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Friday, July 31, 2009

Thenga Sevai - Coconut Semia Upma

Thenga Sevai is a traditional South Indian Dish. I usually make Thenga Chadam thats Coconut rice which is very tasty to eat. So tried to make Thenga Sevai this time.

This is usually done on many occasions for Tiffin. You can use home made sevai or rice vermicilli.

Home made Sevai or cooked Semia (Rice vermicilli) - 2 cups
Grated coconut - 1 cup
Bengal gram - 1 tspn
Mustard - 1 tspn
Aasafotida - 1 pinch
Curry leaves - few
Coconut Oil - 4 tspns
Green chilli - 2 nos
Coriander leaves - 1 tspn chopped
Cashews - few chopped

Preparation Method
In a kadai, add oil, mustard, asafotida and wait till it spulters.
Add bengal gram and wait till its brown. Add cashews, curry leaves and green chilli and saute.
Add Grated coconut and saute for sometime.
Now add cooked semia and little salt.
Mix well and cook for few mins and off the stove.
Garnish with chopped coriander leaves.

Thenga Sevai is ready to eat. You can enjoy this as it is or with vadams or chutney.

Thenga Sevai is going for Let's Go nuts event hosted by Padmaja of Seduce ur taste buds blog.

Tuesday, July 28, 2009

Gobi Manchurian (Dry)

Gobi manchurian is a very famous Indian-chinese starter. I love gobi manchurian dry. I never miss to have in Shanthi Sagar, Bangalore when I go home. Have seen many small shops for only Gobi and Fried rice.

I was missing Gobi manchurian and tried preparing last weekend. It was very good and yummy.
Cauli Flower - 1 medium size
Kadalai Maav (Besan/Chickpea Flour) - 1 tspn
Chola Maav (Corn Flour) - 2 tspns
Arasi Maav (Rice Flour) - 4 tspns
Chilli powder - 1/2 tspn
Kesari colour a pinch - Optional I have not used.

Oil for deep frying
For Manchurian

Onion - 1 no chopped
Capsicum - 1/2 no chopped
Ginger - chopped finely 1/2 tspn
Garlic - 1 no chopped - OptionalFresh coriander leaves (Cilantro) - Chopped 1 tspn
Spring onion - 1 no chopped - OptionalSoya Sauce - 2 tspns
Tomato Sauce - 2 tspns
Chilli sauce - 1 tspn(as per your taste)or Green chilli- OptionalSalt to taste

Preparation Method
Make small florets of it. Put in boiling water with little salt and a pinch of turmeric for 10minutes.
Drain/Strain fully so no water is left.
Transfer it to a wide bowl. Sprinkle Arasi, Chola and Kadalai maav all over and mix well. Add chilli powder and salt. Sprinkle very little water and mix well.
Deep fry in oil and keep it separately.

For Manchurian
In a pan add oil (Can use left over oil after deep fry) add onion, ginger, garlic and fry till its transperant.
Then add chopped capsicum and saute.
Add crispy cauliflower and mix.
Add all the sauces and mix. If required all some more sauce.

Garnish with chopped coriander leaves or spring onions.

Serve hot with tomato sauce or fried rice.
Enjoy the delicious Gobi manchurian Bengaluru style.

Notes - Since I don't use garlic at home hence its always Optional.

Monday, July 27, 2009

Veg. Sandwich

Veg Sandwich is easy and quick to prepare breakfast/snack/starters.


Bread slice - 4 nos
Carrot - 1/2 no Grated
Capsicum - 1/2no chopped finely
Onion - 1no chopped finely
Tomato - 1 no chopped finely
Coriander leaves - 1 tspn chopped
Garam masala powder - 1/2 tspn (As per your taste)
Cooking oil - 1 tspn

Preparation Method

In a Kadai, put oil onion, and saute till its transperant.
Add tomato and saute.
Add Carrot and cook for few minutes.
Add capsicum and saute for few minutes.
Add salt and garam masala powder and fry till all cooks well.
Finally add chopped coriander and garnish.

