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Saturday, 31 May 2014

Kadale/Chana/Chickpeas…CHAT


Toady we are presenting one of the famous evening chat/snack of North India, even famous in Mumbai and other parts of India too. This snack is easy to prepare with handy available ingredients at home. People of all age love this because of its taste and nutrition value. Lets follow the easy steps how to prepare this chatpata(tangy) CHAT. Recipe sent by Sandwich Maker




Ingredients for Chana/Chickpeas Chat:

1 Cup - Cooked Chickpeas
1 - Onion finely chopped
1 - Tomato finely chopped
1 or 2 - Green chilies
Lemon Juice as per taste
Coriander leaves - Little bit
Salt as per taste
pinch - Hing (Asafoetida)
pinch - Turmeric
Half Split Spicy Groundnuts for dressing
Saviors for dressing
Chat Masala as per taste

To prepare Chana/Chickpeas Chat :

1. Soak the chickpeas in water overnight.
2. Next morning drain the water and add fresh water, a pinch of turmeric, a pinch of hing (=asafoetida—which reduces the gaseous property of chickpeas), salt to taste then pressure cook 6 whistles.
3. Let it cool then drain the water, add finely chopped onions, tomatoes, coriander, green chilies, few drops of lemon juice and mix well.
4. Now on top garnish with spicy peanuts, saviors, pinch of chat masala and serve with hot Tea or Coffee.
5. This fresh and hygienic home made chana/chickpeas chat will be loved by almost everybody.

Tips / Notes:

·        You can add grated or finely chopped raw mango in place of lemon juice for tangy taste.
·        You can add grated carrot or boiled potatoes if you like (optional).
·        Half split spicy groundnuts, saviors, chat masala are readily available in market in many Brands.

Health Benefits :

1. This street food (chat) is very healthy as it is oil free, sugar free, no fat, high proteins and gluten free.
2. Chickpeas are great hunger controllers and they are rich in fiber and proteins.
3. Chickpeas reduce risk of heart disease as they reduce cholesterol.
4. Chickpeas also have good amount of iron which boost energy and good amount of calcium which is good for bones.
5. Chickpeas are loved by all for their multipurpose usage. They can be used in chat,salads, curries, roasted, chickpeas floor.
6. We all know that chickpeas floor is ideal for skin and hair.

So try this recipe and write back to us…We love to hear from you.
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Home made Chicken Burger


Why not try to make homemade easy burger for lunch for the family by using minimal ingredients? instead of eating out at the McDonald which could be costly? to prepare this recipe u need to have ready Chicken patties which u get in super market to make your cooking process fast.







Ingredients for Chicken Burger :

Chicken patties 3
Burger buns 3
Lettuce 4 to 5 leaves
2 tomatoes sliced in round shape

To prepare Chicken Burger :

1. You will need to allow the Chicken pattys to thaw for 10 minutes before using. Then shallow fry them on non-stick pan and keep it aside.
2. Cut the burger buns and shallow fry them using oil / butter. But I did it without any oil / butter (If you prefer, you can toast the bread.)
3. Take 2 pieces of buns, apply butter on one side of both the bread slices.
Between the bun slices place Lettuce, Chicken patties, Tomato slices and insert a toothpick.
4. Simple and healthy Chicken burger is ready to serve...... u can serve it as Breakfast, Lunch, Dinner or even u can pack it in kids lunchbox.

Tips / Notes:

·        For this recipe instead of Burger buns u can use Whole Meal buns.
·        U can prepare Chicken patties at home. I prefer to use ready patties for fast process.
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EASY BANANA MUFFINS


Not to use an electric mixer for making Banana Muffins. Use a spoon or whisk just to incorporate all ingredients together without over-stirring. The cake would be turned out really soft. To make this cake more healthy and delicious, I prefer to use wheat flour instead of plain flour.













