Friday, April 29, 2011

Coconut dumplings curry/ old city famous coconut mutti curry

For Mutti/coconut balls/Dumplings:

Shredded coconut---------1cup
Basin/ Gram flour------------3ts
Chili/ pepper powder-------1/4ts
gingergarlic paste-----------1ts
cumin seeds-------------------few
Oil----------------------------------for deep fry

For Curry:
Chopped onions-----1/4cup
Green chilles---------2
chopped cilantro---2t.s
Cumin seeds--------Few
Mustard seeds------Few
Chana /split gram seeds-----1/4ts
split black gram seeds (moong dal)---1/4ts
Curry leaf----------1 rib
Salt-----------------To taste
Chili/ Pepper powder------1/2t.s
Red chilli----------1
Coriander powder--1/2ts
vegetable oil-------2ts
Ginger garlic paste---1/2 ts
Dry coconut powder--1ts
Tomato-----------------1 big
basin/ Gram flour-----1/2ts
Coconut Dumplings preparation:

  1. Mix shredded coconut, chili powder, salt, gingergarlic paste, cumin seeds and flour in a bowl and with the water and prepare soft dough.
  2. Heat a pan with oil for deep fry. 
  3. Take little dough and make small balls, deep fry these balls untill they turn golden brown
  4. Keeps these dumplings aside.

You can enjoy these dumplings as a evening snack item if you add baking powder and fry them

Curry preparation:

  1. Take pan heat it, add 2ts of veg oil and heat it.
  2. Add cumin, mustard, split gram dal, curry leaf, red chili and fry the until they splutter.
  3. Now add onions, green chilies and fry them untill onions get cook.
  4. add tomato's and cook them.
  5. After the tomatos are cooked add ginger garlic paste and cook again until the raw flavor of garlic vanishes.
  6. Now add chili powder, salt, coriander powder, coconut powder and  gram flour. Mix all of them fine and cook for 2min under medium flame. 
  7. Add 1/2 cup water based on the gravy thickness you require and cook for 2min and off the stove.
  8. Finally add already prepared coconut balls and garnish with cilantro. 
  9. Serve with rice or roti.

I appreciate your comments if you like my recipe :) 

Wednesday, April 27, 2011

Instant Capsicum/ Vegetable Ravva Dosa


Samolina/Bombay ravva/ upma ravva-------------1cup
Rice flour-----------------------------------------1cup
Maida/All purpose flour---------------------------1/4 cup
Salt-----------------------------------------------to taste
Cumin seeds -------------------------------------1/2 table spoon
Green chilies(finely chopped)---------------------1 table spoon
Ciliantro/coriander--------------------------------1ts finely chopped
Curry leafs----------------------------------------1/2ts finely chopped
Capsicum-----------------------------------------2ts finely chopped
carrot---------------------------------------------1ts grated
Onions--------------------------------------------3ts finely chopped

1. Take a large bowl and add chilies, onions, cliantro, curry leaf, carrot, capsicum, salt, cumin seeds and mix         

2. Add all flours and mix them.

3. Add water and mix them well, the batter should be very thin just like a butter milk. Look for the taste of 
    salt now and add more if u require.

4. Take a flat pan and heat it. Now take half onion and rub its juice on the pan which makes a thin solid non 
    stick layer on pan. 
5. Sprinkle batter on to the pan ( like you sprinkle water).
6. Add 2ts of oil on to the dosa, cover with lid and let it cook under medium flame untill dosa turns golden   


7. Now the veg ravva dosa is ready to serve. Enjoy with coconut chutney and sambar.
If you like my recipe plz follow my blog and i appreciate your comments:)

Monday, April 25, 2011

Onion fritters indian style pakoda/pakodi..good food recipes deepthidigv...

Onion fritters (Indian Pakoda)

Onions------------2 large
Basin or Gram flour---3ts
Rice/Corn flour--------1ts
chilli powder----1/2ts
Salt----------------- to taste
Cumin seeds----few
Oil------------------for deep fry
                                                     Ginger garlic paste-1ts

1. Cut the Onions in to longitudinal thin slices.
2. Add all the Ingredients except flour'
3. Now add flour and mix well with 2ts of vegetable oil.The moisture in the onions should be enough to make 
    the dough.
4. Now Heat oil in a pan that is enough for deep frying.
5. Dip the dough dumplings in the oil and fry them in the medium flame untill they turn golden brown.
6. The onion fritters are ready to serve.

Thursday, April 21, 2011

super healthy Diet juice...healthy summer juice

This juice contain cucumber,mint and lemon which causes cooling effect to body...chill this juice for few min in a refrigeratorSearch for cooking utensil setSearch for cooking utensil set and drink will feel relaxed.