Stuff with plain bread or toasted bread and serve. You can give to Kids/children by adding cheese and make it interesting. Yummy Sandwich is very tasty.

Veg. Sandwich is going to Show me your Sandwich event in Divya's Blog.

Thursday, July 23, 2009

Vegetable Pulav

Vegetable Pulav is very tasty rice. This can be had for lunch or dinner.


Rice - 2 cups (Basmati rice can be used. I used normal rice)

Potato - 2nos

Carrot - 1no

Green Peas - 1 cup

Beans - 1 cup

Tomato - 2nos

Onion - 2 nos

Ginger Garlic paste (optional)

Garam masala powder - 2 tspns

Spices - Cardamom, Cinamom, Black Cardamom and Cloves - 2 nos each - Can also add Bay leaf

Green chilli - 1no (as per your taste) slit open vertically

Cooking oil - 6 tspns


Preparation Method

Wash rice and soak in water.

Remove skin and chop Potatoes and carrot. Chop Beans, tomato and onion into lengthy pieces.

Heat a kadai or pressure cooker, add oil and spices. Saute for 2 minutes. Then add onion and saute till its transparent. Now add ginger garlic paste and saute till raw smell is gone.

Add tomatoes and saute till its soft. Add garam masala powder, salt and mix well.

Add all vegetables, green chilli and saute till all masala mixes well. If using kadai transfer all to a pressure cooker.

Add rice and water (1:2 or 1:1 for basmati)

Pressure cook for 2 whistles.

Vegetable Pulav is ready. Enjoy hot pulav with Raitha.

Tuesday, July 21, 2009

French Fries - Finger chips

French Fries(Papa Fritas) is one of my all time favourite snack. I know its most likeable snack of kids too...

Wash Potatoes remove skin and cut into thin strips. Keep it on a clean cloth and remove excess water.

Heat oil in a kadai, drop these potato strips when the oil is very hot. Leave it till its slightly brown and then remove.

Sprinkle salt on the potatoes.

Serve hot with Tomato ketchup.

This French Fries recipe is going for
Fried Snack Event by Easy Crafts.

Thursday, July 16, 2009

Pudina Chutney-2


Pudina - 1 bunch(Mint leaves)

Urad dal - 2 tspns

Tamarind - 1 small piece

Green chilli - 2nos(As per your taste)

Cooking oil - 2 tspns


Preparation Method

Wash and clean pudina leaves.

Heat a kadai, add oil and urad dal. Fry till its brown. then add green chilli, tamarind, pudina and fry till its soft.

Then grind in mixie with salt to a coarse paste.

It can be served with Dosas and Idlis.

Sunday, July 12, 2009


Raitha is very simple and easy. This is very tasty and healthy.

Onion - 1/2 no
Tomato - 1/2 no

Cucumber - 1/2 no

Thick curds - 2 cups(Thair/Dahi/Plain Yogurt)
Ginger - a very small piece

Pepper powder - a pinch

Green chilli - 1/2 no - as per your taste

Green coriander leaves - 2 tspns(Kothamalli/Cilantro)

Preparation Method

Wash and chop finely onion, tomato, cucumber, ginger, green chilli and coriander leaves.

In a bowl, mix all the above with curd, salt, pepper powder.

Raitha is ready to serve.

Pictures courtesy - My husband

Notes - If you are preparing in more quantity can increase the ingredients accordingly.

Friday, July 10, 2009

Chilled Idlis

Idli is one of the famous and popular dish in India and abroad. Many people's favourite and not favourite for some too...

Its different and with little variation to eat Idlis soaked in fresh thick yogurt...

