Monday, March 31

Mixed Vegetable soup


Mixed vegetables:
1 small carrot
2 3 florates of cauliflower
1/2 capsicum
4-5 French beans
1 small piece cabbage

1 onion
1/2 tsp. Soya sauce
1/2 tsp. garlic
1 tsp black pepper power
Salt according to taste
1/2 tsp. sugar
2 tsp. cornflour
1 tsp. Oil or ghee(clarified butter) or butter
1 vegetable stock cube


Chop all the vegetables finely.
Heat butter in a pan. Add garlic and fry for a minute,add finely chopped onions, fry and then add vegetables.
Stir fry the vegetables till they are done. Then add water and bring to boil
Mix cornflour in 1/2 cup cold water and add to the soup, stirring continously.
Bring to boil again. Add salt , black pepper, sauce , stock cubes and sugar and boil till thick and transparent.

Tip: You can mix n match the vegetables as par your choice.


Sunday, March 30

Paneer Capsicum


250 gms Paneer
250 gms Capsicum
2 big Onions
3 big Tomatoes (pureed)
1 tbsp Ginger - Garlic paste
1 tsp Jeera
2 tsp Red Chilli powder
1 tsp Haldi powder
2 tsp Coriander powder
1 tsp Garam Masala
1 cup Milk
1/2 cup Cream


Grate the onions. Cube the paneer. Slice the capsicums. In a kadai heat oil, and add
jeera. When it splutters, add the grated onions and fry till pink.
Add the ginger - garlic paste and fry for some more time. Add the sliced capsicum
and fry for 2 minutes. Add all the powder masala and fry.
Add the pureed tomatoes and salt. Let it cook. Lastly add the paneer pieces and let
it cook in the masala.
Finally add the milk and the cream(stirring continously). Cook for 5 minutes. Garnish with coriander, serve hot.


Saturday, March 29

Green vegetable fried rice


1 or 2 small carrot cut length wise thinly,
8 to 10 Green Beans cut length wise,
1/4 cup peas frozen or soaked over night,
1/4 cup Cauliflower flowerts,
1/2 capsicum cut length wise thinly,
1 medium Onion cut into half and thinly sliced,
4 small cinnamon sticks,
4 cloves.

Green Masala.

4 to 5 ( or to your taste) green chillies,
1/4th inch ginger piece,
1 or 2 garlic cloves,
1 cup chopped coriander leaves.
Wet grind the above said with little water in a blender and keep aside.


Cook 1 cup rice (Basmati or long grain) with 2 cups of water and set aside to cool.
In a heavy bottom pan mix 2 tab sp ghee and 2 tab sp oil and on medium flame fry onion, cinnamon sticks,and cloves till onion becomes transparent.
Then put rest of the cut vegetables to the same pan and fry till all the vegetables are done
Now put the green masala mix which was grinded to this along with salt to your taste and lemon juice to your taste and fry for about 3 to 4 mts.
Now take the rice which was set to cool and mix it to the vegetable mixture and turn the heat to low mix nicely and leave it on stove for 5 to 10 mts.

Serve it with any side dish like raita .


Moong dal bhajis


1 cup yellow or green moong dal (washed & soaked for 4 hours)
4-5 green chillies
1 tbsp. coriander finely chopped
1/2 tsp. coriander seeds crushed coarsely
1/2 tsp. cumin seeds crushed coarsely
1 Tb saunf
1 inch ginger
2 small onions, chopped finely
salt to taste
oil to deep fry


Drain soaked dal and wet grind with green chillies n ginger,not too fine, with little water.
Mix in all other ingredients, except oil to deep fry.
Beat well with hand to mix.
Heat oil, drop rounded bhajias, with wet hand or spoon.
Fry on medium till golden.
Serve hot with green chutneys or tomato ketchup.
Picture courtsey Google.

Sending this to Sunday Snacks - Hot n Spicy at All Thingz Yummy!!


Raj Kachori


2 cups whole wheat flour,
1 cup suji(semolina),
1 cup besan(gram flour),
500ml Oil,
Salt to taste.

