Wednesday, November 16, 2011

Rajasthani Laal Maas

Laal Maas that literally translates to Red Meat, which is a royal treat of rajputana kitchen..Its a perfect spicy, hot, very delicious aromatic recipe for a cold winter night..but people with weak stomach, plz avoid it, as it is a very hot(both chilli hot and spice hot)dish...But me and my family love the taste of this dish a lott..So i love to share it with u all...:-)

Cooking Time-1hr


1 Kg Mutton(Cut in to medium sized chunks)
3tbsp Dry Red Chilli paste
5-6 Whole Dry red chilli
6-7 Crushed Dry red chilli
1 1/2 cup Ghee
1/2 cup Curd
1 tbsp Garlic paste
7-8 Green Cardamom
3-4 Black cardamom
2'' Cinnamon stick
1 tsp Cumin seed
3 Bay Leaves
4 Medium sized Onion-sliced
7-8 Cloves of Garlic-chopped
3 tbsp Coriander Powder
Salt to taste


Heat ghee in a heavy bottomed vessel/Handi.
Add bay leaves, green cardamoms, black cardamoms, cinnamon, cumin seed and chopped garlic.
Saute for 2-3 mins and add sliced onions and again saute until they become golden brown.
Add mutton pieces, red chilli paste, salt, garlic paste to the above and saute for 5 mins.
Now add curd, coriander powder, crushed red chillies .
Cover the lid and cook stirring in between.
Cook till the mutton pieces become tender.

Then add whole dry red chillis and cook for 2-3 mins more.
Serve hot with rice/biriyani/roti/paratha/naan...enjoy..:-)

Wednesday, November 9, 2011

Rava Dosa

Hello friends, hope u all r doing soo sorry for nt posting regularly nw a daz...:('
actually my son who is now 1.10yrs old, needs my attention a lott, and i cdnt see his sad face, so i enjoy my time with him nw and thats the reason nt able 2 blog n a regular basis...thats why i decided not to continue any more with one of my fav events i.e; Blog Hop Wednesdays...though i enjoyed a lott during the 1st season, i cdnt able to do so now...So this is my last post for that event, and this post is the one which i missed in 6th week's Blog Hop, where my pairing was with Harini of Tamalapaku, who has a nice blog with so many mouthwatering delicacies..after going through her posts, i decided upon this Rava Dosa, as its a fav of mine and i wanna try it for long...Whenever i went to restaurants, i jumped upon this rava dosa, and ordered it everytime...its a very tasty and easy to make dosa, and thanx to Harini and Radhika, i learned this recipe now...and can make it at home anytime i friends, lets go to the recipe and enjoy this yummy food..:-)


1 Cup Roasted semolina/rava/sooji
1/4 Cup All purpose flour/maida
1/4 Cup Rice flour
2 Cups Curd - Whisked
1 1/2-2 Cups Water
1-2 Green Chillies - Chopped
1 Cup Chopped Onions
1 tsp Finely chopped ginger
Few chopped curry leaves and coriander leaves
1-2 tsp roasted (cumin+dry red chilli) powder
Salt to taste


In a bowl take rava, maida, rice flour, curd, roasted (cumin+dry red chilli) powder and salt to taste.
Mix the above properly and keep it for 10-15mins like this.
The batter will be lil stiff after 10-15mins, so add  as much water needed and stir well to get a watery consistency.
Add chooped onions, gingers, green chillies and chopped leaves to the batter and mix well.
Heat a tawa/griddle, pour a spoon full of batter in a circle from edges to the center.
Do not the spread the batter and do not fill the small gaps in between.
We hav to remember that rava dosa is very thin, so take as much batter needed and try to make a thin rava dosa...
Drizzle lil oil around the edges and cook till it turns crispy and the edges leave the griddle.
It takes slightly longer to cook than the traditional dosa..
Gently flip it over and cook for some more time.