Idlis - 10nos (It can be homemade or ready to eat)
I have used mini idlis which I made for my son and was leftover.
Thick Yogurt(Thair/Curds) - 1 cup

For tempering/seasoning
Cooking oil - 2 tspns
Mustard - 1/4 tspn
Bengal Gram/Urad Dal - 1/2 tspn
Jeera(Cumin seeds)- 1 tspn
Curry leaves - few
Asafotida(Hing) - a pinch
Chopped Green chilli - 1no(optional)
Salt to taste

Preparation Method
Cut Idlis in 2 (mini idlis) or 6 (normal idlis) as desired.
In a kadai, put oil mustard wait till it splutters. Then add asafotida and dals. Wait till its brown. Now add jeera, curry leaves and green chilli. Saute for a minute.
Slowly add yogurt and keep stirring. After a minute add chopped idlis and salt mix well. Remove from the stove.

Allow it to cool and keep in fridge for 1 to 2 hours. If you do not want to refrigerate you can keep for about half n hour so the yogurt is absorbed and serve.

Remove from the fridge stir once, garnish with chopped coriander leaves and Serve.
Chilled Idlis are ready to eat. This can be done with leftover idlis too. Bachelor's you can try this easy and simple recipe.
This recipe is going for Show me your Breakfast by Divya Vikram.

Wednesday, July 8, 2009

Masala Dosa with Batter recipe!

Dosa (Lenthil and Rice Crepes) is very famous Breakfast/tiffin in South India. Its popular not only among Indians but also liked by many foreigners too... When I was in Panama this was one of the favourite of Panamanians they love to eat Indian food... This is my favourite too and I love making dosas.....

Dosa Rice or Boiled Rice - 3 cups
Urad Dal - 1 cup
Bengal Gram(Channa Dal) - 1/4 cup
Toor dal - 1/4 cup
Rice flakes(Aval/Poha) - 2 tblspns
Fenugreek seeds(Venthayam/Methi seeds) - 1/2 tspn

Preparation Method
Wash and soak the above ingredients for about 5-6 hours in water and then grind to a fine paste.
Dosa Batter (Dosa Maav) has to be fermented for overnite or for about 4-5 hours.
While grinding do not add more water. Consistency should not be very thick and not very thin. It should be medium so its easy to spread on skillet(tawa/dosa kal)
Then Heat a pan either non stick or normal one.
Heat the pan in medium or low flame and spread batter slowly thick and thin. Put one tspn oil and close with a lid.
Check whether its well cooked thats it will be brown and crisp on the thin spread and dull white on think spread.

Masala dosa is always cooked one side (sometimes I slightly cook on the other side) Reduce flame. Place Aloo masala in the centre and close the dosa. (checkout the photos below)
You can even spread onion, garlic and red chilli chutney and put aloo masala.

Masala Dosa is ready to serve. It can be served with Coconut chtney / Sambar.

This Masala Dosa recipe is going for Dosa Corner Event hosted by Padma's Recipes and Show me your Breakfast by Divya Vikram.

Tips -
Heat the pan always in medium or low flame spread batter and then increase flame.
You can rub the pan with sliced onion.
Always make first dosa very small and then later dosas can be made big. Sometimes batter will stick.
When kept in fridge, keep the batter outside about 1/2 hour before making dosas, If the batter is chill then also you cannot spread the batter easily.
If you do not have so much time in grinding batter at home you can also buy ready to make wet dosa batter which is easily available in super markets.

Monday, July 6, 2009

Cabbage Green Peas Curry

Cabbage means Muttai Ghos and Green Peas means Patani in Tamil. This is a simple and easy poriyal(curry) a side dish. Its good for lunch or dinner. Its done in most of the weddings in South India.

