Bhindi-Dyo-Pyza (Dry Version)

Now I'm here with my favorite dish Bhindi-Dyo-Pyaza,during his college days he used to eat in a Andhra mess which serves this kind of easy and tasty dishes and even this is served in our hostel too.I made it last week,he liked it very much.Its easy to make but the only thing is the recipe calls for Deep Fry,we can even make it without deep frying but that would not taste this yummy.
I guess having deep fries once in a while is not a matter.

Cut Okra:3 cups(cut the okra with a angle to form slices)
Onion:1 medium(thinly sliced)
Jeera:1 spn
Curry Leaves:8-10
Groundnuts:2 spns
Salt:To Taste
Red Chilli Powder:To Taste
Oil:For deep frying Okra
Dry Coconut Powder:2 spns
Dry Red Chillies:2 no

1.Heat Oil in a pan,let it heat to fry okra in it.
2.When the oil is ready,drop the cut okra in the hot oil and fry till they turn little crispy.Now remove from oil and put them a paper towel and let the excess oil is absorbed.In the same hot oil fry the groundnuts also,remove from oil and put aside.
3.Add a spoon of oil to a pan,then add jeera and let them splatter,add the sliced onions,fry till they turn golden color.Put the curry leaves ,red chillies and fry.
4.Now add the fried okra and groundnuts.Toss them well,add salt and chilli powder to taste.
5.Finally sprinkle dry coconut powder and mix evenly.

For extra flavor sprinkle a pinch of garam masala powder/chat masala at the time of serving.Serve it hot rice.
This same recipe can be used for Tindora and Brinjal also.

Sabudana Raitha

Are you bored with routine raithas???Here is a different Raitha,got this recipe from my Mom and wanted to sahre with u all.


Sabudana:2 spns
Oil:3/4 cup(just for frying sabudana)
Green Chillies:2-3(very finely chopped)
Chopped Onion:2 spns(Optional)

For Tempering:

Cumin Seeds:1/2 spn
Urad Dal:1/2 spn
Mustard Seeds:1/4 spn
Curry Leaves:6-8 no
Oil: 1 spn


1.Heat 3/4 cup of Oil in a pan,drop 1 or 2 sabudana seeds and check if the oil is ready or not.When the oil is hot put 2 spoons of sabudana and fry till they are puffed well.
2.When the sabudana puffs up remove them from oil and put them on a paper towel so that it absorbs excess oil.
3.Beat the curd till smooth,add 1/4 cup of water,add salt to taste and add the fried sabudana and onion to the curd,mix well and put aside.
4.Now to make the tempering,heat a spoon of oil and add the ingredients listed inder tempering,fry till they turn golden color.When done add this tempering to the curd and sabudana.
Finally Garnish it with little chat masala/pepper/chilli powder and serve it with anu flavoured rice.I served it with Tamrind Rice,I use serve tamrind rice with thick curd or Coconut Raitha.

Small amount of sabudana make sufficient amount after frying them.Make sure about the quantity u use.

Fondant n Gum Paste Cake

My First cake in Fondant and Gum Paste cake in Wilton cake decorating classes of January month.I used a basic Yellow Cake mix to bake the cake and then made a normal butter cream icing layer and later covered it with a white fondant sheet.

In the second class of this course they teached us making a Drape and then a Hand-Kerchief style overlay so I practiced them and layed them on a 8" cake,using glue made out of gum paste I stuck them to the cake.

Sending this cake to Divya's blog for the event Show Me Your Cake.

I really enjoyed rolling the fondant,I felt like as if I'm playing with fondant.Will be making few more lovely cake in coming weeks.

Gobi Machuria

Gobi Manchuria ,a famous starter in a menu in most of the restaurants this is one amonh my favourite starters to go with soups.

For Making batter:

All Purpose Flour: 5 tbspns
CornFlour:3 tbspns
Salt:To taste
Pepper:To taste
Oil For Deep Frying
Gobi:Cut Into Flower lets(rinse them under cold water,pat dry and keep aside)
Water:1/4 cup
Red Food Color:A Pinch

For Making Sauce:

Onions:1/2 (Finely Chopped)
Garlic:4 cloves(Finely Chopped)
Green Chillies: 4(finely cut)
Tomato Ketchup:3 spns
Red Chilli Sauce:2 spns or adjust to ur taste
Veniger:2 spn
Soya Sauce: 1 spn
Spring Onions:3 spns
CornFlour: 1 spn
Water:2-3 spns

For Frying Gobi:

1.Heat Oil in a pan for deep frying gobi.
2.In a bowl take all-purpose flour,corn flour,salt,pepper,red food color mix well and add water to make a smooth paste,make sure that the batter has no lumps.
3.Check if the oil is ready,when the oil is hot dip the gobi flowerlets in the batter and drop them in oil ,fry them till they turn golden color,now remove from oil and put them on a paper towel and let the excess oil is removed.

