Methi Paratha

Once in a week I prefer having Paratha or light food after having a heavy meal for the entire week,but having routine pulka/chapathi is little boring so I usually add leafy vegetables and spices.After long time I made Methi Paratha today.


Fresh Methi Leaves:1 bunch(finely chop the leaves and rinse the them)
Onion:1/2(very finely chopped)
Cumin Powder:1 spn
Coriander Powder:1 spn
Ginger Garlic Paste"1/2 spn
Salt:To taste
Chilli Powder:To taste:
Oil:2 spns
Wheat Flour:1.5 cups


1.In a pan pour oil,when hot throw in the very finely chopped onions,sprinkle little salt and fry till onions turn transculate,now add ginger garlic paste and fry till it leaves it raw flavor.Now its time to add methi leaves,fry for 3-4 mins till the leaves turn smooth.Finally add the cumin powder,coriander powder,salt and chilli powder to taste.Mix well and fry for another 3-4 mins.Turn off the flame when done.
2.Take a bowl,add wheat flour and add the methi masala,let the mixture cool,mix together to make a chapathi dough.sprinkle few drops of water if necessary.Now the dough is ready,rest the dough for minimum 30 mins to get a soft paratha.

3.Divide the dough into 6 equal parts,roll the dough to small round then fold the dough in and out to make like fan n then roll and them again roll down to a round paratha.Repeat the same with the remaining dough.
4.Heat a Tawa,when hot then place the paratha and fry it on both sides till we see light brown spots on the paratha.
5.Serve it with any cury/dal/raitha of your taste.
I served it with sorakaya kura and cucumber slices for our lunch today.

Sending this recipe to "EFM Theme - Parathas and Gravies / Curries Series"

Beerakaya Thokku Pacchadi

Ridge Gourd skin is rich in fiber content,knew this from my childhood but never used this,recently I got to know this recipe from my friend's mom and then made it,unless I told that its Beerakaya Thokku Pacchadi my hubby didn't knew what it was,we liked it and enjoyed with hot white rice.


Skin Of Ridge Gourd : 1 cup(Beerakaya Thokku)
Sesame Seeds:1 spn
Cumin:1/2 spn
Dry Red Chillies:2-3(adjust to ur taste)
Tamrind: small Pebble Size
Turmeric Powder:A Pinch

For Tempering:

Cumin Seeds:1/2 spn
Chenna Dal:1/4spn
Hinge Few Shakes
Urad Dal:1/2 spn
Mustard Seeds:1/4 spn
Oil:2 spns
Curry Leaves:6-8 no
Green Chillies:2


1.Rinse the ridge gourd skin under cold water and finely chop the skin,else use a food chopper to chop the skin.
2.In a pan,add oil,when hot add cumin seeds when the splatter add the sesame seeds and fry till they turn light gold color,now add the cut red chillies ,chopped ridge gourd skin and fry till the raw smell is gone out from the skin,now add the tamrind pieces,salt,turmeric powder,mix well and fry for 3-4 mins.
3.Let the mix cool down and now blend this mixture to a smooth paste by adding water.
4.Now make the tempering by adding all the items to the hot oil listed under tempering and fry them to golden color and transfer it to the smooth ridge gourd skin paste.Mix well and now its ready to be served.
5.Can be served with rice/dosa/idly of your choice.

Vankaya Majjiga Kura

One more stuffed brinjal recipe,I saw this recipe in a telugu TV show and gave it a try,I loved the taste and wanted to share will u all.


Brinjal :6(round n small)
Cumin Powder:3 spns
Coriander Powder:3 spns
Amchur Powder:1 spn
Salt:To Taste
Chilli Powder:To taste
Onion:2 medium(finely chopped)
Curd:1 cup(beat it smooth)
Oil:3-4 spns
Curry Leaves:8-10 no


1.Cut the brinjals into into X mark without detaching the stem ,add water (jst the brinjals should be covered) and cook them in a microwave for 5-7 mins till the brinjals become tender.
2.In a bowl put in the 2 spns cumin powder,2 spns coriander powder,1/2 spn amchur powder,salt and chilli powder to taste.Sprinkle little water,mix well and make it to a smooth paste.
3.Now drain the water from the brinjals and stuff in the mixed masala paste,put aside.
4.In a skillet add oil,when hot put in the stuffed brinjals,cook them covered till brinjal becomes smooth after done remove the lid and fry them for 5-8 mins evenly on all sides,when done remove them from skillet and put them aside.