For the filling:
2 cups mix dals(split moong,moth,chana) soaked for 3-4 hours,
500gms potatoes, boiled, peeled and chopped,
500gms curd,
250gms Saltless Bhujiya(Sev),
250gms Mathri,
Black salt and plain salt as per taste,
1 tsp red chilli powder,
1 tsp roasted jeera powder(cumin powder),
Tamarind chutney as per taste.


In a mixing bowl, mix wheat flour, suji, besan and salt and knead a dough with little water(as for puri's) Heat oil in a kadhai, Roll out big n thick puris and fry at a low flame till the puris turn light golden brown in colour. These puris should be crisp and inflated. In another mixing bowl, mix all the dry ingredients of filling. At the time of serving, puncture each puri, fill it with the dry filling, top with yoghurt, chatni and masala. Sprinkle some bhujiya and serve.


Roasted tofu


1 8 oz pake of firm tofu
2 Tb.spoon fresh curd
3 big tomatoes
3 onion thinly sliced
1 Tb. Spoon Garam masala
2 Tb. Spoon crushed coriander & cumin Powder
1 1/2 Tb Spoon Red Chili powder
1/4 Tb Spoon Haldi Powder
1/4 cup fresh Cream
2 Tb Spoon Butter
4 Tb Spoon Ghee
Salt to taste
Fresh thinly cut coriander leaves


Cut Tofu in cubes and fry it in Ghee until it is little brown.
Spread curd on fry Tofu.

Put Tomatoes in warm water for 5 minutes & then cut it roughly.

Heat the pan and put Ghee in it. Put onions and saute till it become transparent.
Add Garam Masala, Coriander & Cumin Powder, Red Chili Powder, Haldi & Salt , Saute for one minute.
Add Tomatoes and saute for 5 minutes or until Ghee leaves the sides of pan.
Add one cup of water and cream. Leave it on slow fire for some time and then add butter .
Add Tofu in it and leave it for 2 minutes.
Remove from the fire and decorate with fresh coriander leaves.


Friday, March 28

Masala dosa


1 cup plain rice.
1 cup parboiled rice.
1/2 cup white udad dal.
1/2 tsp. methi (fenugreek) seeds
1 /2 tsp soda bi carbonate
1/2 cup curds the batter.
10-12 tsps. ghee or oil as preferred
water for grinding

For masala:

2 large onions in vertical slices
2 large potatoes boiled and peedled
4-5 green chillies
1 tbsp. chopped coriander
8-10 cashews halved
1/2 tsp. each udad dal, cumin & mustard seeds
2 tbsp. oil
1/4 tsp. turmeric
salt to taste



Wash the rices and dal together.
Add plenty of water and methi seeds.
Allow to soak for 7-8 hours or overnight.
Rewash the rice by draining the water 2-3 times.
Grind to a paste. Rawa-like grains should be felt in
Add soda bicarb and salt and mix well.
keep aside in a warm place for 8-10 hours. Beat the curds well.
Add to the batter, add more water if required.
The consistency of the batter should be
enough to thickly coat on a spoon when dipped.

Heat the iron griddle or non-stick tawa well.
Pour a spoonful of batter in the centre, spread
with the back of the spoon to a thin round.
Pour a tsp. of ghee or oil over it.
Spread chutney spread over dosa.
Place a tbsp. masala in the centre.
Fold into triangle to cover masala.
Remove with spatula when crisp.
Serve hot with chutney and/or sambar.


Chop potatoes coarsely. Chop green chillies.
Heat oil, add cashews and brown lightly.
Add dal, seeds and splutter.
Add chillies and onions. Fry till tender.
Add turmeric, salt, potatoes, coriander.
Mix well.

Chutney spread:

1/2 cup grated coconut
4 red chillies or 1 tsp. red chilli powder
1 long bean tamarind
2 flakes garlic
1 tbsp. groundnuts
salt to taste

Grind all ingredients together to form a firm chutney. Use very little water.


