Oct 31, 2012

Ram Laddu

Ram Laddu

A very popular & deep fried Delhi street food. Best combination with green chutney.

Makes: 12

You will need

1 cup (200 g) moong dal
2 cups water
1/2 teaspoon red chilli powder
1/2 teaspoon salt
200 ml oil for frying


Wash and clean moong dal. Soak in 2 cups water for 15 minutes. Drain out water completely. Make a smooth and thick batter in a mixer / blender with red chilli powder and salt. Do not add water while making batter.

Transfer the batter into another bowl.

Heat oil in a kadai / frying pan. Reduce heat to medium and drop teaspoons (use small spoons which shape like ice cream scoop to get evenly round shape / laddu shape) of the batter ( 6 - 7 at a time ) and fry till golden color on both the sides.

Drain and place on kitchen towel to absorb excess oil.

Serve as a snack with green chutney.

Here's the recipe link of Green Chutney with Raw Mango

Green Chutney

Serves: 2 - 3

You will need

1 cup ( 200 g ) chopped coriander leaves ( or 150 g coriander leaves and 50 g mint leaves )
1 onion, chopped
2 teaspoon lemon juice
2 green chillies
1/2 teaspoon salt ( or to taste )
1/2 teaspoon sugar ( or to taste )
1/2 - inch piece ginger
Extra 2 - 3 tablespoons water


Make a thick paste of above ingredients in a mixer with very little water. Serve with Ram Laddu.

Photos of basic Hand embroidery stitches and Smocking stitches

Oct 30, 2012

Namak Pare

Namak  Pare

A deep fried evening snack  in North Indian cuisine !!

Makes: 140 - 150 g


Please use same measuring cup to measure flour and water.

1 cup  / 200 ml maida / all purpose flour (Indian standard measuring cup of 200 ml / 8 oz capacity)

1 teaspoon ghee

¾ to 1 teaspoon salt

1/2 teaspoon ajwain

½ teaspoon pepper powder

Water for kneading ( between ¼ - 1/2 cup )

Extra ¼ cup flour

Cooking oil for frying (300 ml)


In a wide bowl, mix maida , salt, ghee,  ajawain  and pepper powder. Mix well  with finger tips until it well combined with ghee. Do not use tablespoon for mixing.  Add water (first start with ¼ cup water. Later adjust with 1 – 3 tablespoon water and make stiff dough. Dough should not be soft like chapatti dough. It should be a stiff dough. Otherwise namak pares won’t be crisp) and make a stiff dough. Do not keep maida dough too long. Deep fry immediately.

Divide the dough into 3 parts and make lemon sized balls.  Make chapatti (slightly thicker than normal chapatti) using dry maida. Cut it into 1 - inch width strips. You can make 5 long strips from 1 chapati. Then cut 1 - inch diamond shape pieces from each strips.

Heat oil in a kadai on high heat. Reduce the heat to medium and wait for 1 minute. Fry  namak pares in batches  (depending upon the size the kadai / frying pan) till golden brown on both the sides. Do not fry on high heat.  Drain out from oil and spread it on a kitchen paper for some time to absorb extra oil and store in an airtight container. It’ll last for more than a week. It’s a tasty tea time snack and kids ‘ll love it and also a perfect snack for Diwali.

Green Tomato Thokku or Pacha Thakkali Thokku

Green Tomato Thokku / Pacha Thakkali Thokku

A spicy and sour fantastic side dish with rice / variety rice like  sambar rice , curd rice, lemon rice / dosa / idli ..

Serves: 2 - 3


1 tablespoon oil

1 teaspoon mustard seeds

1/2 teaspoon urad dal

1 onion, finely sliced

2 green tomatoes (pacha thakkali), finely sliced

1 spring curry leaves or 6 nos

3/4 teaspoon red chilli powder

1 teaspoon sambar powder

2 pinches turmeric powder

1/2 teaspoon salt ( or to taste )

1 tablespoon water

2 teaspoon chopped coriander leaves


In a wide pan, heat oil. Add mustard seeds. When they start to pop add urad dal and fry for 1 - 2 minute.

Add finely sliced onion and fry for 3 minutes till golden color on a medium to low heat.

Add finely sliced tomatoes. Mix it well.