This juice contain beetroot, carrot & honey which are rich in antioxidants and minerals...they increse immune strength, prevent from cancer. Fiber in these vegetables will help in weight reduction. this a overall healthy diet recipe...and cool summer recipe.

Shrimp/ Prawn fry Indian style

Shrimp fry Indian style

Shrimp (Frozen/ fresh)------25-30 in num.
vegetable oil----------------3ts
cumin seeds----------------few
ginger-garlic paste-----------1ts
onions chopped-------------2cups
coconut powder------------2ts
chilly powder----------------1/2ts
salt-------------------------to taste
cumin powder--------------1/2ts
coriander powder----------1/2ts
garam masala---------------1/4ts(if u wish to be spicy)
cilantro chopped--------------------2ts


  1. Shrimp/ Prawns are cooked in the similar way there is no much difference in both of them. you can follow the same procedure for prawns. 
  2. I used the cocktail large frozen shrimps. First thaw the shrimp in the cool running water for about 10min.
  3. Remove the tails and wash the shrimps and keep it aside.
  4. Take a thick bottom non stick pan heat it add 3ts of vegetable oil preferably olive oil tastes better.
  5. when the oil is hot add cumin seeds and allow it to splutter, add onions to this.
  6. when the onions are 1/4th cooked add shrimps and cook it. 
  7. Shrimps will get cooked very soon, they should be cooked under medium flame in a closed pan.
  8. shrimp will leave water out and shrink to the half of its original size. Continue cooking until the water in completely evaporates out and curry becomes dry.
  9. Now add chili powder, ginger garlic paste,cumin powder, coconut powder, coriander powder turmeric, salt (very little as shrimp already contains salt). cook it for 3-4min.
  10. Now add garam masala if you want your dish to be spicy.
  11. Finally garnish it with cilantro and your dish is ready to serve.

The reason for not adding turmeric and gingergarlic paste while cooking onions is for saving color of turmeric and taste of ginger and garlic. Generally many prefer adding them at that point, however I want to save the taste of ginger-garlic in my dish.
Tastes delicious when served with roti/chapati and goes well with rice. If you like my dish plz rate it and follow my blog.thnq

Wednesday, April 20, 2011

easy cup cake


Cup cakes
• 2 1/4 cups all purpose flour
• 1 1/3 cups sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1 cup milk
• 1 teaspoon vanilla
• 2 large eggs

Easy Cupcake Recipe Directions

  1. Preheat oven to 350 degrees.  Line cupcake pans with paper liners.
  2. Combine flour, sugar, baking powder, and salt in a large mixing bowl. 
  3.  Add shortening, milk, and vanilla.  
  4. Beat for 1 minute on medium speed.  
  5. Scrape side of bowl with a spatula.
  6. Add eggs to the mixture. 
  7. Beat for 1 minute on medium speed.  
  8. Scrape bowl again.
  9. Beat on high speed for 1 minute 30 seconds until well mixed.
  10. Spoon cupcake batter into paper liners until 1/2 to 2/3 full.
  11. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
  12. Cool 5 minutes in pans then remove and place on wire racks to cool completely.
  13. Once cupcakes are completely cooled, frost with your favorite frosting recipe or decorate as you desire.

Tuesday, April 19, 2011

chicken curry indian style.wmv

Chicken curry Indian style

Chicken(Breast/ thighs)----------------4 pieces
Chopped onions-----1/4cup
chopped ciliantro---2t.s
Cumin seeds--------Few
Cumin powder------1ts
Coriander powder--1ts
Garam masala------1/4ts
Dry coconut powder--2ts
Salt-----------------To taste
Chilli powder------1/2t.s
1. Take chicken cut it into medium size cubes by removing extra fat and wash it.
2. take a pan heat it add oil.
3. add cumin seeds, after they splutter add onions and little bit of salt which aids to cook onions faster.
4. after the onions are half cooked add gingergarlic paste and turmeric and cook it until raw flavor of garlic            
    goes away.
5. add chicken and cook it untill 80% done by stirring it in constant intervals.
6.Now add chopped tomatos and coconut powder and cook it until tomatos are completely cooked.
7. Add red chilli powder, cumin powder, coriander powder, salt and garam masala.
8. cook for 5 min in simmer by adding little water if you want gravy.
9. After the curry is cooked garnish with ciliantro and serve it...goes well with bagara/ plain rice/chapati.

if you like my recipe plz rate it and follow my blog..thnq

Monday, April 18, 2011

palli charu.wmv

Good Food Recipes: tomato dal / pappu.wmv

Good Food Recipes: tomato dal / pappu.wmv

tomato dal / pappu.wmv

Pea nuts/palli/moongaphalee rasam

Chopped onions-----1/4cup
pea nuts/palli/moongaphalee----1/2cup
Green chilles---------2
chopped ciliantro---2t.s
Cumin seeds--------Few
Mustard seeds------Few
Chana dal-----------1/4ts
black gram----------1/4ts
Salt-----------------To taste
Chilli powder------1/2tc
Red chilli----------1