Ingredients for Banana Muffins :
1 & 1/2 cups wheat flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt (if butter is salted omit salt)
1/2 tsp Cinnamon powder  (optional)
3 to 4 large bananas, mashed
1 cup white sugar
2 eggs
1/2 cup butter, melted
1 tsp Vanilla essence
1/2 cup Sour Curd

To prepare Banana Muffins :

1. Preheat oven to 350 degrees F (175 degrees C). 
2. Use paper liners and place in muffin tray.
3. Sift together the flour, baking powder, baking soda, 
Cinnamon powder and salt, set aside.
4. Combine bananas, sugar, eggs, Vanilla essence, melted butter and Sour Curdin a large bowl.
5. Fold in flour mixture, and mix until just incorporated. Do not over mix.
6. Scoop into muffin pans.
7. Bake in preheated oven for 10 to 12 minutes 
or until a tester inserted into the center of the cupcakes comes out clean. Cool the cupcakes for five minutes in the tin (taking them out too soon can distort the shape!) before removing them with a knife and setting them on a wire rack to cool completely.

Tips / Notes:

·        Use the Preheat and baking instructions as per oven user guide.
·        U can add walnut / pecan nut / chocolate chips for this recipe.
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Poha / Atukula / Avalakki / Beaten rice Upma


Poha / Atukula / Avalakki / Beaten Rice Upma is a very easy breakfast dish for a mom who want to spend less time in kitchen to make. This goes for Breakfast , evening snack even dinner sometimes.


Poha /Atukula / Avalakki / Beaten rice are available in three different types:

1. Fine Flakes
2. Medium Flakes
3. Thick Flakes
So for this dish Medium Flakes is the one which goes so perfect.

Ingredients for Poha /Atukula / Avalakki / Beaten rice Upma:

2 cups - Poha /Atukula / Avalakki / Beaten rice
3 tbsp - Olive Oil
1 tsp - Mustard seeds
1 tsp - Cumin Seeds
a feast - Peanuts
1 tsp - Bengal gram
1 tsp - Black gram
a stem - Curry leaves
1 -  onion Finely chopped onions
3 no's - Green chilli's
a pinch - Turmeric powder
Salt  : As per taste
2 tbsp - Lime juice
Coriander leaves (Optional)

To prepare Poha /Atukula / Avalakki / Beaten rice Upma:

1. Soak the beaten rice for some time to soften. Drain the water completely and keep it aside.
2. In a kadai put oil then add mustard seeds, cumin seeds,  Peanuts, Bengal gram, Black gram and fry till dal gets golden in colour.
3. Put chopped onions, green chillies, curry leaves, turmeric powder and salt.
4. When onion turns brown colour add the rice flakes to it and cover it with a lid and keep it on low heat for a couple of minutes so that the spices get absorbed to rice flakes.
5. Turn off the heat and add lemon juice to it and mix well. Finally garnish with coriander leaves and serve hot.
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Friday, 30 May 2014

Ragi Vada / Ragi Vadalu


Ragi, also known as finger millet is a dark brown/red colour cereal. Being low in calories and rich in nutrition, it’s a wonderful food for all. 20 grams serving of ragi provides 66kcal of energy. Packed with calcium, iron, amino acids and anti-oxidants, ragi is truly a natural wonder. I learnt this recipe from Maavoorivanta program. Thanks to MAA tv for telecasting such wonderful dishes.....


Ingredients for Ragi Vada / Ragi Vadalu :

1 Cup - Ragi flour
1 cup -  channa dal
1/2 cup -  urad dal
4 to 5 - chopped Green chillies
3 - med Onions Finely chopped
1 stem - Curry leaves
1/4 cup - Coriander Leaves
1 to 1 1/2 tsp -  Coriander seeds
Salt as per taste
Oil for deep frying 

To prepare Ragi Vada / Ragi Vadalu :

1. Wash and Soak channa dal, urad dal for atleast 2 hours and make a coarse paste by adding 4 to 5 green chillies in wet grinder or mixi then add Ragi flour to this.
2. Finely chop Onions, Curry leaves, Coriander Leaves, Green chillies.
3. In a vessel, Combine all the ingredients and 2 tsp oil and mix well by adding required amount of water to make vada batter consistency. Don't add  much water.
4. Heat enough oil in a deep frying vessel and take a small dough in hand and flatten it slowly with your fingers and drop it slowly in the oil. Don't overcrowd the vessel. Fry till it becomes crispy.
5. Drain excess oil in a paper towel and repeat the same steps for the next batch. Serve hot with tea/coffee.

