Wednesday, November 30, 2011

Puri Uppittu / Puri oggarane

                        Puri/ kadle Puri: 3 cups
                        Onion(small): 1/2 chopped
                        Green chilli: 2 ( cut it lengthwise)
                        Peanuts: 1 tbspn
                        Channa dal: 1 tspn
                        Lemon juice: 1 tspn
                        Turmeric Powder: Pinch
                        Oil: 1 tbspn
                        Mustard seeds: 1/4 tspn
                        Cumin seeds(Jeera): Pinch
                        Curry leaves: 3-4
                        Coconut powder: 1 tspn
                        Coriander leaves to garnish
                 1. Soak puri in water for about 2-3 mins. Drain out the water and  hold a handful of puri in hand and squeeze out water by pressing it. keep it aside.
                 2. Heat oil in a pan and add channa dal, peanuts and fry until light brown in color.
                 3. Now add onion, curry leaves, green chilli, turmeric powder and salt. saute for 2 mins.
                 4. Add puri and fry for 2 mins. Switch off the flame.
                 5. Add lemon juice and coconut powder. Mix well.
                 6. Garnish with coriander leaves.

Monday, November 28, 2011

Aloo Achar / Potato Pickle

                       Potato: 3 (Boiled and cubed) Make sure it is not over boiled
                       Green chilli: 1
                       Sesame seeds: 1/4 cup
                       Chilli Powder: 1/4 tspn or according to taste
                       Turmeric Powder: 1/4 tspn
                       Methi seeds: 8-10
                       Lemon juice: 3-4 tbspn (freshly squeezed)
                       Oil: 3 tbspn
                       Coriander Leaves to garnish
                       Salt to taste

                 1.  Roast the sesame seeds until light brown in color and powder it. keep it aside.
                 2. Take a bowl, add cubed potatoes and sesame seeds powder.
                 3. Add chilli powder, salt, lemon juice, green chilli and coriander leaves.
                 4. Heat oil in a pan and when hot, add methi seeds and turmeric powder. Switch off the flame. Immediately pour this over potato mixture and mix well.
                 5. Serve  with Roti or as a sidedish

Tuesday, November 22, 2011

Aloo Palak- Type 1

                       Potato: 2 (Peeled and cubed)
                       Spinach/Palak: 1/2 bunch
                       Tomato: 1
                       Onion(small): 1/2 chopped
                       Ginger-Garlic Paste: 1 tbspn
                       Chilli Powder: 1/2 tspn or according to taste
                       Coriander Powder: 1/2 tspn
                       Amchoor Powder: 1/4 tspn
                       Cumin powder: 1/4 tspn
                       Turmeric Powder: Pinch
                       Garam Masala: 1/4 tspn
                       Cumin(Jeera): 1/4 tspn
                       Oil: 1 tbspn
                       Salt to taste

                1. Make a paste of tomato and palak seperately. Keep it aside.
                2.  Heat oil in a pan, and add cumin seeds, onion and ginger-garlic paste. Saute for a min.
                3. Add tomato puree, turmeric, amchoor powder, chilli powder, coriander powder, cumin powder and garam masala. Fry for 3-4 mins.
                4. Now add palak/spinach paste, salt and potato. cook until done.
                5. Serve with Roti, Naan or chapathi

Monday, November 21, 2011

Badanekai Gojju

                       Brinjal: 4-5 ( Cut it lengthwise)
                       Peas: 1 handful (Optional)
                       Kasuri Methi: 2 tbspn
                       Onion(small): 1 chopped
                       Ginger: 1 tspn grated
                       Chilli Powder: 1/2 tspn or according to your taste
                       Turmeric Powder: Pinch
                       Garam Masala: 1/2 tspn
                       Besan Flour: 2 tbspn
                       Amchoor Powder: 1/4 tspn
                       Green chilli: 1 cut it lengthwise
                       Tomato: 1 chopped
                       Water: 1/4 cup
                       Oil: 2 tbspn
                       Cumin(Jeera): 1/4 tspn
                       Curry leaves: 4-5
                       Salt to taste
                       Coriander leaves to garnish

                  1. Heat oil in a pan, add cumin seeds, curry leaves, onion, green chilli and ginger. saute for 2 mins.
                  2. Add brinjal, salt and fry until half cooked.
                  3. Now add tomato and fry.
                  4. In a bowl, mix together chilli powder, garam masala, besan flour and kasuri methi with 1/4 cup water.
                  5. Add this paste to brinjal mixture and fry until cooked. ( Add more water if required)
                  6. Garnish with coriander leaves.
                  7. Serve with Roti or Chapathi

Monday, November 7, 2011


                       Rice Flour: 1 cup
                       Maida: 1 cup
                       Chiroti Rava(Fine Rava): 1 cup
                       Sesame Seeds: 1 tspn (Roasted)
                       Butter: 3-4 tbspn
                       Baking Soda: Pinch
                       Salt to taste
                       Oil for deep frying         

To Grind:
                    Cumin Seeds(Jeera): 1 tbspn (Roasted)
                    Black Peppercorns: 1 tspn (Roasted)
                    Dry Coconut(Kobbari): 1/2 cup
                    Green chilli: 4-5 or according to taste
                    Curry leaves: 1 sprig
                    Coriander leaves: 6-7 strands

                 1. In a bowl, add rice flour, maida and chiroti rava. Add sesame seeds, butter and salt. Mix well.
                 2. Grind the ingredients listed above using less water.
                 3.  Add this paste to rice flour mixture and knead well. Add water if required while kneading.
                 4. Take a small portion of the dough and roll on a smooth surface into a string and join the ends together to form a circle.
                 5. Heat oil in a pan on medium heat and deep fry the kodbale until light brown in color. Drain on paper towel.
                 6. Store in air tight container.