1. Roast the pea nuts and grind them into a powder.take a leamon size tamerind and soak it in water.
2. Take a pan heat it and add 2 ts of oil and add mustard seeds, cumin seeds,red chilli,
chana and black gram and saute it.
3. after the seeds starts spluttering add onions and cook for 2min in a medium flame.
4. Add turmeric and gingergarlic paste and saute untill the raw flavour of ginger goes away.
5. Add tomatos and cook it.
6. after the tomatos got cooked add roasted pea nut powder and mix well.
7. cook this mixture for about 1min.
8. Now squeeze tamarind juice from soaked tamarind and add it to the cooking mixture.
9. add some water and boil this mixture for 5min.
10. now add salt and chilli powder. Mix it and boil it untill a froth appears.
11. Now thw rasam is ready. turn off the stove and add garnish with ciliantro.Serve with rice/upma as a side dish.

if you like my dish please rate it and follow my blog. thnq.

Tomato dal/ tomato pappu

Friday, April 15, 2011

banana muffins.wmv

Banana Muffins

All purpose flour (maida)----1/2 cup
Sugar------------------------1/2 cup
Bananas mashed------------2
salt--------------------------1tea spoon
Baking Soda-------------------2tea spoons
Butter or canola oil---------1/2cup
cardamom powder

1. Brake an egg in a bowl and whisk it throughly.
2. Take banana and mash it and add it to the egg.
3. Add remaining sugar,salt, all purpose flour, milk and blend it again.
4. Now add baking soda and blend it by just giving one stir.
6. Mean while preheat the oven at 380F
5. Grease the muffin tray with oil and fill muffin cup up to 3/4th with the mixture.and
    decorate each cup with nuts u like and finally sprinkle cardamom powder on each cup.
6. Now bake muffins until they turn golden brown. this takes for about 10min.
7. after the muffins are ready take them out and let them cool to room temperature
8. Remove muffins with the help of tooth pick.

If you like the recipe plz rate it and follow my blog.

Monday, April 11, 2011

Gulab jamun from instand gulab jamun mix

Gulab jamun from instant gulab jamun mix

Instant gulabjamun mix-----150gms
Sugar----------------------------- 1 Cup
Water-----------------------------2 Cups
Milk-------------------------------1/4th cup
Cardamom powder--------------1/2 table spoon
Oil--------------------------------for deep fry

Some people doesn't get good gulabjamuns even if they follow the procedure given in the instructions on the box. To get perfect jamuns follow these tips:
1. Prepare tight dough instead of soft.
2. Add milk to mix the dough not water.
3. After kneading the dough keep it aside for at-least 15min.
4. make sure that outer surface is smooth while making round dumplings.
5. fry dumplings under medium flame. (high flame makes them brown but inner stuff will remain raw and hard)

Here is my video on the same

Friday, April 8, 2011

Indian Popular Food Items

Achar/ Pacchadi: Any kind of pickle
Appadam: Indian wafer
Baghara: Spicy rice with vegetables.
Biryani: A spicy rice containing meat, poultry, seafood or vegetables
Chapati/Roti (Indian Bread): Thin bread cooked on the griddle
Chutney: Any grinded Vegetable along with some spices.
Dal/ Pappu: Any kind of legume--beans, peas, or lentils
Dosa/ Dosai: Crispy, crepe-like southern Indian specialty filled with potato curry or onions
Ghee: Clarified butter
 Braised meats in a thick, mild creamy sauce
Kulcha: Tender, pita-like bread cooked in the tandoor
Lassi: A refreshing, creamy yogurt drink that can be sweet or salty
Masala: Spice blend
Naan: Flat, oval bread cooked in the tandoor
Pakora: Fritter dipped in a spicy chickpea batter; can be made with vegetables, cheese, chicken or seafood
Paneer: Cheese
Pappadum: Spicy lentil wafers
Paratha: Flaky bread fried on the griddle
Poori: Airy, deep-fried bread
Pulao: Basmati rice cooked with vegetables
Raita: A yogurt-based condiment usually containing vegetables
Rasam: A thin, spicy broth
Saag: Spinach, but can also refer to other greens
Sambar: An extremely spicy broth popular in southern India
Samosa: Flaky, pyramid-shaped pastry stuffed with potatoes(generally) or meat/ onions
 Tandoor is a deep clay dish. Any thing cooked in it is termed as tandoori. Ex. Tandoori chicken.
Vada: Indian Donut
Vindaloo: An extremely spicy curry dish that's a regional specialty of Goa