Wednesday, April 30, 2008

Amaranth /Dantina soppina Chutney

Amaranth/Dantina soppu is highly nutritious. The fiber content of amaranth is three times that of wheat and its iron content, five times more than wheat. It contains two times more calcium than milk.

This Chutney is very simple,tasty and easy to make.


Amaranth leaves(chopped finely)- 1 bunch
Green chillies- 5-6
Tamarind juice-2 tsp
Sugar- 1/2 tsp
Salt to taste
Oil-1 tsp

Oil-2-3 tsp
Mustard seeds-1 tsp
Urad dal- 2 tsp
Red chillies- 2-3
Hing-a pinch


Wash and cut the Amaranth leaves.Take a pan, pour little oil, add green chillies,cut Amaranth leaves and fry for 2-3 mins till the leaves get wilted.Let it cool.
To this add tamarind juice,sugar,salt and grind without adding any water.
Add seasoning to this mixture and mix well.

Serve with Rice,chappati,parathas,Bhakri(jowar rotis)

Tuesday, April 29, 2008

Raw Cucumber Gojju


Cucumber- 1 (peeled and chopped)
Bengal gram- 1 tbsp
Coriander seeds- 1/2 tsp
Fenugreek seeds- 1/2 tsp
Red chillies-4-5
Tamarind juice- 2 tsp
Jaggery- a small piece
Salt to taste
Coconut gratings-1/4 cup
Cilantro(cut)- 1 tsp

For Seasoning:

Oil- 2 tsp
Mustard seeds- 1/2 tsp
Black gram- 1/2 tsp
Dry red chillies- 1-2
Curry leaves-3-4
Hing- a pinch


Cut cucumber(slice it thin) in a bowl.Fry Bengal gram,Coriander seeds,Fenugreek seeds, red chillies till light brown without oil.Add all the ingredients with coconut and grind to a fine paste using very little water.
Add ground paste to the cucumber and mix well.

Heat the oil in a pan, add seasonings when it starts to split, stir into the cucumber mix.Add salt before you serve(as salt and cucumber when mixed leaves too much water).Garnish with cilantro.
 Serve with chapati or rice.

Friday, April 25, 2008

Spinach Fritters


Besan (Chickpea flour) - 1 cup
Spinach(a bunch)-whole leaves
Red Chili powder - 1 tsp
Cumin powder - 1/2 tsp
Garam masala-1/2 tsp
Mango powder- 1 tsp
Salt - to taste
Oil to fry


Wash and dry the spinach leaves.In a bowl mix Besan,Red chilli powder,Salt,Cumin powder,Mango powder and Garam Masala.Heat 1 tbsp of oil and pour on the batter.Mix well.Now add water and make the batter thin.Heat oil in a pan on high heat.Dip each of the spinach leaf in the batter and fry it till golden brown.

Serve with Ketchup,chutney.

Tuesday, April 22, 2008

Spinach/Palak Raitha

Spinach Raitha is a cool,tasty,refreshing and very healthy side dish.


Spinach/Palak-(chopped)- 1 bunch
Yogurt - 4 tbsp
Sour cream - 1tbsp
Coconut grated- 1 tsp

For Seasoning

Oil- 1 tsp
Mustard seeds- 1/2 tsp
Jeera - 1/4 tsp
Urad dal- 1 tsp
Curry leaves- 2-3
Coriander leaves- 1 tsp
Green chillies- 3-4


Wash and finely cut the spinach.Drain all the water.Take a pan and make a tadka.(add all the seasoning ingredients).Add the washed and cut spinach.Cook till the spinach gets wilted( just 2-3 mins).Turn off the heat. Let it cool.
Now add Yogurt,sour cream,salt,coconut gratings and mix well.
You can also sprinkle red chilli powder also as a garnish

Serve with Rice,Chapatis,Parathas..

Thursday, April 17, 2008

Masala Lassi

Lassi is a perfect cooler on a hot day and a classic Indian summertime drink.Its known for its refreshing and hydrating properties.Whether sweetened with sugar,dressed up with salt or spices,or thinned with water, these lassis help cool the body and settle the stomach.


