Thursday, May 31, 2012

Watermelon Chutney

Watermelon white part – 1 cup
Green chilli – 4
Tamarind paste -1 tsp
Garlic - 3
Oil – 2 tsp
Salt to taste

For Tempering
Oil – 2 tsp
Mustard seeds – ¼ tsp
Curry leaves – little
Red chilli – 2
Chana dal – 1 tsp
Urad dal – 1 tsp

               Heat oil in a pan add watermelon, green chilli and cook them until soft and aloe them to cool. In a mixi jar grind all the fried ingredients, tamarind paste with Salt. Temper it. Add this tempering to the chutney.

Wednesday, May 30, 2012

Spring Onion Pakodi

Spring onion finely chopped – 1 bunch
Besan – 1 ½ cup
Chopped green chilli – 3
Ajwain – 1 tsp
Baking soda – ¼ tsp 
Salt to taste
Oil to fry

                 In a bowl add all ingredients except oil. Add little amount of water and mix to form a smooth batter. Heat oil in a pan, take the batter and slowly dip in the oil. Fry until golden brown and drain on a paper towel. Repeat in small batches. Serve with ketchup.

Tuesday, May 29, 2012

Watermelon White Skin Halwa

Finely grated watermelon white skin – 1 cup
Sugar – 1 cup
Milk – 2 cups
Ghee – 3 tsp
Cardamon powder -1/4 tsp
Fried nuts & raisins
Orange red color - pinch


                Cut watermelon and remove the red and green part. Grate the white part. Squeeze and remove the water. Heat ghee in a pan, fry the grated watermelon skin till all the water evaporated and raw small goes off. Add milk, close with a lid and cook in medium flame till it is fully cooked. Keep stirring in middle. Then add the sugar, food color, nuts and cardamon powder. Keep stirring till it becomes to a halwa consistency. Serve it warm. 

Friday, May 25, 2012

Tuvar Dal Potato Curry

Tuvar dal (raw) – 1 cup
Potato – 1
Tomato puree – 1
Chopped onion medium – 1
Green chilli – 3
Red chilli powder – 1 tsp
Garam masala – ¼ tsp
Coconut powder – 1 tsp
Jeera powder – ½ tsp
Salt to taste

For tempering
Mustard seeds – ¼ tsp
Jeera – ½ tsp
Ginger garlic paste – ½ tsp
Curry leaves – 1 string
Chana dal – 1 tsp
Hing – pinch
Turmeric powder – ¼ tsp
Oil -2 tsp


                 In a pan add oil and temper it. To this add onion, green chilli and sort out. Add potato, tuvar dal add ½ tsp salt, close the lid and cook on medium heat for 10 minutes. Add tomato puree and mix well. And cook for 5 minutes and add red chilli powder, jeera powder, coconut powder and salt. Mix well and garnish with coriander leaves.

Thursday, May 24, 2012

Watermelon Dosa

Rice – 1 cup
Watermelon white part – 3 to 4 cups
Fresh / frozen coconut – ½ cup
Coriander seeds – 1 tsp
Jeera – 1 tsp
Onion chopped (small) - 1
Green chillies chopped - 4
Coriander leaves chopped – 2 tsp
Curry leaves – 1 string
Salt to taste


                  Soak rice in water for 4 hours and drain water completely. Grind coconut, rice, green chillies, coriander seeds, salt to taste and about 3 cups of chopped watermelon white part without any water. If the batter is too thick add little more white part and grind. The batter should be little thinner than idli batter consistency. Now add finely chopped onion, green chilli, coriander and curry leaves to the batter and mix well. Keep this aside for about 15 minutes so that all the flavors blend well. Heat tawa and pour a ladle full of batter in the centre. Spread this into thick circle. Cook both sides. Serve hot with chutney.

Wednesday, May 23, 2012

Mushroom Curry

Mushrooms – 200gm
Milk – 2 cups
Chopped onion – ½ cup
Chopped Green chilli – 3
Chilli powder – 1tsp
Turmeric powder – ½ tsp
Coriander powder – 1 tsp
Garam masala – 1tsp
Salt to taste

Masala paste
Poppy seeds – 1tsp
(Dry roasted)
Dry coconut powder -2 tsp
Cashwenut – 5 to 6

For tempering
Mustard seeds – ½ tsp
Jeera – 1 tsp
Ginger garlic paste – 1 tsp
Curry leaves – 1 string
Oil – 2 tsp

                Clean, wash and cut mushrooms into small pieces. In a pan add oil and temper it. Add onions and chillies to the oil and fry till they turn into golden brown. Add turmeric powder, chilli powder, mushrooms and fry them for about 2 minutes. Pour milk and on medium heat let it cook for another 10 minutes. Grind the masala ingredients into fine paste using little amount of water and add it the curry. Add coriander powder, garam masala and salt. Let it cook for 5 minutes. When oil starts oozing out, then put off the flame. Garnish with coriander leaves.     

