Sunday, September 25, 2016

Tuppa Dosa ( Ghee Dosa ) Version 2 with Coconut Chutney ...

Tuppa Dosa ( Ghee Dosa ) Version 2 with Coconut Chutney ...

  • Dosa Rice ..2 cup's
  • Boiled Rice/Ukdo Tandulu  ... 3/4 th cup
  • Urid Dhal..3/4 th cup
  • Methi /Fenugreek seeds..1 tsp
  • Salt to taste
  • Ghee as needed to prepare dosa

Soak Dosa rice, boiled rice, urid dhal n methi seeds for about 4 hours n then grind to a fine batter .Add salt n ferment overnight .

Heat a dosa tawa, smear ghee n spread a ladle full batter , swirl it but not too thin , but litter thicker than the regular dosa n roast on both the sides adding ghee at the edges till golden brown .

Coconut Chutney !

  • Grated coconut-1/2 cup
  • Green chillies -2  according to the taste  
  • Tamarind-Tamarind seed size 
  • Salt to taste 
  • Oil-1 tsp
  • Mustard-1/2 tsp
  • Curry leaves -1 sprig 
Grind grated coconut , green chillies n salt to a paste .Remove it n dilute it with little water  n season it !   

Girmit with Mirchi Bajji

Girmit with Mirchi Bajji 
  • Churumuri /Murmura ... 2 cup's 
  • Puttani Powder/ Roasted gram flour ... 1/4 th cup
  • Oil...2 tsp
  • Mustard seeds...1/2 tsp
  • Cumin Seeds.. 1/2 tsp
  •  Onion-1
  • Tomato -1
  • Green chillis- 3
  • Garlic flakes .. 2 
  • Groundnuts ... 2 tsp 
  • Tamarind  ... Mable size
  • Turmeric powder..1/4 th tsp 
  • Jaggery Powder..1 tsp  
  • Salt as per taste 
For Garnishing
  • Groundnuts ..2 tsp
  • Onion chopped ..2 tsp 
  • Tomato chopped ..2 tsp 
  • Coriander leaves chopped ..1 tsp 
  • Shev .. 1 tblsp 
Chop onion, tomato n green chilles
Crush well the garlic flakes
Fry the groundnuts , remove on a kitchen paper to remove excess oil ...
Soak tamarind in water for about 20 mts n extract the juice for about 3 tsp

In a kadai add oil, splutter mustard seeds, add cumin seeds allow it to sweat , then add crushed garlic, stir well , then add onion n fry till pinkish red , add chopped green chilles n stir .. .. add tomatoes n cook till it becomes mushy n the raw smell goes, Add tamarind water , jaggery powder, turmeric powder , salt n mix well ... cook for sometime .. Remove and allow it to cool .
Method to assemble
In a plate add the churmuri, add the cooled mixture, fried groundnuts , add little by little roasted gram powder ( add accordingly as how u want to eat it dry or little moisture ) n then garnish ...
Serve immediately with Mirchi Bajji 
Mirchi Bajji

  • Long green chillies spiceless  ... 6
  • Oil to deep fry 
For the filling
  • Cumin powder.. 1 tblsp 
  • Hing/Asafoetida ..2 pinch   
  • Salt to taste 
For batter
  • Besan /Gram Flour ... 1/2 cup 
  • Cumin powder..1 tsp 
  • Turmeric powder..1/2 tsp
  • Cooking soda ..1/4 th tsp 
  • Salt to taste
  • Water as required to prepare a thick batter
Wash the green chilles , make longitudinal slits in them ...
In a bowl add the cumin powder, hing n salt ,mix well ... fill this inside the slit green chilles .. keep aside
In a bowl add the besan, cumin powder, turmeric powder, soda n salt .. add water n prepare a not so thin nor thick batter ... medium consistency
Heat oil in a kadai , dip the stuffed chilly in the batter n deep fry till golden brown ,

