Tuesday, December 16, 2014

Paneer Sesame Fingers with a Twist

This month my challenge was with Sathya Priya Karthik. She gave me Paneer and sesame seeds. I would like to try different. Thank you Sathya.

Paneer - 10 pieces
(Finger shape and 1 inch wide)
Cornflour - 4 tbsp
Maida - 2 tbsp
Sesame seeds - 1/4 cup
Salt to taste
Oil to deep fry

Stuffing to fill the paneer
Green chillies - 2
Ginger - small piece


Stuffing to fill the paneer
  1. In a mixi jar add chillies and ginger and make a paste.

For sesame paneer
  1. In a bowl add cornflour, flour, salt and water to make a smooth batter.
  2. Take a piece of paneer and give 1/2 inch vertical slit and 1/4 deep slit in the middle and fill with stuffing.
  3. Dip the paneer pieces in the batter and roll in the sesame seeds and deep fry in hot oil till they are golden brown.
  4. Remove from the oil and drain on absorbent paper.
  5. Serve with tomato sauce.

Tuesday, December 2, 2014

Rajasthani Panchmel Dal

Toor dal / Kandi pappu - 1 cup
Red masoor dal / Erra kandi pappu - 1 cup
Moog dal without skin - 1/2 cup
Chana dal - 1/4 cup
Urad dal - 2 Tbsp
Ginger - 1 Tbsp minced
Garlic - 1 Tbsp minced
Chopped onion medium - 1
Tomato chopped large - 1
Red chilli powder - 2 tsp
Coriander powder - 1 1/2 tsp
Garam masala - 1/2 tsp
Water - 3 cups
Lemon juice - 1 to 2 tsp

To temper
Cumin seeds - 1 tsp
Black pepper corns - 3
Hing - a pinch
Turmeric powder - 1/2 tsp
Dry red chillies - 4
Curry leaves - 1 string
Oil - 2 tsp
Ghee - 1 tsp

  1. Combine all dals and wash. Soak in water for 30 minutes.
  2. Drain the dals. Add dals to a pressure cooker and add 4 cups water.
  3. Pressure cook for 1 whistle. Switch off the stove.
  4. Heat oil and ghee in a pan add temper it.
  5. Add onions and salt. Mix well and cook for 4 minutes.
  6. Add ginger, garlic and fry for 3 minutes.
  7. Add tomato and cook until oil separates from the mixture.
  8. Add chilli powder, coriander powder, garam masala and mix for 2 minutes.
  9. Add cooked dals and mix well. At this stage add 3 to 4 cups water and allow it to boil.
  10. Switch off the stove. Sprinkle lemon juice and mix well.
  11. Serve with roti or rice.

Monday, November 17, 2014

Kakarakaya Podi / Karela Powder version - 2

Kakarakaya / Karela / Bitter Gourd – 6
Oil to fry

To make Powder
Roasted chana dal / Putnalu - 3/4 cup
Sesame seeds / Nuvvulu dry roasted - 1/4 cup
Garlic pods – 10
Red chilli powder – 3 Tsp
Dessicated coconut powder – ½ cup  
Curry leaves
(According to your taste)  
Salt to taste

  1. Cut the karela into round thin slices. Spread on a plate. Leave it for 2 hrs.
  2. Heat oil in a pan, deep fry the karela pieces until it turns crispy on medium flame. Strain the pieces.
  3. Fry the curry leaves in oil.

To make powder
  1. In a mixi jar add all ingredients listed under powder and make a powder.
  2. Transfer this powder in a clean bowl and add fried karela pieces. Mix well.
  3. Store it in an air tight container.
Other related links.

  1. Kakarakaya Podi - 1

Thursday, November 6, 2014

Dry fruits ladoo

Chopped dates - 1 cup 
Almonds - 3 Tbsp
Raisins - 2 Tbsp
Cashews - 2 tbsp
Pista - 20

  1. Dry roast the almonds, cashews, pista till slightly brown. Cool it.
  2. In a mixi jar add dates, raisins, almonds, cashews, pista and grind to a coarse mixture.
  3. Transfer it to a plate. Take small amount of the mixture and make balls.
  4. Store it in a airtight container.

Monday, October 20, 2014

Vermicelli Sooji Halwa Dumplings / Semiya Bombay rava Boorelu

Vermicelli - 1 cup
Sooji - 1/2 cup
Jaggery - 1 1/2 cup
Boiled milk - 2 1/2 cups
Dosa batter according to balls
Ghee - 2 tsp
Oil to fry
Dry fruits chopped & elachi powder


  1. Heat ghee in a pan add vermicelli and roast it. Transfer it to another plate.
  2. To the same pan add sooji and roast. Transfer vermicelli to the pan.
  3. Add boiled milk and let it cook on low flame. Then add jaggery and mix well.
  4. Mix until it becomes thick. Turn off the stove. Add dry fruits & elachi powder and mix well.
  5. Let it cool. Divide into balls and dip into the dosa batter. Deep fry in oil. 
  6. Transfer it to tissue paper.

Friday, October 10, 2014

Potato Stuffing Mirchi Bajji

Mirchi chillies

For the batter
Besan – 1 cup
Rice flour – 3 tsp
Ajwain – 1 tsp
Turmeric powder – a pinch
Baking soda – a pinch
Salt to taste

                        In a bowl add all ingredients. Adding water, prepare medium thick batter.

