May 30, 2010

Jolada Roti Meals at Kamat Yatri Nivas, Bangalore

Kamath Yatrinivas in Bangalore serves several speciality meals of - South Canara and North Canara varities. One of the meals served there is Jolada Roti meals.

The main course is in the name itself - Jolada rotti which is a speciality North Karnataka bread made out of jowar (Sorghum). The name literally translates into jowar bread.

Jolada rotti is part of the staple diet of most of the districts of North Karnataka, where it is eaten with pulse curries such as Jhunka, enne gai or with assorted chutnies.

The meal is served in banana leaf and eaten with hands - as in traditional way. Unlimited numbers of hot rotis are served. One can also see the rotis being made. A dash of butter is also served for those who like to butter the rotis before eating. All the ingredients are replenished when one finishes them.

Part of the course is Mirchi(chilli) Bhajja, and a bowl of rice. For rice, the complement is sambar with a liberal sprinkling of ghee. Rasam and Dahi was also available.

After the main course, ice cream and a sweet is served and the meals ends with banana and pan-beeda.

The meals is good at least for a try.

Jolada Roti Meals available at

Kamat Yatriniwas(P) Ltd
Thimmaiah Chambers
1st Cross, Gandhinagar
Bangalore - 560009

Phone :080- 55304801/22260088

Holidays in Bangalore & Mysore

Holidays in Bangalore and Mysore

We were planning for a trip to Bangalore and Mysore for quite a while. This time it so happened that my son’s as well as husband’s holidays matched and we decided to go for it.

Since the trip was finalized at the last moment and also the road from Chennai to Bangalore is fantastic, we travelled by our Ford-Fiesta. Of the 1200 odd KM drove in total during the tour, I drove a third of it as the route (and also our car) was a pleasure to drive.

We started early morning at 5.30 am and reached Bangalore around 12:00 noon. Our stay was at Executive Development Center (EDC) of Institure of Hotel Management (IHM) near Vidhan Soudha at the core of Bangalore city.

EDC is a center with accommodation, conference hall and a restaurant. The center is not open to walk in guests – but works only thru referrals and corporate clients thru IHM. We got it thru one of our close relation.

We stayed for 4 days in Bangalore. It is a very friendly city and a welcome change from Chennai heat. Only difference was learning to get around “one way” roads. We could get around Bangalore on our own with out much difficulty.

In addition to all the historic places Vidhan Soudha, Parks, Bannerghatta National park, Bull temple, ISKON temple, Museum, we also went to all the malls, Commercial street, MG road and Brigade road.

Also in Bangalore, we enjoyed the different cuisine – like Jolada Roti Meals at Kamath Yatri Nivas and also other delicacies (photos and details soon).

After Bangalore, we drove to Mysore – starting early morning again. Visited the ruins at Srirangapatna. It is recommended to engage a guide, as the details and places are better described by them, but be aware of them pushing you to buy products from shops they patronize ( read – commission business).

The Palace was our next stop in Mysore. It is a magnificent structure full of art and craft. Here also I recommend engaging a guide, as many finer details will be missed if we go around the palace by ourselves.

After lunch in a hotel at Mysore and check-in at Ginger Hotel (where we stayed overnight), we then proceeded to Brindavan Gardens. Of all the places we saw, the Garden lost its prime from what we saw earlier. The musical fountain – which is one of the main attraction is also not out of ordinary.

We stayed overnight and visited a friend who lives there. We found Mysore a calm place, but relatively hotter than Bangalore.

On our way back, we again stayed for a night in EDC Bangalore. Started again next day. On our way back to Chennai, we tasted the famed Ambur Biryani as well.

Back again in Chennai. It was a refreshing tour. Back to blogging again.

May 22, 2010

Potato - Beetroot Curry

Potato - Beetroot Curry

Serves: 4 - 5


4-5 medium- sized potatoes
2 beetroot
4 onions, finely sliced
1 tablespoon cooking oil
1 teaspoon mustard seeds
1 teaspoon jeera ( cumin ) seeds
½ teaspoon urad dal
1 spring curry leaves
2 green chillies, slit lengthwise
1 - inch piece ginger ( chopped )
½ teaspoon turmeric powder
1 teaspoon red chilli powder
Salt to taste
1 cup water


Boil, peel and mash potatoes and beetroot.

Heat oil in a kadai / frying pan.. Add mustard seeds. When they splutter , add jeera, urad dal, curry leaves, chopped ginger and green chillies. Saute for 2 - 3 minutes.

Add onion slices. Fry on a medium flame till the onions are light brown in colour.

Add red chilli powder and turmeric powder. Mix well.

Finally add mashed potatoes and beetroot , salt to taste and water.

Cover with a lid and cook on a low heat for 15 - 20 minutes or until the gravy thickens.

Serve with Roti / Chapati / Puri ...

May 21, 2010

Baingan ( Brinjal ) Fry with Tomatoes and Onions

Baingan ( Brinjal ) fry with Tomatoes and Onions

Serves: 3


6 medium sized brinjals, ( pick tender ) cut into cubes
2 tomatoes, cut into cubes
2 onions, cut into cubes
1 tablespoon oil
3/4 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1/2 teaspoon salt ( or to taste )


Cut vegetables into cubes.

In a frying pan, heat oil. Fry onions till pink and fragrant.

Add red chilli powder and turmeric powder. Saute for 2-3 minutes until the raw smell goes.

Add brinjal and tomatoes. Mix well with salt to taste.

Do not add water. Stir occasionally.

Cover with a lid and cook on a low heat for 15 minutes or until done.

Serve hot as a side dish with Rotis / Chapatis.

May 20, 2010

Tendli fry with Tomatoes

Tendli fry with Tomatoes

Serves: 2


200 g tendli ( ivy gourd ), thinly sliced lengthwise
1 tablespoon oil
1 teaspoon mustard seeds
2 tomatoes, finely sliced
3/4 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1/2 teaspoon salt ( or to taste )


Microwave Tendlis High for 3 minutes 30 seconds.

Heat oil in a frying pan. Add mustard seeds.When they begin to pop, add Microwaved tendlis and sliced tomatoes.

Add red chilli powder, turmeric powder and salt to taste.

Do not add water. Stir occasionally.

Cover with a lid and cook on a low heat for 15 minutes or till done.

Serve hot as a side with Rotis / Rice / Chapatis.

Bhindi fry with Onions

Bhindi fry with Onions

Serves: 3


250 g bhindi, pick tender (okra ), cut into 1 - inch pieces
1 tablespoon oil
250 g onions, thinly sliced
3/4 teaspoon salt ( or to taste )
1 teaspoon red chilli powder
1/4 teaspoon turmeric powder


Heat oil in a frying pan.

Fry onions till pink and fragrant.

Add red chilli powder and turmeric powder. Saute on a low heat for 2 - 3 minutes till the raw smell goes.

Add bhindi pieces and salt to taste. Mix well.

Do not add water. Stir occasionally.

Cover with a lid and cook on a low heat for 15 minutes or till done.

Serve hot as a side with Roti / Chapati.

May 19, 2010

Health benefits of Shallots

Shallot refers to two different Allium species of plant. The French grey shallot or griselle, considered to be the ‘true shallot’ by many, is Allium oschaninii, a species which grows wild from Central to Southwest Asia. The word ‘sh allot’ derives from the name of the city of Ashkelon (Latin ‘Ascalon’) in ancient Canaan, in Italian its name is ‘scalogno.

Unlike onions, where each plant normally forms a single bulb, shallots form clusters of offsets, rather in the manner of garlic.

The shallot has other differences as well. The taste has been described as sweeter than the mildest onion. A slight apple flavour mingles with the familiar onion bite. Shallots have proved to be more digestible than the rest of the family and have less of an impact on the breath.

Two varieties of shallots exist. The ruddy-brown bulb is common in the U.S. A pink skinned variety that is longer and thinner, prized by cooks, is more readily available in other parts of the world. Shallots are similar in size to a head of garlic and often have two bulbs within their papery skin. This skin and the outer layer of each bulb are peeled away, leaving what appears to be a small onion.