Daal makhani


1 cup whole urad daal (urad sabut)
1tbsp Red kidney beans (Rajma)
1 onion finely chopped
1 tomato finely chopped
1" Ginger piece
chopped coriander leaves
4-5 flakes Garlic paste
2-3 red chillies
1/2 cup stirred curd
1/2 cup fresh stirred cream (malai) or use sour cream
2tbsp butter
1tsp cumin seeds (jeera)
1/2tsp turmeric powder
1/2tsp Garam masala
Red chili powder to taste
Salt to taste


Soak rajma and urad dal in water overnight.
Add water & little salt and pressure-cook Rajma and urad daal till soft for about 20-25 minutes. Mash and boil again for 15-20 minutes and add curd and cream to the daal.

For tadka:
Now in kadhai heat butter, splutter cumin seeds,red chillies and add garlic paste, fry till light brown. Add onions and fry till golden brown.
Now add ginger, and tomatoes and fry till tomatoes soften.
Now add dry masalas (turmeric powder, chili powder & salt) and fry again for a moment.

Add this tadka in daal and stir on medium flame. As soon as it starts boiling remove from the gas.
Sprinkle garam masala powder and garnish daal makhni with coriander and add butter.
Eat this hot with laccha paratha, naan or rice.
Happy cooking...
Sending this to MLLA Seventh Helping at Cooking4allseasons.


Paneer Tikka Masala


Paneer - 200 gms

For the Marinade:

Ginger-garlic paste - 1/2 tspn
chat masala powder - 1/2 tspn
Coriander powder - 1/4 tspn
Jeera Powder - 1/4 tspn
Lal Mirchi powder - 1/2 to 1 tspn
salt to taste
Thick curds - 1 tbspn
Red or Orange Food Color - optional.

For the Gravy:

Ginger -Garlic Paste - 1 tspn
Onions - 2 medium,
Tomato - 3 medium
Cashewnuts - 8 whole nuts
Butter - 2 tspns
oil - 2 tspns
Whole Jeera - 1/2 tspn
Jeera Powder - 1 tspn
Dhaniya Powder - 1 tspn
Kashmiri Chilli powder - 1 to 2 tspn.
Garam Masala powder - 3/4 to 1 tspn.
Kasoori Methi - 1 tspn
salt to taste.
Fresh Coriander Leaves for Garnishing.



Combine all the ingredients & make a thick paste.
Dice the paneer to larger cubes & coat the paneer evenly.
Set it aside for 45 mins in the refrigerator.
Heat a flat Tava, grease it with oil & place the Marinated Paneer cubes on it & shallow fry till crisp & turn it & cook the same way on the other side also.
(First, it might appear to stick on the Tava, but will later crisp evenly;
Alternatively, u cud grill it in the oven)

Note: Instead of all the above dry masala powder, u cud try 'MDH Tava Fry Masala powder';
If ur using this Masala powder, Mix 2 tspns of the Tava fry Masala powder, with Ginger garlic paste, Kashmiri chilli powder & curds.(This Masala already contains salt, & so adjust accordingly).


Blanch the tomatoes , Peel & keep it aside.
Blend the onions to paste, with the cashew nuts.
Blend the blanched tomatoes seperately.
In a kadai, Heat butter in medium flame & add Jeera to it. Once the Jeera turns golden, add the Onion- Cashew paste & ginger-garlic paste & cook well till the raw smell goes. Then, add all the dry powder(except Kasoori Methi) & cook for 2 mins.
Add tomato puree & cook till the gravy thickens for abt 7 mins to 10 mins in medium flame.
Add the Kasoori methi
Prick the cooked paneer gently once,with a fork in the centre.
Now, slowly add the cooked paneer cubes & cook for abt 3 mins.
Garnish with coriander leaves.
Seve hot.


Egg Bhurji


2 Tbsp Vegetable oil
2 medium Onions
2 Green chillies
1 inch piece Ginger
½ tsp Turmeric powder
¾ tsp Chilli powder
2 Tomatoes
4 Eggs
110 ml Milk
to taste Salt
½ Bunch coriander leaves


Beat eggs into a mixing bowl.
Add 1/4 of a cup of milk, and whisk thouraly.
Chop the onions finely.
Next, finely chop 2 green chillies,tomayoes and ginger.
Roughly chop up half a bunch of coriander leaves also.