For Making Sauce:

1.Heat oil in a pan,when hot add onions and fry till they turn transculate,now add green chillies,garlic and fry till they turn golden color.
2.Now add tomato ketchup,veniger, soya sauce,red chilli sauce stir well and fry it for 2-3 mins
3.To the corn flour add 2 spns of water and make it to a smooth paste,now add this to the sauce,mix well and now put in the fried gobi and toss them well so that they r evenly coated with the sauce.
4.Serve it hot and sprinkle spring onions before serving.

Can be also served with some more Ketchup also.

Moong Dal Halwa--December Indian Cooking Challenge

ICC December month challenge is Moong Dal Halwa,had this sweet many times in my friends house n relatives places but I never made it before,when I saw the challenge I was like can I make it!!!will it taste Good!!! with all this questions I made it on last monday and it was YummmmY.

Moong Dal Halwa

Soaking Time : Overnight
Preparation Time : 15 minutes
Cooking Time : 30 - 45 mins

Recipe with Khoya

Split (Yellow) Moong dal - 1 cup
Sugar - 3/4 cup - 1 cup (depending on your preference)
Clarified Butter / Ghee - 1/2 cup
Khoya - 1/2 cup
Cashew nuts and raisins for garnish

You can make any quantity with this as long as you keep this ratio constant : equal amounts of dal and sugar, half the ghee and khoya.


1.Lightly roast the 1 cup of moong dal, wash, soak overnight and be ground to a fine paste adding very little water.
2.Take a thick bottom pan, heat 1/2 cup ghee and fry the moong dal paste till it turns brownish and releases the ghee. Add sugar and khoya.
3.Stir fry until both the sugar and khoya are well absorbed. Turn off the heat, then mix in cashew nuts and raisins.

I made burfi out of this monng dal halwa,me n my hubby are not found of sweets,so wanted to send it to his friends as a pongal special sweet and Burfi looked delicious and so as the taste.

Thanks to Srivalli for this wonderful Challenge.

Aratikaya Bajji (Plantain Fritters)

Bajji is a famous andhra snack and a street food too,can be enjoyed in any climate and any time of the day.I made them today after many days.I made Pulihora(Tamarind Rice) today as Bhogi Special adn wanted to have bajji as side dish.I got to know about this combination from my friend Archana,she usually make mirchi bajji but I didnt want to have that spicy mirchi bajji for lunch.
Here is the recipe.


Plantain:1(peeled and cut into 2 inch length slices)
Gram Flour:6 spns
Rice Flour:1 spn(this makes the fritters crisp)
Salt:To Taste
Chilli Powder:To Taste
Cooking Soda:2 Pinches
Oil:For Deep Frying


1.Heat oil in a frying pan for deep frying the bajji.
2.In a bowl take Gram Flour,rice flour,salt,chilli powder,cooking Soda mix well now add water and make a smooth paste of gram flour,make sure that it has no lumps,the consistency of the besan flour should be too thin or thick it should just hold the plantain when dipped in.
3.When the oil is hot take each plantain slice,dip it in besan mixture and hold it for just a second so that excess batter drips and then drop them in hot oil and fry till golden color on both sides evenly.
4.When done put them on paper towel,when the excess oil is absorbed by the towel serve them hot.
I served them with onion masala.My Favourite combination.

Aloo Balls In Marinara Sauce

Is the name of the dish sounding different!!!!I got inspired by Meatballs and Marinara a popular dish in Italian cuisine but me being a vegetarian I could never try this but I just loved to see the small dumplings in yummy Marinara so I made this in my version using aloo,they taste good and served them with Capellini Pasta.

For Making Aloo Balls:

Potato:4 medium(diced,boiled,peeled n mashed)
Cabbage:1/4 cup
Ginger Garlic Paste:1 spn
Green Chillies:4-5 adjust to taste (finely chopped)
Salt:To Taste
All Purpose Flour:3 spns
Bread Crumbs:5-6 spns
Oil:Fpr Deep Frying
Coriander Leaves:2 spns Chopped

For Marinara:
I used a store bought Marinara Sauce to make this dish.

1.In a pan,add 2 spoons of oil,when hot add the chopped cabbage,fry till cabbage turns 70% soft.When done add a spoon of ginger garlic paste,fry till the raw flavor is removed.Add chopped chillies and now put in the mashed potatoes,salt,mix well and let it cook on medium flame for 4-5 mins.
2.Finally add chopped coriander mix well and make small balls out of the potato masala.
3.Heat Oil for deep frying aloo balls.
4.Take all-purpose flour in a bowl,to this add 3 spoons of water and make it to a smooth paste,make sure that no lumps are formed.
5.Dip each aloo ball in all-purpose flour and then roll them evenly in bread crumbs,repeat the same with all the aloo balls and let them rest for 5 mins.
6.After 5 mins drop the balls in hot oil and fry them till they turn golden color.
7.Place the balls on to a paper towel,let the paper absorb the excess oil.

