Saturday, July 30, 2011

Aloo masala curry

  • 2 big potatoes( medium cut pieces)
  • 1 medium onion(long sliced)
  • 1green chilli
  • 2spn coconut powder
  • 1spn khus khus
  • 1spn sesame seeds
  • 1spn redhilli powder
  • 1spn coriander powder
  • 1/2spn mustard seeds
  • 1/2spn cumin seeds
  • 1tsp ginger garlic paste
  • 1spn garam masala powder
  • oil
  • salt
  • curry leaves
  1. first make masala paste ,by adding coconut powder,khus khus,sesame seeds,green chilli and pinch of salt in a blender and blend it with little water  to make a thick paste.
  2. take a heavy bottomed kadai add mustard and cumin seeds when it splutters,add onions and fry till golden brown,then add ginger garlic paste,curry leaves saute it well.
  3. then add potato pieces and fry till it comes to golden brown colour,then add masala pasteagain fry for 2min,add chilli and coriander powder,salt,garam masala powder and 1/2 cup of water cook it for 10min.
  4. aloo masala curry is ready to eat. it tastes good with chapathi and rice.

Friday, July 29, 2011

rava upma

This breakfast is instant dish,which can be done with in 10 to 15min. if you are going to office and in hurry what to do for breakfast then the solution is here.this is low calorie also.If you want it to be rich breakfast you can add kaju to it.

  • 1cup sooji or bombay rava
  • 2 green chillies
  • 1onion chopped
  • 1/2spn urad dal
  • 1/2spn chanadal
  • 1 stem curry leaves
  • pinch salt
  • 1/2spn mustard seeds
  • 1/2spn cumin seeds
  • 2tsp oil
  • salt
  • coriander leaves
  1. take a  pan,add 2spn oil,add mustard and cumin seeds when it splutters,add urad dal,chana dal,onions and fry it till onions come to golden brown colour,then add green chilli pieces,curry leaves and fry it.
  2. now add 2cups of water add pinch of salt and bring it to boil,then add bombay rava with one hand,by stirring water continously with spoon and pouring rava with another hand so that no lumps get formed.
  3. put in low flame for 5min.  garnish with coriander leaves.
  4. rava upma is ready to eat,you can have it directly or with pickle or peanut powder or with curd.

Thursday, July 28, 2011

methi tomato chutney


  • 2 tomatoes
  • 1cup methi leaves
  • 1spn urad dal
  • 1spn chanadal
  • 1spn dhaniya seeds
  • 2 green chillies
  • curry leaves
  • 1 red chilli
  • 1/2spn mustard seeds
  • 1/2spn cumin seeds
  • salt
  • oil
  1. take a pan add urad dal,chanadal,dhaniya seeds,fry it without oil.take out into a plate.
  2. add 1spn oil to a pan,add green chillies,tomatoes,methi leaves fry it individuallly.
  3. take urad dal and chanadal dhaniya into a blender,blend it well,then add methi leaves,tomatoes, green chillies,salt,blend it into smooth paste.\
  4. for making tadka,add 2spn oil,mustard seeds,cumin seeds,curry leaves,red chilli,pour it on the paste.
  5. methi leaves chutney or pachadi is ready to eat.

bread fruit mix

  • 6 bread slices
  • 1/2 lt toned milk
  • 1cup jaggery
  • 1 apple(small pieces)
  • 1 orange(slices)
  • 1/2 cup grapes
  • 1spn vanilla essence
  1. take out the edges of  bread and make into small pieces.
  2. take this pieces into a blender,add jaggery, boiled and cooled milk and blend it well.
  3. take this into a bowl,add apple,orange pieces and grapes,vanilla essence,mix it well.
  4. bread fruit mix is ready to eat.

Wednesday, July 27, 2011

ridgegourd masala curry

Ridge gourd or beerakaya is the one vegetable which is easily will remove toxins from your body.moongdal is also easily digestable and reduces heat from your both are good for health and digestion,i made this ridgegourd masala curry,it tastes good with rice and chapati.

  • 500gms ridgegourd
  • :1cup soaked moongdal
  • 1/2cup grated dry coconut
  • 1/4 cup khus khus
  • 1/4 sesame seeds
  • 2 green chillies
  • 1 onion long slices
  • 1 tomato
  • curry leaves
  • ginger garlice paste
  • 1tsp red chilli powder
  • 2tsp dhania powder
  • mustard seeds
  • cumin seeds
  • turmeric pinch
  • oil
  • salt
  1. soak moong dal for 15mins
  2. peel off the ridgegourd outer layer and make into small pieces
  3. to make a paste add dry coconut,khus khus,sesame seeds and pinch of salt into a blender ,make a thick paste
  4. take a heavy bottom kadai,add 3tsp oil,add mustard,cumin seeds,ginger garlic paste,onion pieces saute it well.add curry leaves and add moong dal and ridge gourd pieces add pinch of turmeric and salt saute it and put lid ,leave it for 5min.
  5. add the paste and cook for another 5min. then add red chilli powder,dhania powder,tomatoes mix it well.leave for 5mins.
  6. ridgegourd masala is ready to eat.


Pongal  is a recipe which is made on festivals. we can make sweet pongal and hot pongal.
now i am going to make hot pongal. kids and old age people loves this a recipe a lot because it easy to take and digest ,and tasty also. If you cook any thing with heart and soul it really turns good. its taste doubles when you add 1spn ghee before serving.


  • 1cup rice
  • 1cup moongdal
  • 1 green chilli
  • 1tsp ginger garlic paste
  • pinch of turmeric
  • 6-7pepper seeds
  • 1/4pepper powder
  • curry leaves
  • salt
  • oil
  1. wash and soak rice and moong dal for 15mins
  2. take 1tsp oil in a pan,add pepper seeds,ginger garlic paste,turmeric,green chilli,  curry leaves saute it,
  3. add 5cups of water,when it comes to boiling stage add rice and moongdal,add salt.cook it for 15 min.
  4. yummy hot pongal is can have it directly or take with peanut chutney or curd.

palak egg fry

Today i bought spinach from market,when i came to house i had a question what to do with palak other than palak dal,because yesterday only i made toor dal curry in home. then i got the idea of mixing palak with eggs. it turned out very tasty,my brother like it a too try is rich in iron and protien,why dont you have a delicious and healthy recipe today......
  • Palak 2 bunch
  • 4 eggs
  • 2 green chillies(long slices)
  • 1 onion(chopped)
  • 1tsp ginger garlic paste
  • mustard seeds
  • cumin seeds
  • salt
  • curry leaves
  • oil
  1. take out the stem of spinach,and clean it with water sothat sand will come out set inside the water. take out the spinach leaves,cut it with knife into small pieces.
  2. take 2tsp oil in a heavy bottom pan,add mustard,cumin seeds,when it splutters add onion,after the onions  come to golden brown colour,add ginger garlic paste,then add cutty leaves saute it,then add cut spinach leaves,add pinch of salt,put on the lid leave it for 2mins.
  3. after 2min open the lid,when spinach becomes smooth and well cooked,add salt pour the eggs on spinach,dont mix it.,put on the lid and leave it for 5min.
  4. after 5min open the lid,turn to other side without mixing the eggs.put it in low flame for 5min.  there would not be left any water inside the curry.switch off the stove.
  5. palak egg curry is ready to eat. it can be taken with rice and roti.
  6. i prefer to eat it with roti.

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