Heat two tablespoons of vegetable oil in a large non-stick frying pan, over a medium heat.
Add the chopped onion and chilli to the pan, and cook until the onion is translucent.
Then, add the chopped ginger along with 1/2 teaspoon of turmeric and 3/4 teaspoon of chilli powder. Keep frying .
Add the chopped tomatoes. Stir everything together over a medium heat until the tomatoes have turned to pulp, and the mix resembles a sauce. Add a little water along the way, Stir and cover. Leave to simmer for about 10 minutes
Now add the egg and milk mixture . Keep stirring until the egg is cooked. Don't let it burn. The egg will become more solid as it cooks.
Gently stir in the chopped coriander leaves.
Spoon into a dish. And serve.


Carrot Cake

For some time back, i was trying to make a cake in the microwave, but all resulted in a flop show,(some were dry, others don't puffed up) Finally i found this recipe and it came out very really well. Originally this was also meant to made in the conventional oven,as in my friends recipe(and like my all other recipes, that i used to make long back), but i did microwaved it,and thanx god, finally got good results...


1 cup (100 grams) pecans or walnuts, toasted and coarsely chopped
2 1/2 cups finely grated(340 grams) raw carrots
2 cups (280 grams) all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
4 large eggs
1 1/2 cups (300 grams) granulated white sugar
1 cup (240 ml) sunflower, vegetable or canola oil
2 teaspoons pure vanilla extract


Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter or spray two - 9 x 2 inch (23 x 5 cm) cake pans and line the bottoms of the pans with a circle of parchment paper.

Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.

Peel and finely grate the carrots. Set aside.

In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.

In bowl of electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. With a large rubber spatula fold in the grated carrots and chopped nuts. Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely.

If using microwave oven, cook the cake for about 7 minutes, in 70% power , and standing time of about 10 minutes.
Also add 1 Tbsp cocco powder, to get the brown effect.
Cake is ready..

This is my entry for MEC :Cakes

Update: I made this cake in microwave , and then tried my hands at icing for the first time. Can check it out here.



Kadai paneer


20 ml Vegetable oil
15 g Coriander seeds
250 g Indian Cottage cheese
2 Green peppers
1 tsp Kasoori methi
A bunch Coriander leaves
2 Red chillies (whole)
5 g Coriander seeds
30 g Garlic
45 ml Vegetable oil
1 tsp Red chilli powder
½ tsp Turmeric powder
6 Tomatoes
½ tsp Salt to taste



First, put two whole red chillies and 3 teaspoons of coriander seeds into a blender and blend for about 20 seconds until you have a coarse powder.
Put 3 tbsp of oil into a frying pan to heat over a hot flame. Add the coarse powder to the frying pan. Stir, turn down to a low heat, and leave to fry for about 3 minutes
Use a sharp knife to finely chop the 6 cloves of garlic. . Add the garlic to the frying pan and fry for about 5 minutes until golden.
Chop up the tomatoes and add them to the pan. Turn the flame up to a high heat and cook for a further 2 minutes, stirring occasionally.
Add 1 level teaspoon of red chilli powder, and 1/2 a teaspoon of turmeric powder, and stir. Turn down to a medium heat, cover, and leave for about 20 minutes until the tomatoes are pulped.


Cut 250g of paneer into 1cm cubes.
Then, fill a small bowl with warm water. Heat one tablespoon of oil in a frying pan over a high heat. Add the cubed cheese, and fry for about 1 minute. Then, carefully take the cheese out of the pan and place into the bowl of warm water for later.

Cut the green peppers into squares of a similar size as the cheese.

Heat about 1 and 1/2 tablespoons of vegetable oil in the frying pan, over a medium heat. Now, add 5g of coriander seeds. The seeds will start to crackle, and pop. When this happens, add the paneer cheese. Fry for about 2 minutes until a little bit golden. Then add the chopped peppers. stir for about 1 minute.
Add a little water to the pan. Keep stirring until it comes to the boil. Pour in the gravy.
Add a large pinch of Kasoori Methi to the pan, and stir.
Finally, roughly chop a small bunch of fresh coriander.
Add a handful of chopped coriander to the pan.
Add half a teaspoon of salt.
Stir for a further 30 seconds and then serve.


