Tuesday, December 28, 2010


Serving size : 4 persons
Boiled eggs5-6 (slit vertically all sides of the egg)
Onions3/4 cup (diced)
Garlic 2tbsp (peeled and thinly sliced)
Ginger2 tbsp (chopped finely)
Green chillies4-6 (chopped finely)
Cashews2 tbsp (roughly chopped)
Curry few few (chopped)
Red Bell peppers / Red chilly’s crushedto sprinkle
Pepper corns crushed¼  - ½ tsp
Saltto taste
Lime and Vinegarto taste

  • Heat tbsp of oil in a pan. Add salt and drop the eggs and fry till light golden in color. Remove and keep them aside
  • In same pan, add little oil and heat it. Fry garlic, ginger, green chillies, curry leaves and cashews for few minutes.
  • Add onions and fry it for 1 - 2 minutes.
  • Add all dry ingredients and mix well. Add vinegar and eggs. Stir and fry in masala for few more minutes.
  • Off the flame and let it cool down.
  • Cut eggs into quart's and arrange them on a plate.
  • Sprinkle all fried masala on eggs and squeeze lime juice.
  • Garnish with coriander.
  • Serve as snack or as side dish.

Sunday, December 26, 2010


Serving Size per person
Total Calories -  243 Cal's

French Bread / French garlic bread2 slices140 cal
Lettuce - shredded1/2 cup5 cal
Ranch (dressing)1/2 tbsp20 cal
Cucumber - sliced1/4 cup3.5
Medium size Roma Tomatoes (35 cals) - slicedhalf17.5
Fajita Chicken grilled - chop into chunks (optional)2 oz50 cal
Onions - chopped2 tbsp7 cal
Pepper pinch

  • Toast french bread in toaster. For Garlic French Bread, take a little amount of butter and rub on toasted slices when it is hot. Next , peel garlic clove and cut vertically and rub on bread slices. French garlic bread is ready to serve.
  • In a mixing bowl add all above veggies, chicken , salt and pepper and ranch. Mix with fork or tong.
  • Serve salad and toasted french bread on a plate.

Wednesday, December 22, 2010


 Toor Dal1/2 cup
Vegetables Bottle gourd -       8 small pieces
Carrot -                1 / 50 g (cut into sticks)
Ladyfingers -        4 (cut into 2” size)
Tomatoes  -          2 (diced)
Shallots / small onions - 4 -6
Tamarindsmall size (extract the juice)
Green chillies4 split
Curry leavesfew
Coriander leaveshand full
Saltto taste
Turmeric1/2 tsp
Jaggery1 - 2 tbsp

Sambar Powder :

Urad Dal1 tsp
Channa Dal1 tsp
Coriander seeds1 tsp
Fenugreek seeds1/4 tsp
Red chilies4 - 6

  • Dry roast all the above ingredients.
  • Cool it down and blend into fine powder.
Tempering Seasonings :

Urad dal1 tsp
Mustard’s ½ tsp
Garlic pods4 (flatten)
Fenugreek seedsfew
Curry leavesone string
Oil2 tbsp
Hing1/4 tsp

  • Pressure cook Toor Dal, till dal is cooked.
  • Boil vegetables in salt and turmeric water.
  • When vegetables are cooked add tamarind juice and boil till raw smell disappears.
  • Add smashed dal, enough water to make it medium thick, salt to taste, coriander and few curry leaves. Cover and boil it for 5 minutes.
  • Add sambar powder and Jaggery. Boil it for another 3-4 minutes.
  • Off the flame and pour hot tempering seasonings.
  • Garnish with coriander and 2 tbsp of coconut.
  • Serve with Rice, Idli, Dosa, Wada....

Monday, December 13, 2010

Rasam or Chaaru

Servings: 3-4 persons
Water500 ml
Tamarindto taste
Whole Red chilly 1
Garlic1 (mashed)
Tomatoes medium sized1 (diced)
Coriander leavespit full
Curry leaves1 string
Saltto taste
Rasam Powder:Coriander seeds - 2 tsp
Cumin seeds - 1 tsp
Peppercorns - ¼ tsp
(grind into coarse powder)
Sugar¼ - ½ tsp
Tempering seasonings:Fenugreek seeds - few
Mustard’s - ¼ tsp
Red chilly - 1 (break into two)
Garlic - 1 or 2 (flatten)
Curry leaves - few
Oil - 1 - 2 tsp

  • In a pot take water and add all ingredients, except rasam powder and tempering ingredients.
  • Bring to rolling boil and continue to boil till tamarind and tomatoes are well cooked and boiled in water.
  • Add rasam powder and boil it for 2 more minutes. Off the flame.
  • Heat oil and fry tempering ingredients and pour on rasam. Cover and allow to sit for 5 minutes.
  • Garnish with cilantro and serve with appadam or with Fry dishes.