Curd- 1 cup
Water- 1 cup
Salt to taste

For Grinding

Green chillies- 2 nos
Coriander leaves(chopped)- 1 tsp
Ginger grated - 1 tsp
Mint Leaves/Pudina(chopped) - 1 tsp
Curry leaves- 2-3
Fenugreek/Methi powder- 1/2 tsp
Roasted Jeera powder -1/4 tsp


Grind all the masala ingredients in a blender.Now add curd,salt and water and blend it till froth comes up.Serve cold.
You can add a few pieces of ice when blending.Lassi should be thicker and frothy.

I will be sending this to Easycrafts Fun 'n' Sun event

Tuesday, April 15, 2008

Ambode/Dal vada


Bengal gram/ Channa dal-2 cups
Onion or Cabbage(chopped)- 2 tbsp
(I have added cabbage)
Mint leaves(finely chopped)- 1 tbsp
Green chillies- 4-5
Ginger grated- 2 tsp
Coconut grated- 1/2 cup
Curry leaves- 6-8
Coriander leaves- 2 tbsp
Hing- a pinch
Salt to taste
Oil for deep frying


Soak the Bengal gram for 2 hours, rinse and strain( all the water should be drained completely to get the ambodes crisp)
Grind the Bengal gram to a coarse batter with Ginger,green chillies.Add coriander leaves,cabbage chopped,mint leaves,hing,salt to the batter.
Shape the mixture into small balls, flatten them slightly.
Heat oil in a deep fryer/kadai and fry the Ambodes/vadas few at a time until light brown on both sides.
Serve hot with Chutney/Tomato ketchup

Ambodes tastes yummy when soaked in Rasam or Curd

Badam Halwa

Badam Halwa is one of my favorite dessert.Its easy to make and whatever the consistency it is very tasty because of all the rich ingredients that goes into the making of Badam halwa


Badam/Almonds- 2 cups
Sugar- 2 cups
Ghee - 3 tbsp
Saffron - a few strands
Whole milk/Carnation milk -2 cups
Food Coloring(optional)


Boil 4 cups of water and soak the Badam for an hour.(You can also soak Badam overnight in water)Peel the skin off the almonds. They should just slip right out of the skin when you press on them. Finely grind the almonds in a blender with little milk.Grind coarsely.
Take a heavy bottom pan.Add 2 tbsp of ghee.Add the ground badam paste.Add whole/carnation milk. Stir well. You have to keep stirring as it easily catches the bottom. Add saffron. Add 1 tbsp of ghee. (You can add coloring if you wish). Keep stirring until the mixture thickens. The mixture will come along with the spatula you are stirring without sticking to the bottom, that is the sign for the halwa being done.
Add cardamom.
Mix well and serve.You can serve as a halwa or you can cut the halwa to pieces and serve as badam burfi.

Friday, April 11, 2008

Puliogare/Tamarind Rice

Puliogare or Tamarind rice has a unique taste.It is usually served in temples as prasadam.We had Puliogare as prasadam in Melkote temple.The taste was really awesome. Till date cannot forget its taste.The Iyengars have unique formula for making Puliogare and it tastes divine.I got this recipe from one of my Iyengars family friend.Hope you all enjoy this recipe.


Fry and grind

Coriander seeds - 2 tsp
Black Peppercorns - 1 tsp
Red chillies - 6-8 nos
Cumin seeds - 1 tsp
Fenugreek seeds- 1 tsp
Curry leaves
Black Sesame seeds - 2 tsp
Bengal gram - 2 tsp
Black gram - 1 tsp
Shredded copra - 1 cup

Thick tamarind juice - 1 cup
Salt to taste
Jaggery - A small piece

For seasoning:

Oil(Gingelly oil) - 5-6 tbsp
(I have used Peanut oil)
Mustard seeds - 1 tsp
Black gram - 1 tsp
Peanuts - 2 tbsp
Bengal gram - 1 tsp
Red chillies - 3-4 nos
Curry leaves - A few
Hing - A pinch


Roast all the ingredients one by one and grind until smooth except coconut. Then add copra and grind once again to mix well.
Soak tamarind in warm water for an hour and extract juice from it. Keep it aside.Heat oil in a pan.Add all the ingredients for seasoning one by one.Add tamarind juice and mix well.Add jaggery and salt and allow it to boil.Add ground masala powder to the boiling juice. Turn heat to medium and boil for few more minutes till the juice becomes thick and oil separates.
The Puliogare Gojju is ready.