Heat the marinara sauce in a boiling pan and then when you are ready to serve place the balls side by side and then pour the marinara sauce on top of the aloo balls and garnish it with cilantro.
and the yummy aloo balls in Marinara sauce is ready to serve hot with Eggplant cutlet(I used frozen ones,just tawed then n heated them on a pan) and Capallini pasta.

Fried aloo balls can be served with Tomato Ketchup as a snack too.

when you make this aloo balls they can be used in 2 ways as a snack and also a side dish


My 1st attempt of making Jangri didn't turn out perfect with the shape but taste was good.I made a very small batch to check if I can make them or not,so I just ended up with that small
batch and want to try them again after few days,but for now I want share my the pics.
Jangri in shape of Jilebi [:P]

I saw this recipe in Vahrehvah and did accordingly.Check the recipe and cooking procedure here.

Minestrone Soup

Minestrone soup,one of our favorite soup,till now I used to bring a store bought Minestrone soup,reheat and enjoy it but later I thought of making it at home by seeing few videos and from blogs.Made it today,then I found making this yummy soup is very easy.


Diced Tomatoes:1 can
Black Beans:1/2 cup(I used fresh black beans,soaked overnight and pressure cooked for 5 whistles)
Garbanzo Beans:1/4 cup(I used fresh black beans,soaked overnight and pressure cooked for 5 whistles)
Dry Oregano:1 spn
Garlic Pods:4 no(crushed)
Fresh Basil:3 spns
Zucchini:1 (cut into sliced)
Carrot: 1(peeled n sliced)
Onion:1/2 medium(finely chopped)
Mushroom:1/4 cup(cut them to quarters)
Water/Vegetable Broth: 2 cups(I used water)
Salt:To Taste
Olive Oil:2 spns
Tubetti Pasta:3/4 cup(u can use any pasta of ur choice)


1.Boil water in a pot,cook the pasta till soft,strain the water and keep them aside.
2.In a boiling pan add oil,when hot add crushed garlic,crushed oregano,fry till garlic turn golden color and evolves nice aroma.
3.Now add the finely chopped onions,sprinkle salt and fry till they turn transculate,once done add the sliced Zucchini,cut basil,sliced carrot,mushroom toss well and cook covered till they become 80% soft.
4.At this time add the diced tomato,boiled black beans,garbanzo beans and cooked pasta and then cover wid a lid and cook for another 5-8 mins.
5.Check for the seasonings and adjust accordingly.Finally garnish it with some chopped parsley and serve hot with any bread of your choice.

It is a fantastic soup to be enjoyed during cold climate.My Hubby is a lover of soup with tomato as the main Ingredient so if you also like tomato U may like this.

Black Forest Cake

Hi Friends....This is my First Post of 2010.I wish that I could blog more recipes this year and make good friends in this blogging world.How did u all Celebrated and Welcomed this New year???Ours was simple and memorable.I baked a Black Forest Cake for the second time and it was perfect this year.For 2009 New Year also I made Black Forest Cake but I was not happy with the out come so made it again and it was very good and looked like a store bought cake.To view my last year's cake click here.

I changed my mind in the last moment to make this cake so I had very less time to bake it from Scratch so I used a store bought chocolate cake mix and bake the batter in two batches to make a 2 layer cake.I used whipping cream for icing the cake and a grated a chocolate bar to spread all over the cake.


1.Follow the instruction on the cake mix and do bake it accordingly.I used a 8" round pan so it took 37 mins for me to get the perfect one.
2.In a bowl take 1 cup of heavy cream and whisk it continously until it forms smooth peaks.Add 3/4 cup of powdered sugar and 1 spoon of vanilla extract and whisk till strong peaks are formed,mix well and store it in fridge and use whenever u want.
3.Place one layer on a cake board,to make the cake stick to the cake board without moving apply little whipping cream to the base and place it.
4.To keep the cake moist,mix 2 spoons of sugar in 2 spoons of water and sprinkle on the cake.Now spread the whipping cream on the cake evenly and now add cut Marshallow cherries and then gently place the second layer on top.

3.Evenly ice the cake with whipping cream.I made a crumble coat 1st and then chilled the cake for 2 hours and then iced the second layer by now I ended up with a perfect Cake with Whipped Cream icing.
4.Grate the chocolate using a peeler,now put the flakes all over the cake,U can decorate it to ur taste and creativity.Once done finally make some Swrills with whipped cream and the put cherries on top.
5.Cake Is ready now.I almost chilled the cake for 4-5 hours before cutting it.Finally welcomed the new year cutting this cake and Wishing that this year all of us should be happy and may the lord shower his love n blessings on us.

Sharing this Cake with Divya for the event Show Me Your Cake In her Blog Dilse.