Fold it into a tringle or any shape of ur choice..
Serve hot with chutney or any side dish of ur choice...enjoy...:-)

See what other blog hoppers are doing in  6th week's Blog Hop..:-)

Thursday, November 3, 2011

Dal Vada / Masal Vadai / Lentil Fritters

Time for Blog Hopping again and this is the 8th week for BLOG HOP WEDNESDAY pairing is with Priya of BON APPETIT...She has a gr8 space with so many yumm delicacies, among which i decided to make these yummy Vada/Vadai/Fritter,  as it reminded me of my Mom's Dal Vada...Its a very nice combo with evening tea/coffee...:-)


1 Cup Bengal gram/ Chana Dal
2 tbsp Toor Dal/ Pigeon Peas
1 tbsp Semolina/sooji
2 red chillis
1-2 Green chillies-chopped
2-3 Garlic flakes-chopped
1'' Ginger-chopped
1 tbsp Fennel Seeds
A small pinch of Asafoetida/hing
Salt to taste
Few coriander leaves and curry leaves-chopped


Wash and soak the lentils/dal in enough water for 1-2 hr.
Retain a fistfull of dal separately and grind the rest with red chilli,ginger and garlic to a coarse paste.
Add very lil water if necessary.
In a bowl add the paste with the chopped leaves and the whole lentils.
Add salt, asafoetida, fennel seed to the above paste and mix properly.
Apply oil/water to ur hand, take 1 scoop from the paste and give it a shape of the disc.
Repeat this action with all the paste and keep the discs in a plate.
Heat oil in a deep bottomed pan/kadai.
Slid these discs in to hot oil and let them cook in medium flame till golden brown in color.

Serve hot with chutney or sauce of ur choice or enjoy them with a cup of tea/coffee....:-)

Check what other Blog Hoppers are doing here :-

Thursday, October 20, 2011

Tomato Onion Bonda

Hello Friends, hope all of u r fit and hop time is here again...and this is the 7th week for Blog Hop Wednesdays...This time my pairing is with Priya of Now Serving..She has a lovely blog with so many delicious recipes..and i love all the clicks and presentation of foods at her blog...i decided to do a quick recipe from her blog and the Tomato onion bonda sounds very interesting...Check the original recipe here..


2-3 Tomatoes
1 Onion
1-2 Green Chillies
1/2 to 3/4 cup rice flour
A pinch of Asafoetida
Few chopped curry leaves
Salt to taste


Chop tomatoes, onions and green chillies..
Add rice flour, salt, asafoetida, curry leaves to the above and mix them in by applying lil water or as priya said u can mash the vegies in a bowl, once they appear minced and leave water, add rice flour...No need to mix more water in this case, then add  salt, asafoetida and curry leaves to it.

Make round balls and deep fry them in medium flame.
Serve hot with sauce or chutney of ur choice...enjoy..:-)

Check what other blog hoppers are doing here:-

Sunday, October 16, 2011

Wish u all had a gr8 Durga Puja...:D

Hello friends...i was out of town for 15 unable to get n touch wid u all...:(
Hope every1 enjoyed the holidays...i really had an awesome trip to Orissa...soon i'll post some delicious things for u all....hav a nice time...keep enjoying....:-)

Thursday, September 29, 2011


Hello soo sorry for posting lately for this week's blog hop...i was unable to open from my browsers from finally able to post it...:)

This is the 5th week for Blog Hop Wednesdays and im paired with a very nice Blogger Friend Bhagyashree..She has a gr8 space there...When i was searching for a recipe from her posts, i saw this muruku and it reminds me all my childhood days..soon i decided to make this out for the blog hop...:-)
I made lil variation to the original u can check Bhagyashree's recipe here..:-)


Chakli Maker
1/4 Cup Urad Dal(Spilt black gram..skinned)
1 Cup Rice Flour
1 tbsp Cold Butter
1/4 tsp Hing(Asafoetida)
1/4 tsp Bhuna Jeera powder(roasted Cumin seeds powder)
Salt to taste


