Saturday, August 29, 2009


Boiled egg-4
Onion-2 medium sized
Fennel powder-1/2 tsp
Chilly powder-1 tsp
Coriander powder-1/2 tsp
Turmeric powder-1/6 tsp
Salt to taste
Oil-2 tsp
Coconut milk-1/4 cup

Cut egg into two pieces. In a pan heat oil and add finely sliced onion. When it becomes translucent add salt, chilly powder, fennel powder, turmeric powder and coriander powder. Add coconut milk and allow to cook. When it is well cooked remove from flame. In a plate keep eggs facing the cut side up. Spread cooked onion masala over eggs and serve with rice, chapathi or dosa.

Friday, August 28, 2009


Dry peas-1 cup
Chilly powder-1 tsp
Coriander powder- 3/4 tsp
Turmeric powder-1/4 tsp
Garam masala-1/4 tsp
Coconut scrapping-1/2 cup
Fennel-1/4 tsp
Cinnamon-1/4 inch piece
Oil-1 tsp

Soak dry peas for atleast 4 hours. Pressure cook peas with onion for 7 minutes. Grind coconut with chilly powder, coriander powder, turmeric powder and garam masala. Heat oil in a kadai and season with fennel and cinnamon. Pour the cooked peas and masala. Add salt to taste. Allow to cook for 5 minutes. Serve with idly, dosa, poori or chapathi.

Thursday, August 27, 2009


1. Raw banana bajji: Peel the raw banana and make thin slices. Soak in salted water for 15 minutes. Drain water. Dip in the bajji batter ( and deep fry until it becomes golden brown. Serve hot with coconut chutney.

2. Brinjal bajji: Slice the brinjal into 1/2 cm round slices. Soak in salt water for 15 minutes and drain water. Dip in the bajji batter and deep fry until it becomes golden brown. Serve hot with coconut chutney.

3. Potato bajji: Peel the skin of potato and slice into 1/2 cm pieces. Dip in bajji batter and deep fry. Serve hot with tomato chutney.

4. Chilly bajji: Get bajji chilly (big sized light green chilly-less hot variety) also called as hyderabadi chilly in india. Break slightly with hands and soak in salt water for 15 minutes. Drain water completely after 15 minutes. Dip in bajji batter and deep fry. Tastes good when served hot with coconut chutney.

5. Onion bajji: Peel onion and make thin slices. Dip in bajji batter and deep fry. Serve hot with spicy tomato chutney.

6. Raw green apple bajji: For apple bajji prepare the batter without chilly powder. Slice apple, dip in batter and deep fry. Serve hot with tomato ketch-up.

Wednesday, August 26, 2009


Gram flour-2 cups
Chilly powder-1/2 tsp
Salt to taste
Asafoetida-1 pinch
Idly batter-4 tbsp

Mix gram flour, idly batter, salt and asafoetida with water and make the batter. The correct consistency is, the batter should stick as thin layer over the vegetable and it should not be too watery or too thick. Keep aside for 1 hour. This batter can be used for many variety of bajji preparation as such or with little variation.

Tuesday, August 25, 2009


Mint-1/6 cup
Green chilly-5
Coconut scrapping-1 cup
Ginger-1 small piece
Tamarind-1 small piece
Salt to taste

For seasoning:
Oil-1 tsp
Mustard seeds-1 pinch
Urad dal-1/2 tsp

Grind all the ingredients together. Season with mustard seeds and urad dal. Serve with
cutlet, samosa, bajji, idly, chapathi, rice, ghee roast or dosa.

Monday, August 24, 2009


Ladies finger-250 grams
Small onion-1 handful
Green chilly-4 numbers
Curry leaves-1 sprig
Turmeric powder-1/4 tsp
Mustard seeds-2 pinches
Moong dal-1/2 tsp
Oil-3 tbsp
Salt to taste

Finely chop ladies finger, onion and green chillies. Heat oil in a kadai and splutter mustard seeds. Keep flame in low. Then add moong dal and curry leaves. Add green chilly and onion. Saute for a minute and add chopped ladies finger. saute for a minute and add salt to taste. Cover with lid and allow to cook for another two minutes. Repeat the above until ladies finger become soft. Add turmeric powder, mix well and allow to cook for another 1 minute. Serve as side-dish for rice.

Tuesday, August 18, 2009


Soji(Rava)-2 cups
Green chilly-4
Small onion-10
Mustard seeds-1/4 tsp
Moong dal-1/2 tsp
Oil-2 tsps
Curry leaves-1 sprig
Salt-as required

Finely chop green chilly and onion. Heat oil in a kadai. Add mustard seeds to splutter and then add moong dal and curry leaves. Add 4 cups water and add required salt. Allow water to boil. Add soji. Allow to cook by continuously stirring. After it thickens remove from flame and serve with sugar or coconut chutney.

Vegetable uppuma is another variation of this. 2 1/2 cups water should be added for 1 cup soji. Add finely chopped carrot, potato in water and cook. Then add cooked green peas while adding soji. Finally sprinkle finely chopped fresh coriander. Serve with coconut chutney.

Tuesday, August 4, 2009


Chilly powder-3/4 tsp
Turmeric powder-1/5 tsp
Salt to taste
Tamarind extract-1/8 tsp
Oil to fry

Clean brinjal and slice into 1/2 cm width pieces. Mix all the other ingredients except oil without water and apply to brinjal pieces. Let it aside for 15 minutes.

Heat oil in tawa and fry in medium low flame.

Serve as side-dish for rice.