Friday, October 31, 2008


This the moong daal prepared in the breakfast. Its very tasty and healthy. In the north,most of the wedding receptions have this in menu.
moong daal one and a half cups( without cchilka)
salt to taste
a pinch of asafoetida
green chatney--optional
juice of one lemon
1tsp.cumin seed
2 green chilli finely chopped
1inch ginger finely chopped
a dollop of butter--optional
few leaves of green coriander..finely chopped.
Wash the daal .
Heat the cooker, add 1 tbsp ghee .
Add asafoetida, cumin seeds and when they start splitting add daal.
Now add 3 and half cup water and salt.
When the whistle comes, slow the fire for 1 minute then take it off.
When it cols of a little open it.
for serving put the daal in a bowl, sprinkle ginger, add lemon juice,green chillies, chatney , butter and garnish with coriander leaves.
In the mornings, it doesnt take much time and a very healthy, non oily breakfast snack . Take it with milk or juice.

Tuesday, October 28, 2008


This diwali I prepared this panch daal as a special dish and i am sharing it with you.


  • 1cup black urad dal

  • 1/2 cup chana dal

  • 1/2 cup rajma

  • 2 onion

  • 2 tomato

  • salt to taste

  • 2 tbsp curd

  • 1 tsp. coriander powder

  • 1tsp kitchen king or any other curry powder

  • 1tsp. turmeric powder

  • 1/2 tsp red chilli powder
  • 1tsp.cumin seeds

  • 2green chilli finely chopped
  • 1inch ginger finely chopped
  • Pure ghee-2 tbsp or butter
  • 2tbsp. fresh cream optional
  • few coriander leaves
  • a pinch of hing

Soak Rajma for 2-3 hrs.

wash rest of the both daals, wash them and soak them in 2 cups water for 30 minutes.

Mix all the daal and rajma( dont drain the water u soaked the dal in,) add 4 cups water, salt and turmeric and cook.

Once u get the whistle ,slow the fire and keep it for 30 minutes on fire.

In the mean time chop the onion and tomatoes finely.

In a fry pan take 2 tbsp oil and add onions,saute them till they are golden brown.

now add the spices, green chilli, ginger and stir for a minute and add tomatoes and cook it covered for 15 minutes or till they are homogeneous.

When the daal is cooked, add this onion tomato mix, stir it and add the curd also.

Then in a fry pan take some desi ghee, heat it, add a little bit of heeng, then cumin seeds and then chilli powder and pour this TADKA on the daal.

Tips-----if after cooking it is thick then add some water to get the required consistency.

u may garnish it with fresh cream and coriander leaves.ready to be eaten with rice or naan or chapati whatever u like:)

Tuesday, October 21, 2008


yesterday it was ahoi ashtami, this day i keep fast for the the welfare of my children. and the goodies we make consitute Khakri---salted and sweet. Salted are the same as on Papdi chat.and i am writin the recipe here-
Ingredients :-
1cup flour
salt to taste.
oil for frying.
beaten curd -1cup
Tamarind chatney
salt,red pepper powder,roasted and ground cumin seed.
2 potatoes boiled and diced into small pieces
a little bhujia nad coriander leaves chopped to garnish.
add 1 tbsp. oil and salt to taste in the flour and knead a dough adding a little water. Dough should not be very soft.
Now roll a little pooris of 1 inch diameter and spread them on a paper.
Prick them with a fork.
Now deep fry them.
The papdis are ready and tasty to eat as it is, but we can make papdi chaat also ----

  1. put 5-6 papdis in a quarter plate. put a little potato on the top of each. spread curd over this......then tamarind chatney and sprinkle the spices-salt,pepper and cumin.

  2. u can make a complete chaat this way also-----put 1or 2 vada(soaked in curd), add 4-5 papdi broken into pieces, few pieces of potatoes, then add curd,chatney, spices and then garnish with bhujia and corriander leaves.

Try it once and tell me how did u like it?