Sunday, March 16

Events round ups

Here are some events Round Up

AFAM - A Fruit of A Month

AFAM - Apple
AFAM - Banana
AFAM - Coconut
AFAM - Dates
AFAM - Dry fruits
AFAM - Grapes
AFAM - Kumquats
AFAM - Lychee
AFAM - Mango
AFAM - Orange
AFAM - Papaya
AFAM - Peach
AFAM - Pears
AFAM - Pineapple
AFAM - Pomegranate
AFAM - Raspberry
AFAM - Strawberry
AFAM - Watermelon

A Worldly Epicurean's Delight
A.W.E.D. - Mexico
A.W.E.D: Middle Eastern Cusine
A.W.E.D. - Chinese
Chicken My Favorite
Create a Comic Book: Brinjal
Dosa Mela:
Part 1, Part 2, Part 3, Part 4
Eat Healthy
Eat Healthy : Fight Diabetes --
Part 1, Part 2
Eat healthy Calcium Rich
Eat Healthy: Fiber Rich Food
Eat Healthy: Protein Rich
Eating With Season
Fortune Cooking Contest
Food Art: Mango Manthram
Frozen Yogurt
Fun 'n' Sun
Healthy Cooking
Kids Food Event
JFI - Jivha For Love
JFI: Onion
JFI: Garlic
JFI: Lime
JFI: Bell Peppers
JFI- Tamarind
MBP - Monthly Blogging Patrol
MBP: Soup & Salad
MBP-One Pot Wonders
MBP: Mixed Drinks
MBP: Street Food
MBP: Less is More
Microwave Easy Cooking
MEC: Sweet
MEC: Basic
MEC: Snacks
MEC: Side Dishes
MEC: Gravies
MEC: Tiffins
MEC: Greens
MEC: Rice
MEC: Steamed Dishes
MEC: Bottled Up
MEC: Soups / Stews!
Mixed Rice Varietes
MM - Monthly Mingle
MM: Comfort Food
MM: One Dish Dinner
MM: Spring Fruit Sensation
MM: Bollywood Cooking
MM: Appetizers
MM: Mango Mania
My Legume Love Affair
Ode To Potato
One Dish Meal: July
Think Spice: Cardamom
Potato Feast :
Part 1, Part 2, Part 3
Rice Mela :
Part 1, Par 2, Part 3
2008 RCI Event List - Regional Cusinie of India
RCI: Gujrath
RCI- Bengal :
Part 1, Part 2
RCI: Rajasthan
RCI- North East Indian Cuisine
Roti Mela:
Part 1, Part 2, Part 3
This Book Makes Me Cook
Travel Food Festival
Sandwich Festival
Summer Splash
SWC(Singapore Women Community).
SWC: Kashmir
SWC: Punjab
SWC: Gujrath
SWC: Uttar Pradesh
Sweet Series: Puran Poli & Sweet Roti
Sweet Series: Cool Desserts
Vegetable of Week
VoW: Bitter Gourd
VoW: Brinjal
VoW - JFI: Bell Peppers
VOW: Bottle Gourd
WBB - Weekend Breakfast Blogging
WBB: Microwave Food
WBB: Balanced Breakfast
WBB: Healthy Eats
WBB: Mango Madness
WBB: Express Breakfast
WBB July 08: Summer Feast
Whats Your Favourite (WYF): Juices and Icecreams
YRR - Your Recipe Rocks
YRR: May 08
YRR: June 08I'll go on updating it..


Manchurian balls


For manchurian balls:

Carrot small(grated) - 3 nos
Cauliflower small(grated) – 1 no
Small Cabbage (grated) – 1 no
Green chillies(finely chopped) – 2 no
Allpurpose flour(Maida) - 1 tbsp
Ajinomoto - ¼ tsp (optional)
Black pepper powder – ½ tsp
Salt - ½ tsp
Corn flour - 2 tsp
Oil for deep frying

For Manchurian sauce:

Oil - 2 tbsp
Ginger paste -1 tsp
Garlic paste - 1 tsp
Worcestershire sauce - 1 tbsp
Tomato sauce - 1 tbsp
Soya sauce - 2 tbsp
Vinegar - 2-3 tsp
Green chillies (finely chopped) - 3-4 nos
Salt - 1 tsp
Onion (finely chopped) – 1 no
Black pepper - ¼ tsp
Corn flour - 1½ tbsp

Method :

For making balls:
Put 1 tsp. salt in grated cabbage(also carrots n cauliflower) and leave it for 15 minutes. After that squeeze it to get the water off.
Mix all the ingredients for manchurian balls. If the mixture is too soft, add more maida.
Make balls of oval shape and roll them in dry maida.
Heat oil in a pan or a kadai.
Fry the balls till they become golden brown in colour.