Culinary uses

Shallots are extensively cultivated and used in cookery. Finely sliced deep-fried shallots are used as a condiment in Asian cuisine. Shallots are usually more expensive than onions and they are widely used in Malaysian and Thai cuisines.

Medicinal uses

Different analysis and studies have found that shallots contain two sets of compounds — sulphur compounds such as allyl propyl disulphide (APDS) and flavonoids such as quercetin. Flavonoid consumption has been associated with a reduced risk of cancer, heart disease and diabetes since they are anti-cancer, antibacterial, antiviral, anti-allergenic and anti-inflammatory.

Recent studies have shown the potential health benefits of common onions and established that shallots are particularly effective against liver cancer cells. Shallots help the liver eliminate toxins from the body and have saponins to inhibit and kill cancer cells.

Shallots are specifically linked to inhibiting stomach cancer. They produce an anti-coagulant that thins the blood and exhibit strong anti-platelet activity and are good for patients who have symptomatic atherosclerotic disease, cardiovascular disease, heart attack and stroke. Shallots can lower blood sugar levels in people with diabetes by preventing the degradation of insulin and increasing metabolism of glucose. Eating shallots daily helps in the growth of bone tissue and reduces the risk of developing osteoporosis by 20 per cent. The sulphur content in shallots makes skin look younger.

May 16, 2010

Batter Fried Chicken Lollipop

Batter Fried Chicken Lollipop

Recipe Credit - Asianet Cookery Show

Makes: 8

You will need

8 chicken lollipop
125 ml cooking oil for frying ( 3/4 - inch from the base of the kadai / frying pan )

For the batter:

1/2 cup ( 80 g ) corn flour
1 egg
2 teaspoon kasoori methi
3/4 teaspoon salt ( or to taste )
1 - inch ginger piece, chopped and finely crushed
1 onion, finely chopped
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
3 tablespoon water


Mix all the batter ingredients together and make a smooth batter with water. Batter should be of dropping consistency.

Heat oil in a frying pan / kadai. Reduce the heat to medium and dip chicken lollipop in the batter, coat well and fry on a medium heat in batches ( 4 lollipops at a time ) till golden color on both the sides. Place chicken lollipops on paper towel to drain.

Serve hot with tomato sauce.

May 15, 2010

Thayir Sadam / Curd Rice / Yogurt Rice

Thayir sadam / Curd Rice

Recipe Credit - Jiggs Kalra's Daawat

Serves: 4
Preparation Time: 1 hour 15 minutes


250 g / 1 1/4 cup Basmati rice
240 ml / 1 cup milk
1 kg / 4 cups yogurt
5 g / 1/2 - inch piece ginger
2 green chillies

For tempering:

20 g / 1 1/2 tablespoon butter
22.5 ml / 1 1/2 tablespoon cooking oil
1.25 g / 1/2 teaspoon rai / mustard seeds
4 whole red chillies
A pinch of hing / asafoetida
16 kari patta / curry leaves


The Rice: Pick, wash in running water, drain and reserve in water for 15 minutes. Drain.

The Milk: Bring to a boil, remove and cool.

The Yogurt: Whisk in a bowl.

The Vegetables: Scrap, wash and cut ginger into the juliennes. Wash green chillies, slit, seeds, finely chop and discard the stem. Wash curry leaf.

The Tempering: Wipe red chillies, clean with moist cloth. Soak asafoetida in 15 ml / 1 tablespoon of water.


Put the drained rice in a handi / pan, add salt to taste and water ( approximately 600 ml / 2 1/2 cups ) bring to a boil, cover and simmer, stirring occasionally, until the water is absorbed.

Then add milk, bring to a boil, reduce to low heat and cook until the rice is mashed and porridge consistency.

Remove and cool. When cool , add ginger juliennes and green chillies, stir, add yogurt, mix well and refrigerate for at least 30 minutes.