5.In the same skillet add 1 spn of oil,throw in the finely chopped onions,sprinkle salt and fry till onions turn transculate,add curry leaves and at this time add the remaining cumin powder,coriander powder,amchur powder,mix well and fry for 2-3 mins.Once the oil starts oozing out pour the beaten curd mix well and cook it covered.

6.Add 1/4 cup of water if necessary,add salt n chilli powder to taste stir well and cook till the oil oozes out.Now add the fried brinjal,stir and cook it on low flame for 5-8 mins.Finally finish it up with chopped coriander leaves.
7.Serve it hot with Rice/Pulka.
Sending this recipe to Anita's Kitchen for the event Vegetable Marathon- Abergine/Egg plant
As Brinjal is my fav veggie I want to know more recipe from this event.

Bhindi Raitha

I came to know about this dish on Jan 9th 2008,Do u know why that date is very special for me!!It was my 1st date with my hubby in Hyderabad.We went to Tandoor restaurant in Lifestyle Building,Begumpet for lunch then I hubby wanted to have it as its it favourite dish which he used to have it in Mumbai and that dish is not available at Tandoor and he was disappointed this is the story..I just remembered this and wanted to write about it here.

I made it last week to be served with Biriyani and he really enjoyed it.Here goes the recipe.


Okra:5 cups(cut into 1/2" rounds)
Curd:2 cups
Salt:To Taste
Chilli Powder:To Taste
Chat Masala:1/2 spn
Oil:2-3 spns
Coriander Leaves:2 spoons(finely chopped)


1.In a skillet,pour oil when hot put in the cut okra stir so that all the okra is coated with oil,cover and cook them soft,once in a while stir them to avoid the okra from burning.When the okra turns smooth uncover the skillet and fry the okra till little crisp.Now add salt and chilli powder to taste,mix well and now fry for 2-3 mins.Now turn off the flame and leave the okra aside.
2.Beat 2 cups of curd in a bowl and beat the curd smooth and add 1/2 cup water now add the fried okra to the curd and mix evenly.Check for the seasoning and adjust to taste.Finally add Coriander leaves and Chat masala.
3.Mix well and serve it with any flavored rice/Pulka.

I tried to garnish the dish in a different way,recently I'm crazy about learning coffee art and jst tried it here 1st.

Is it looking good???I made a flower using chat Masala.

Fondant Cake-Hubby's Birthday Cake

One more Birthday Cake for my hubby for celebrations on Feb 13th 00:00.I just used the same cake batter with which I made the Pineapple Upside Down Cake as I was left with enough to make a cake.I made a two layer cake,used butter cream icing and covered it with a thin layer and later cpvered with fondant.I was happy so I could cover the cake perfectly this time with no patches or extras.
Later I rolled some red and pink Fondant and used a round cutter to make some circles and used Edible gum to stick them to the cake.We went to Baskin Robbins to Order a Birthday Cake For Us as my Birthday is on Feb 14th,Valentines Day and this year according to telugu dates his B'day is on feb 14th(Longest Bday than ever before)so we share our B'day there I saw a cake and wanted to make the similar one as it was pretty with white and red colors.

I made a 6" Cake and placed it on a 12" board to make the figurine sit next to the cake and wrote a birthday wish for him and even after that I found that the board is not full so glued some circles to cover the empty place.Finally my Hubby Liked the cake and I'm Happy.