Tips / Notes:

·        If you have any Left Over Veggies like Carrot Beans, Peas, you can include them also here to increase the nutritious values.
·        Apply some oil on your palm so that you can flatten the vada easily.
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Heath Benefits of RAGI


Ragi, also known as finger millet is a dark brown/red colour cereal. Being low in calories and rich in nutrition, it’s a wonderful food for all. 20 grams serving of ragi provides 66kcal of energy. Packed with calcium, iron, amino acids and anti-oxidants, ragi is truly a natural wonder. We tell you the reasons why you must essentially include ragi in your diet. For more information click healthplus24.com



Why ragi is a natural wonder
1. An excellent source of calcium, ragi is recommended for bone health of children, adults as well as old people. 
2. Ragi is considered to be the best weaning food for infants. Doctors recommend infants above age 6 to have ragi as it is high in iron (3.9mg/100gm).

3. It improves iron deficiency and increases hemoglobin levels in the body. it’s an excellent food for diabetic and obese people

4. Ragi enhances milk production in new moms and protects pregnant women from developing anaemia. 
5. Ragi is an ideal substitute for rice and must be present in your weight loss diet. 
6. Ragi is a good supplement for people with high cholesterol and fatty liver because the amino acids lecithin and methionine bring down fat content of the liver and reduce LDL levels.
7. The anti-oxidants present in ragi tone the body naturally and keep it cool. It relaxes the system and considerably alleviates insomnia, migraine, depression and headache.
8. The ground paste of ragi used as a facial/body scrub or you can make a paste out of them and apply it to improve the texture of your skin. Ragi prevents premature ageing of the skin.

You can have ragi in plenty of ways. Make ROTIES, DOSAS, IDLIES, VADAS, PAKODAS, RAGI MUDDE the famous Kannadigas main dish with bassaru, porridge, cakes, or simply have it raw form after sprouting. So eat ragi and stay fit!
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Thursday, 29 May 2014

Mint Coconut chutney


Mint Coconut Chutney is a South Indian dip, with lot of flavours in it. There are so many variations in the Coconut Chutney recipe. This is one of the simple recipe. Here, I have used MINT, which adds a flavour to the chutney. This is the easiest chutney you can make. There is no need to cook any of the ingredients in this except the seasoning which is optional. Mint Coconut Chutney tastes well with mainly Indian breakfast dishes like Idli, Dosa, Pesarattu, Upma, Vada and Pongal. All it takes 5 minutes to prepare.




 Ingredients for Mint Coconut Chutney:

less than 1/2 chopped fresh coconut
3tbsp putani  / Roasted channa dal
4 to 5 green chillies
1/4 cup Mint leaves
Tamarind as per taste
Salt as per taste

To prepare Mint Coconut Chutney:

1. Grind all the ingredients together by adding required amount of water.
2. After grinding them in smooth paste, add tadka with mustard seeds, dry red chillies and curry leaves if required. Mint Coconut chutney is ready to serve with breakfast dishes like Idli, Dosa, Pesarattu, Upma, Vada and Pongal.

Tips / Notes:

·        I don't prefer to put tadka for any chutneys so that I can use for more than one day by keeping it in refrigerator.
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Nuvvula / Yellu / Sesame seeds / Till Chutney


Sesame seeds are used in a variety of Andhra and Karnataka vegetarian preparations like Pulihora, Nuvvulu Annam, Nuvvla gutti vankaya kura ( stuffed brinjal curry) to name a few. Nuvvulu or seasame seeds give a distinctive flavor to the dish being prepared. Here I am preparing chutney which goes well with Idly /dosa / kichidi / vermicelli upma / chapati  using nuvvulu /seasame /till seeds and coconut which is rich in protein and highly nutritious.


Ingredients for Nuvvula / Yellu / Sesame seeds / Till Chutney :

1 cup Sesame seeds
1/4 cup Raw coconut pieces
2 tbsp Tamarind pulp
3 dry Red chillies
4 Cloves Garlic
Salt to taste
2 tbsp olive oil
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
1/2 tsp Urad dal
1 strings Curry leaves
1Pinch Hing

To prepare Nuvvula / Yellu / Sesame seeds / Till Chutney :

1. Heat oil in a pan add cumin seeds, garlic, sesame seeds, red chillies, coconut pieces, cook it in a slow flame for 3 minutes.
2. Add tamarind juice, salt, switch off the flame let it cool down and put it into the blender and make a paste.
3. For tempering heat oil in a pan add mustard seeds, when mustard seeds is splatter, add Urad daal, hing, curry leaves, switch off the flame, and pour to the sesame seeds chutney paste.
4. Serve this chutney with Idly /dosa / kichidi / vermicelli upma / chapati.