For the tamarind rice:

Heat oil in a pan.Add mustard seeds, black gram, peanuts and curry leaves.Add cooked rice and about 2 tbsp of prepared Puliogare Gojju.Mix well.Garnish with fresh grated coconut,cilantro.

Tuesday, April 8, 2008

Hagalkai / Bitter gourd /Karela gojju


Bitter gourd -4 nos (remove seeds and cut)
Oil- 3 tbsp
Mustard seeds- 1/2 tsp
Turmeric powder- 1/2 tsp
Tamarind juice- 2 tsp
Jaggery- 2 tbsp
Curry leaves-4 or 5
Rasam Powder- 1/2 tsp

For Masala:
Grated Coconut(either fresh or dry)-3/4 cup
Chana dal- 2 tsp
Jeera seeds- 1 tsp
Methi seeds- 1/2 tsp
Sesame seeds- 2 tsp
Red chillies- 4-5
Hing- 1/2 tsp
Oil- 1 tsp


Fry all the masala ingredients and grind it in a mixie with coconut with little water.
Cut bittergourd into thin 1 inch piece.Heat oil in a kadai/pan add mustard seeds,red chillies,curry leaves and turmeric.Now add bittergourd.Fry until bittergourd turns golden brown.Add the ground mixture,rasam powder,salt ,tamarind juice,jaggery.Add water if needed.Let it boil .Simmer for a few mins until gojju thickens.

Serve with Rice,chapatis..

I am sending this recipe to Pooja's “Vegetable Of the Week - Bitter Gourd "

Friday, April 4, 2008

Bread Sandwich with Pudina/Mint Chutney


Fresh mint leaves, cleaned and washed -1 cup
Coriander leaves, chopped -1/2 cup
Green chillies- 2-3
Coconut(grated)-1/2 cup
Lemon juice or tamarind juice-1-2 tsp
Cumin seeds-1/4 tsp
Sugar-1 tsp
Ginger-small piece
Salt to taste


Oil- 1tsp
Mustard seeds-1/2 tsp
Urad dal- 1/2 tsp
Red chilli-1
Curry leaves-2-3


Take a pan.Pour a drop of oil.Fry green chillies and Pudina leaves for a minute.(The Pudina won't have raw taste and the taste of the chutney enhances) Allow it to cool.
In a blender jar combine all the ingredients and grind to a smooth paste.
Heat oil in pan, add seasonings when it starts to split, pour it over the ground paste and mix well.

Pudina chutney goes well with Rice,Chapatis,Dosa,Idli....

Bread Sandwich

Bread slices-2
Cucumber- 4-5(thinly sliced)
Tomato-4-5(thinly sliced)


Toast the bread.Apply Pudina chutney on one side of the toasted bread.Arrange cucumber and tomato slices.Close with the other slice of toasted bread.Cut into traingles and serve.

You can use more veggies(bell pepper,onions,Lettuce) too :)

Wednesday, April 2, 2008

Onion Uttapam/Dosa - Dosa Mela

Mix onions,green chillies,coriander leaves,ginger,salt in a bowl and keep it aside.
Pour a ladel of dosa batter on the griddle/tava and spread it in a round shape.
Sprinkle the onion mixture on the dosa evenly..Pour some oil around and in the middle of the dosa.Turn after the bottom of dosa gets brown..Now brown the onion side also.
Flip it on the plate with the onion side up..Serve hot with chutney,chutney powder..