This is the model cake I was Talking About.I couldnt make the bow exactly as I forgot to see the picture before piping it on to the cake but still satisifed as I could reach 70%.Isn't it???Every year our bday's are on the very next day.So we usually cut the same cake On Feb 13th 11.59pm to end his celebrations and start mine.It was my dream before marriage....Can this happen with anybody???Its very nice to have celebrations for 2 long days and I feel I'm lucky as my dreams came true in this case.

Khastha Kachori/Moong Dal Kachori ~ January Challenge

Kachori,a savory snack is a challenge for the month January at Spice Your Life by Srivalli.My Special thanks to her for organizing the wonderful event every month,and helping me to learn new dishes with tips to make them perfect.She gave 3 kinds of stuffing but I selected Kastha Kachori and would like to try the remaining also in the coming weeks.

My Kachori turn out well,they puffed up well,me and my hubby enjoyed them with Sweet and Green Chutney(store bought),ofcourse a cup of coffee too.

Kachori is my mom's all time favorite snack,we don't get perfect Kachoris in our home town,seeing this challenge I remembered my childhood days,we use to have this Kachori in a famous sweet shop Sharma Sweets in Vizianagaram 1 hr drive from home town,kachori and kaju katli are my favourite items in that shop.

Adapated from Medhaa's Aunty and Tarla Dalal

Resting Time for the Dough is app 1/2 hr - 1 hr
Frying time for the Kachoris - 20 mins for each batch app.
Soaking Time for the Filling is app. 1 hr
Cooking Time for the Filling is app 15 mins
Yields - 15

For the Dough
Ingredients Needed:

All purpose flour / Maida - 2 cups
Oil/ Ghee - 1/4 cup ,
Salt - 1/2 tsp
Water for kneading


  1. Mix the flour and salt, Add the oil/ghee and mix till you get a bread crumbs texture.
  2. Slowly add water and make a soft dough. Knead well for about 8 minutes.
  3. Cover and keep aside to rest for atleast half hour.

Special Tips / Notes for the dough:

  1. Keep the dough covered at all times, if not it will dry up and not puff up when frying. If the dough is made right wet cloth can be used if not just a towel.
  2. The dough could spring back for many reasons:
Dough is too cold (If wet cloth is used)
Dough is not soft enough.
Not kneaded for enough time.
Oil is less.
Not rested enough.


Khasta Kachori - Moong Dal Kachori

Ingredients Needed:

Split Moong Dal (yellow) - 1/2 cup
Cumin Seeds - 1 tsp
Hing / Asafoetida - a pinch
Curry Leaves - 2 tsp chopped fine (opt)
Green Chilli - Ginger paste - 1 tsp
Sauf / Fennel seeds powder - 1 tsp
Garam Masala - 1/2 tsp
Red Chilli powder - 1/2 tsp
Mango powder / Amchur - 1 tsp
Oil - 1 tsp
Salt to taste


1. Wask and Soak dal in water for atleast 1 hour. You can go upto 4 hours not more.
2. Drain the water well.
3. Grind the dal to a coarsely. (Will resemble Idli Rawa)
4. Heat oil in a pan.
5. Add the hing and cumin seeds.
6. Once the seeds splutter add the curry leaves.
7. Add the dal.
8. Lower the heat and keep stirring for 5 minutes till the dal stops sticking to the pan.
9. Cook for another 10 minutes on low till the dal turns slightly brown.
10. Add all the masalas.
11. Cook for few minutes till the aroma of the spices hit you.
12. Add Salt.
13. Remove from heat and keep aside to cool.

Special Tips / Notes for the filling:

  • The fillings have to be really dry if not when rolling they will ooze out when rolling.
  • Adjust the masalas according to your taste. What is given in this recipe is spicy to the extent one can still enjoy.
  • For idea on pressing the filled kachori, check out Manjula's method. If you try to press out using a rolling pin, the filling may come out and make holes in the kachori.
  • Fry the kachori's on medium low to get a crisp outer layer, that is the key. For people using electric stove, the numbers can be going from 6 to 4.
When I told my mom about Kachori,her next dialogue was can u make some for me when u come India next time,so in my next visit to my mom's place I'll make this for my mom will we'll enjoy them together.So I'm waiting for the day.