Short cuts

I buy Haldiram's rasogullas and Gulabjamun quite frequently, and the syrup is always left.
So today being Ahoi Ashtami, we make sweet poories and Papdi etc, so I utilised that. If it is a syrup of Gulabjamun...just add flour and knead a dough, but if its a syrup from rasogullas, then add a little oil also.
Then roll small pooris and deep fry them. very tasty for munching and for sweet tooth:)

Sunday, October 19, 2008

Raintree--Rainbow Multicuisine Restaurant

Hotel RAINTREE is one of the first ecotel hotel of south India and one of the total 36 hotels in the world. In the front water fountain and statue give it a very good ambiance. Inside in front of the reception there is a very big aquarium. It has one multi cuisine restaurant and one Chinese one. We tried RAINBOW-MULTICUISINE.

We had buffet..being a vegetarian tried only veg. menu

Sitting is ok a little close, but looking at today's property prices its ok.

Service is polite and good.

So now start the menu......they have mulligatawny soup and mocktail-----both are good:)

For the starters they had barbecued potatoes and a sort of small tikki with Chatney......chatney was good, rest Ok and yes they had potato pakoras---ok ,but salt was in excess:(. and then there was this bakery section which had ..bread sticks, many cheese varieties, mini croissant(Hmm:), fresh fruits and salads decorated in a very innovative way----good to see:) and various pastas.

Then in the main dinner-----6 vegetables cooked in south indian style and six in north indian:)

I will try to remember the names if I can...

south Indian.....dry potatoes,mix veg,, brinjal,...sorry i cant

north daal (lentil), paneer,okra,mix veg, turai( snake gourd),cauliflower

dahi vada,veg.pulao,jeera rice,plain rice,curd rice

Roti and naan and various pickles.

Most of the preparations were good, but roti and naan were hopeless, i think they are very typical, its better if the restaurants try adding pooris.

Now Dessert.....naam se hi mooh me paani aa jaata yummy and so much of variety

coconut barfi, malai ka laddoo,one other bengaali sweet, rasmalai,

3 types of icecream with toppings, trifle cake, strawberry slice,pineapple slice,apple tart, chocolate basket, orange jelly with kiwi fruit and then fresh fruits.

and all this just for 650/per person only inclusive of taxes, i think very reasonable.

I will certainly go there again and take my children also there.and location is also very comfortable in alwarpet.

Tuesday, October 14, 2008


Paneer is the all time favourite of my whole family, rather all young generation be it paneer parantha, or any paneer dish, they relish it so much. I have prepared paneer rolls for my guests three times, and all the times I have been flooded with the compliments and appreciation,so I thought of sharing my recipe, here it comes:--
100 gm. paneer
4 potatoes-medium sized--boiled and mashed
2 slices of bread.
1 tbsp. green coriander finely chopped
1tsp ginger-finely chopped
salt to taste
1/ chilli powder or according to taste.
1 green chilli finely chopped
1/4 tsp. chaat masala or any other like paani poori or jaljeera.
1/4 tsp. garam masala
oil for frying

For the filling
Mash the paneer and add in this salt, green coriander,ginger,chilli, chat masala,garam masala and mix thoroughly and make 8 small balls.

For the covering
Soak the slices into water for 1 minute and then squeeze them thoroughly and add to the mashed potatoes and add green coriander, salt and chilli powder and divide into 8 portions.

Now take the covering into hand and flatten it, then put the paneer ball like a filling on it and cover it, making into a round ball.

  • Paneer balls must be covered properly with the covering otherwise while frying filling will come out.
  • While frying oil must be hot and fire should not be slow, because on a slow fire the ball will loose the shape, will crack and everything will come out.
  • Deep fry the balls in hot oil, and take them out when they are red.
Serve them with ketchup or green chutney.
If you want to make malai koftas, then make the gravy and put these balls and your delicious malai koftas are ready, garnish it with cream.