Friday, September 23, 2016

Tender Double Beans Cutlet

Tender Double Beans Cutlet 
  • Fresh Double Beans -1cup 
  • Potato -1
  • Finely chopped onion -1
  • Ginger garlic paste-1 tsp
  • Chilly powder-1/2 tsp
  • Cumin powder-1/4 th tsp 
  • Garam masala powder-1 tsp 
  • Ajwain /Carom Seeds -1/4 th tsp
  • Coriander powder-1tsp
  • Chopped coriander leaves -4 tsp 
  • Bread crumbs/fine rawa -1/2 cup 
  • Corn flour/Maida Flour -2 tbsp mixed in little water (make a thin paste )
  • salt to taste 
  • oil -3 tsp

Pressure cook double beans for just 1 whistle cool n smash it 
Pressure cook potatoes , cool , peel n smash it .
 keep aside. 

In a kadai add oil, finely chopped onions, fry till pink ,add ginger garlic paste, ajwain, all the powders n salt 
. it n add this to the smashed double beans  potato mixture along with coriander leaves n mix well .. 

Make  them into desired shape ,dip in the corn/maida paste n run over bread crumbs/fine rawa (semolina )

Heat a tawa ,drizzle oil n shallow fry !

Serve hot with ketchup or mint chutney ..

Wednesday, September 21, 2016

White rice, moong saar upkari, tomato rasam, alsande upkari , hurikadale chutney pudi , ambuli nonche n banana fritters !

White Rice, Muga Saar upkari, Tomato Rasam, Alsande Upkari ,  Banana Chilly Bajo ,Hurikadale chutney Pudi n Ambuli Nonche (Pickle ) 

Muga Saarupkari ( whole Green Gram Rasam ) 

  • Whole Green Gram ... 1/2 cup 
  • Water ..3 cups 
  • Green chilly .. slit 3
  • Salt to taste 


  • Oil ..1 tsp 
  • Mustard seeds ..1/2 tsp
  • Dry red chilly ..1 broken 


Wash the whole  green gram  n pressure cook it ... mash it lightly .. 

Boil the cooked Whole green gram with slit green chilly adding salt n then season 

Tomato Rasam 

  • Tomatoes ..2 huge fully ripened 
  • Rasam Powder..1 tsp 
  • Tamarind ..marble size 
  • Green chilly ..1 
  • Jaggery ..a small piece 
  • Salt to taste


  • Oil..1 tsp 
  • Mustard seeds ... 1/2 tsp 
  • Curry leaves ..1 sprig 


Wash n boil the tomatoes , cool, peel the skin n make puree of it . Add water for rasam consistency , add slit green chilly , tamarind , jaggery ,salt n rasam powder n boil well . Then give the seasoning .

Alsande Upkari /cow pea beans palya (Amchi style stir fry )
  • Chopped Alsando /Cow Pea beans-2 cups 
  • Oil-2 tsp
  • Mustard seeds-1/2 tsp 
  • Dry red chillies-2 or 3 according to the taste
  • Grated coconut - 1/4 th cup 
  • Water -1/4 th cup 
  • Salt to taste 
In a kadai add oil, mustard seeds once it stops spluttering add red chillies n fry for a sec n then add chopped alsando along with water n salt ..stir once n cook it covered till all the water evaporates . add grated coconut n mix well !  

Banana Chillies  Fries

  • Banana Chillies- 5 

To make a semi solid batter
  • Besan /Gram flour- 1/4 th cup
  • Red Chilly Powder... 1 tsp 
  • Rice Flour...2 tsp 
  • Hing/Asafoetida ..1 pinch 
  • Water as needed to prepare the batter
  • Salt to taste 
  • Oil as required to deep fry 

Wash n pat dry the banana chillies. Slit it till the stalk n retain the whole chillies n remove the seeds .

Prepare a batter adding all the ingredients  to a medium consistency .

Heat oil in a deep kadai , dip the chillies in the batter n deep fry till crisp . 