The Tempering:

Heat oil or butter in a frying pan, add mustard seeds and stir over medium heat until they begin to pop, add red chillies and asafoetida, stir, add curry leaf and stir until it stops spluttering.

Remove the curd from the refrigerate and pour on the tempering. Adjust the seasoning, and garnish with grapes ( optional ) and serve chilled.

May 14, 2010

Spicy Mint Puri

Spicy Mint Puri

Makes: 10 - 12


1 cup whole wheat ( atta )
1 teaspoon sooji ( rava )
1/4 cup chopped mint leaves
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1/2 teaspoon salt
1/2 teaspoon jeera ( cumin seeds )
1/2 teaspoon ajwain ( helps in digestion )
Water ( less than 1/2 cup water )
150 ml oil for frying ( 3/4 - inch level from the base of the kadai / frying pan )


Mix atta, mint leaves, red chilli powder, turmeric powder, jeera, salt , sooji and ajwain together and knead into soft dough by adding enough water ( neither too soft nor too hard ). Keep aside in an airtight container for half an hour.

Divide the dough into small balls and roll them out into small round discs ( puri ) with the help of dry flour.

Heat oil in a kadai and deep fry each Puri separately and remove when the puri is light brown in color on both the sides. Serve with Aloo bhaji ( Potato Bhaji ).

Find here Wheat puri & Aloo Subji Recipe

May 13, 2010

Ulli Thoran ( Small onions stir - fried with coconut )

Ulli Thoran ( Small onions stir - fried with coconut )

( Piyyava Sukke in Konkani )

Serves: 2 - 3

You will need

250 g small onions ( shallots / chuvannulli / sambar onion ), finely chopped
3/4 teaspoon salt ( or to taste )

For Seasoning:

2 teaspoon cooking oil
1 teaspoon mustard seeds
1/2 teaspoon cumin ( jeera ) seeds
1/2 teaspoon urad dal

For coconut mixture:

1/4 cup grated coconut
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
Mix grated coconut with red chilli powder and turmeric powder.


Heat oil in a frying pan. Add mustard seeds. When they begin to pop, add jeera ( cumin seeds ) and urad dal. Saute for 1 - 2 minutes.

Add chopped onions. Fry on a low heat for 2 - 3 minutes on a low heat till light pink in color.

Mix with grated coconut mixture and add salt to taste.

Do not add water. Stir occasionally.

Cover with a lid and cook on a low heat for 10 minutes until done / fragrant.

Serve as a side dish with Rice.

May 12, 2010

Dosa Varieties

The dosa is a pancake made from rice and black lentils. It is a typical dish in South Indian cuisine, eaten for breakfast or dinner, and is rich in carbohydrates and protein. Dosa is noted in the Tamil Sangam Literature from 100 BC to 300 AD ("idaichangam" literature) and later, around 6th century AD.

It is also believed that dosa had its roots in the Temple Streets of Udupi, Karnataka. Although a South Indian food Dosa is extremely popular throughout India.

Basic Recipe. Please select recipe 1st or 2nd for basic dosas.

For Dosa Batter (1st recipe)

1 cup / 200 ml  urad dal (Indian standard measuring cup of 200 ml / 8 oz capacity

1 cup / 200 ml idli rice (puzhukkalari or special rice for the preparation of idli available at leading stores)

2  cup / 400 ml  raw rice (pachari)

2 tablespoon cooked rice (leftover cooked rice, and also cooled)

Salt to taste ( approximately 1 teaspoon )

Ghee / oil for frying

Water for grinding

Masala Dosa


For Dosa Batter (2nd recipe):

1 cup urad dal
2 1/2 cups raw rice ( pachari )
1 tablespoon cooked rice
Salt to taste ( approximately 1 teaspoon )
Ghee / oil for frying
Water for grinding

For the Filling ( masala ) :

2 tablespoon oil
2 teaspoon mustard seeds
1 teaspoon urad dal
2 teaspoon channa dal
1 spring curry leaves
1/2 teaspoon turmeric powder
5 green chillies, slit lengthwise
1 - inch ginger, finely chopped
500 g potatoes ( boiled with a little turmeric powder )
3 onions, sliced
Salt to taste


For Dosa Batter:

Wash and soak urad dal and rice separately for 6 - 7 hours. Drain out water.

