should be hard dough like puri dough.

Make lemon size balls.

Wet a small pc of cloth and spread it on a plate.

Wet your hands and press the dough on the wet cloth with your fingers.

The thickness of the roti should not be too thin nor too thick.

Heat oil in a deep frying pan.Slowly lift the wet cloth with your left hand and place your right hand on the roti.

Slowly transfer the roti on to your right hand and leave it in the hot oil.

Turn it and fry on the other side also and remove roti from the oil.Serve hot.

Monday, September 13, 2010

Baby Corn Masala



Baby corn  10 Chopped

Onion Paste

Onions 1 onion (big)
Jeera/Cumin Seeds 1/2 tsp
Cinnamon 1 inch
Cloves 3
Green Cardamoms 1
Bay Leaf 1
Khus-Khus/White Poppy Seeds 1/tbsp
Ginger garlic paste 1 tbsp

For Tomato Paste:
Tomatoes 3
Cashews 10
Garam Masala 1 tsp
Amchur/Dry Mango Powder 1/2 tsp
Turmeric Powder pinch
Kashmiri/Deghi Chilli Powder 1 tbsp


Grind onion and tomato paste with all the ingredients listed above separately and keep aside.

Heat another tbsp of oil in a same pan and add cumin seeds. When it starts to sizzle,add onion paste. Keep stirring at medium heat till onion paste turns light brown in colour.

Make sure that you continuously stir the paste and it doesn’t stick to the pan.

Add tomato paste and stir well. Simmer the heat and let it cook for 4-5 minutes, stirring in between to make sure it doesn’t stick to the pan.Add baby corn pcs and stir well.

Increase the heat to medium and add a cup of water, salt to taste and mix well. Cover and cook for another 5 minutes. Open the lid and adjust the seasonings.

If you find the gravy too thick, add about another ½ cup of water.Simmer the gravy and let it cook uncovered for another 7-8 minutes or till the corn is cooked and soft.Switch off.
Serve it hot with roti.

Sunday, September 12, 2010

Brinjal and curd curry 2


I blogged about brinjal and curd recipe before,the recipe i blogged was kashmiri dahi baingan.That recipe i did from sanjeev kapoors book and this is from a writer who is from andhra and the book is called Kantamani Vantakalu by Mrs.Kantamani which is in telugu.


Brinjal/Egg plant  1/2 kg
Curd 1 cup
Onions 2 chopped
Green chillies 2 silted
Dry red chillies 2
Tamarind juice 2 tbsp
Red chilly powder 1/2 tsp
Turmeric powder 1/4 tsp
Mustard seeds 1/4 tsp
Curry leaves few
Oil 3 tbsp


Take oil in a pan.Add mustard seeds,red chillies and curry leaves.When mustard seeds spultter add onions and green chillies.

Add tamarind juice to the curd and mix it well.

Once onions are fried add brinjal,turmeric powder and salt.

Cover and cook till brinjals are tender and cooked.

Now add curd mixture and mix well.

Cook till the curry is dry and serve hot as a side dish.

PS:-By adding tamarind juice to the curd,curd won't break when cooked.

Friday, September 03, 2010

Mokkajonna Garelu/Corn Vada



Corn 2 cups
Udad dal 1/2 cup (soaked for 2-3 hours)
Green chillies 2
Ginger 1" pc
Onions 1 chopped finely
Salt to taste
Oil for deep frying



Grind corn,soaked udad dal,green chillies and ginger into coarse paste.(don't add water)

Then add chopped onions and mix well.Heat oil in a deep frying vessel and the oil should be very hot.

Wet a plastic sheet with little water and take a lemon sized balls and flatten it on the sheet and make a hole in the center so that vada cooks evenly.

Slowly drop the vada in the oil and cook till golden colour and serve hot.