Sending this recipe to event curries / gravies hosted by cuisine delights and Indrani of Recipe Junction.


Tuesday, May 22, 2012

Cucumber Juice

Cucumber pieces (peeled) – 1
Carrot pieces (peeled) – 1
Coriander leaves – ¼ cup
Pudina – ¼ cup
Pepper powder – 1 tsp
Dry roasted jeera – 1 tsp
Fresh curd – ½ cup
Water as requirement
Salt to taste

              Peel the cucumber, carrot and cut into pieces. In a mixi jar add cucumber, carrot, coriander leaves, pudina, jeera powder, pepper powder and salt. Make it smooth paste by adding curd (or) little by little. At last add remaining curd and grind it. Now add water as requirement. Pour in a glass and chill at least ½ hour.
Note – If you use sugar avoid pepper powder and salt.

Monday, May 21, 2012

Carrot-Cabbage Vada

Chana dal / senaga pappu – 1 cup
Finely chopped cabbage – ¼ cup
Finely chopped onion – ¼ cup
Finely chopped coriander leaves – ½ cup
Grated carrot – ½ cup
Green chilli – 5
Ginger – small piece
Jeera – 1 tsp
Saunf – 1 tsp
Curry leaves – 2 strings
Salt to taste
Oil to fry

                Wash and Soak the dal in water for 4 hours. Drain water completely. In a mixi jar add dal, green chilli, salt and make smooth paste. Transfer this mixture to a bowl. Add remaining ingredients to the same bowl except oil. Heat oil in a pan. Make it into a small vada and deep fry to reddish brown. Serve it hot.

Monday, May 7, 2012

Asparagus Chutney

Asparagus - 1bunch
Green chilli to taste
Tamarind paste (Soak in water for 10 min) 
Onion – 1/3 cup
Salt to taste

Oil – 2 tsp
Mustard _ ½ tsp
Jeera – 1 tsp
Garlic – 2 pod
Curry leaves - little
Urad dal – 1tsp
Chana dal – 1tsp

            Heat oil in a pan fry asparagus, onion, garlic, tomato, green chillies, salt, and tamarind paste & turmeric powder till soft. Cool it & grind to a smooth paste. Temper it. Serve it with rice/roti.

Saturday, May 5, 2012


Ripe tomatoes, seeded and cut into 1/4 inch dice (1 1/2 cups) - 3
Spring onions (including 3 inches of green), finely minced - 2
Finely chopped jalapenos - 2 tsp or to taste 
Chopped flat-leaf parsley - 2 tsp
Fresh lime juice - 2 tsp
Salt and freshly ground black pepper, to taste
Tortilla chips for serving     

             Prepare and refrigerate the ingredients ahead of time, then combine them shortly before serving. Toss all of the ingredients together in a bowl and let them rest up to 1 hour before serving with the tortilla chips. 

Friday, May 4, 2012

Tropical Fruit Cocktail

Grapefruit juice – 1 oz 
Passion fruit juice – 1 oz
Mango juice – 1 oz
Pineapple juice – 1 oz
Lime juice
Kiwi syrup – ½ oz    

             Shake all ingredients with broken ice in a blender. Pour into a glass. Garnish with pieces of cut-up fruit.

Tuesday, May 1, 2012

Karela (Kakarakaya) Pulusu

Karela / bitter gourd – 4  
Onions (chopped) -1
Green Chilli (chopped) - 3
Jaggery -little
Peanuts (dry roast & powdered) -  2 tsp
Sesame seeds (dry roast & powdered) – 2 tsp
Coriander powder – 1 tsp
Tamarind paste – 5 tsp
Curry leaves – little
Red chilli powder to taste
Mustard seeds –1/2 tsp
Jeera – 1tsp
Turmeric powder – 1/4 tsp
Salt to taste

                 Chop onions and slit the green chillies. Wash the bitter gourds, slit them into two vertical halves and scoop out and discard the seeds at the center. