Recipes for October, 2010

Oct 31 2010

Chana Saute

Published by under Appetizers,Tiffins


Chana Saute


  • Green Chana – 2 cups – cooked
  • Shallot – 1 cut into small pieces
  • Green Chillies – 2 Cut into small pieces
  • Cilantro – 1 Tablespoon – Cut into pieces
  • Lemon Juice – 1 Teaspoon
  • Tadka Seeds – 1 Teaspoon
  • Salt to taste
  • Scallions – 1 Teaspoon
  • Oil – 1 Tablespoon


  1. Soak the Chana for 4 hours and pressure cook it for one whistle and let it cool before you drain.
  2. Take a pan and put one tablespoon of oil and bring it to heat. Put Tadka Seeds and let them crackle.
  3. Add cooked Chana and saute it for 7-10 minutes. Lower the heat and add cut Shallots, Green Chillies and Cilantro and Saute it for couple more minutes. Add the lemon juice and Scallions and mix it gently.

Serve this hot to your Family & Friends on a rainy day. I will assure you, they will love it and ask for more…

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Oct 29 2010

Semiya Pulihora

Published by under Appetizers,Tiffins


Semiya Pulihora


  • Semiya – 1.5 Cup – Dry Roasted
  • Water – 1.5 Cup
  • Tamarind Juice – ¼ Cup
  • Green Chillies – 6 – Cut into long lengths
  • Curry Leaves – 1 stem
  • Peanuts – ¼ Cup
  • Tadka Seeds – 1 Teaspoon
  • Turmeric – 1 pinch
  • Cilantro – 1 Tablespoon – Cut into small pieces
  • Salt to taste
  • Oil – 2 Tablespoons 


  1. Take a heavy bottom pan and put oil and bring it to heat.
  2. Put Tadka seeds, peanuts, green chillies, curry leaves and saute it for couple of minutes.
  3. Add the tamarind juice, 1.5 cup of water, salt, turmeric and bring it to a boil.
  4. Add the dry roasted Semiya and mix it well. Cover the pan with lid and let it cook on medium heat until the water evaporates.
  5. Sprinkle Cilantro on and serve it hot.

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Oct 27 2010

Beetroot Fry

Published by under Vegetarian

Beetroot Fry
Prep Time: 30 Minutes
Servings: 4(Side Dish)


  • Beetroot –  2 Medium sized – cut into thin pieces.
  • Curry Leaves – 1 stem
  • Turmeric – ¼ Teaspoon
  • Salt to taste
  • Oil – 2 Tablespoons
  • For Mixing Powder:
    • Peanuts – ¼ cup – dry roast
    • Putnala Pappu – 1 Tablespoon
    • Dry Coconut – 1 inch piece
    • Dry Red Chillies – 4
    • Garlic – 1 clove
    • Amchur Powder – ¼ teaspoon 


  1. First we will prepare the mixing powder for this fry. Put all the ingredients from ‘for mixing powder’ in a food processor and grind it to powder form and keep it aside.
  2. Take a heavy bottom pan and put 1 tablespoon of oil and bring it to heat.
  3. Add curry leaves and put cut or shred beetroot and saute it for couple of minutes.
  4. Add ¼ teaspoon of salt and 1/8 cup of water and cover it with lid and let it cook for 5 minutes and take the lid off and let all the water evaporate.
  5. Add one tablespoon of oil and sprinkle the mixing powder and mix it well and take it off from the heat. 

Tip: Serve this with hot Roties or also can be used as a  great  side dish for White Rice and Sambar combination.

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Oct 25 2010

Another Birakaya(Chinese Okra) Chutney

Published by under Chutney & Powders


  • Birakaya  – 1 big – Cut into thin slices.
  • Tamarind – small lemon size
  • Zeera – ½  Teaspoon
  • Green Chillies – 5 – cut into small pieces.
  • Garlic Cloves – 1
  • Tadka Seeds – 1 Tablespoon
  • Oil – 2 Tablespoons
  • Salt to taste.


  1. Take the skin off the Birakaya and make thin slices.
  2. Take a heavy bottom frying pan and put 2 teaspoons of oil bring it to heat. Add Birakaya pieces, green chillies, zeera and fry this until the birakaya looks translucent and take it off from the heat.
  3. In a food processor, put the birakaya stuff, salt,  garlic  & tamarind and grind it coarsely and adjust the salt.

Serve this with white rice along with any kind of curry.

You can grind it to paste, if you like it that way.

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Oct 22 2010


Published by under Desserts,Sweets





  • All purpose Flour(Maida) – 1/2 kg( or 1 lb)
  • Egg – 1
  • Sugar – 120 Grams
  • Vanilla Essence – 2 Tea Spoon
  • Ghee – 50 grams
  • Oil to deep fry


  1. Filter the Maida.
  2. In a big bowl, put the maida and ghee  mix it well.
  3. Beat the egg and mix it with maida mix along with Sugar and Vanilla Essence.
  4. If needed, add some water and knead it and keep it aside.
  5. Mold this dough into small gavvalu shape and deep fry them.

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Oct 20 2010

Peanut Salad

Published by under Salads


  • Raw Peanuts – 2 Cups
  • Shallots – 1 Big – cut into small pieces.
  • Green Chilies – 2 – cut into small pieces.
  • Cilantro – Handful – cut into small pieces.
  • Salt to taste
  • Tadka Seeds – 1 Tablespoon
  • Curry Leaves – 1 Stem
  • Oil – 1 Tablespoon
  • Lemon juice – optional.
  • One small Tomato – Cut into small cubes(no seeds)
  • Cucumber – 1/4 piece – no seeds – Cut into small pieces.


  1. Soak the peanuts for 4 hours and boil with a pinch of salt, drain and keep it aside.
  2. Take a pan and put a tablespoon of oil and put the Tadka seeds and curry leaves.
  3. Add green chilies, shallots, salt and cooked peanuts and toss everything.
  4. Mix tomatoes & Cucumber pieces together with Peanuts.
  5. If you like lemon you can squeeze 1/4 tea spoon  juice on top of it.
  6.  Garnish it with cilantro .Serve it hot.

This can be eaten as a evening Snack or Salad.

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Oct 18 2010

Shrimp Fry

Published by under Seafood

Shrimp Roast

Shrimp Fry

Prep Time : 30 Minutes.

Servings: 4 


  • Shrimp – 1 Lb – medium Sized.
  • Ginger-garlic Paste – 1 Tablespoons.
  • Turmeric – ¼ Teaspoon
  • Red Chillies Powder – 1 Teaspoon
  • Clove Powder – ¼ Teaspoon
  • Cilantro – Handful
  • Salt to taste
  • Oil – 4 Tablespoons 


  1. Clean and De vein the shrimp.
  2. Put  2 cups of water  in a vessel and bring it to a boil and add  Shrimp with a pinch of salt and let it boil for 2 minutes and drain the water and keep it aside.
  3. Take a non-stick pan and put 4 tablespoons of oil and bring it to heat.
  4. Add the cooked shrimp and fry them for 3 minutes on medium heat.
  5. Add Ginger-garlic paste and fry them till the raw smell goes off. Add turmeric, red chillies powder and clove powder  mix it well.
  6. Add Cilantro and mix it well.
  7. Adjust  salt. 

Tip: This is a great  side dish for White Rice and Rasam/Sambar combination.

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Oct 14 2010

Tutti Fruity Nutty Cake

Published by under Cakes,Desserts


  • Maida(All purpose flour)  – 1 Cup
  • Ghee(Refined Butter)  – 3/4 Cup.
  • Sugar    – 3/4 Cup
  • Eggs    – 2
  • Milk – 1/4 Cup
  • Salt – pinch
  • Vanilla essence    – 1.5 Teaspoon
  • Baking Powder    – 3/4 Teaspoon
  • Baking Soda – 1/4 Teaspoon.
  • Tutti Fruity – 1.5 Cups
  • Cashew Nuts – 1/2 cup  – Cut into small pieces


  1. Mix Maida, baking powder, Baking soda & salt and sheave and keep it aside.
  2. Pre-heat the oven to 350 Degrees.
  3. Take a bowl and put Ghee, Eggs, Milk, Vanilla Essence and beat It with the hand mixer on medium Speed. Now add Sugar and mix it again.
  4. Add Maida mix slowly and mix it on medium speed and fold in 1/2 cup of Tutti Fruity & Cashews.
  5. Grease the 8X8 Baking dish and pour the mix into it.
  6. We are trying to avoid all the Tutty Fruity settling on the bottom of the cake. So do the following 2 steps.
  7. In a bowl put the 1 cup Tutti Fruity and 1 teaspoon of Flour and mix it well.
  8. Now sprinkle this on top  the cake. 
  9. Bake this for 30 minutes at 350 degrees and let it cool before cut the Cake into pieces for Serving.

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Oct 12 2010

Lobi ki Badi

Published by under Vadiyams

The way you make this is similar to Urad Dal Vadiyam.

Remember, watch your weather and make sure you have couple of hot and rain free day to do this.


  • Alsandalu(Lobi) – 2 Cups
  • Green Chillies – 10
  • Zeera – 1 Teaspoon
  • Ginger – 1 inch piece
  • Salt – to your taste


  1. Soak the Alasandalu over night.
  2. Next day, In the morning, drain the water and put all the ingredients in the grinder and grind them to a coarse and paste consistence.
  3. Put the vadiyams in dime size and let it dry out side in hot sun for a day or two.
  4. When these are very dry, you should be able to remove these badis from the cloth.

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Oct 10 2010

Paalak Burji

Published by under Non-Vegetarian


  • Palak – 2 Cups – cut into small pieces
  • Onion – 1 big – Cut into small pieces
  • Green Chillies – 2 – Cut into small pieces
  • Cilantro – 1 tablespoon
  • Eggs – 3
  • Ginger-garlic paste – ½ teaspoon
  • Turmeric – ¼ Teaspoon
  • Red chillies powder – 1 Teaspoon
  • Clove Powder – ¼ Teaspoon
  • Cinnamon Powder – 1 pinch
  • Oil –  4 Tablespoons
  • Salt to taste.


  1. Wash the Palak and shred and keep it aside.
  2. Take a heavy bottom pan and pour 4 tablespoons of oil and bring it to heat.
  3. Put the onion and green chillies and sauté it for couple of minutes.
  4. Add ginger-garlic paste and fry this till raw smell goes off. At this point add the palak and fry this till the spinach wilts  to half of the quantity.
  5. Lower the heat and put Turmeric, red chillies powder, salt, cinnamon powder, clove powder and mix it well.
  6. Beat the eggs in a bowl and slowly pour this on the Palak fry and mix it gently and let it cook for 5 minutes.
  7. When it done, put the cilantro on this Burji.

 It goes well with hot Roties or White Rice with Sambar/Rasam.

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