Grind the urad dal and cooked rice to a very fine paste . Add little water while grinding. Remove and keep aside in a big vessel.

Then grind rice with little water. Remove and mix with dal paste and add salt to taste. Batter should be of dropping consistency. Cover and keep aside for 6 - 8 hours / overnight.

For the filling ( masala )

Heat oil in a kadai ( deep pan ). When it is hot enough add mustard seeds. When they start splutter add urad dal, channa dal, green chillies, curry leaves and chopped ginger. Saute for 2 - 3 minutes ( till dals are light brown ).
Add sliced onions. When the onions are light brown in color and turmeric powder and fry well.

Add boiled and mashed potatoes. Add salt to taste and mix well. Cover with a lid and cook on a low heat for 5 - 8 minutes.

Note: Remove green chillies while making masala dosa.

Final Preparation of Masala Dosa:

Heat a heavy - bottomed wrought iron griddle or non stick dosa pan on a medium heat.

Grease with little oil / ghee.

Make the dosa by placing a ladleful ( approximately 120 ml ) of batter on the centre. Spread evenly by circular rotations using the base of the ladle, starting from the centre and progressing outwards. Let the dosa color, and sprinkle a few drops of ghee.

Place the masala ( filling ) in the centre of the dosa. Fold the dosa and cook till crisp.

When ready, carefully remove with the help of a thin spatula. Serve hot with coconut chutney & sambar. Other accompaniments - Medu vada and Filter coffee.

Coconut chutney


1 cup coconut grated
1 green chilli
1 red chilli
1 teaspoon tamarind paste ( optional )
Salt to taste
Ginger - 1/2- inch piece

For seasoning:

1 teaspoon oil
1/2 teaspoon mustard seeds
1/4 teaspoon urad dal
1 red chilli
1 spring curry leaves


Grind all the ingredients to a smooth paste with a little water. Adjust the thickness of the chutney with water.

For seasoning:

In a pan, heat 1 teaspoon oil. Add mustard seeds. When they splutter , add remaining ingredients. Saute well. Pour this over to coconut chutney.

2 nd Recipe

Recipe Credit - Chef O . P . Khantwal

Dosa batter


Washed urad dal - 50 gms

Boiled rice - 100 gms
Rice - 100 gms
Methi seeds - 10 gms

Channa dal - 10 gms


Besan - 10 gms Maida - 10 gms Salt to taste 
Sugar - 5 gms 
Rice flour - 20 gms


Soak the ingredients for 6-8 hours. Grind them to make a fine paste, making sure that the consistency is thick. Then, add all the additives. Check the seasoning and consistency and prepare dosa on griddle. Please follow Dosa recipe and for each filling, follow masala dosa recipe.

Dosa Varieties

For stuffing:

1, Paneer Masala


Small dices of paneer - 50 gms
Tomato (chopped) - 1
Green chilli (chopped) - 5

Coriander (chopped) - few springs 

Tomato puree - 20 ml 

Capsicum (chopped) -1
Red chilli powder - 5 gms

Salt to taste

Curry leaves - 5

Mustard seeds - 2 gms
Oil - 2 teaspoon


In a pan heat oil, add mustard seeds and curry leaves. When they crackle, add capsicum. Saute for a while and then add tomatoes, green chillies and coriander. Cook for while. Then add tomato puree and red chilli powder. Cook till done and puree coats the paneer. Check seasoning and stuff in the dosa.

2, Mushroom Mutter


Mushroom (chopped) - 50 gms
Green peas - 10 gms

Red chilli powder - 5 gms

Turmeric powder - a pinch 

Salt to taste

Coriander powder - 5 gms

Ginger-garlic paste - 5 gms

Mustard seeds - 2 gms
Curry leaves - 5

Oil -10 ml


Heat oil in pan and add mustard seeds and curry leaves, when they crackle add all the powdered masalas. Then add the green peas and mushrooms. Cook till done and adjust the seasoning. Fill this in the dosa and serve it with coconut chutney.