Roast the dal till it turns light brown in color..
Cool and grind to a fine powder.
Mix rice flour, urad dal powder, salt and roasted cumin seeds powder in a bowl.
Add the cold butter in to it and mix in ur hand to get breadcrumb like consistency.
Dissolve the hing in lil water and add this to the above mix.
Add some more water to get a firm but soft dough.
Prepare the chakli maker by oiling it.
Fill the dough within the maker and press them through and try to shape them as circles on a oiled plastic sheet.
Keep for 2 mins.
Heat oil in a kadai and fry these murukus in medium heat till their color changes to light brown.
Drain them in kitchen towel and let them cool before storing in the air tight jars..
Serve as snacks with tea or have it as it is...enjoy...:-)

See what my other Blog Hoppers are doing here..:-)

Saturday, September 24, 2011

Cheesy Smile

Breakfast is the most important meal of the day...and i have to make it tasty, healthy and nutritious for my lil one..I cant rely on the cerels ny more...So always trying to make funny yet yummy food for him and this Cheesy smile is one of the real hit with my son...he loved it so much and even my hubby and I, liked it a lott...Infact my hubby suggested this name Cheesy Smile...:-)


1 Slice of Bread
1 Egg
1/4 cup Milk
Slices of Cheese
Small amount of  Tomato
A small pinch of Black Pepper  powder
Salt to taste


Take the bread slice and cut out 2 small circles for eyes and a longer curved hole for the mouth below the eyes.
Cut out 2 small circle from the tomato to make the eyes and a longer curved slice for the mouth.
Cut the cheese slice in to smaller slices..
Butter one side of the bread and lay in warmed frying pan, butter side down.
As bread begins to fry, beat egg and milk together with the addition of black pepper powder and salt to taste..
You can also break a whole egg over the bread without adding the milk..but milk increases the taste..:-)
Pour the egg  milk mix over the bread.
Flip bread when the egg showing through the eyes and mouth becomes firm.
Cook for 5 mins in low flame and flip again.
Now place the cheese slices all over the bread and make the nose with the cheese.
Place the circle shaped tomatoes in the place for eyes and curved slice of tomato in place of mouth.
Cover the lid and cook  for 3-5 min more in low flame.

Take out of the pan and serve hot to ur kid or have it urself...U can also give 2-3 of these cheesy smiles in the lunch box of ur child...enjoy..:-)

Friday, September 23, 2011

Badam Kheer

Badam Kheer is a superb and exotic desert made of badam/almonds..It has a thick creamy texture with a divine taste... :-)


20-25 Almonds/badam
1 lr Milk
3/4 Cup Sugar
A Pinch of Saffron
A very small pinch of Cooking Camphor
1 tsp Cardamom Powder
Few Silvered Pistachios and Almonds for Garnishing


Blanch, peel and grind the almonds in to a coarse paste.
Mix in to half the quantity of milk(unboiled) and set aside.
Pour the remaining milk in a thick bottomed vessel and bring to a boil.
Add sugar and simmer for 5-7 min.
Gently pour in the milk with the almond paste, stirring continuously until it comes to a boil.
Mix the camphor and saffron in 1 tbsp of warm milk and rub until the milk turns orange.
Pour it into the kheer, just before taking off the flame.

Add the cardamom Powder and garnish with almond and pistachio silvers...enjoy..:-)

* Sending this exotic dessert recipe to Raven and Anu's Event for Almonds

and to Anu's Diwali Event

Thursday, September 22, 2011

Eggless Date and Walnut Cake

This eggless date and walnut cake is a very tasty sponge cake recipe with the added taste of dates and walnuts.The cake is very easy to bake and simply divine..:-)


3/4 Cup All purpose flour(Maida)
1/2 Cup Chopped Dates
1/4 Cup Chopped Walnuts
1/4 Cup Water for soaking
Sweetened Condensed Milk 7 oz(3/4 Cup + 2 tbsp)
1/2 Stick Unsalted Butter(melted)
1 tsp Baking soda
1/2 tsp Baking powder
1/2 tsp Vanilla extract


Soak chopped dates in 1/4 cup to 1/2 cup lukewarm water for 30mins.
Puree it by adding very little water which has used for soaking.
Preheat oven at 325 F(160 C)
Shift flour, baking powder, baking soda for 2-3 times.
Add melted butter, condensend milk and vanilla extract.
Add the pureed dates and mix.
Fold in chopped walnuts.
Grease baking dish with little butter.
Pour the prepared batter in to it and plain the surface by a spatula.
Bake for at least 45 mins.

