Wednesday, June 16, 2010


Main Ingredient: Tomato and Soy Granules
Servings: 4-5persons
Time to Prepare: 40-45mins


Roma Tomatoes
(medium sized)
Onions1/2 cup (finely chopped)
Soy granules1/2 cup
Green chillies2
Ginger Garlic paste1 tsp
Garam masals powder1/4tsp
Coriander leaves2tbsp (finely chopped)
Curry leavesfew
Lime juice/ Amchur1tsp
Salt to taste
Water2 1/2cups


  •  Cut the tomatoes into half and scoop out the seeds and juice. Apply little salt and oil to the tomatoes and bake them in oven at 200 F for 3-5 min. Remove from the oven and keep aside. 
  • Add pinch of salt to the water and when its boiling add soy granules and cook for 5 min. After 10 min drain out the water. Make sure you squeeze out all the excess water as you don't want any moisture in the soy granules.
  • Heat the oil in a pan, fry the onions, green chillies and curry leaves. When the onions turn into light golden brown, add ginger garlic paste and fry for a min. Now add the boiled soy granules, salt and turmeric powder and mix well. Fry in a medium flame for 5mins. Now finally add the amchur/lime juice, garam masala powder and chopped coriander leaves and mix well. 
  •  Now stuff the soy mixture into tomatoes and keep aside. Now your stuffed Soy Tomato is ready.  

Onion Paste1 cup
Tomato (medium sized)1 (paste)
Ginger Garlic paste2tsp
Green chillies6 (coarse paste)
Poppy seeds/ Khus Khus1tbsp
Dry coconut powder2tbsp
Groundnuts 2tbsp
Coriander powder2tsp
Cumin powder1tsp
Garam Masala powder1/2tsp
Sour Cream2tbsp
Whole garam masala1 bay leaf, 2 cloves, 1 Cardamom, piece of cinnamon & 1/4tsp sajeera.
  •  Dry roast Ground nuts, Sesame, Poppy seeds and Dry coconut. Together make into fine paste.
  • Heat the oil in heavy bottomed vessel. Fry whole garam masala for 30 sec. Now add onion paste and fry, until raw smell disappears. When the onion paste turns into light golden brown, add ginger garlic paste and rough paste of green chillies. Fry for a min.
  • Now add khuskhus, groundnuts, sesame and dry coconut paste and fry for couple of Mins and add all the remaining powders except garam masala and fry for another 3mins. Keep stirring continuously. If the gravy sticks too much to the bottom add a very little quantity of water.
  • Now add the tomato puree and cook until raw smell disappears. When oil leaves on edges, add sour cream and stir continuously for 3 more mins.
  • Add the seasonings (salt to taste and 2tsp of red chilly powder).
  • Now add 3/4th cup of water to the fried paste and bring to boil. Continue the boiling for another 3-4mins. Check the seasonings.
  • Now put the stuffed soy tomato carefully and cook in a medium lower flame for 5-10mins. (Do not stir with spoon and do not cover with lid). 

  • When gravy thickens turn off the flame.

  1. First, take out the stuffed tomatoes carefully into a plate.
  2. Pour the gravy into serving dish.
  3. Replace the stuffed tomatos carefully into the dish. 
  4. Garnish with Onion slices, green chilles and coriander leaves. 
  1. Both the steps can be prepared parallel.
  2. Baking the tomatoes in the oven is optional . You can cook them along with the stuffing. The cooking time and water measurement should be increased as necessary. 
  3. Do not stir or cover with the lid after stuffed tomatoes are dropped into the gravy. 
  4. If you don't want to use Soya granules, you can always substitute with grated paneer, cooked vegetables (carrot,beans,potato, peas) etc.

Tuesday, June 15, 2010


Groundnuts1/4th cup (dry roasted)
Fresh coconut1/2cup (grated)
Ginger1" piece (chopped)
Tamarindkey lime size (soak in water)
Green chillies6-8 (split)
Cumin seeds1tsp
Saltto taste
Curry leavesfew
Urad dal1tsp
Red chilly's2 (break into pieces)

  • Heat tbsp of oil and fry cumin seeds, then add green chillies and ginger and fry them for couple of Min's. Keep aside.
  • In a blender put dry roasted groundnuts and make into fine powder.
  • To this, add fresh coconut, green chillies and ginger mixture, soaked tamarind and salt. Grind without water for 10-15 seconds and then add water and grind into paste.
  • Heat remaining oil and fry urad dal, mustard's, red chilly's and curry leaves.
  • Pour this on chutney. Mix well.
  • Serve with DOSA/ IDLI/ WADA OR UPMA.


Bottle Gourd1/2 cup (peel and grated)
Tomato 2 (small in size)
Rice powder1/2 cup
Besan1/4th cup
Wheat flour1/4th cup
All purpose flour/ Maida1/4th cup
Semolina /Bombai rava1/4th cup
Curd (optional)1/4th cup
Green chillies 4-6 (finely chopped)
Onions1/2 cup (finely chopped)
Cumin seeds1/2tsp
Salt to taste
Water2-3 glasses
Oil1/4th cup

  • Cut tomatoes into cubes and add 1/2 cup of water and boil in microwave or on stove top for 2-3Min's. Smash it with a spoon and strain the juice. Keep aside.
  • In a mixing boil add grated bottle gourd, tomato juice, rice powder, besan. wheat flour, maida, bombai rava, green chillies, onions, cumin seeds and salt. Mix well.
  • Pour water and mix. The consistency should not be too thick or too thin. It should be like rava dosa consistency.
  • Heat non-stick tawa/ 8" non-stick omelet pan. Pour ladle full of batter starting from edge and finishing off in the middle.(No need to spread like regular dosa).

