Saturday, December 31, 2011


                       All Purpose Flour/ Maida: 1 cup
                       Rapid Rise Yeast:  1 tspn
                       Corn Starch: 2 tspn
                       Yoghurt/Curd: 1 tbspn
                       Oil: 1 tspn
                       Warm Water: 3/4 cup
                       Cardamom Powder: 1/8 tspn
                       Oil + 2-3 tbspn ghee for deep frying 

For Syrup:
                     Sugar: 1 1/4 cups
                     Water: 1 cup
                     Lemon juice: 1 tspn
                     Cardamom Powder: 1/4 tspn

                  1.  In a bowl, add maida, corn starch, cardamom powder and rapid rise yeast. Mix well.
                   2. Add yoghurt, oil and warm water and  mix thoroughly ( make sure there are no lumps formed).
                   3.  Keep this bowl in a warm place and allow the batter to rise for 30 mins.
                   4.  In a heavy bottom pan, add water, sugar and cardamom powder and mix well.  Cook for 15-20 mins on medium heat.
                   5. Reduce the flame to low heat and add lemon juice.
                   6. Mix the fermented batter and put it in a mustard or ketchup bottle.
                   7. Heat oil and ghee in a pan on medium heat.  Switch off the flame for sugar syrup so that it does not become too thick.
                   8. Squeeze out the batter into hot oil  in a circular motion.  Fry until bottom side is light golden brown and flip once to cook the other side.
                   9.  Remove the jelebi and Shake off excess oil and place directly into sugar syrup.
                   10. Allow jelebi to rest in sugar syrup for a minute and flip to the other side and shake off the excess syrup and place on to a plate.
                   11. Continue frying remaining jelebis.
                   12. Serve hot.

                   1. Jelebis will remain fresh for 4-5 days unrefrigerated.
                   2. This recipe makes about 35 jelebis. 


Monday, December 19, 2011

Baingan bartha

                       Eggplant: 1 lb approx
                       Onion(medium): 1 chopped
                       Tomato(medium): 2 chopped
                       Peas:  1/2 cup
                       Garlic:  3-4 cloves lightly crushed
                       Ginger: 1 tspn grated
                       Coriander Powder: 1 tspn
                       Amchoor Powder: 1/4 tspn
                       Cumin Powder: 1/2 tspn
                       Chilli Powder:  1/4 tspn or according to taste
                       Garam masala: 1/4 tspn
                       Turmeric Powder: 1/4 tspn
                       Oil: 2 tbspn
                       Asafoetida(hing): Pinch
                       Salt to taste
                       Coriander leaves to garnish

                 1. Preheat the oven to 400 degrees, rub a little oil on eggplant and bake it for about 45 mins, turning the sides every 15 mins.
                  2. Allow it to cool and peel off the skin. Chop the eggplant into small pieces and keep it aside.
                  3. Heat oil in a pan on medium heat. Add asafoetida, onion, peas, curry leaves, salt and turmeric powder.  Give it a good stir and let it cook till onions turns translucent.
                   4. Add ginger and crushed garlic and cook for 2-3 mins.
                   5. Now add chopped tomatoes and cook till the oil separates from the mixture.
                    6. Add coriander powder, amchoor powder, cumin powder, chilli powder and garam masala. Mix well.
                    7. Now add chopped eggplant pieces and cook on medium heat.
                    8. Garnish with coriander leaves.
                    9. Serve with Roti, Chapathi, Parathas or Naan.

Monday, December 12, 2011

Capsicum Subji

                       Capsicum/Bell Pepper: 2 chopped
                        Onion: 1/2 chopped (small)
                        Ginger-Garlic Paste: 1 tbspn
                        Turmeric Powder: Pinch
                        Coriander Powder: 1 tspn
                        Chilli Powder: 1/2 tspn
                        Garam Masala Powder: 1/4 tspn
                        Coconut Powder: 1 tspn
                        Oil: 1  tbspn
                        Mustard Seeds: 1/4 tspn
                        Cumin seeds: Pinch
                        Curry Leaves: 3-4
                        Salt to taste
                        Coriander leaves to garnish
                1. Heat oil in a pan, and add mustard seeds, curry leaves and onion. Saute for a min.
                 2. Add ginger-garlic paste, turmeric and salt. Fry till raw smell disappears.
                 3. Now add chopped capsicum and cook for 2-3 mins.
                 4. Add coriander powder and cook for another 2-3 mins or till capsicum is soft.
                 5. Add coconut powder and garnish with coriander leaves.
                 6. Serve with Roti or Chapathi.