After turning off keep the pan for 5 mins more inside the oven.
Remove and let it cool down completely before cutting.
Make pieces and serve...enjoy..:-)

*Sending this to Kalyani's Global Food Festival Event:-

and also sending it to Ayeesha's Any One Can Cook : Series 34

Saturday, September 17, 2011

I'm Truly Blessed - More Awards..:-)

I am overwhelmed to receive more awards for my happy to receive total 6 awards..:-)
This time 4 extremely lovely friends passed on these awards to me..Thanx a lot to Wan Maznah, Santosh Bangar, Deepthi and Savitha Raj for these lovely awards...They have really gr8 spaces with so many differnt recipes..i love all there blogs a lott..Sooo sorry for posting these awards lately...but really feel honoured for receiving awards from u all...Thanks 2 all of u again...:-)

Awards from Wan Maznah and Santosh Bangar:-

Award from Deepthi , this award is for participating in her Healthy Snacks Event:-

Awards from Savitha Raj:-

 Now i would love to share these above 3 awards given by Savitha with some of my lovely friends as per her rule...plz accept this as a token of love from me...:-)

Sensible Veg
hamaree rasoi
Delicious Recipes 4m Pranati's Kitchen
Delicious Desi Dishes
Palakkad Chamayal
Prats Corner
My Culinary Trial Room
A Girl's Diary
Ammaji Recipes
My Kitchen Experiments
US Masala

Friday, September 16, 2011

Aloo Bara

Aloo/potato is a fav vegetable among all oriyas...Aloo Bara/potato vada is a dish, which is prepared as a snack for tea time usually...mainly during rainy days, my father always wanna have this in this recipe the peels of potatao is also is a very tasty and easy to make recipe...This is one of my fav snack too...:-)

1 Big Aloo/Potato(Wash and cut in to cubes)
1 Medium sized Onion(chopped)
2-3 Green Chillies(Chopped)
1 tsp Roasted Cumin Powder
1 tsp Chat Masala
2 tsp Besan/gram flour
Salt to Taste

Make a fine paste of the potato/aloo cubes and keep in a bowl .
Add chopped onions.chopped green chillies, roasted cumin powder, chat masala, salt to taste and gram flour/besan to the potato/aloo paste.
Mix properly by adding required amount of water to make a thick paste.
Do not add excess water.
Wet your hand and take a spoon of the potato paste in ur hand to give it a round shape like patties.
Continue till the paste finished..keep these round shaped patties in a plate.
Heat 1-2 tsp oil in a tawa or a pan over low heat.
Slip in the patties not too many at a time.
Pan-fry on both the sides till golden brown and crisp over low heat.

Add oil in between if required.
Serve hot with sliced onions, sauce or chutney of ur choice...enjoy..:-)

Thursday, September 15, 2011

Green Gram Stir Fry

Friends, Blog hop time is here...this is the 4th week of Blog Hop Wednesdays and this time im paired with Vidya of Kurryleaves...She has a lovely blog with so many delicious recipes..and i love all the clicks and presentation of foods at her blog...This time i decided to make Green gram stir fry/cherupayar thoran which looks very similar with a recipe of my state called as gaja muga bhaja...:-)

I love this recipe a lott during my whole childhood..My mom used to prepare this and after seeing this recipe at Vidya's blog, i just wanna have it soon....The lentils used in this recipe made it a very healthy yet tasty recipe which we can have anytime as snacks or breakfasts...I made lil variation to Vidya's u can check the original recipe from her blog here....:-)


1 Cup Sprouted Green Gram/Cherupayar/Muga/Moong

1/2 Cup Sprouted Bengal Gram/Kala Chana

1/2 Cup Grated Coconut
1/4 tsp Turmeric Powder
1'' Ginger- minced
2 chopped Green Chillies
1 tsp Roasted Cumin Powder
1 dry Red Chilli
1/2 Cup chopped Onions
1/4 cup chopped Tomatoes
1/2 tsp Mustard Seed
Few Chopped Curry leaves
Few chopped Coriander Leaves
1 Slice of Lemon
Salt to taste


To make the sprouts:-

Wash and soak both the green gram and bengal gram in enough water for overnight.
Clean them again and tie them in a muslin cloth or a clean kerchief.
Keep them in a hanging position for about 8-9 hrs in a dark place.
Sprinkle water in between to keep the cloth damp.
After 8-9 hrs, we can get sprouts..
For longer sprouts,leave it for more hrs by damping the cloth in between...