Add curry leaves, red chilli powder, sambar powder and turmeric powder. Mix all the ingredients well on a low heat.

Add salt to taste and 1 tablespoon water. Cover with a lid and cook on a low heat for 10 - 12 minutes or till tomato - onion mixture well blended with spices and thickens. Garnish with chopped coriander leaves. Serve as a side dish with rice / variety rice / idli / dosa / pesarattu ..

Oct 29, 2012

Mooga Gashi or Green Gram Gashi

Mooga Gashi or Green gram Gashi

Gashi is a  main curry with rice in Konkan cuisine !!

Serves 4


For the green gram( moogu):

1 cup (Indian standard measuring cup of 200 ml / 8 oz capacity) cherupayar (green gram / moogu)

Wash and soak  moogu in 2 cups water (400 ml) ml water for 6 hours ( or overnight ). Transfer soaked moogu (along with its soaked water) into a pressure cooker (final water level after soaking of the moong should be 1/2 - inch above moong. No need to add more water like 1 – inch above. Moogu will cook immediately). Close the pressure cooker lid and cook on high heat for 3 whistles (3 quick whistles). Switch off the heat. Allow the cooker to cool naturally. Open the lid. Boiled  moogu will be thick in consistency.

For the  Coconut paste:

1/2 cup (7 tablespoons) grated coconut

3/4 teaspoon red chilli powder

1/2 teaspoon turmeric powder

2 tablespoon water

Make a smooth and thick paste of above ingredients with water in a small mixer bowl.


Boil again cooked  moogu with 1  small kudampuli / darbyasole for 5 minutes on a low heat.

Add coconut paste. Mix well. Adjust salt and extra ¼ cup (50 ml) water if you required. Gashi should be of pouring  in consistency. Cover with lid and cook on a low heat for 10 minutes.

For the  seasoning (phann):

2 teaspoon oil

1 teaspoon mustard seeds

1 spring curry leaves (or 6 nos)


In a small frying pan, heat oil. Add mustard seeds. When they begin to pop, add curry leaves. Fry for 2 - 3minutes till fragrant and crisp. Pour this seasoning over gashi and serve with Rice ( seeth ) and other accompaniments.

Pesarattu Dosa / Green Gram Dosa

Pesarattu  Dosa / Green Gram Dosa

Pesarattu dosa is very popular in Andhra cuisine !!!

Makes: 10 - 12


Tip : This can also be made with yellow moong dal.

1 cup / 200 ml whole moog ( green gram ) Indian standard measuring cup of 200 ml / 8 oz capacity

1/4 cup raw  rice or 2 tablespoon raw rice

1 green chilli, finely chopped

1 onion , finely chopped

1/2 - inch piece of ginger, finely chopped

½ teaspoon salt (or to taste )

4 teaspoons cooking oil or ghee


 Soak the moong  (green gram) and rice in 2 cups of water  for six hours or overnight.  Grind soaked moong – rice with green chilli, onion, ginger and salt in a mixer. Batter should be of pouring consistency and slightly thicker than normal dosa batter. Do not add more water when grinding (or 1/4 cup water). No need to ferment this batter.

 Heat a non stick pan / flat griddle  on medium heat.

 Smear a very tiny quality of oil all over the pan. Spread some of dal – rice batter on the pan to form a round shape. Use the back of a ladle to spread it as thin as possible ( but slightly thicker than the normal dosa ).

Drizzle some oil ( or ghee ) all round the batter as well as on the top.

Cook on medium heat till the underside become light golden.

 Flip carefully and roast the other side.

Turn over again and roast for a few seconds more. Serve hot with coconut chutney , or a dip made with a mixture of fresh yogurt and Andhra mango pickles.

Oct 28, 2012

Lamb Biryani

Here's the recipe  links of Easy Chicken Biryani & One Pot Chicken Rice.

Lamb  Biryani

Serves: 3 
Preparation Time: 20 minutes
Cooking Time: 1 hour


1st stage:

For the lamb (mutton):

500 g mutton (lamb)

100 ml yogurt/ curd, whisked

2 teaspoon ginger - garlic paste ( fresh and homemade )

1 teaspoon salt ( or to taste )

1/2 teaspoon turmeric powder

Wash and clean mutton pieces. Drain out water completely. Marinate mutton pieces with  ginger - garlic paste, turmeric powder, whisked yogurt and salt. Cover and keep aside for half an hour.