Tips / Notes:

·        Adjust the red chillies(depending on the spice) and salt as per your requirement.
·        Add garlic pods as per your requirement.
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Nuvvula pudi / Yellina chutney pudi / Seasame powder / Till powder


This one is an all rounder. We use nuvvulu / yellu / seasame / till seeds and make powder out of it. Use it in curries or eat it with rice. So when you have this powder ready at home, it can be put in any curry after the veggies in it are boiled. I made this today, it came out well :) . Here is the recipe  nuvvulu /seasame /till seeds which is rich in protein and highly nutritious. Though not aromatic, when ground with other toasted spices the earthy, nutty flavor of seasame seeds overpowers the flavor of the remaining spices.






Ingredients for Nuvvula pudi / Yellina chutney pudi / seasame powder / till powder :

1 cup white seasame seeds
1/4 cup senaga pappu (bengal gram)
1/4 cup minappa pappu (split black gram dal)
1 tbsp cumin seeds
2 tbsps coriander seeds
7-8 dried red chillis
7-8 crushed garlic pods
salt to taste
1 tbsp oil

To prepare Nuvvula pudi / Yellina chutney pudi / seasame powder / till powder :

1. By adding 1 tbsp oil, dry roast chana dal, urad dal on medium heat till they turn red. Don’t burn them. Remove from pan and keep aside to cool.
2. In the same pan dry roast cumin and coriander seeds till they turn red. Remove from pan and keep aside to cool.
3. Now add the seasame seeds and red chillies and toss them till they are crisp and roasted. Turn off the stove and cool all the roasted ingredients.
4. Grind the dals, coriander, cumin seeds, garlic pods and red chillis first (grind them coarse), now add seasame seeds and grind for three to five seconds only to make a coarse powder (if u ground for long time seasame seeds oozes out the oil and   it form like a ball or paste).
5. Use it in curries or eat it with rice and ghee.


Tips / Notes:

·        Adjust the red chillies(depending on the spice) and salt as per your requirement.
·        Add garlic pods as per your requirement.
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Aloo Spinach / Potato Palak Masala


A side dish with gravy using Spinach and Potatoes. Aloo Palak | Potato Spinach Masala is a very popular dish of North India. I really enjoyed eating this with hot Chapati. There are different types of methods to prepare the Aloo Palak / Potato Spinach Masala Recipe. This is my simplest way....


Ingredients for Aloo Spinach / Potato Palak Masala :

3 med Potatoes cut into 4 pieces each
3 to 4 cup Finely Chopped Spinach
1 to 2 no Tomatoes
3-4 tbsp Olive oil
1 tsp cumin seeds
1 med Onion Finely Chopped
1/2 tbsp Red Chilly Powder
1/2 tsp Turmeric powder
Salt as per taste 

To prepare Aloo Spinach / Potato Palak Masala :

1. Peel and cut the potatoes into 4 pieces  and pressure cook it.
2. Heat a tbsp of olive oil in a pan, add Chopped Spinach and fry till raw smell leaves. The spinach will take 5 to 7 minutes to boil. Turn off the burner and allow spinach to coo naturally. Then grind it with tomatoes properly in a mixture to make a puree.
3. Heat remaining olive oil in a pan, add cumin seeds, Ginger-Garlic paste and onions, fry till onion turn golden brown.
4. Add Spinach and tomato puree and cook for 5 min then add red chilly powder, salt, coriander powder and turmeric powder, mix well and cook for 5 more min.
5. Finally add cooked potatoes, cook for 2 more min. Aloo Spinach / Potato Palak Masala is ready.
6. Serve hot with Chapati / roti / paratha / non /rice.
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Chocolate Beetroot Cake with wheat flour


Healthy, moist, delicious Chocolate Beetroot Cake with Wheat flour. A  Chocolate Beetroot Cake that will change your mind about beetroot – and chocolate cake – forever. A deeply chocolaty cake, this is moist, lush and delicious. The fact that it’s packed full of really good for you beetroot is just an added bonus. Nutrients, antioxidants and dark chocolate cake.
If you've never eaten a chocolate cake with beetroots before or you’re worried about adding beets to a cake recipe, fear not. You can’t taste the beets themselves. They give the cake a subtle earthiness, which works wonderfully well with the dark chocolate flavor of this cake. Plus they increase the moistness of the cake.


