Recipes for June, 2010

Jun 30 2010

Double Tadka ki Dal

Published by under Vegetarian


  • Masoor Dal – 1 cup
  • Onion – 1 small – cut into small pieces.
  • Tomato – 1 cup – Cut into small pieces.
  • Tadka Seeds – 1/2 Teaspoon
  • Curry Leaves – 1 stem
  • Turmeric powder – 1/4 Teaspoon
  • Salt to taste
  • Oil as required
  • Red Chillie Powder – 1/2 Teaspoon
  • Ginger-garlic Paste – 1/2 Teaspoon
  • Ginger- 1/4 inch piece cut into tiny pieces.
  • Garlic – 1 clove – cut into tiny pieces.
  • Whole Dry red chillies – 4
  • Ghee – 1 Teaspoon


  1. Put the dal, water, turmeric and red chilli powder and pressure cook it for 4 whistles and keep it aside. Open the cooker once the pressure is off.
  2. Take a pan and put 1 tablespoon of oil and heat it and add 1/2 teaspoon tadka seeds. Once they crackle, put curry leaves(half from the stem), onion, ginger, garlic pieces and saute them for couple of minutes.
  3. Add tomato pieces and fry this till the tomato cooks and then put the cooked dal, salt and 1/2 cup of water and let it cook on medium heat for 5 minutes and keep it aside.
  4. Take another small pan and put 2 tablespoons of oil and bring it to heat. Now put the remaining curry leaves from the stem and dry chillies, ginger-garlic paste and fry this till the raw smell goes off.  Put this in cooked dal and mix it well.
  5. While serving, put 1 teaspoon of ghee on top of the dal.

This goes very well with Roties and White Rice.

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Jun 27 2010

Tres Leches Cake

Published by under Cakes,Desserts

We were invited to my friend’s son’s(Srikar) birthday. I made this cake once last year. When I gave this sample last year, I remember my friends liked it. I thought  I will make this Tres Leches Cake for  Srikar’s Birthday. I made this night before and took it to the party. You don’t believe how much fun Srikar and his brother had with this cake. Parents also loved this cake.

Try this and I am sure you will like it too. Just a warning… It is too rich!!!.


  • Unsalted butter – 4 Ounces(1 Stick)
  • Pure Vanilla Extract – 3 Teaspoons
  • Large Eggs – 7
  • Baking Soda – 1/4 Teaspoon
  • Salt – 1/4 Teaspoon
  • Sugar – 1 Cup
  • All-purpose flour – 1 Cup
  • Sweetened condensed milk – 1 can (14 ounces)
  • Evaporated milk – 1 can (12 ounces)
  • Whole milk – 2 Cups
  • Heavy cream – 2 Cups
  • Strawberries – 1 Cup – Sliced & Diced – fresh


First we will be Making the Cake & then before serving, we will be decorating it with Heavy cream and Sliced & Diced fresh fruit such as Strawberries or Pineapple.

  1. Preheat oven to 350 degrees. Butter   9 X 13 inch glass or Ceramic Baking Dish
  2. Heat Butter in a small saucepan over medium heat, swirling occasionally until butter browns about 6 to 8 minutes. Remove it from the heat and let it cool. Now add the vanilla.
  3. Whisk egg whites, baking soda and salt with a mixer until soft peaks form(2 to 3 minutes).
  4. Add yolks and whisk until combined. Reduce mixer speed to medium. Add sugar in a slow steady stream and mix until combined.
  5. Using a rubber spatula, quickly and gently fold butter mixture into egg mixture.
  6. Combine flour in a small bowl. Sift 1/3 cup flour over egg mixture and gently fold to combine. Working quickly, sift remaining flour mixture over egg mixture in 2 additions and gently fold to combine. Pour batter into prepared dish and bake until golden and tester inserted into center comes out clean(20 to 25 minutes).
  7. Meanwhile, Whisk together the 3 milks in a medium bowl. Pour over cake as soon as it comes out of the oven, Transfer cake in dish to a wire rack to cool completely. Cover and refrigerate it overnight.

Serve cake with heavy cream and sliced Strawberries.

Enjoy your awesome Tres Leches Cake.

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Jun 26 2010

DosaKaya Pachhadi(దోసకాయ పచ్చడి)

Published by under Chutney & Powders

దోసకాయ పచ్చడి



  • Dosakaya – 1 cup Shredded
  • Dry Red Chilies – 4
  • Zeera – 1/4 Teaspoon
  • Garlic – 1 clove
  • Tamarind- 2 inch piece 
  • Fenugreek Seeds – 1 pinch
  • Salt – to taste
  • Oil – as required
  • Tadka Seeds – 1 Teaspoon
  • Curry Leaves – 1 Stem


  1. Take a small pan and put 1/4 table spoon of oil and put zeera, fenugreek seeds and red chilies and fry them and keep this aside.
  2. Take a morter and pastel and put the the above fried items with tamarind, salt and shredded Dosakaya and grind it with your hands coarsely.
  3. Now take a small pan and add 1 teaspoon of oil and put tadka seeds, with smashed garlic clove and curry leaves.
  4. When seeds crackle, put this in Dosakaya mix and mix it well.

It goes well with white Rice along with Omlet or any  fry curries.