For making Manchurian sauce:
Heat 2 tbsp. of oil in a pan or a kadai. Sauté onions and green chillies.
Add ginger and garlic paste and fry it for one minute.
Add the sauces, vinegar, salt and black pepper and cook for 1 minute.
Add 1½ cups of water and boil it and simmer for 2 minutes.
Mix 1/2 cup of water in corn flour and add while continuously stirring it. Cook till it becomes slightly thick. Remove from flame and keep aside.
While serving, boil it again and put the balls in it.
Cook for one minute.

Serve hot.


Karanjia, Gujia


For cover :

1 cup plain flour (maida)
1 tbsp. ghee
water to knead

For filling:

1/2 cup coconut flakes fine
1/2 cup khoya
1 tbsp. poppy seeds (khuskhus)
1 tsp. cardamon powder
1 tbsp. crushed almond
1/4 cup sugar ground
10 to 15 raisins


For cover:
Mix flour and ghee well.
Add enough water to make dough. ( make it hard like for mathris)
Keep aside.

For filling :
Roast khoya to a light pink by stirring continuously over low heat.
Cool and break in fine crumbs with fingers.
Roast coconut flakes lightly. Cool.
Mix all other ingredients.
Check for sweetness.

Make small (4 ") rounds, not too thin not too thick .
Place 1 tsp. filling in one half of round .
Fold over the other half, sealing in the mixture.
Seal edges by twisting or pressing together .
Make all in t he same way.
Dry on clean cloth for 30 minutes.
Deep fry in hot ghee on low till light brown on both sides.
Drain and cool completely before storing.


Besan Ladoo (gramflour dumplings)


3 cups gram flour
1/2 cup semolina (rava)
1/2 cup milk
2 cups sugar, powdered
1 cup ghee
1 tsp. cardamom powder
2 drops kewra or rose essence (optional)


Put ghee to warm in a heavy pan.
Add flour, rava, stirfry on lowflame, stirring continuously with a spatula.
This step takes time, so do not roast on high flame, end result will not be good.
When flour is golden brown and aroma exudes, take off fire.(as it gets cooked , it gets softer)wait a while,
Add milk,(stirring continously, else lumps may be formed ),if needed run in a mixie for a few seconds till well mixed.
Cool, add sugar, cardamom, essence , mix well.
Shape into laddoos of desired shape.
Cool completely, before storing in airtight container.

Time: 15-30 mins |




idli rava 1 packet(4 small katoris) (/ thai rice 4 small katori)
urad dal 2 small katori
curd 2 tbsp


Soak dal for 5 6 hrs, grind into fine paste,
wash rava with water 2 3 times
mix both together with salt n 2 tbsp curd keep in a container covered overnight,(it swells almost to double)
without disturbing the batter, put in idli moulds n cook for 10 15 min, check with knief.
serve with sambar n coconut chutney


Dahi Wada

Ingredients :

Udad dal (Black gram dal) 1 cup
Moong dal (Green gram dal) 1/4 cup
Salt to taste

For the Dahi (yogurt)
Dahi (yogurt) 5 cups(You can use homemade yogurt or low-fat yogurt from the market)
Green chillies, chopped 1 tsp
Ginger grated
1/2 tspcurry leaves
7-8Mustard seeds
1/4 tspAsafoetida pinch
Salt to taste
Sugar 4 tsps (yogurt should taste little sweet)

Method :

For Wadas

Soak the two dals for 7-8 hours or overnight.
Grind it to a smooth paste with very little water
Add salt to taste. Heat oil for deep frying in a kadahi and add spoonfuls of dal batter (in oval shapes) and fry until the wadas are golden brown.
Drop the hot wads in a bowl of cold water and leave for about 3-4 minutes.
Take each wada out from water, squeeze the water out and set aside.