Ingredients for Chocolate Beetroot Cake with Wheat flour:

1 cup Wheat flour
5 tbsp Cocoa Powder
2 tsp Baking Powder
2 med size Beetroot grated
1 cup sugar
1 tsp Vanilla Essence
4 Eggs
150 ml Oil

To prepare Chocolate Beetroot Cake with Wheat flour :

1. Preheat the oven for 220'c for 10 min.
2. Mean wile add all dry ingredients - Wheat flour, Cocoa powder, Baking powder and sieve them 2 times.
3. In a bowl add all wet ingredients - Eggs, Sugar, Vanilla Essence, Oil and mix well till sugar dissolves.
4. Put dry ingredients mix to wet ingredients mix and mix well.
5. Grease cake tin with butter and pore the cake mixture.
6. Place the cake tin in oven and bake at 220'c for 25 min or until a tester inserted near the center comes out clean. Cool in the pan for 15 minutes before inverting on a wire rack.
7. Delicious Chocolate cake is ready to serve.

Tips / Notes:

  • If you taste the cake while warm you will taste the beets.  Strange, I know, but if you wait until the cake is completely cool, you will taste nothing but rich chocolate!
  • U can prepare this cake using Mida/plain flour instead of wheat flour.
  • Use the Preheat and baking instructions as per oven user guide.
  • U can add walnut / pecan nut / chocolate chips for this recipe.


So try this recipe and write back to us…We love to hear from you.


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Bell pepper Chicken


Bell pepper Chicken is mild, flavourful and yummy. This preparation uses marinated chicken with bell pepper (capsicum) as its main ingredients. The rich presence of bell pepper makes this dish more nutrition as the bell pepper is a known source of vitamins and antioxidants. In addition, bell pepper gives an attractive aroma.


Ingredients for Bell pepper Chicken:

1/2kg skinless chicken
11/2tsp Red chilli powder
1/4tsp Turmeric powder
Salt as per taste
4tsp oil
3 pieces each Cinnamon, clove and cardamom    
2 no's Bell pepper (capsicum) cut into cubes
1 no  Onion in mid size cut into small pieces
2 no's Tomatoes cut into small pieces

To prepare Bell pepper Chicken:

1. Add chicken, red chilli powder, ginger garlic paste, coriander powder, turmeric powder and salt and marinate for at least 1 hour(the more time, the better) and Set aside.
2. In a kadai heat oil, add cinnamon, clove and cardamom and sauté for a minute. Add onion and fry till its get golden brown colour. Then add the marinated chicken and sauté it for 10mins. Then add the capsicum cubes and mix well.
3. Add tomatoes and salt if required, Sauté until the chicken blends well with capsicum and other masalas. Make sure the chicken gets cooked tender.
4. Transfer it to a serving bowl and Garnish with coriander.

Tips / Notes:

·        Instead of adding the whole spices while tempering, you can add them(cardamom, cinnamon and cloves) with roasting and grinding itself.
·        Do not add water.
·        Oil, spices and salt can be adjusted to individuals taste.
·        Do not cover the pan for the entire cooking.. 
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Saturday, 24 May 2014

Rawa Idli


Idli is a traditional breakfast item in every South Indian households. It is a savoury cake of South India which is soft, spongy, healthy and is best eaten hot with any kinds of chutney, Idli podi and  sambar. It is a comfort food which is enjoyed by everyone of all ages. These idli’s taste great when had hot with sambar and coconut chutney. another way is you can simply cut these idli’s into small pieces, soak them in sambar and enjoy!



Ingredients for Rawa Idli:

Urad dal - 3/4 cup
Idli Rawa  - 3 cups
Fenugreek/ Methi seeds - 1/2 tsp
Salt to taste
Few drops of Oil for greasing the Idli plates
Water as per requirement

To prepare Rawa Idli:

1. Wash and Soak urad dal and Fenugreek seeds for atleast 4 hours and make a smooth batter by grinding it in wet grinder or mixi.
2. Add water to the idli rava and let it soak for about 25 to 30 minutes. Drain any excess water. Now mix the ground urad dal paste with soaked and mix well till no lumps are formed.
3. Keep the batter aside overnight to ferment. Next day add salt and mix well
4. Grease the idli maker with cooking spray or vegetable oil, pour the batter in each mould.
5. Fill the idli cooker or pressure cooker with 2 to 3 cups of water and put the idli maker into the cooker and steam it for about 13 to 15 minutes. serve this idli with your favourite chutney and Sambar.
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Ragi Idli


Ragi is rich in calcium, protein, iron and is also a good source of fiber.

