Wednesday, February 29, 2012

Egg Kothu Parotta

Parotta - 5 nos (check here for making parotta or use frozen one)
Onion -1 
Tomato -1 
Green chili -1 
Turmeric powder - pinch
Red chili powder - 1 tsp 
Garam Masala - 1 tsp
Coriander leaves - few
Cloves -2
Cinnamon - small piece
Cardamom - 1
Egg - 2
Oil - 2 tbsp

Cut onion into lengthwise pieces,tomato into small pieces and slit the green chili.Chop the parottas into small pieces.Beat two eggs well and keep aside

Heat oil in a pan,add cinnamon,cloves & cardamom, fry it for 30 sec.

Then add onion and saute it until it becomes translucent and then add tomatoes,green chili and cook it well.

After that add red chili powder,turmeric powder & salt and mix it well.In this mixture  add the egg.

Once the eggs are half cooked,add the parotta pieces and mix it well Once everything is cooked well add garam masala powder and coriander leaves.

Switch off the flame. Yummy Egg Kothu Parotta is ready.

Serve Egg Kothu parotta with raita and lemon pieces.

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Cauliflower Pakoda

Cauliflower florets - 1 cup
Oil-for deep frying
For Batter
Besan - 1/2 cup
Rice flour - 1 tbsp
Turmeric powder - pinch
Red chili powder - 1/2 tsp
Garam masala - 1/2 tsp
Oil - 1 tbsp

Keep the cauliflower in hot water along with salt for 1/2 hr.After that remove it from water and dry it on tissue paper.

Mix everything listed under "For Batter" along with water into paste(like bajji batter).

Heat oil for deep frying.Dip the cauliflower in the batter and drop into hot oil.

Once the cauliflower becomes golden brown,remove it and place it on tissue paper.

Serve this Cauliflower pakoda with tomato ketchup or any chutney.

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Tuesday, February 28, 2012

Vegetable Manchurian

For manchurian
Carrot,beans,peas,cabbage - 2 cup (finely grated & i used frozen peas,if you are using regular one,soak it overnight)
Soya sauce - 1/2 tbsp
Red chili powder - 1 tsp
Garam masala - 1 tsp
Turmeric powder - pinch
Chopped ginger & garlic - 1 tbsp
Rice flour - 2 tbsp
Oil -for deep frying
For sauce
Olive oil - 2 tbsp 
Tomato Ketchup - 1/4 cup
Soy sauce - 1 1/2 tbsp
Chopped garlic - 1/2 tbsp
Onion - 1
Capsicum - 1/2 

For manchurian
Cook all the vegetables and squeeze the water from the vegetables.

In the vegetables, add all other ingredients listed under "For manchurian" well. Make balls from the mixture (if you are not able to form balls add some more rice or corn flour).

Now deep fry the vegetables balls until it becomes golden brown and keep  aside.

For sauce 
In a wide pan heat 2 tbsp oil add finely chopped garlic and then add capsicum & onion(cut the onion & capsicum in to cubes).

Add very little salt required for onion & capsicum and fry it for 5 mins , then add fried veg balls,tomato ketchup,soy sauce.

Mix it well and keep it in flame for 3 mins.Finally add pepper powder, mix well and switch off the flame.

Tasty Veg Manchurian is ready

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Sunday, February 26, 2012

Puri for Pani Puri & Dahi Puri


Rava/Semolina - 1 cup
Maida/All purpose flour - 3 tbsp
Baking soda - generous pinch
Oil - for deep frying


Add rava,maida,baking powder,salt in a bowl and mix it well.Then add water into this mixture and make a dough.

Keep that dough aside for 15-20 mins.

After that take small ball from the dough and roll into thin circle .Using cooking cutter(round shape) or any lid to cut the dough into small circle.

Heat oil in a pan and fry it. Add one at a time in the oil and also press it with spoon while frying,it helps to puffs up.

Once it became golden brown, remove it from oil and place it on tissue paper.

Puri for Pani Puri is ready.

Filling for  Dahi Puri

Cooked channa(chick peas) 
Chopped onion
Amount of all ingredients is up to your preference.
Arranging the Dahi puri
Sprinkle little bit of chili & garam masala powder in the curd.

First make a hole in the center of the puri. Then add channa,onion and curd.

Then add the required amount of sweet & green chutney and top it with sev.

Yummy Dahi puri is ready. You can also make pani puri in the same way and finally add the pani before serving

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Friday, February 24, 2012

Pesaruttu | Green Moong Dal Dosa | Dosa Recipe

Pesaruttu, a healthy and tasty dosa made from the green moong dal. I got introduced to this healthy dosa through blogging world around 7 years back and ever since I have been making this dosa regularly for our breakfast/dinner. It's such a easy recipe to make and like adai dosai, you no need to ferment the batter, still it tastes so good. If you're looking for some healthy alternative dosai from the regular one, give it a try on this one, i'm sure that you won't get disappointed.  
PS:It's an old post, recently i have updated the pictures for pesaruttu and included the step by step pic for pesaruttu. 