For making dahi:

Blend the yogurt with little water until it is smooth.
Add sugar, salt, green chillies and ginger.
Make a tarka (seasoning) of mustard seeds, asafoetida and curry leaves and add to yogurt.
Keep the yogurt in refrigerator until it is chilled.

Serving the wadas
Arrange the squeezed wadas in a deep dish. Pour the yogurt on the wadas such that all the wads are covered well by the yogurt. Sprinle red chiili powder, roasted jeera powder and black salt (sanchal).Serve with sweet tamarind(imli) chutney.


Rava Idli with Sagoo

Rava Idli with Sagoo

Ingredients :

For rava idli:

2 1/2 cups medium semolina
2-3 stalks curry leaves finely chopped
1 tsp. mustard seeds
1 tsp. urad dal
1/2 tsp. channa dal
8-10 cashews broken into pieces
4 tbsp. oil
1 tsp. soda bicarb
2 tsp. salt
2-3 tbsp. coriander leaves finely chopped
1 tbsp. finely grated fresh coconut
2 cups fresh curds

For sagoo:

2 large onions chopped medium
2 potatoes peeled, chopped and boiled
2-3 green chillies
2 tbsp. coriander leaves
1 tbsp. curry leaves finely chopped
1 tsp. sugar
1/2 tsp. turmeric powder
1 tsp. lemon juice
1 tbsp. fresh grated coconut
1/2 tsp. each ginger & garlic grated
1/2 tsp. each mustard & cumin seeds
1 tbsp. cashew bits

Method for idlis:

Heat 2 tsps. oil in a small pan, add seeds, cashews and fry till light brown. Remove from fire, keep aside. Take semolina in a large plate or pan. Make a well in the centre. Pour remaining oil here, add all other ingredients, except coconut, curds and coriander. Pour also seasoning of seeds and cashews. Mix gently with hands till mixture is well blended. The mixture should have enough oil to show on your fingers after mixing. If too dry add some more. Keep aside till required. 10 minutes before serving:Beat curds lightly, add rava mixture, coriander and coconut and mix gently. Keep aside for 5-7 minutes. If too dry add some more curds. DO NOT make the mixture too thin, and DO NOT beat too vigorously. When spooned into the moulds, it should hold with spreading fast. Steam in an idli cooker for 5-7 minutes. Check by inserting a skewer or matchstick It should come out clean.

For sagoo:

Blend together, 1 onion, chillies, 1/2 coriander, 4-5 pieces potato, 3 tbsp. water. Keep aside Heat oil in a heavy pan, add cashew, dals, and fry for a minute. Add seeds, asafoetida and allow to splutter. Add garlic & ginger Add onions, stir fry till pink and tender. Add ground paste, potatoes and 2 cups water. Bring to a boil, simmer for 5-7 minutes till the gravy becomes thick. Add turmeric, salt, sugar, coriander, curry leaves, lemon juice, coconut, and stir. Simmer further 2 minutes. Remove from fire. Serve hot with rava idlis and chutney.

.Makes:15-17 ildis, 4-5 servings of sagoo

Shelf life: dry rava mixture may be stored at room temperature for a week in refrigerator for a month. Make sure curry leaves are wiped dry before adding. Sagoo, fresh or refrigerated 1 day. Potatoes may be boiled ahead of time.


Sabodana Vada


1 cup sabodana (sago)
1/2 cup peanuts roasted, crushed coarsely
1 potato boiled, peeled, mashed
7-8 green chillies crushed
2 tbsp. coriander leaves finely chopped
1/2 tsp. cumin seeds
salt to taste
oil to deep fry


Wash sago and drain excess water.
Soak it for about 3 to 4 hours with almost double volume of water.
When done, drain excess water via a sieve. Add all ingredients except oil. Mix well.
Make pattie shaped rounds (flattish) with moist hands.
Deep fry in hot oil on medium flame.
Turn once and fry other side till light brown, and crisp.
rain on kitchen paper or rack.
Serve hot with tamarind chutney.
Or, you may serve peanut chutney (refer) mixed in curds as a dip.
Time: 45-60 mins


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