Its also good for diabetic patients and also for the people suffering from high cholesterol. These idli’s taste great when had hot with sambar and coconut chutney or you can simply cut these idli’s into small pieces, soak them in sambar and enjoy! Idli is a traditional breakfast item in every South Indian households. It is best eaten hot with any kinds of chutney, Idli podi and sambar. It is a comfort food which is enjoyed by everyone of all ages. Here comes the healthy version of Ragi Idli.


Ingredients for Ragi Idli:

Urad dal - 3/4 cup
Ragi Flour - 1 cup
Idli Rawa  - 2 cups
Fenugreek/ Methi seeds - 1/2 tsp
Salt to taste
Few drops of Oil for greasing the Idli plates

To prepare Ragi Idli:

1. Wash and Soak urad dal and Fenugreek seeds for atleast 4 hours and make a smooth batter by grinding it in wet grinder or mixi.
2. Add water to the idli rava and let it soak for about 25 to 30 minutes. Drain any excess water. Now mix the ground urad dal paste with soaked rava and Ragi flour and mix well till no lumps are formed.
3. Keep the batter aside overnight to ferment. Next day add salt and mix well.
4. Grease the idli maker with cooking spray or vegetable oil, pour the batter in each mould.
5. Fill the idli cooker or pressure cooker with 2 to 3 cups of water and put the idli maker into the cooker and steam it for about 13 to 15 minutes. serve this hot healthy idli with your favourite chutney and Sambar.

Tips / Notes:

·        Ragi Idli tastes great when served hot.
·        You can also prepare this by adding ragi powder with left over Rawa Idli batter and call it instant Ragi Idli.
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Friday, 23 May 2014

Brinjal / Vankaya / Badanekai Curry with Methi leaves and Tomatoes


Brinjal / Vankaya / Badanekai with Methi leaves and Tomatoes curry will be good with either chapathi's or rice.


Ingredients for Brinjal / Vankaya / Badanekai Curry with Methi leaves and Tomatoes:

Brinjal(tall ones) – 3
Methi leaves - 1 cup finely chopped
Olive oil – 2 tbsp
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 dry red chillis
Onion 1 – finely chopped(large one)
Tomatoes med size - 2no finely chopped
Chilli powder – 1/2 tsp or to taste
Coriander powder – 1 tsp
Turmeric powder – ¼ tsp
Curry leaves – 1 spring
Water as per requirement
Salt – to taste

To prepare Brinjal / Vankaya / Badanekai Curry with Methi leaves and Tomatoes:

1. First cut onions, tomatoes and methi leaves into fine pieces and brinjal into med size pieces and put brinjal pieces into salt water.
2. Heat olive oil, add the mustard seeds and once they splutter, add the cumin seeds, red chillies, ginger garlic paste, methi leaves and curry leaves and sauté till methi leaves get cooked approx 4-5 mts..
3. Add brinjal and salt. Fry until the oil separates from the mixture. Now add chilli powder, coriander powder and turmeric powder. Fry for few seconds. add tomatoes and required amount of water (1/2 glass) to cook the brinjal. Close with a lid and cook on low flame till the brinjal become soft or your desired consistency.
5. Brinjal / Vankaya / Badanekai Curry with Methi leaves and Tomatoes curry is ready. Serve hot with rice or Chapati.
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Brinjal / Vankaya / Badanekai stir fry with methi leaves


Brinjal / Vankaya / Badanekai stir fry will be good with either chapathi's or rice.