Pesaruttu | Green Moong Dal Dosa

Preparation Time : 6 hrs | Cooking Time : 20 minsServes :
Recipe Category: Breakfast | Recipe Cuisine: Indian
Green Moong Dal - 1 cup
Idly Rice - 1/4 cup
Green Chili - 2
Asafoetida powder - 1/4 tsp
Ginger - 1/2 inch piece
Salt- to taste

Soak Moong dal & rice for atleast 6 hrs. Discard the soaked water and add them into mixie jar along with green chili and ginger.Add needed water and grind them into smooth batter. Transfer into the bowl and add enough salt.Next add the asafoetida powder and mix it well. The batter should be in pouring consistency. Heat the dosa tava and pour the batter in the center and spread it evenly like regular dosa.Drizzle oil on the top and the side and cook for a min and then flip it and cook it on other side for 30 secs and remove it from the tava.Tasty Pesaruttu is ready to serve. Serve it with your favorite chutney. Here i have served it with peanut chutney.

  • No need to ferment the batter, you can make this dosa once the batter is ready.
  • For extra flavor, you can add 1/2 tsp of cumin seed while grinding.
  • Usually i add water to the dal and rice and keep it in the refrigerator for overnight and make the batter in the morning for pesaruttu.
  • Long hours soaking helps to grind the dal easily.
  • Adjust the amount of chilies as per your liking.

Onion Chutney

Preparation Time : 5 mins | Cooking Time : 10 minsServes :
Recipe Category: Chutney | Recipe Cuisine: Indian
Onion - 1 
Tomato - 1
Red chili - 4 nos
Garlic pods - 2 nos
Curry leaves - 3-4 leaves
Coriander leaves - 2 strand
Gingelly Oil /Sesame Oil - 2 tbsp

Chop the onion and tomato roughly into pieces.

Heat oil in the pan ,first fry red chili and garlic pods and keep it aside .

In the same pan,add onion and tomato and saute it until it cooks(make sure that onions are cooked,otherwise the chutney will be bitter).

Finally add curry and coriander leaves,saute it for 2 mins and then switch off the flame . Allow to cool completely.

Grind this along with red chili,garlic and salt in a mixer.

Now Onion/Vengaya chutney is ready. For restaurant style chutney refer here
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Vella/Karupatti Aappam


Appam batter - 2 cup(see here  for making appam batter)
Jaggery / Palm Jaggery(powdered) - 3/4 - 1  cup(adjust to ur taste).
Cardamom powder - 1 tsp
Baking soda - pinch


In the aappam batter add jaggery & cardamom powder and mix it well.

Finally add baking soda into batter and mix it well.(Add baking soda just before making appam)

Heat appam kadai or normal tava. Pour the laddle of batter into tava and spread it evenly.Cover the tava with lid.

After few mins, appam leave the sides , remove the appam from tava at this stage.

Delicious Vella/Karupatti Appam is ready.

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Thursday, February 23, 2012

Strawberry Banana Smoothie


Strawberry - 8 nos
Ripe Banana - 1 
Milk - 1/4 cup
Ice Cube - few
Honey - 1-2 tbsp(adjust to ur taste)


In a mixer first grind the strawberry & banana into fine paste.

After that add milk,ice cube ,honey and give a quick pulse.

Tasty Strawberry Banana Smoothie is ready.

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Sweet Chutney & Green Chutney

Sweet chutney & Green Chutney are used for many chat items.Making this chutney at home is tastier than store brought one.
Tamarind - 1/4 cup (loosely packed)
Jaggery - 4 tbsp
Red chili powder - 1/2 tsp
Cumin powder - 1/4 tsp

You can adjust the quantity of all the ingredients as per your taste.


Soak the tamarind in 1/2 of water for 1 hr. After that extract the juice from tamarind.

In the tamarind juice add all other ingredients and allow to boil for 5 mins or until it became thick.

Allow to cool and use it for any chaat items.

Green Chutney

Corriander leaves - 1 cup
Mint leaves - 1/4 cup
Green chili - 3 (adjust to ur taste)
Lemon juice - 2 tbsp


Grind all the ingredients into fine paste .That's it,Green Chutney is ready 

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Wednesday, February 22, 2012



Raw rice - 1 cup
Grated coconut - 1/2 cup
Baking soda - 1/4 tsp


Soak  the rice in water for atleast 4 hrs.

After that grind the rice along with salt and coconut in wet grinder/mixer into fine paste.

Keep the batter in a vessel. Wash the wet grinder/mixer with 1/2 cup of water and keep it aside.

Take 2-3 tbsp of batter and mix it with washed water and boil it in the medium flame.

Stir it continuously. After few minutes it became thick and looks like semi transparent paste.

At that stage switch off the flame and allow to cool.After it comes to room temperature, mix it with batter and allow to ferment it overnight.

In the next morning, add baking soda into batter and mix it well.(Add baking soda just before making appam)

Heat appam kadai or normal tava. Pour the laddle of batter into tava and spread it evenly.Cover the tava with lid.

After few mins, appam leave the sides , remove the appam from tava at this stage.

Delicious Appam is ready.Serve this with coconut milk or any vegetable stew. 

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Paal Kanchi/Milk Porridge

Paal Kanji is very good for health especially during summer.It helps to cool the body .

Rice -100 gms
Fenugreek seed - 1/2 tsp
Cumin seed - 1 tsp
Garlic pods - 6-7 nos
Water - 400 ml
Milk - 100 ml
Salt - 1/4 tsp

In a pressure cooker, add rice,fenugreek seed,cumin seed, garlic, salt and water and cook it for 5 whistle or until it become mushy.

Once the pressure released from the cooker ,boil the milk and add into it.Mix it well.

Paal kanji is ready. You can drink this kanji as it is or add the jaggery for sweetness just before serve.

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