Monday, December 6, 2010


1 cup Maida / All purpose flour
3-4 tbsp Butter /Vanaspati Ghee
2-3 tsp Red chilly powder OR 1/3rd cup Sugar powder
2 tsp Jeera /Ajwain
Oil to deep fry.
salt to taste


  • In a Mixing bowl add butter/ Ghee to the Flour mix well.
  • Now add  sugar powder/Red chilly powder ( in this case u need to add salt as well) mix well then add the jeera to the mixture.
  • Once every thing is mixed properly add water and make a dough.
  • Keep the dough closed for 1/2 -1 hour.
  • Now take a lemon sized dough and roll it into 4" roti.
  • Take butter knife and cut the roti into small diamond shaped pieces.
  • Repeat the procedure for whole dough. 
  • Now heat the oil in Kadayi and deep fry these pieces till light brown on both side.
  • Serve as tea time snacks.

Friday, December 3, 2010

Sambhar powder 2

2 tbsp Channa dal
1 tbsp Urad dal
2 tbsp Coriander seeds
1/4 tsp Fenugreek
1/4th tsp Black pepper
6-10 Red chillies
1/4th tsp Mustered seeds
10-15 Curry leaves

  • Dry roast all ingredients and grind it to smooth powder.
  • Store it in a air tight container for future use.

Soppina Saaru (Mashed greenleaves curry)

1 cup Toor dal
2-21/2 cup chopped Palak or Methi leaves (I used both together)
2-3 tsp Sambhar powder (Sambhar powder2 i have used here u can find it  in the powders section)
1 Onion
2 Tomatoes
2-4 Garlic pods
1/2 cup grated coconut
1 tsp tamarind paste
Oil for seasoning
1/4 tsp Mustered seeds
A pinch Turmeric powder and Hing
4-6 curry leaves
salt to taste

  • Pressure cook the toor dal, Boil the green leaves, cooked dal, 3-4 garlic pods and chopped tomatoes in a heavy bottomed vessel.
  • Once the l;eaves are cooked take a portion of it and mash it to smooth paste.Keep aside.
  • Wet grind the coconut, a garlic pod, onion and the sambhar powder.
  • Now heat the oil  kadayi ,mustered seeds, hing, turmeric powder,crushed garlic pod,curry leaves.after a minute add the ground paste to the kadayi and bring it to boil.let it be for 5 mins.
  • Now add mashed green leaves paste and the rest daal and leaves mixture to the kadayi..add salt and tamarind paste.
  • Cook for another 10-15 mins on low flame.
  • Serve thick gravy with rotis or a sambhar consistancy with Rice.

An award for me also......

Hei Vani thanks a lot for the award....
Actually i had to renovate my blog to keep the award worth... so this post had to wait to be published.
Ya really you should visit Vani's at least once...
She has real good collection of traditional as well Modern set of recipes.
I love her blog and visit at least once a day and when ever i need to try out some thing new.
I congratulate the other 11 shared this award with me...

Wednesday, December 1, 2010

Colorful Salad

1 Cucumber medium size
2 Carrots
1/2 cup Moong sprout
1 Green chilly
1/4 cup Ground nuts
1/3 lime
1-2 Red chilly or Masala chilly 
1 tsp Oil 
salt to taste 

  • Grate the cucumber and Carrots in a bowl.Cook the Groundnuts ( i crushed them after cooking ).
  • Mix ground nuts and sprout to the grated mixture.Chop the green chilly and add to it.
  • Squeeze the lemon and add the juice to the mixture.
  • In a small fry pan heat the oil once it is hot put the Red/ Masala chillies ( cut into 2-3 pieces each).
  • Fry it till crispy and turn off the heat.once it is cooled enough crush the cillies and add to the mixture.
  • Before serving add the salt as per taste mix it well and serve.
Variation: Instead of lemon juice u can 1-2 chopped Ripe tomatoes.