Ingredients for Brinjal / Vankaya / Badanekai stir fry :

Brinjal(tall ones) – 4
Methi leaves - 1 cup
Onion 1 – finely chopped(large one)
Chilli powder – 1/2 tsp or to taste
Coriander powder – 1 tsp
Turmeric powder – ¼ tsp
Curry leaves – 1 spring
Salt – to taste
Olive oil – 2 tbsp
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 dry red chillis
1tsp bengal gram dal/channa dal/senaga pappu
1tsp split black gram dal/urad dal/minappapu

To prepare Brinjal / Vankaya / Badanekai stir fry :

1.First cut onions into fine pieces and brinjal into small pieces and put brinjal pieces into salt water.
2. Heat olive oil, add the mustard seeds and once they splutter, add the cumin seeds, channa dal, urad dal and red chillies. Once the dal turns red, add the ginger garlic paste, and curry leaves and saute for half a minute.
3. Add the onions and saute till transparent, approx 4-5 mts.
4. Add chopped Methi leaves and fry till raw smell leaves then add  brinjal and salt. Fry until the oil separates from the mixture. Now add chilli powder, coriander powder and turmeric powder. Fry for few seconds. Close with a lid and cook on low flame till the brinjal become soft or your desired consistency.
5. Egg plant/brinjal stir fry is ready. Serve hot with rice or Chapati.
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Thursday, 22 May 2014

Beaten Rice / Avalakki / Atukula / Poha pongal (easy breakfast recipe)


Pongal is one of the nutritious and healthy south Indian dishes known to all. As it can be easily digested, it is often recommended when people get sick with stomach upsets. This is a variation of the usual Avalakki / Atukula / poha recipes. Pongal’s key ingredient is the moong dal, which is packed with protein and vitamins. It has other ingredients like ginger and pepper, which are anti-inflammatory.


Beaten Rice / Avalakki / Atukula / Poha are available in three different types:

1.Fine Flakes
2.Medium Flakes
3.Thick Flakes
So for this dish Thick Flakes is the one which goes so perfect.

Ingredients for Beaten Rice / Avalakki / Atukula / Poha pongal :

2 cups - thick beaten rice / Avalakki / Atukula / poha
1cup -  moong dal (you can reduce to ¾ cup too)
4 tbsp - Ghee
2 tsp - cumin seeds
1 tsp -  black pepper
1’ inch - ginger
½ tsp - turmeric
Few cashew nuts
a stem - Curry leaves
Coriander leaves to garnish
Salt to taste

To Prepare Beaten Rice / Avalakki / Atukula / Poha pongal :

1. Pressure cook the moong dal with salt to taste and  keep it aside.
2. Soak the beaten rice for some time to soften. Drain the water completely and keep it aside.
3. In a kadai put Ghee, then add cumin seeds, pepper, curry leaves  and cashews and saute for a wile. Add ginger and turmeric to it.
4. Add both beaten rice and moong dal and mix thoroughly. Check on salt. Garnish with coriander leaves.
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Wednesday, 21 May 2014

Bitter guard / Kakarakaya / Hagalakai stir fry


Bitter guard fry  quick and easy side dish and goes well with rice and sambar. I know it is one of the less loved vegetable because of its bitter taste.. for some reason I have always loved them. Try this crispy and spicy Bitter guard fry, you will surely love it and believe me, you will not feel the bitterness.  

Health benefits of Bitter guard :
·        Lowers sugar levels and helps fight diabetes.
·        Fight Cancer.
·        Treats Psoriasis and other fungal infections.
·        Improve circulation, help fight obesity.
·        Fights High Cholesterol.
·        alleviates Eye Problems and Improves Eyesight.
·        Prevents Jaundice and Strengthen Liver.
·        Treats Hangover.
·        Good for patients suffering from Piles.  




Ingredients for Bitter guard / Kakarakaya / Hagalakai stir fry :

250 g Bitter guard / Kakarakaya / Hagalakai (washed and choped)
3 tbsp olive oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 dry red chillis
1 stem curry leaves
1/2 tsp Red chilly powder
pinch turmeric pwd
Coriander to garnish
Salt to taste 

To prepare Bitter guard / Kakarakaya / Hagalakai stir fry :

1. Heat olive oil in kadai, add the mustard seeds. After the mustard splutters add the cumin seeds, dry red chillies, curry leaves and sauté for a minute.
2. Add the Bitter guard / Kakarakaya / Hagalakai and sauté till 80% cooked.
3. Add salt, Coriander pwd, Red chilly pwd, turmeric pwd and sauté for 10more min. Garnish with coriander leaves and remove from heat.
4. Serve hot with roti/chapati or with rice and rasam /sambar.

Tips / Notes:

·        U can add ginger garlic paste for this stir fry it taste yummy
·        U can add Onion before adding the Bitter guard / Kakarakaya / Hagalakai this will give light different taste and flavour 

So try this recipe and write back to us…We love to hear from you.
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