Wednesday, December 7, 2011

Avarekaalu Huli/ Surti Beans Gravy

                        Avarekaalu/ Surti beans:  1 cup
                        Potato: 1 (Peeled and cubed)
                        Brinjal: 1 chopped
                        Garlic: 3-4 cloves
                        Oil: 1 tbspn
                        Mustard seeds: 1/4 tspn
                        Curry leaves: 4-5
                        Salt to taste

  To Grind:
                        Onion(small): 1/2
                        Tomato: 1
                        Sambar Powder: 1 tbspn
                        Coconut Powder: 3 tbspn
                        Hurigadle: 1 tspn
                        Tamarind Extract:  1 tbspn
                        Coriander Leaves: 3-4 strands
                 1. Pressure cook avarekaalu, potato, and brinjal using enough water.
                 2. Grind together the ingredients listed above.
                 3. Heat oil in a pan, and add mustard seeds, curry leaves and lightly crushed garlic cloves.
                  4. Add the grinded paste and cook for 2-3 mins.
                  5. Now add pressure cooked avarekaalu mixture and salt.
                  6. Boil for 10 mins.
                  7. Serve with Rice.

Tuesday, December 6, 2011

Sabsige Soppu Saaru/ Dill dal

                    Toor dal: 1 cup
                    Sabsige Soppu/ Dill Leaves: 1 cup chopped
                    Turmeric Powder: Pinch
                    Cumin seeds: 1 tspn
                    Coriander seeds/ Dhania: 1 tspn
                    Garlic cloves: 3 for grinding + 1 chopped for seasoning
                    Coconut Powder: 1 tbspn
                    Green chilli: 1-2
                    Lemon Juice: 1/2 tspn
                    Oil: 1 tspn
                    Mustard seeds: 1/4 tspn
                    Asafoetida(hing): Pinch
                    Curry Leaves: 4-5
                    Salt to taste

               1. Pressure cook toor dal using enough water.
               2. Grind together coconut, cumin seeds, coriander seeds, garlic, turmeric, coriander leaves and green chilli to a smooth paste.
               3. Heat oil in a pan and, add mustard seeds, curry leaves and asafoetida. Add 1 chopped garlic clove and chopped sabsige soppu. Fry for 2 mins.
               4. Now add grinded paste and cook until raw smell disappears.
               5. Add this paste to pressure cooked toor dal and boil for 3-4 mins.
               6. Add lemon juice and mix well.
               7. Serve with rice or chapathi.
  Note: You can skip the grinding process and just add sambar powder and tamarind juice. Tastes good either way.    

Monday, December 5, 2011

Aloo Methi

                      Potato: 2 (Peeled and cubed)
                      Fenugreek leaves/ Methi leaves: 1 cup chopped
                      Turmeric Powder: 1/4 tspn
                      Onion: 1/2 chopped (small)
                      Garlic: 2 cloves grated
                      Ginger: 1'' piece grated
                      Green chilli: 1 chopped
                      Chilli Powder: 1/4 tspn or according to taste
                      Amchoor Powder: 1/2 tspn
                      Cumin seeds(Jeera): 1/4 tspn
                      Garam masala: 1/4 tspn
                      Oil: 2 tbspn

                1. Wash fenugreek leaves and chop it.
                2. Heat oil in a pan and add cumin seeds, onion, green chilli, ginger-garlic paste. Fry until raw smell disappears.
                3. Add fenugreek leaves, turmeric powder, chilli powder, amchoor powder and salt. fry for a min.
                4. Now add Potato and cook until soft.
                5. Add garam masala powder. Mix well.
                6. Serve with Roti or Chapathi or as a sidedish.

Chole/ Channa Masala

                       Chickpeas/ Garbanzo Beans: 2 cups
                       Onion: 1 (medium)
                       Tomato: 3
                       Coriander Powder: 1 tbspn
                       Cumin(Jeera) Powder:  1 tspn
                       Amchoor Powder: 1 tspn
                       Turmeric Powder: Pinch
                       Ginger: 1'' piece + extra for seasoning
                       Garlic: 4-5 cloves
                       Green chilli: 1 chopped
                       Bay Leaf: 1
                       Cinnamon: 1'' piece
                       Cloves: 3-4
                       Tea Bags: 2
                       Oil: 2 tbspn
                       Butter or Ghee: 2 tbspn
                       Salt to taste

                 1.  Soak chickpeas for 4-5 hrs or overnight. Pressure cook chickpeas using enough water for 2-3 whistles or until soft. Do not discard the water. Dip 2 tea bags in the cooked chickpeas for 3 mins and then discard the tea bags.
                 2. Grind onion, garlic and 1'' inch piece ginger to a smooth paste and grind tomatoes seperately.
                 3. Heat oil in a pan and add bay leaf, cinnamon n cloves.
                 4. Add Onion paste and fry until raw smell disappears. Now add tomato puree and fry till oil starts leaving.
                 5. Add green chilli, coriander powder, cumin powder and amchoor powder. Fry for 2 mins.
                 6. Now add cooked chickpeas along with the water. cook on low flame. Gently press few chickpeas and mix well.
                 7. Heat butter in a separate pan and add thinly sliced ginger pieces and fry for 30 sec and pour this mixture over chickpeas curry. Mix well.
                 8. Serve with Roti, Naan, Chapathi or Rice.