Thursday, July 30, 2009

Majige Huli (Curd Curry)

Curd Curry

This is an South Indian recipe. You find this curry in almost all the functions of ours.


For the measurements one can use katori.

White pumpkin - Sliced 2 cups.
Chana dal - 2 spoons
Curd - 1 and 1/2 cups
Coriender leaves - handful
Grated coconut - 1/2 cup
Chilli - 1-2
Black pepper - 4-5 grain
Jeera - 1/2 spoon
Turmeric - 1/4 spoon
Red chilli - 2
Curry patta - little
Hing - pinch
salt and oil


Soak chana dal for a while.
Cook the sliced pumpkin separately.
For masala mix coconut, coriander leaves, chilli, black pepper grains, jeera, turmeric, hing, and salt.
After the pumpkins are done, mix the ginded masala to the pumpkin. if there is water let it be. after 2-3 min the curry will become little thick then swich off the gas.
After the curry is little cool then check for salt if needed add it and add curds on that add tadka of mustard, jeera, and curry patta and red chilli. Serve it with rice.............

Byngan Dry Curry(Brinjal dry)

I never wanted to cook in my life. After marriage there was no choice, I had to cook. Gradually, I developed interest in cooking. Would like to try different things.

Here is another dry curry which could be prepared fast.


Brinjal ----- Small 3-4 Cut in cubes
Onion ----- Cut straight.
Tomato ----- Small Finley chopped
chilli ----- According to your taste. I use one chilli.
Everest Sabzi masala one table spoon. Turmeric 1/4 spoon. Jeera 1/4 spoon. Mustard 1/4 spoon. oil, pinch of sugar and salt for taste.

Cook brinjal separately, for the masala take an kadai and oil. Put mustard seeds and jeera after it is done chilli and onion, onion is done add tomato, when it is done add masala powder, haldi, pinch of sugar and salt, mix it well. Drain the water from the cooked brinjals. Add it to the masala again mix it and cook for 2 min. Your brinjal dry curry is ready. Serve it with chapathis.

Tuesday, July 28, 2009

Greens Pakoda

Hmmmm, I was hungry this evening and was thinking what could be possible to make ASAP, I went into kitchen saw greens which was mix of palak, methi,and other. Just thought why not make pakodas of this. tried hope you all will like it..........


Besan: 1 cup
Greens: Your choice: 1/2 a cup
Onion 1: finely chopped.
Green Chilli: According to your taste.
Baking Soda: A pinch.
Haldi: Pinch.
Sonuf: 1/4 spoon. (Jeera)
Salt: For taste.


Mix all the ingredients and fry in the oil. Yummy pokodas are ready. serve with sauce.

Sunday, July 26, 2009


Yet another Sunday, so fast, got up thinking what to make for the breakfast since whole Saturday we had been out and we spent time having food outside. Definitely my hubby will tell me to make at home, if I say we will go out. He likes home food. Morning as his one of the favorite poori and alu sabji was his wish.

This is one of our menu in the breakfast. Normally, in North they have light breakfast. We in south prefer dosas, idli, upma, poha etc........

Here is the recipe of
Poori: I use wheat floor to make pooris: Dough the wheat floor and keep it aside.

For (Potato) Alu Sabji:

You need Alu 3-4 medium sized, onion 1-2, curry leaves, coriander leaves, green chillis 2, kasuri methi leaves, mustard seeds, jeera, and salt to taste. Lastly Lemon.

 Cook alu and take the skin and smash it.
 Take a kadai heat it, put oil, mustard, jeera seeds.
 Then onion, once the onion is done add kasuri methi leaves.
 Add smashed alu and then mix it well.
 In the last add coriander leaves and serve it with hot poories.

Saturday, July 25, 2009

For kids

I try different things to make my little one eat. She is very fussy in eating. She never likes single dish daily.

We south Indians make UPMA in suji rava. This is the similar one for kids you can try.

Rava Upma(Goddu upittu) Means without main additions.

Things you require:

 Suji rava small(Chiroti rava) 3 table spoon.
 Curry Patta Powder. Pinch
 Jeera Powdered Pinch
 Cashew nut and Badam powdered. ¼ tablespoon
 Mustard Little
 Ghee 1tablespoon.

Making Method:

Fry suji rava in a low flame. Take an kadai put oil, then mustard, curry patta powder,jeera powder, cashew nut and badam powder. Leave it to boil, add after 5 min make sure that it should be like a paste for kids. You can make then eat with curds also.

This is a prefect break fast for kids since no chilli and because of the cashew and badam the taste enhances.

Monday, July 20, 2009

Dry Cauliflower

Boil 100gm cauliflower florets, 100gm diced carrots, 100gms diced green beans and 75gm peas, set aside.

In a pan heat 3 tbsp of oil and fry 150gm diced onions till brown.
Add sabzi masala and 2 chopped tomatoes.
Add the boiled vegetables and mix well. Cook covered on low heat for 5-8min. Adjust salt and finally garnish with chopped coriander. (With paratas and rice)

Mavinakai Chitraana (Raw mangao Rice)

Mavinakai Chitranna

Vanamenasinakai(Dry Red chilli)------50gm
Hing----- little
Salt for taste
Mavinakai turi (Grated raw mango) 4 medium

Vagaranege: For frying oil karibevu kadlebija

Menesinakai, menthe huridukolli. Natara turida mavinakai, tengina turi, salt haki rubbikolli.

Nantara oil sasiwe, karibavu, uddinabele, kadlebele, kadlebija, haki vaggarane madikondu adakke rubbidannu haki chanagi kudisitukollabeku.
Nantara uduragi anna madittukondu adakke chatni haki kalasabeku,.

Thursday, July 9, 2009

Filled Simla Mirchi (Capcicum)


Capsicums 3-4 Small sized.
Aloo 3 Medium sized.
Onion 1-2 cut it in small pieces.
Jeera 1/2 table spoon
Garlic According to the taste (smashed)
Sonuf 1/2 table spoon
Coriander leaves or Kasuri Methi 1/4 cup
Red chili powder 1/2 table spoon
Garam Masala 1/2 table spoon.
Oil 1/2 katori for frying.


Boil aloo and smash it keep it aside. Take a kadai add oil, jeera, garlic, Sonuf, ad onion and fry till it is done then add this to aloo. Add garam masala, redchilli powder and mix it. Take Capsicums cut it in one side and take out the upper part carefully. Fill this masals into the capsicums them fry it an a little oil in kadai. Capsicums gets done within 10 min. Serve hot with Roti's.

Tuesday, July 7, 2009

Sweet Pumkin Soup


Sweet pumkin peel the skin and grate it. For small babies(boil and smash it)
Sabudana 2 to three table spoons.
Cornflour mor wheatflour 1 tablespoon.
Salt as per requirement.
Sugar 1/2 tablespoon.
Butter 1/2 tablespoon.

Pressure cook Pumkin and sabudana. Take wheatflour and mix it with water and ad dto to the pressure cooked pumkin. add sugar and salt. Add butter serve hot.

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