This is going to the Sunday Hot n Spicy event!

Monday, October 13, 2008






For the dough..1 cup refined flour, salt to taste and 2 tbsp oil
For the filling----4 potatoes boiled and cut into small pieces
1tsp. each cumin seeds,red chilli powder,dry mango powder
1 tbsp coriander powder and salt to taste
oil for frying u like.....I prefer green chatney made of coriander leaves
for the dough ,mix all the ingredient and make a dough adding a little water, dough must not be very soft.
for the filling,put a tsp oil in the pan, when it becomes hot, add cumin seeds.
When they start spluttering, add all the spices and potatoes, mix well.
Now make the balls from the dough,take a ball and roll it into an oblong piece, now cut it into to vertically,
Take one piece and put some water on the cut edges and seal them together by pressing, now it will be a conical shell,
Fill one tsp of filling and seal the top with the help of water and pressing it together. Make all like this only.
now put oil in the kadhai for frying, and fry them on medium heat.Take them out and put on a paper napkin to soak any extra oil if any.
For serving........
Enjoy it with green chatney or,
make it like a chaat, put samosas then put curd and then green and sweet tamarind chatney.
if u want u can add some chola also, it makes for a very tasty chaat.

Monday, October 6, 2008



1cup flour

2potatoes boiled

salt to taste

1/4 tsp chilli powder

1 tbsp. green coriander finely chopped

1 green chilli finely chopped

Mash the potatoes

.Mix all the ingredients and knead a hard dough adding water a little little, as required.

Take a medium size ball and roll into a poori.

And deep fry them.

Relish them hot in breakfast with pickles.

Do not try to roll into a thin poori.You should not knead the flour and keep it, knead only when you are going to make it, as otherwise potatoes leave water and the dough becomes too soft to roll.

You can prepare simple alu bhaji with this.



  • sooji or semolina-1cup

  • 3/4 cup sour curd

  • 1/2 tsp salt.

  • 1 sachet of eno fruit salt

  • 1/4 cup water.

  • 1tsp. mustard seeds

  • 2-3 green chilli

  • chatneys....any one u like.....coconut or corriander

Roast the semolina in the pan for 2-3 minutes then add curd and salt mix it and leave for 30 minutes.

now in a cup take water, a pinch of sugar and add eno fruit salt, mix it and add to the sooji.

Now take a flat plate with edges and oil it, pour this batter and steam it in dhokla maker, or in a cooker without whistle.

It must be ready in 20 minutes. Take it out and cut into pieces.

In a frypan put 2 tbsp oil and when it becomes hot add mustard seeds and green chilli. when mustard seeds start spluttering, take it off and add to the prepared dhokla.

You may garnish it with chopped fresh coriander leaves and grated cocnut.Add Image

Serve it with chatney.

For green chatney....... Take a bunch of fresh coriander and grind it with 3 green chilli,1/2 tsp salt and 1 tbsp dry mango powder.

For coconut chatney....take fresh cocnut and grind it with green chillies, roasted chan daal and salt.

Tips: --The batter before steaming is like a cake batter ,of pouring consistency.

Here for the variations.....roasted peanuts may be added. or a little grated carrot.

Wednesday, October 1, 2008


1 cup semolina
1 cup sugar
1/2 cup pure ghee
4 cup water
1/2 tsp cardamom powder
dry fruits like cashewnut,almonds according to taste- chopped
10-12 raisins
coconut powder-2 tbsp.
Roast semolina with ghee in a sauce pan on medium heat.once you start getting the aroma add dry fruits and raisins, stir for 1-2 minutes and then add water stirring all the time.
Now put it on high and add the sugar.
keep stirring and when when all water is absorbed, put the heat off.
Halwa is ready, You may add kesar for flavour( for this you will have to mix a little kesar in Milk and add it.
garnish it with coconut powder and cardamom powder.
For a change , in place of water you may put milk also or 2 cups water and 2 cups orange juice