3, Gobi dosa


Cauliflower florets - 100 

Fennel seeds - 5 gms

Onion seeds - 5 gms
Salt to taste
Chaat masala - 8 gms

Lemon juice - 10 ml 

Coriander (chopped) - few sprigs 

Red chilli powder - 5 gms
Turmeric powder - a pinch

Oil -10 ml


Boil the cauliflower florets with turmeric powder and salt. In pan heat oil, add fennel seeds, onion seeds and red chilli powder. 
Add cauliflower, chaat masala and mix properly. Add lemon juice and chopped coriander. 
Stuff in the dosa.

4, Subz takatin


Carrot juliennes - 10 gms

Bean juliennes - 10 gms

Potato juliennes - 10 gm 

Cottage cheese juliennes - 10 gms

Capsicum juliennes - 10 gms
Tomato juliennes -10 gms
Salt to taste

Tomato puree -10 gms

Red chilli powder - 1 tsp

Lemon juice - few drops
Kasoori methi- 1/2 teaspoon


In a pan, heat some oil and add capsicum. Saute for sometime. 
Then add the paneer, rest of the vegetables and tomatoes and fry for sometime. Add little water and rest of the ingredients. Cook till the tomato puree coats the paneer. Stuff in the dosa.

May 11, 2010



( Savoury stuffed Indian Bread )

Recipe Credit - The Food of Singapore

An Indian Muslim dish universally loved in Singapore and Malaysia, this is made from a feather - light dough filled with minced meat and fried in griddle. Mutton would be the usual choice in Singapore, although lamb or even beef can be used. The texture is light and crisp, the filling wonderfully satisfying. This recipe makes 6 Murtabak, good as part of a lunch or late night snack.


For the dough:

2 1/3 cups ( 300 g ) all purpose ( plain ) flour
Scant 1/2 cup ( 100 ml ) fresh milk
Scant 1/2 cup ( 100 ml ) water
1 whole egg, lightly beaten
1/2 teaspoon sugar
1/2 teaspoon salt
2 teaspoon butter

For the filling:

2 - 3 tablespoons oil
10 cloves garlic, finely chopped
2 onions, finely chopped
2 cups ( 300 g ) minced lamb or beef
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 leek, finely sliced
6 eggs,m lightly beaten
About 3 tablespoons ghee or oil for frying Murtabak


For the dough:

Make the dough first by kneading all ingredients except butter, together to obtain a smooth dough. Cover and set aside in a warm place for an hour.

For the filling:

To prepare the filling, heat oil in a the pan and saute the garlic and onion, until transparent and fragrant, then add the meat. stir thoroughly and season to taste with salt and pepper. Set aside to cool, then mix together with leek and eggs. Keep aside.

For the Murtabak:

Half an hour before the Murtabak are required, divide the dough into 6 equal portions and knead each portion with a little of the softened butter until smooth. Roll in balls and set aside for 30 minutes.

Roll each piece of dough as thinly as possible and cover with a cloth.

Heat a heavy iron griddle or large frying pan until very hot and pour little ghee or oil.

Place on a circle of dough, let it cook for about 1 minute, then spread the top with one - sixth of the filling.

Fold in two sides of the circle dough, over lapping slightly. repeat with other 2 sides to make a package enclosing the filling.

Cook until golden brown on sides, turn and cook on the other side. Repeat with the remaining dough and filling.

For serving:

Serve Murtabak hot with an accompaniment of plain sliced cucumber or sliced onion that has been salted for 1 hour, rinsed, squeezed dry and sprinkled with lime or lemon juice. A bowl of curry sauce also can be served for dipping the Murtabak.

May 10, 2010

Onion Lachha Salad for Tandoori Dishes

Onion Lachha Salad for Tandoori Dishes

This is a speciality from Delhi. It is easy to prepare and goes particularly well with Tandoori meat dishes and breads such as Naan / Parathas...

