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Thursday, December 18, 2014

Mixed Dal Bonda

Ingredients :

mixed dal bonda
Mixed Dal Bonda
  • 1/4 cup Toor Dal
  • 1/4 cup Moong Dal
  • 1/4 cup Chana Dal
  • 1/4 cup Urad Dal
  • 2 Green Chillies finely chopped
  • 1 inch Ginger finely chopped
  • 1 pinch Turmeric Powder
  • 1/2 sp Pepper Powder
  • chopped Coriander Leaves
  • chopped Curry Leaves
  • chopped Pudina
  • Oil for deep fry
  • Salt to taste

Method :

  • Wash and soak all the four dals in water for about 2 to 3 hours.
  • Drain water completely and grind them into a coarse paste.
  • Add above all the ingredients (expect oil ) to ground paste & mix well.
  • Make small round balls and drop them into the hot oil.
  • Deep fry them until golden brown in color and remove from the pan.
  • Place on a paper towel to drain excess oil and serve hot with chutney.



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Sunday, December 14, 2014

Masala Upma

Ingredients :
masala upma

  • 1 cup Bombay Ravva / Suji
  • 1 Onion chopped
  • 2 Green Chillies chopped
  • 1 sp chopped Ginger 
  • 1/2 sp Garam Masala Powder
  • 3 cups Water
  • 1 tsp Ghee
  • Salt to taste

For Popu :

  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Chana Dal
  • 1/2 tsp Urad Dal
  • 1 Red Chilli crocked
  • Curry Leaves
  • 4 sp Oil

Method :

  • Heat oil in a pan add popu ingredients and fry for 2 mins.
  • When done add chopped onions, green chillies, ginger, curry leaves and stir well.
  • Fry for two minutes then add 3 cups of water, salt, garam masala powder.
  • Once the water starts boiling, pour the suji and stir well.
  • Cover with a lid and lower the heat, let it simmer until all the water is absorbed.
  • Add ghee and turn off the heat & leave it for 2 or 3 mins with cover.
  • Masala upma is ready, transfer into a serving bowl.
  • Serve masala upma with chutney or chutney powder.
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Saturday, December 13, 2014

Chow Chow Dosa / Bangalore Vankaya Dosa

seema vankaya dosa

Ingredients :

  • 1/4 kg Rice
  • 1 no Chow Chow / Seema Vankaya
  • 3 or 4 Green Chillies
  • Salt to taste
  • Oil fry for Dosa

Preparation :

  • Wash and soak rice for 2 or 3 hours and keep aside.
  • Wash, peel seema vankaya and cut into small pieces and keep aside.
  • Grind soaked rice, chow chow pieces, green chillies into a smooth paste.
  • In a mixing bowl pour the ground batter add salt and mix well.
  • Add enough water to make it a pouring consistency like dosa batter.
  • Heat a non stick pan and grease it with oil before pouring the batter.
  • Pour a ladle of batter in the center of the pan & spread the batter carefully.
  • Now apply 1sp oil around the edges of the dosa
  • When the edges start browning a bit, it is almost done.
  • Turn the dosa around on its back and allow it to cook for a few secs.
  • Then pick the edges and fold it over the other side.
  • Now seema vankaya dosa is ready to serve, serve hot with chutney or chutney powder.




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Thursday, December 11, 2014

Carrot Creamy Pepper Rice

carrot creamy pepper rice

Ingredients :

  • 1 cup Rice
  • 1 Carrot chopped
  • 1 Onion chopped
  • 3 Green Chillies slit lengthwise
  • 1 sp Ginger Garlic Paste
  • 1 sp Pepper Powder
  • 1/2 small cup Cream
  • Salt to taste
  • 2 sp Oil
  • Coriander Leaves
  • Curry Leaves

Preparation :

  • Wash and soak rice for 10 to 15 mins and keep aside.
  • Heat oil in a pan add ginger garlic paste and stir for 30 secs.
  • Add chopped onion, green chillies, curry leaves and stir well.
  • Next add chopped carrot, pepper powder and mix well.
  • Fry for 1 to 2 mins then add rice, cream and mix well.
  • Let it fry for couple of mins, then add water and salt to it as needed.
  • Now transfer the whole mixture to rice cooker and cook.
  • When done remove the lid and add coriander leaves and mix well.
  • Now carrot creamy pepper rice is ready to serve, serve hot with chutney.







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Tuesday, December 9, 2014

Cabbage Coconut Chutney

cabbage coconut chutneyIngredients :

  • 1 small cup chopped Cabbage
  • 1 small cup grated Fresh Coconut
  • small limesize Tamarind
  • 1 pinch Turmeric Powder
  • 4 Green Chillies
  • Salt to taste

For Popu :

  • 1/4 sp Mustard Seeds
  • 6 or 7 Methi Seeds
  • 1/2 sp Urad Dal
  • 4 Red Chillies
  • 1 pinch Inguva
  • 3 sp Oil

Method :

  • Wash and soak tamarind in little water & keep it aside.
  • Heat 2 sp oil in a fry pan add popu ingredients and fry.
  • When done remove from the pan and keep aside.
  • To the same pan heat remaining 1sp oil & add chopped cabbage and green chillies.
  • Sprinkle little water and cook with cover on low heat.
  • Cook, until they soft remove from the flame and allow it cool.
  • Grind fried popu along with green chillies, tamarind, salt and turmeric powder.
  • Next add fried cabbage, grated coconut and grind slightly.
  • Cabbage coconut chutney is ready then transfer to a serving bowl & serve with rice.






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Friday, December 5, 2014

Brinjal Peas Curry With Ginger Green Chilli And Coconut


Ingredients :

  • 3 nos Brinjals / Vankayalu
  • Handful Green Peas
  • Handful Fresh Coconut Pieces
  • 1 Onion finely chopped
  • 3 Green Chillies
  • 1 inch Ginger Piece
  • 1 pinch Turmeric Powder
  • Salt o taste

For Popu :

  • 1/2 sp Mustard Seeds
  • 1/2 sp Chana Dal
  • 1/2 sp Urad Dal
  • 1 Red Chilli crocked
  • Curry Leaves
  • 3 sp Oil

Preparation :

  • Grind ginger, green chillies, coconut into a coarse powder and keep aside.
  • Heat oil in a pan add popu ingredients and fry for 2 mins.
  • Add curry leaves, chopped onion, green peas and stir, cover and cook on low flame.
  • When the peas are soft, add chopped brinjals, salt, turmeric powder & mix well.
  • Sprinkle little water and stir, cover with a lid & cook on medium flame.
  • Once the curry is done add ground coconut mixture and mix well.
  • Continue to cook for one more minute & turn off the heat.
  • Brinjal peas ginger green chilli curry is ready to serve.
  • Transfer into a serving bowl and serve hot with rice.






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