For the stuff
Boiled & mashed potato – 1
Chopped onion – ¼ cup
Red chilli powder – ½ tsp
Chopped coriander leaves – 2 tsp
Curry leaves – 4 leaves
Cumin seeds - ¼ tsp
Garam masala – a pinch
Lime juice – 2 tsp
Oil – 1 tsp
Salt to taste


  1. In a pan add oil. Add cumin seeds, curry leaves. Allow them to splutter. 
  2. Add onion and mix for 2 mins. Add mashed potato, chilli powder, salt, coriander leaves and mix well. 
  3. Now add lime juice and mix well. Allow them to cool.                          


  1. Wash and dry the chillies. With a knife make a vertical slit in the middle of chillies on one side. 
  2. Insert the spoon and pluck the thick white vein in the middle along with the seeds. 
  3. After prepare the chillies, start filling with potato mixture. 
  4. Heat oil on medium high. Dip the stuffed chillies in batter and gently drop from the sides of kadai into hot oil and deep fry until golden. 
  5. Remove to a paper towel. Serve. 

Wednesday, September 24, 2014

Ragi flour Oats Ladoo - 5 Ingredients Fix Challenge

This month Lakshmi Vimala gave sweet with 5 ingredients. I made these ladoos

Ragi flour - 1 1/4 cup
Oats - 1 cup
Ghee - 2 tsp for flour frying
Sugar powder - 2 tsp
Honey to make balls

  1. Dry roast the oats in a pan for 5 mins and transfer to a bowl.
  2. Add ghee and roast the ragi flour in a pan until nice aroma comes.
  3. Add oats to a mixi jar and make powder.
  4. In a bowl add three flours and mix well. Add honey and mix well. Make balls.
Linking to:
"5 Ingredients Fix Challenge" by Lakshmi.

Thursday, September 18, 2014

Boondi Ladoo

Besan - 1 cup
Sugar - 1 cup
Water - 1/2 cup
Nuts (Raisins, cashew nut) - 5 tsp
Cardamom powder - 1/2 tsp
Oil to fry
Ghee for frying nuts
Edible camphor a pinch

  1. Add ghee in a small pan and roast the nuts. Keep it aside.
  2. In a wide bowl add besan and rub with your hands to avoid lumps.
  3. Add water little by little to the besan. The consistency is not too thick or not too watery.
  4. Heat oil in a pan. Take boondi ladle, pour batter and spread with your hands.
  5. Fry the boondi until 3/4 done. It should not be crispy. Remove from oil and drain in paper towel.
  6. Repeat the same procedure for remaining batter.
  7. Boil water & sugar until it reaches to one string consistency.
  8. Switch off the flame. Add elachi powder and mix well.
  9. Add fried boondi and nuts and mix well. Close with lid and leave it for 10 mins.
  10. When the mixture is warm, make ladoos. Store in air tight container.

Monday, September 15, 2014

Cabbage Kofta Curry


For koftas
Finely chopped cabbage – 2 cups
Chopped green chillies - 4
Besan – 1 cup
Salt taste

For gravy
Tomato puree – 3
Brown onion paste – 1 cup
Coriander powder – 2 tsp
Red chilli powder – 1 tsp
Turmeric powder – ¾ tsp
Coriander powder – 3 tsp
Ginger garlic paste – 2 tsp
Dry kasoori methi – ½ tsp
Garam masala – 1 tsp
Salt to taste
Oil – 3 tsp


For Koftas
  1. Heat oil in a pan.
  2. Add the besan, green chilli, salt and mix well like pakoda mixture.
  3. Don’t add water. Drop like pakodas using above mixture.
  4. Deep fry until golden brown and crisp on the outside.
  5. Drain on absorbent paper and set aside.

For Gravy
  1. Heat 3 tsp of oil in a pan, add the brown onion paste and saute for 3 mins.
  2. Add ginger, garlic paste and saute for 2 mins.
  3. Add the turmeric powder, coriander powder and red chilli powder.
  4. Continue to saute on medium heat for 2 mins.
  5. Add tomato puree and continue to saute till the oil floats.
  6. Add 2 cups water and bring to boil.
  7. Add salt and cook for 10 mins.
  8. While serving arrange koftas on the serving plate, pour the gravy over them. 
Other Cabbage recipes
1) Cabbage Dosa
2) Cabbage Pancake
3) Carrot cabbage vada
4) Cabbage rice
5) Cabbage moong dal thoran
6) Bottle gourd cabbage milk curry

Tuesday, September 9, 2014

Bottle Gourd Cabbage Milk Curry / Sorakaya Cabbage Paala tho Koora


Bottle gourd/Sorakaya Pieces – 2 cups
Drumstick/Munakkada pieces – 10
Peas / Pachi batani – ½ cup
Tomato chopped – 1
Onion chopped – 1 big
Ginger garlic paste – 1 tsp
Green chillies chopped – 3
Red chilli powder – 2 tsp
Fresh coconut grated – 3 Tsp
Coriander powder – 1 tsp
Salt to taste

For tempering
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Urad dal – 1 tsp
Green chilli chopped – 4
Curry leaves – 10
Turmeric powder – ½ tsp
Oil – 2 tsp

  1. Heat oil in a pressure cooker and temper it.
  2. Add onion, chillies and fry until color change. Add ginger garlic paste and fry for 2 mins.
  3. Add all vegetables pieces, and fry for 2 mins. Add tomato and saute for 2 mins.
  4. Add chilli powder, salt, coriander powder, coconut, water (½ cup). Mix well.
  5. Close it with lid. Allow the 3 whistles. After steam releases, serve with roti/rice.