Recipe Credit - The food of India

Serves: 2

You will need

1 onion, finely sliced into rings
1/2 teaspoon salt
1/2 teaspoon jeera ( cumin seeds ) powder
1/4 teaspoon red chilli powder
2 tomatoes, thinly sliced
1 cucumber, peeled and thinly sliced
1 tablespoon lemon juice
1/4 teaspoon black pepper powder ( or to taste )
1/4 teaspoon salt ( or to taste )


Mix the onion with salt and leave in a colander or sieve to drain for 10 minutes.

Rinse under cold water, then drain and put in a bowl.

Add cumin and red chilli powder to the onion and mix well.

Arrange the tomato slices on a plate and top with a layer of cucumber, then onion lachhas ( onion rings ).

Sprinkle with the lemon juice and season with salt and black pepper powder to taste.

Serve with Tandoori meat dishes / Naan / Paratha ...

Godrej Real Good Chicken Keema Paratha / Mughlai Pratha

Godrej Real Good Chicken Keema / Kheema Paratha / Mughlai Paratha

Godrej Real Good Chicken is a brand name in India. It's available in leading super markets and you can select curry cut pack, bone less, leg piece, drumsticks, kheema, lollipos, soup pieces, whole chicken ....

Makes: 5

You will need

For Paratha:

Sufficient atta dough for 5 parathas
Ghee / oil for frying
1/4 cup extra whole wheat flour

For Keema / Kheema mixture:

250 g Godrej Real Good Chicken Keema / Kheema ( minced meat )
2 onions, finely chopped
1 - inch piece ginger, finely chopped
5 garlic, finely chopped
1 green chilli, finely chopped
2 springs curry leaves
3/4 teaspoon salt ( or to taste )
1 tablespoon oil ( for keema )

Spice powder:

3/4 teaspoon red chilli powder
1/2 teaspoon pepper powder
1/4 teaspoon turmeric powder
2 teaspoon coriander powder
1 tablespoon + 1 teaspoon water

In a small bowl, dilute spice powders with water.


For Keema Mixture:

Heat oil in a frying pan. Add chopped onions and fry till pink.

Add chopped garlic, ginger, chopped green chilli and curry leaves. Saute on a low heat for 2 - 3 minutes till fragrant.

Mix with diluted spice powders. Saute for 1 - 2 minutes till the raw smell goes.

Add Godrej Real Good Chicken Keema and salt to taste. Mix well. Do not water.

Cover with a lid and cook on a low heat for 15 minutes or till done. Keep aside for cooling.

Divide keema mixture into 5 equal portions.

For Parathas:

Divide the atta dough into 5 equal medium sized balls and spread it in your palm to make a small pouch.

Fill each atta pouch with cooked keema mixture and seal the atta pouch.

Without adding too much pressure spread the kheema-stuffed atta balls to make a medium sized paratha with the help of dry flour. It should be rolled and cooked immediately.

Heat a non - stick Roti tawa. Reduce heat to medium and fry parathas till golden brown on both the sides. Apply oil / ghee.

Serve hot with raw onions and mango pickle or dal.

Cooking time - approximately 12 minutes for each paratha.

May 9, 2010

Rasam Masala

Rasam Masala

Rasam, (Tamil: Rasam; Kannada: Saaru; Telugu: Chaaru;Malayalam: Rasam; Tulu:Resa; Sourashtra:Pulichaar) is a South Indian soup. It is prepared with tamarind juice or tomato, pepper and other spices. Lentils are added by some along with vegetables. It is eaten with rice or alone, as a soup. In a traditional meal, it follows the sambar course and is followed by curd rice. It differs from sambar in that it usually relies on tomatoes for its sourness rather than tamarind, and it is usually much more fluid. There are different kinds of Rasam - Tomato Rasam, Garlic Rasam, Pepper Rasam, Pineapple Rasam .. Rasam is also good for digestion.