I will be sending these Onion uttapam's to Srivalli's DOSA MELA

Tuesday, April 1, 2008

Crispy Masala Dosa- "Dosa Mela"


Rice(long grain)-4 cups
Urad Dal-1 cup
Chana dal-2 tbsp
Moongdal-2 tbsp
Toor Dal-2 tbsp
Aval/Poha-2 tbsp
Onion-1 small
Sugar-2 tsp

Soak Rice, uraddal, moongdal, Chanadal, Toordal, Aval/poha together for 5-6 hours.
Grind to a fine paste in a Mixie or wet grinder.Consistency of the batter should not be very thick.Grind the onion along with the ingredients.Keep the batter covered overnight for it to ferment.While preparing dosa add sugar to the batter(Adding sugar will give the crispiness and browning effect to the dosa)

Heat the Tava/griddle and grease with little oil. Pour a ladle of batter over the griddle and spread it.Make it thin and round dosas. Pour a teaspoonful of oil around the edges.Let the heat be medium so that dosas will get crispy.

Tips:You can cut the onion and smear(rub) it on the tava before pouring the batter so that it will be easy to lift dosas from the tava.

Ingredients for Red Chutney

Onion-1/2(Roast in oil)
Red chillies(Roast and powder)-1 tsp
Tamarind juice- 1 tsp


Grind all the above ingredients in a blender.

Ingredients for Coconut Chutney

Grated coconut-1 cup
Coriander leaves-1 tbsp.
Tamarind juice- 1 tsp.
Sugar- 1/2 tsp.
Green chillies- 3-4 Nos
Curry leaves-4-5
Salt to taste

For Seasoning:

Oil-1 tsp
Mustard seeds-1/2 tsp
Urad dal-1 tsp
Asafoetida a pinch


Fry green chillies in little oil.Combine coconut, coriander leaves, tamarind juice, salt,sugar, fried chillies, in a blender.Blend to a smooth paste with little water.
Heat oil in a pan, add seasonings when it starts to split, pour it over the ground paste. Mix well.

Ingredients for Peanut chutney

Peanuts dry-roasted-1/2 cup
Cumin seeds(Roast)-1/2 tsp
Coriander seeds(Roast)-1/2 tsp
Dried whole red chillies(Roast)-3-4
Onion(Cut and roast in little oil)-1 small
Tamarind juice-2 tbsp
Salt to taste


In a blender grind all the above ingredients with little water into a fine paste.Add seasoning(Oil,mustard seeds,red chilli,curry leaves and urad dal)

Potato,Onion Curry

Potatoes, boiled, peeled and cubed- 4-5
Onions, chopped-2 medium
Oil-1-2 tbsp
Mustard seeds-1/2 tsp
Bengal gram- 1 tsp
Black gram- 1 tsp
Green chillies,chopped -3-4
Curry leaves-3-4
Turmeric powder-1/4 tsp.
Coconut grated,-1 tbsp.
Lemon juice-1 tbsp.
Chopped coriander leaves-1 tbsp.
Salt to taste


Heat oil in a saucepan. Add mustard, allow to splutter, add bengal gram, black gram, green chillies.Fry till light brown, then add curry leaves, turmeric, onions. Fry till the onions becomes translucent.Add potatoes, coconut, salt and mix well for 5 minutes.Remove from the heat, add lemon juice, coriander leaves and mix well.

Ingredients for Hotel type Sambhar

Onions-Handful of small onions peeled
Tomatoes-3 medium sized
Turmeric-1/2 tsp
Coriander powder-1/2 tsp
Red Chillies-8 (dry roast and powder)
Chana dal- (Roast and grind into powder)


Heat little oil and season with little mustard seeds. Add peeled onions and then chopped tomatoes. Fry well and pour water(1 litre) with salt and turmeric. Boil till well done.Add ground mixture of coriander powder and chillies. Boil for few more minutes. Just before removing from fire add gram powder which is made into a paste with water.Garnish with curry leaves and coriander leaves.
Related Posts Plugin for WordPress, Blogger...