To make the fry:-

Cook both the grams in water by adding turmeric powder and salt.
Heat oil in a pan/kadhai, add mustard seeds and let it sputter.
Now add red chilli, curry leaves, ginger and onions.
Saute till the onion turns pink and add green chillies, tomatoes and coconut.
Mix properly by adding roasted cumin powder.
Saute for 1min more.
Then add cooked sprouted grams to the above.
Saute for 4-5 min by adding salt if required and garnish with coriander leaves..
Switch off the gas and squeeze the slice of lemon and mix properly...

Serve hot as snack/breakfast or u can even have it as light lunch....enjoy...:-)

Check what other blog hoppers are doing here:-

Wednesday, September 14, 2011

Paneer Finger Kababs

Paneer/Cottage cheese is a thing, i always love to hav in any form...So this recipe of Paneer Finger Kabab sounds soo interesting and tempting  to the shape of the paneer kababs r like our fingers, and beilive me,thats what tempted me more to make it...My friend Deeksha shared this recipe at her blog some days back...this recipe is awesome and really delicious..Its a very differnt way to have paneer with other veggies...Check the full recipe here :-

I made lil difference in the ingredients where i used 1 cup boiled and smashed potato in place of Lotus stem.

This is a big hit at home as everyone liked it..I served it hot with Roti..U can serve it hot with roti/naan/paratha/rice/fried rice.....enjoy..:-)

Thanx a lot to Deeksha for sharing such an awesome and lovely recipe.. :-)

Sending this to Aipi and Priya's Bookmarked Event

Thursday, September 8, 2011

Sara Papudi

Sara papudi is among the heavenly recipes (Mahaprasad) offered at Lord Jagannath Temple, Puri...
It is a melt in mouth type desert, prepared from thick creams...cream is known as sara in oriya, so the name is sara papudi...i had it long back during my childhood,but never forgot the today im sharing this yummy desert of my Lord with all of u..:-)


1 litre Milk
50 gm Ghee
100 gm thick milk
U can also use condensed milk of same amount as me..:-)
Sugar Cardamom powder


Place the milk in a heavy buttomed pan. Boil in low flame, add the thick milk.
Cook the milk until a thick layer of cream/malai/sara forms on top.
Skim of the cream and continue the process till no more cream is formed.
Now the consistency of milk is thicker.
Cook it further by stirring continuously in low flame until it'll become thick solid in texure.
Switch off the flame and take out the khoa to come to room temperature.
Allow the cream to cool and mix it properly with the khoa.
Then heat little ghee in a pan.
Pour 1 tbsp of the cream mixture to the non stick pan and spread it using wet fingers.
When it is slightly browned, remove it and keep aside.
As these sara papudi are so soft, u must have to take extra care while removing it from the pan.
Sprinkle the sugar cardamom powder over it and keep aside.
Repeat the process till the mixture is over.

Serve hot...U can hav it chilled, but it tastes yumm while hot...soo try it and enjoy..:-)

Traditionally they take out the cream and place layer by layer in the leaf plates or khali(shala Patra plate), wait for it to cool down then cut it in to pieces fry in ghee, sprinkle powder of khanda(a type of sugar derived from sugarcane) and serve to Lord Jagannath. 🙏

They make it in large quantities, so that they can get good amount of thick cream (sara), I didn't use large amount, so added khoa and twisted the recipe a bit for easier use, hope you all will try and enjoy the recipe.❤️


Related Posts Plugin for WordPress, Blogger...
Twitter Bird Gadget