Pineapple Upside Down Cake

Tomorrow Feb 13th is my hubby's B'day (according to dates),I wanted to surprise him,so made this cake and gave it to his friend Mr.Thaigu who helped me in getting the things done.I took a balloon too.My Hubby loved the surprise and of course the cake too.I just used a store bought Pineapple cake mix,followed the instructions and made the batter ready.Here is the list of ingredients that are needed for the topping.


Brown Suagr:1/2 cup
Pineapple Rounds:5(I used canned Pineapple Rounds)

Take A cake pan,grease it well all over with oil/butter.Now sprinkle the brown Sugar in the pan,Spread it evenly and arrange the Pineapple Rounds as u wish and then put the cherries also now pour in the cake batter and bake it in a pre-heated oven at 350 degrees for 30-33 mins.To know if the cake is done or not pierce a tooth pick in the middle of the cake,if it comes out clean then the cake is ready.Remove from oven and let it cool.Scrap the edges for the cake to come out easily.Flip the cake pan on to a plate.Now the cake is ready to serve.

My First Gum Paste Figurine

I tried Making A Figurine for my Hubby's B'day...It didnt turn out very perfect but for the 1st time I feel very happy to see the final out come.I knew that I need to practice a lot to get them done perfectly.I Just wanted to share it will my fellow blogger.

As this is my first attempt I couldnt dare to make him stand,I watched a video where they showed how to make a basic structure for a figurine and followed it.I wanted to make a white fondant cake with red circles on it so for the contrast I used this colors,later I realised that Black pant would be more beautiful than the pink one.Will post the final cake in the next week.
Wishing U All A Happy Valentines Day Friends.Enjoy with your loved ones.

Final Fondant and Gum Paste Cake

My Final cake in Fondant n Gum Paste Class in Wilton Cake Decorating Classes at Michaels .

I made 6 big daisies,6 medium daisies and 40 small daisies in advance for the cake.

Chole Masala

Chole Masala,a good combination for Rice/Chapati.I was busy chatting with my friend in India and just didn't notice that its time for my hubby to come home for lunch,then I thought of making this curry and Jeera Rice.I had half a can of Chick Peas left in the fridge which I used them last week to make some curry.Chole Masala turned our perfect and it just looked the same as the one served in restaurants.


Chick Peas: 1.5 cup(I used canned Chick Peas)
Onion:2 medium(finely chopped)
Ginger Garlic Paste:1 spn
Coriander Powder:1 spn
Cumin Seeds:1 spn
Cinnamon Stick:1/4 inch
Oil:3 spns
Green Chillies:2
Red Chilli Pwder:1 spn(adjust to taste)
Salt:To taste


1.Heat a pan,add oil,when hot add cumin seeds and let them splatter,now add in the cinnamon,cloves,elachi and fry till done.
2.Now add the finely chopped onions,fry till transculate,add salt,green chilli and now fry till onions turn light brown color,at this time add the ginger garlic paste and till it leaves it raw smell.
3.Add the coriander powder,chilli powder and mix well,add half cup of water and cook on medium flame for 5 mins.
4.Check for the seasonings and add the chick peas(rinse and wash them in cold water and just microwave for 3 mins),mix well and let them cook along with the spices for 5-8 mins.
5.Finally add chopped coriander leaves and serve it hot with Pulka/Chapathi or any rice.
I served it with Jeera Rice.

Mumbai Halwa

Here is my entry ,Mumbai/Bomay Halwa for a online Contest in an orkut community Mrs.Telugu Inti Aadapaduchulu for which I got Third Place and I'm so happy.

I saw this recipe from Vahrehvah and did exactly the way he instructed.Click here to view the video.I added red n green food colors to get the flag colors(as the theme of the online contest is for Republic Day).One more try on Instant Idly on Republic Day.I use Grated carrot for saffron color,peas n mint paste for green color.

Served it with Coconut Chutney.