Other ingredients

2 tablespoons oil (may use less or more quantity - May use ghee or butter as well. Never use vanaspati)

2 bay leaves

5 cloves

5 cardamoms

5 cinnamon sticks (1 – inch size)

4 onions, finely sliced

5 green chillies, slit lengthwise

3 tablespoons ginger – garlic paste (fresh and homemade)

2 teaspoons red chilli powder

½ teaspoon turmeric powder

2 teaspoons coriander powder

3 tomatoes (pick well ripe), cut into thick slices

1 ½ teaspoon salt (or to taste)

2 tablespoons chopped coriander leaves

2 tablespoons chopped mint leaves


2nd stage

For  the masala:

Dilute red chilli powder, turmeric powder and coriander powder in 2 tablespoon water (spice mix). Keep aside.

In a pan, heat oil or ghee.  Add whole spices (bay leaf, cloves, cardamoms & cinnamon stick). Fry on a low heat until fragrant.

Add sliced onions and fry till golden color on a low to medium heat.

Add slit  green chilli and stir well.

Add ginger – garlic paste and stir well for 2 – 3 minutes or until the raw smell goes.

Add diluted spice mix (red chilli powder – turmeric powder – coriander powder) and stir well on a low heat for 2 – 3 minutes or until well blended and water dries up.

Add  sliced tomatoes. Stir well for 4 – 5 minutes or until the tomatoes well mixed with onions and other spices / tomato gravy thickens.

Add chopped mint and coriander leaves. Mix well.

At this point, add marinated mutton pieces (along with thick yogurt / curd) and salt to taste. Cover with a tight lid and cook on a low to medium heat for  40 - 50 minutes or until done / mutton pieces softens / gravy thickens ( you may get approximately  ¾  - 1 cup thick gravy).

For the rice:

3rd stage


1 teaspoon ghee

4 black cardamom

4 cloves

1/2 teaspoon fennel seeds

5 peppercorns

1/2 teaspoon salt

2 cups / 400 ml basmati rice (Indian standard measuring cup of 200 ml / 8 oz capacity)

6 cups water

Fo the Rice:

In a pan, heat ghee. Add peppercorns,fennel seeds, cardamom and cloves. Fry till fragrant.
Put all the fried spices, salt and ghee in water and boil. Add rice, and cook until 3/4th done (do not overcook rice. Each rice grain should be separated). Remove whole spices when assembling.

Final preparation:

4th stage


3 tablespoon ghee / oil

2 onion, thinly sliced

10 cashew nuts  splits (or more)

10 raisins (or more)

2 tablespoon chopped mint  and coriander leaves

1/4 teaspoon saffron diluted in 2 tablespoon  milk (optional)

Extra 1 tablespoon ghee

A wet towel or wet Kerala thorth

Maida dough for the seal (depending upon the size of the pan / pot)

Extra 1 tablespoon chopped coriander leaves


Heat oil / ghee in a pan. Add sliced onions and fry until golden brown and crisp on a medium to low heat. Keep  aside.

Add cashew nut splits and fry on a low heat until golden color. Keep aside.

Add raisins and fry on a low heat until golden color. Keep aside.

Final stage

Dum method:

In a heavy - bottomed vessel or biryani pot or thick non stick kadai, spread a layer of  lamb (mutton) masala (along with half portion of thick gravy) and half portion of cooked rice.  Make 2 layers with cooked rice and mutton masala. Sprinkle 1 tablespoon ghee, golden onions, saffron solution (optional), chopped coriander – mint leaves and shallow fried raisins and cashew nuts. Gently put a wet soft towel  over  it. It will help to retain the flavour of the biryani.

Cover with a tight lid. Seal with maida dough on the edges of the lid. Heat a heavy - bottomed iron kadai. Keep biryani pot over it and cook on a low heat for  30 minutes. You can find a color change on the maida seal. Switch off the heat and keep aside for another 15 minutes. Open the seal carefully. Decorate with chopped coriander and mint leaves. Serve with hot with Raita and pickle / boiled egg ...

7 Cup Burfi

7 Cup Burfi

A very easy and tasty burfi, made of 5 ingredients.