Cabbage - 1 no small
Green Peas - 1 cup (I used frozen peas. Just soak peas in water for few minutes then add)
Fresh Grated coconut - 1 cup
Green chillies - 2nos (as per your taste)
Curry Leaves - few

For Seasoning
Oil - 4 tspns
Mustard - 1/2 tspn
Asafotida(Hing/Peringayam) - 1 pinch
Bengal Gram(Kadala Parappu/Channa dal) - 1 tspn
Urad dal - 1/4 tspn (Optional)

Preparation Method
Chop cabbage to small pieces. Wash thoroughly.
Heat a wide kadai, put all the ingredients for seasoning. thats oil, mustard wait till it splutters, then add asafotida, urad dal, bengal gram wait till it turns brown then add curry leaves and green chillies. Saute for few minutes.

Now add chopped cabbage, green peas and mix well. Add a pinch of turmeric and salt. Mix well and allow it to cook well. Add little water to cook the vegetable.

Once its done, like you can see the colour is changed and the quantity is reduce. Then add grated coconut. Check for salt if required you can add. Fry for few minutes till its dry.

Cabbage Green Peas Curry is ready to serve. Enjoy the tasty curry with rasam rice or mix with plain white rice.

Pictures coutesy - My husband

Notes - You can add chopped onions too.

Friday, July 3, 2009

Palak Paneer

Palak Paneer which I made last weekend at home. This is a very tasty gravy prepared with fresh spinach and Paneer(Cottage Cheese). This dish Palak Paneer is speciality of Northern India. We had this with chapathi as side dish. It was very tasty and yummy.

Seeing fresh spinach in market made me to buy, usually I prepare Keerai Kootu a South Indian gravy and for a change I prepared this dish.

In my recent post you might have read how to make paneer at home, if not click here. Here I go with the recipe. Hope you all enjoy this recipe.

Palak(Spinach) - 1 bunch
Paneer -200gms or 20 cubes
Onion - 1 no
Tomato - 1no
Garam Masala - 1 tspn
Red chilli powder - 1/2 tspn
Spices - Cinamon, Black cardamom - small pieces just for taste.(optional)

For seasoningOil - 3 tspns
Mustard - 1/2 tspn
Cumin seeds(Jeeragam/Jeera) - 1 tspn
Dry Red chilli - 2 nos
Preparation MethodChop onion and tomato to medium size cubes.
Separate spinach leaves from the stem and wash thouroughly.
In a vessel keep water for boiling, keep sufficient water to drop spinach in it. Once its boiling off the stove, put these spinach and leave it till you are doing other things.
In a Kadai, put little oil put spices and fry for a minute. Then put onion and fry till its transperent. Then add tomato and fry till it cooks well. Add litte salt. Keep it in low flame.

While this is cooking,

Filter spinach and grind in mixie to a fine paste. Mix the paste with onion and tomato mixture and boil it. Add salt, garam masala and red chilli powder. Keep it in low flame.
In a sauce pan, put 1 tspn oil and fry paneer for few minutes. Mix this with the gravy. Let it cook for few minutes in low flame.
In the same sauce pan, put 2 tspn oil, mustard wait till it splutters, add red chilli and cumin seeds. After 2 minutes its done. Mix all the above with Palak Paneer.

Palak Paneer is ready to serve. This can be a side dish for Chapathi, Naan, Kulcha and Rotis (Indian Breads)

Wednesday, July 1, 2009

Dahi Sev

Dahi Sev is very tasty. You can say it a chaat or salad. Its from North India. Its a mix of Dahi called yogurt(curds) in Hindi and Sev a fried savoury. It is very simple and easy to prepare.

Sev (Oma Podi) - 1 cup
Dahi(Thair, Plain Yogurt/Curds) - 1 cup
Chopped Onion - 1 no
Chopped Tomato - 1no
Chaat masala - 2 pinches

Chopped Kothmir(Coriander leaves/Cilantro)- 1 tspn
Salt a pinch

Preparation Method
In a bowl mix onion, tomato with a pinch of salt.

Then beat dahi to smooth then mix.
Top it up with Sev, chaat masala and Kothmir.

Yummy Dahi Sev is ready to serve. Eat immediately after mixing before sev becomes soggy.


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