Roasted Gram Chutney Powder 
  • Groundnuts- 1 cup 
  • Roasted Gram ( Hurikadale )-1 cup 
  • Red Chilly Powder- 1 or 11/2 tsp 
  • Curry Leaves- 2 sprigs 
  • Cumin Seeds- 1/2 tsp 
  • Garlic Flakes- 10 /12 
  • Salt to taste 

Dry roast groundnuts n peel them 

Remove the skin of garlic flakes

Dry roast Curry Leaves 

Grind Roasted gram, peeled roasted groundnuts, garlic flakes, curry leaves, cumin seeds, red chilly powder n salt to a semi coarse powder . keep it in a air tight container .

Tuesday, September 20, 2016

Capsicum Pakoda Chaat

Capsicum Pakoda Chaat

  • Capsicum ... 2
  • Oil for deep frying 

For Batter 

  • Besan/Gram  flour .......1/2  cup
  • Rice flour..........................1 tblsp
  • Red chilly powder .......... 1 tsp
  • Hing/Asafoetida................. 1/4 tsp
  • Carom seeds/ Ajwain........1/4 tsp
  • salt to taste
In a bowl add all the above ingredients,  add little water and prepare a lump  free batter. 

Wash the capsicum n just make four slices of it ... remove the seeds, dip this Sliced capsicum in the batter n deep fry . Remove on a kitchen paper to remove excess oil . 

Carrot Onion mix

  •  Grated carrot... 1/2 cup 
  • Onion finely chopped..1 
  • Coriander leaves, finely chopped..1 tblsp
  • Lemon juice..1 tsp
  • salt to taste

Combine all the ingredients and mix well.

Arrange the fried capsicum slices on a plate n sprinkle the above mix n eat immediately .  

Mushroom Phanna Upkari /Mushrooms cooked in spicy Ground Masala

Mushroom Phanna Upkari /Mushrooms cooked in spicy Ground Masala 
  • Mushrooms - 1 pack 
  • Kashmiri /Byadagi long chillies- 4
  • Round red chillies-2
  • Tamarind pulp - 2 tsp  
  • Salt to taste 


  • Coconut oil- 1 tblsp 
  • Onions - 2 medium or 1 huge chopped 

Wash Musrooms n chop them 

In a pan add a tsp of oil n roast both chillies , cool and grind it to a very fine paste. 

In a kadai add oil , add the chopped onion n fry till Reddish brown . Add the ground paste n fry for a while, then add little water, tamarind pulp n chopped mushrooms along with salt n cook till done . 

Monday, September 19, 2016

Masaledar Pyaaz ke stuffed Paratha /Onion Stuffed Masala Paratha

Masaledar Pyaaz ke stuffed Paratha /Onion Stuffed  Masala Paratha

For outer dough

  • Whole Wheat Flour...1 cup
  • Water as needed to prepare a soft dough
  • Oil..1 tsp
  • Salt to taste

For the Stuffing

  • Oil..2 tsp
  • Mustard seeds..1 tsp
  • Cumin seeds...1/2 tsp
  • Ajwain/Carom seeds..1/2 tsp
  • Hing /Asafoetida..2 pinch
  • Finely chopped green chilles..2
  • Finely chopped onion... 1 cup
  • Red Chilly Powder ..1/2 tsp
  • Turmeric Powder..1/4 th tsp
  • Besan /Gram Flour ... 6 tsp
  • Finely chopped Coriander leaves..1 tblsp
  • Salt to taste .

Method to prepare the dough
In a bowl ,add the wheat flour, salt n just enough water to prepare a soft dough ..grease the dough with oil n set  aside for 1/2 an hour .

Method for stuffing
In a kadai add oil , splutter mustard seeds then add cumin , ajwain , hing n saute for a while ..add finely chopped green chilles n onions n fry till the onions turn soft . Add chilly n turmeric powder along with salt n mix well ... then add the gram flour n stir for a while . Lastly add chopped coriander leaves n mix again . Allow it to cool n mix well with hands n make equal sized golf sized balls  ...

To make paratha 
Take small portion of the dough and flatten into a disc, place dough filling in the centre of the disc and pinch the sides together around the filing and roll out as chapathis but with a thickness . Roast on both sides on hot tawa ,smeared with ghee !