 Makes: 1 steel thali  (7 - inches in diameter)

Serves: 6 – 8


Please use same measuring cup to measure all the ingredients.

1  cup / 100 ml besan (gram flour / kadala maav / chomepitti) (Indian standard measuring cup of  ½ cup / 4 oz capacity)

1  cup / 100 ml grated coconut

1 cup ghee / oil

1 cup milk

3 cups sugar

2 pinches cardamom powder (optional)


Grease a steel thali or baking dish with ½ teaspoon ghee / butter and keep aside.

Heat a non stick pan on a medium heat. Transfer all the ingredients into non stick pan and stir well on a medium to low heat for 18 – 20 minutes until it thickens and leaves from the sides of the pan. Sprinkle cardamom powder (optional).

At this stage, switch off the gas flame and transfer this hot  burfi mixture into a greased steel thali / baking dish. Keep aside to cool for 5 minutes and cut into desired shape and size.

Remove the burfi from the steel thali or baking dish only after it fully cools to normal temperature.

 It can remove very easily from the steel thali.

Oct 27, 2012

Spicy Methi Rotis

Spicy Methi Rotis

A delicious & nutritious rotis , made of methi (fenugreek leaves), wholewheat and spices. Methi  rotis are almost like thepla. But some ingredients are different and no added curd. These methi  rotis are softer than theplas.

Makes: 9 - 11


Please use same measuring cup to measure wholewheat and water.

1 cup / 200 ml wholewheat (atta) Indian standard measuring cup of 200 ml / 8 oz capacity

1 teaspoon sooji (rawa / semolina)

1 tablespoon besan (gram flour)

1/2 teaspoon salt

1 teaspoon red chilli powder

1/4 teaspoon turmeric powder

½ cup  chopped  methi leaves (fenugreek leaves / uluvayila)

¼ cup + 3 tablespoon  water (use as needed)

6 – 8 teaspoon ghee / oil


Wash and clean methi leaves. Drain out water thoroughly and chop finely.

In a wide bowl, mix all the ingredients except the water and oil.

Add the water little at a time (first start with ¼ cup water and later adjust with 1 – 3 tablespoon water) and make a soft dough like chapatti dough.  Cover and keep aside for half an hour. Divide the dough into 9 - 11 equal portions / balls.

Roll out into thin chapatis of 6 - inch diameter with the help of a dry flour.

Place a non - stick frying pan / griddle / tawa on heat. Place a roti on the frying pan / tawa and cook for few seconds until little bubbles appear. Turn over and cook for 1/2 minute or until brown specks appear. Cook each side for 1/2 minute and remove from tawa. Apply little oil / ghee on both sides of the  roti and stack them on top of each other. Serve with any gravy dishes or  green chutney or pickle.

Spicy Potato Curry

Spicy Aloo Curry

A simple and delicious pressure cooker method potato curry, made of aloo, onion and spices. Best with rotis / puri / rice …

Serves:  3


1 tablespoon oil

1 onion, finely sliced

1 teaspoon red chilli powder

¼ teaspoon turmeric powder

2 potatoes, roughly chopped

1 well ripe tomato, sliced or chopped

¼ cup chopped coriander leaves

¾ teaspoon salt (or to taste)

1 ½ cup water (300 ml ) Please measure in Indian standard measuring cup of 200 ml / 8 oz capacity

Extra 2 teaspoon chopped coriander leaves


Dilute red chilli powder and turmeric powder in  1 tablespoon water and keep aside.

Heat oil in a pressure cooker on a medium heat and fry sliced onion until golden color.

Add diluted spice powders and stir on a low heat for 1 minute until well combined with onion and water dries up.

Add potato, tomato and chopped coriander leaves. Cover pressure cook lid and pressure cook for 10 minutes until done / potatoes well cooked (reduce the high heat after 3 quick whistles and cook again on a medium heat for 5 minutes). Do not open pressure cooker lid. Allow the cooker to cool it naturally. Open the lid. If you’re fine with thin potato gravy, serve directly with chopped coriander leaves topping. For thick potato gravy – remove pressure cooker lid. Gently mash cooked potatoes with back side of the steel ladle. Cover with another lid and cook on a medium heat for 5 – 7 minutes until gravy thickens. Serve with rotis / puri ..