Archive for August, 2007

Pesarapappu Podi(Moong Dal Powder)

1 cup moong dal(pesara pappu)
1 tbsp roasted chana dal
4-5 dry red chillies
1 tsp cumin
salt as required

Dry roast dals and red chillies untill dal is light brown. Once dal is completely cooled, grind to a fine powder along with cumin and salt.Serve with rice with a teaspoon of ghee or oil .


August 31, 2007 at 6:52 pm 2 comments

Curd Rice in Karnataka Style

Thinking about Karnataka Cuisine,this is the first thing I remember . Curd rice aka mosaranna in kannada is little different in karnataka because of the addition of fruits like grapes and pamoegranate seeds. First time when I ate this rice in a kannadigan friend’s houseI felt it a little unusual because of the addition of fruits which was kind of new to me. But slowly I started liking this and now I make this even in my house sometimes just for a variety . This can be last in the course of a traditional south indian meal.But this is my first entry to the RCI – Karnataka event hosted by Asha of Foodie’s Hope .

Making this curd rice is very easy. Just mix cooked rice with enough curd and add required salt to season it. Now add fried cashewnuts,chopped cilantro,green chiilies if required,chopped or whole grapes and pamoegranate seeds. Season with 1/4 tsp each of mustard seeds and cumin fried in 1 tsp oil.
Authentic Karnataka style curd rice is ready to serve.

August 31, 2007 at 6:17 pm 1 comment

Tomato Pachchadi

Its been long time I had some fresh pickles. Being an Andhrite ,I love to have pickles once in a while.This version of tomato pachchadi is more like a pickle with longer shelf life and it is almost instant with very little salt and other spices compared to the normal pickle.

2 large tomatoes
thick tamarind juice 1 tbsp
turmeric a big pinch
salt 1 tsp
oil 2 tsps
For popu ->
red chilly powder 1 tsp,
fenugreek seeds 1/4 tsp,
mustard seeds -1/2 tsp
cumin seeds – 1/4 tsp
1/4 tsp asfoetida or hing

Take a wide pan and heat with a tsp oil.Add chopped tomatoes,salt and turmeric. Once toamtoes are cooked to a dry soft thick paste ,add thick tamarind juice and let cook till the mixture again turns to a thick soft and dry paste. Meanwhile,in a tadka pan heat one tsp oil and add mustard ,cumin,fenugreek and when mustard seeds splutter add hing to smeel a nice aroma.At this stage add 1 tsp red chilly powder and stir well for 30 secs making sure not to burn the chilly powder. Add this to the cooked tomato paste and stir well.This pachchadi can be served with rice or chapati . This pachchadi can be sored for more than a week

August 31, 2007 at 4:00 pm 2 comments

Stuffed Capsicum

This is another popular variety of Stuffed capsicum in my kitchen.This one is the most easiest and quickest way and I can ever do.
Small capsicums 4 or 1 big capsicum
half cup roasted chana dal
half of medium sized onion
green chillies 2 small
jeera 1 tsp
corainder leaves 4-5 sprigs
salt as required

De-seed capsicum after cutting the stalk carefully and make it hollow. If using a big jumbo capsicum,make it into two and them make the capsicum hollow by removing seeds. Make sure both pieces stand straight by trimming of the bottom if needed.
Gring coriander,green chillies,cumin to a fine powder.Now,add roasted chana dal/chutney dal and grind to fine powder. Mix this powder with finely chopped onions and a teaspoon or required oil to make it into a moist crumbly powder.
Stuff this mixture into hollow capsicums. Heat 1 tbsp oil in a wide pan and place capsicums carefully with filling side up. Cover and cook till capsicum is tender on all sides. It takes approximately 10-15 mins for this.

Alternatively, bake the stuffed capsicums in the oven a t 350F for 30 – 40 mins while brushing them with some oil or cooking spray

August 30, 2007 at 6:47 pm 1 comment

Varalakshmi Vratam and Award for me from Richa

Varalakshmi Vratam Subhakanshalu to all those ladies who are doing and celebrating this pooja.

And one more happy news to share with all of you buddies is ,Richa Of As Dear As Salt gave me
this award.Thank you dear Richa!
I would like to pass on this award to the following of my blogger buddies.First of all,I would like to pass it on to my beloved,inspiratinal blogger Asha of Foodie’s hope. I know that Ashaji already got this award many times but I cannot stop myself from honouring her with this award once again for inspiring me to enter blogosphere and her continued support. Dear Asha! with immense pleasure Iam passing on this award once again to you.I hope you will accept this once again.Now I want to pass on this award to

Archana of Spicyana
Alapana of Another New day

Sneha of Kadambam
Sreelu of Sreelu’s Tasty Travels
Lakshmi of Spring Blossoms
Trupti’s The Spice Who Loved Me
Vini’s Passion for food
Seema‘s recipe Junction
Chandrika’s AkshayaPatra
Deepa‘s Recipes’n’more
Latha ‘s The’Yum’Blog
Hima ‘s SnackORama

August 24, 2007 at 1:24 pm 17 comments

Seven Cups Sweet

Iam not really good in making sweets. So,I don’t try new sweets on my own but instead try only classic old,especially simple sweets .

I tried this recipe from this blog and it came out too good.Iam not posting the recipe as I did not make any changes to it.I just followed exactly as the recipe said and it came out very delicious and melting.Here is the picture for seven cups sweet in my kitchen.
Thanks for the recipe Lakshmi !!
Iam sending this sweet as my contributiton for ” Festive sweets for Janmastami “,event created and hosted by Latha of The’Yum’blog

August 21, 2007 at 5:37 pm 8 comments

Tindora Stuffed with Kura karam

Stuffed Vegetable curries are some of my favourite vegetables. These stuffed vegetable curries are easy to make and become a special dish when made during parties/get-together lunches/dinners. More over you can whip up many different varieties each time you make. For me ,one such choice is this tindora(dondakaya) with Kura Karam.
Kura Karam podi is always in stock in my house and this powder has a unique taste ,subtle flavour and aroma that you will plunge into your meal right as soon as the aroma touches your noses.


Tindora 10-12
kura karam 2 tbsps
besan/senagapindi 1 tbsp
salt as required
oil enough to make a crumbly mixture


Wash,clean ,pat dry and slit dondakayalu/tindora in the centre in shape of a “+”.Meanwhile in bowl mix together kura karam,besan and salt. Add one or two teaspoons of oil to the mixture and mix to form crumbly texture so that it binds easily inside the vegetable.Stuff all tindoras with the stuffing.Heat a skillet with 1 tbsp oil and add these stuffed tindoras. cover with a plate and fill with water. To do this ,yesterday I kept another big nonstick pan which had handle and filled with water.It was easy to take this when I had to stir the vegetable. Keep stirring veggies till they are tender.

Alternately,you can steam cook tindoras in advance,carefully stuff and then fry. Either way it is good.
Serve hot with rice.
Here is a nice place for foodie blogger’s to join and share with the rest of the world.Plz join the foodie blogroll here.

August 17, 2007 at 1:26 pm 2 comments

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