  • Pour 1/2tsp of oil, cover with a lid and cook on medium flame for 2Min's.
  • Turn it carefully with dosa turner. Pour 1/2tsp of oil, cover and cook for couple of Min's.
  • Serve with Palli-kobbari chutney/ Groundnuts-coconut chutney.

Wednesday, June 9, 2010


In this meal I prepared PLAIN RICE, BEET ROOT FRY and PALAKURA PESARA PAPU/ PALAK MOONG DAL. Its easy and quick. It takes 30-45mins for preparation.


Moong dal3/4th cup
Spinach 1 bundle or 2 cups (chopped)
Turmeric1/4th tsp
Salt to taste
Green chillies4 split
Mustard's 1/2tsp
Cumin seeds1/2tsp
Garlic flakes2 (flatten)
Dry red chill's2 (break into PCs)
Lime juice2-3tbsp
Onions (optional)1/4th cup (finely chopped)
Curry leavesfew

  • Wash moong dal, add 2cups of water and boil till dal is cooked and smooth. While boiling add turmeric and green chillies.
  • Heat 2tbsp of oil and fry garlic, Cumin seeds, mustard's, red chilli's and curry leaves.
  • Add onions and fry for a while. Add spinach and mix well and fry till spinach is nicely fried.
  • Now add cooked dal and salt to taste. Mix well and allow to boil for 5min on medium flame.
  • Off the flame. Before serving add lime juice and serve with hot rice or roti.


Main Ingredient:Beetroot
Serving: 2-3 persons
Preparation time: 20mins

Beet Root2 cups (peeled and chopped)
Sesame 1tbsp
Dry coconut powder2tbsp
Dry red chilly3-4 (longer in size)
Garlic2-3 flakes (grated or paste)
Urad dal1tsp
Curry leavesfew
Amchur / Tamarind pulp1tsp (if pulp 1tbsp)
Saltto taste
Coriander leaves2tbsp chopped

  • Boil beetroot in water until they are soft.Add little salt while boiling (I poured 1.5 cups of water and boiled till water evaporated).
  • In a pan, dry roast sesame and red chill's on low flame.
  • Grind together into powder or coarse powder. To this add dry coconut powder and grind it just for couple of seconds. Keep aside.
  • Heat oil in a frying pan and add urad Dal, mustard's and curry leaves and fry for a min. Add boiled beetroot and fry it for 5Min's on medium flame.
  • Now add garlic, above powder and amchur. Mix well and fry for a minute.
  • Finally add chopped coriander leaves and serve with hot rice.

Tuesday, June 8, 2010


Main Ingredient: Bean seeds
Servings: 2 persons
Preparation time : 10-15mins (excluding soaking)

Soy bean1/8th cup
Black eyed bean / Alasandalu1/8th cup
Brown chick peas1/8th cup
Onion2tbsp (finely chopped)
Tomato 2tbsp (finely chopped)
Carrots 2tbsp (grated)
Coriander leaves2tbsp (finely chopped)
Lime juice1-2tbsp
Saltto taste
Chat Masala1/2tsp

  • Wash and soak all the bean for 8hrs or overnight.
  • Drain all the soaked water and give a nice wash.
  • Pressure cook on medium flame up to one steam.
  • Drain all the water and add all the chopped vegetables, salt, lime juice and chat masala. Mix well.
  • Serve in a salad bowl. 

Wednesday, June 2, 2010


NaariSakhi conducted "NaariSakhi Breakfast Feast in April'2010. My entry "Carrot Idli" was hit and they awarded to winner (its me) with 50 cash points.

Tuesday, June 1, 2010


Participated in MSI TANDA TANDA COOL CONTEST, 2010. Conducted by Mrs.SOUTH INDIES.
Main Ingredient: MANGO

                                                                                                                 MANGO MOCKTAIL


Participated in TIA UGADI Contest, 2008. Conducted by Telugu Inti Adapaduchulu.

                                                                                                      POOJA ON UGADI,2008


Participated in TIA AbhiRuchi, 2008 contest which is conducted by Telugi Inti Adapaduchulu.
Main ingredients " TOMATO ".

                                                                                                   SOYA STUFFED TOMATO CURRY



Urad dal1 cup
Jeera1/2 tsp
Saltto taste
Onions chopped1/4th cup
Green chillies2 chopped
Ginger chopped (optional)1tbsp
Oildeep frying
Curd 3cups
Coriander leaves 1/4th cup chopped
Urad dal1tsp
Mustards 1/2tsp
Cumin seeds1/2tsp
Curry leavesfew

  • Wash and soak urad dal for 2-4hrs.
  • Drain the water and grind into paste. While grinding add cumin and salt and very less amount of water.
  • Batter should be like tight consistency.
  • To this add chopped onions, green chillies and chopped ginger, mix well.
  • Now batter is ready for frying garelu. (keep aside)
  • Mix buttermilk and milk together in a bowl and keep aside.
  • Whisk the curd and add salt to taste and add 1/2cup of water.
  • Heat 1tbsp of oil in a  skillet and give tempering(Urad dal, Cumin, Mustard's and curry leaves). Let it cool down for a while and pour in the curd, mix well. Keep aside.
  • Heat oil for deep frying.
  • Wet your fingers and plastic sheet with little water and take a small lemon size of batter into your hand and flatten on sheet like patties/donuts and make a hole in center and drop in the oil. In one batch, we can fry 3-4 garelu.
  • Fry until light golden brown color on both the sides and pull out from oil and soak in the buttermilk and milk for 1min and transfer it to seasoned curd.
  • Allow to soak for at least 30mins and garnish with coriander leaves.
  • Ready to serve.
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