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Jun 25 2010

Aam Ki Dal

Published by under Vegetarian


  • Toor Dal – 1/2 Cup
  • Raw Green Mango – 1/2 Cup – Pieces
  • Green Chilies – 5 cut into small pieces.
  • Mustard Seeds – 1.4 Teaspoon
  • Curry Leaves – 1 Stem
  • Oil – 1 Table Spoon
  • Salt to Taste
  • Turmeric – 1/4 Teaspoon


  1. Put Toor Dal, Mango Pieces, Green Chilies & Turmeric Powder in Pressure Cooker and add 1 cup of water and cook it for 3 whistles.
  2. Once the pressure is gone add salt and mush the Dal with spoon.
  3. Take a small pan and put 1 table spoon of oil and get it to heat. Put the mustard  Seeds and Curry leaves and put this mix in Dal.
  4. It goes well with white rice with papdam/vadiyams.
  5. Do not mush the Mango pieces too much.

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Jun 23 2010


Published by under Appetizers,Dosas


  • Rice – 1/2 Cup
  • Chanadal – 1/2 Cup
  • Urad Dal – 1/2 Cup
  • Toor Dal – 1/2 Cup
  • Salt – to taste
  • Oil – to make Aadas


  1. Soak all the dals in 3 cups of water for couple of minutes.
  2. Drain the water and grind it to a paste, mix salt and keep it aside for 2 hours and then make Adas.
  3. Take  a dosa pan and put 1/2 teaspoon of oil and put the Ground paste like pancakes and flip the Ada to the other side after 3 minutes.
  4. If you like more oil on your Ada, it is the time to put more oil and fry this Aada on the other side for couple minutes.

Serve this Aada with any kind of Chutney.

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Jun 22 2010

Til ki Roti(तिल की रोटी)

Published by under Parota

तिल की रोटी


  • Wheat Flour – 2 Cups
  • Sesame Seeds – 1 Table Spoon
  • Oil as required.
  • Salt to taste.


  1. Take a bowl and put Flour, 1/2 spoon sesame seeds, salt and 1 table spoon of oil and mix it well.
  2. Put the water as needed, kneead it well and rest it for 30 minutes,
  3. Make it into portions and roll them in roties.
  4. While rollin sprinkel remaining  sesame seeds and shallow  fry the roties.

Serve it hot with any curry.

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Jun 21 2010


Published by under Appetizers


  • Poha – 4 Cups
  • Sagoo – 2 Cups
  • Daliya – 1 Cup
  • Peanuts – 1/2 Cup
  • Cashews – 1/4 Cup
  • Kismis(Raisins) – 1/4 Cup
  • Salt to taste
  • Sugar – 1/4 Teaspoon
  • Chillie Powder – 1/2 Teaspoon
  • Curry Leaves – 2 Stems
  • Turmeric powder – 2 pinches
  • Oil – 4 cups – to deep fry


  1. Take a heavy bottom pan and put 4 cups of oil and bring it to heat.
  2. Deep fry Poha, sagoo, Daliya, Peanuts, Cashews, Kismis and curry leaves individually and put this on paper towels to drain off  the excess oil.
  3. Put all these things in a big bowl and add salt, turmeric, red chilli powder and sugar and mix it gently and let it cool off.
  4. Store this mix in a air tight box.

This would be a good snack on go for your long drives this summer.

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Jun 18 2010

Semiya Kichidi

Published by under Tiffins,Vegetarian


  • Moongdal – 1/2 Cup
  • Semiya – 1 Cup
  • Onion – 1 medium cut into long lengths
  • Green Chilies – 8 Cut into long lenghts
  • Raw coconut – 1 Tablespoon (Grated)
  • Cilantro – handful – cut into tiny pieces
  • Ginger-garlic Paste – 1 Teaspoon
  • Cloves – 2
  • Cinnamon Stick – 1/2 inch pieces
  • Salt to Taste
  • Oil – 3 Tablespoon
  • Ghee – 1 Teaspoon


  1. Dry roast the moong  dal and cook it in water till the moong dal is half done, then drain it and keep it aside.
  2. Dry roast the semiya and boil it in 2 cups of water along with a bit of salt. Drain this and keep it aside.
  3. Take a heavy bottom pan and put 3 table spoons of oil and 1 tablespoon of ghee and put the onion and green chillies and saute it for couple of minutes.
  4. Now add cloves and cinnamon stick, ginger-garlic paste and fry this till the raw smell goes off.
  5. Add salt, cooked semiya and moongdal and 1/2 cup of water and mix it well and cover it with a lid and cook it on medium heat till all the water evaporates and looks like kichidi.
  6. Garnish it with coconut and cilantro.

Serve it hot.

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Jun 16 2010

Madras Style Murukulu

Published by under Appetizers



  • Rice Flour    – 3 Glasses
  • Besan Four    – 1 Glass
  • Garlic cloves    – 3
  • Funnel Seeds    – 1/2 Spoon
  • Chilli Powder    – 1 Spoon
  • Salt to Taste
  • Oil to mix the flours
  • Oil to Fry 


  1. Mix both the flours in a bowl

  1. Grind the garlic & Fennel seeds in a grinder along with water or rice flour
  2. Mix the Stuff in the flour
  3. Put the red chillies powder, salt and little bit of oil and mix it
  4. You can put some water also in the dough.
  5. Put the Pan and start making murukus with the Muruku Press.
  6. Make sure these are little brown before taking it out.

Enjoy you Murukulu…

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Jun 16 2010

Garbanzo Salad

Published by under Salads


  • Boiled Garbanzo – 2 Cups
  • Grape Tomato – 7 cut into halves.
  • Cilantro – Handful – Cut into tiny pieces.
  • Lemon Juice – 1 Table Spoon
  • Shallots – 1 large cut into tiny Pieces.
  • Olive Oil – 1 Tablespoon
  • Salt & Pepper – as per your taste


  1. Mix everything and keep this in fridge for 1 hour
  2. Serve it cold with some chips or sandwich.

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