Tuesday, December 7, 2010


                   I guess India’s most famous Chaat is SAMOSA CHAAT after PANI PURI. To eat this chaat  I used to go to “Batani bandi” (street corner) near Gandhi Park, Rajahmundry. He used to serve hot batani curry (white peas curry) with Irani Samosa, topping with onions, tomatoes, spices, ghee and Cilantro. AaaHaa....tastiest and delicious chaat I feel so.
                    Got this simple and quick chaat recipe from one of my Web-blogger KAVYA NAIMISH. I tried with white peas and with little modifications I made this chaat and served with Aloo Tikki and with some topping Chutneys. The taste was excellent and everybody loved it. Thanks to KAVYA’S NAIMISH and her recipe link is here : Kavya's Kitchen  -  Cutlet Chaat

Servings 5-6 persons:

Dry White peas (or) Yellow pea1.5cups
Onions (big)1 chopped
Tomatoes (medium)2 chopped
Turmeric½ tsp, plus ¼ tsp
Red chiily powder1tbsp
Coriander seeds1tbsp
Cumin seeds¾ tbsp
Chat masala1- 1½  tsp
Oil2 - 3 tbsp

  • Soak Peas in more water for 1-1½ day to reduce “Phytic Acid Content” or soak atleast 8hrs to overnight minimum. Give 2-3 washes and pressure cook in water up to 3 steams on medium high heat. While pressure cooking add salt to taste and ¼ tsp of turmeric.
  • Heat oil in a pot. Fry onions and green chillies and cook  till onions are cooked. Add turmeric,coriander-cumin seeds powder and fry it for few movements.
  • Add chopped tomatoes and saute till tomatoes are mashed.
  • Mix chilly powder and salt to taste.
  • Now add cooked peas (mash it with spoon lightly) and stir well. Add required water and bring to boil and cook for another 5-8 minutes.
  • Mix chat masala and cook for another couple of minutes and off the flame.
  • Chaat is ready to serve
Plating Ingredients per person:

Chaat Curry1 cup
Aloo tikki or Patties or Samosa1 (or) 2
Finely Chopped onion1-2 tbsp
Finely chopped tomato1-2 tbsp
Finely chopped cilantro1-2 tbsp
Beaten curd (mix with less than pinch of salt)2 tbsp
Green chutney1 tbsp
Tamarind chutney1 tbsp
Sweet Chutney1 tbsp
Chat Masalato sprinkle (optional)
Lime optional

  • Arrange hot aloo tikki’s or patties or samosa in a bowl (or) middle of the plate.
  • Pour hot ragda or chaat on tikki’s.
  • Top with onions, tomatoes, chutney’s , curd , chat masala, lime juice and Cilantro.
  • Serve immediately.


                        Sweet chutney can be used for all types of chaat such as bhel puri, sev puri, ragda patties, kachori, samosa and any other type of chaat.

Pitted dates200 g
Jaggery3 tbsp
Cumin seeds powder1 tsp
Saltto taste
Pepper powder (or) Red chilly powder2 tsp
Amchoor3 tsp
Rock salt1 tsp

  • Soak pitted dates for sometime in water (or) microwave for 2 minutes with little water.
  • Blend into fine paste.
  • Add remaining ingredients and blend it for couple of minutes.
  • Store this chutney in a clean air tight container and refrigerate.
  • Before serving take sweet chutney paste and water equal amounts. Adjust sugar/ jaggery and salt. Mix well and serve.
  • NOTE
  • Adjust all the ingredients according to your desired taste.
  • Jaggery can substitute with granule sugar. But remember, sugar is more sweeter than jaggery. 
  • Amchoor can be substituted with thick tamarind pulp. 

Monday, December 6, 2010


                          TAMARIND CHUTNEY is a topping or a dipping chutney for all type of chaats and cutlets. This chutney remains good  up to 2 weeks in refrigerator.

Tamarind (seedless)Lemon size
Pitted Dates

2 tbsp
Coriander powder1 tsp
Cumin seeds powder¾ tsp
Red chilly powderto taste
Rock salt¼ tsp
Wateras required

  • Microwave tamarind, prunes-3(optional), dates in ¼ cup of water for 2 minutes.
  • Grind into smooth pulp.
  • Add coriander-cumin seeds powder, red chilly powder, rock salt, salt and jaggery. Grind for another few seconds.
  • Strain the pulp in a sieve and add water as per your desired consistency.(it should be too watery)
NOTE: Store chutney in a clean and dry bottle and refrigerate. It remains good up to 10 -15days

Here is Aloo cutlets recipe 


Potatoes (I used Red potatoes)7-8 (medium sized)
Garam masala½ tsp
Red chilly powder½ - 1 tsp
Very finely chopped green chillies1 or 2
Ginger inch piece (grated)
Coriander leaves ¼ cup (very finely chopped)
Bread crumbs 2 tbsp (grind into fine powder)
Amchur½ tsp
Salt to taste
Oilto shallow fry

  • Wash and pressure cook potatoes up-to 3 steams on medium high heat.
  • Drain and cool the potatoes. Peel and grate them or smash them with fingers.
  • Add salt and remaining ingredients. Knead well.
  • Divide mixture into 15-18 small equal portions. Round each portion into small balls or desired shape and just flat them like patties.
  • Lightly dust these patties in bread crumbs powder.
  • Shallow fry these patties on a non-stick pan, both the sides on medium flames. Drizzle oil if necessary.
At a room temperature dry the bread crust on a tray for 1 or 2 days. Crush with your fingers or blend them in a mixer jar into a powder. Store in a air tight container and  it stays fresh up to one month.
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