Here's the basic recipe of Rasam Powder / Masala

Recipe Credit - Rasachandrika


250 g coriander seeds
125 g red chillies
125 g dried coconut
20 g turmeric pieces
20 g cumin seeds
20 g fenugreek ( methi ) seeds
20 g asafoetida
2 handful curry leaves
Ground nut oil for frying


Hand pick and clean all the ingredients.

Pour sufficient oil in an iron pan and heat it slightly.

Fry all the ingredients separately on a medium heat until they are golden brown.

Mix all the ingredients and pound them together to a fine powder.

Sieve it through medium sieve.

Blend the masalas well and store in a glass jar with tight lid.

May 8, 2010

Instructions after a Tooth Extraction

Tooth Extraction

What is it ?

Tooth extraction is the removal of a tooth from its socket in the bone.

What's the reason for tooth extraction ?

If a tooth has been damaged by decay or a fracture, your dentist will try to repair it and restore it with a filling, crown or other treatment. Sometimes, though, the damage is too extensive for the tooth to be repaired. This is the most common reason for extracting a tooth.

Instructions after a Tooth Extraction

Bite on the cotton roll for at least one hour.

Do not spit but swallow the saliva.

After one hour, remove the cotton and take soft cold food ( eg ) ice cream, non carbonated cool drinks or fruit juice.

First dose of medicine should be taken after you remove the cotton. Medicines to be taken as instructed by the doctor.

Restrict yourself to cold liquid diet for 12 hours. Have soft diet from next day.

Do not smoke or drink alcohol for the next 24 hours.

Avoid hard, hot and spicy foods for the next 2 - 3 days.

Avoid chewing on the side of extraction for the next 2 - 3 days.

Swelling on the face / cheek is a normal occurrence after surgical removal of tooth. It will subside in 3 - 4 days.

You can start brushing your tooth from next day. Avoid tooth brush injury to the extracted side.

Do not gargle forcefully. Have gentle mouth washes.

If stitches have been placed, you should come back after a week for removal of stitches.

In case of emergency, Contact Doctor.

Source - Colgate
Photo Credit - 123 photos

Idli & Tomato Chutney

Idli  & Tomato Chutney


For Idli:

3 cups boiled rice ( idli rice ) or silky raw rice (ponni rice)
1 cup urad dal
2 tablespoon cooked rice
1 teaspoon salt
2 teaspoon oil for greasing Idli mould


Wash and soak dal and rice separately for 6 - 7 hours ( reserve water for grinding ).

Grind the dal with cooked rice until it is smooth and frothy in a grinder or mixer. Transfer this paste to a big bowl ( batter should not be too thick or too watery )

Grind rice coarsely. Add water while grinding (just to cover the rice. It should not be above 1 - inch from the soaked rice).

Now mix the ground rice and dal into a batter.

Add salt, mix well and set aside in a warm place for 7 - 8 hours ( or overnight ) for fermenting ( batter will be doubled in volume ).

When the Idli batter is well fermented, the idlis are ready to be cooked.

Grease the idli holder or pan well and fill each slot with batter to the 3/4 mark.

Steam cook the idlis on a medium heat for about 10 - 15 minutes or until done. Keep aside for cooling.

Use a greased spoon to remove the idlis from the container as they may stick. Serve with Tomato chutney / Sambar / Coconut chutney.

Tomato Chutney

Serves: 3


3 onions, roughly chopped
10 cloves garlic, chopped
1/2 teaspoon red chilli powder
2 pinches turmeric powder
1/2 teaspoon salt ( or to taste )
2 tomatoes, roughly chopped
2 teaspoon oil


Heat oil in a pan. Add chopped onions and garlic. Fry till pink in color.

Add red chilli powder and turmeric powder. Saute on a low heat for 2 minutes.

Add chopped tomatoes and salt. Mix well and fry for 2 - 3 minutes. Do not add water.

Cover with a lid and cook on a low heat for 10 minutes until tomato - onion mixture thickens. Switch off the heat and keep aside for cooling.

Transfer this mixture to a mixer bowl and blend till smooth. Do not add water. Serve with Idli / Dosa .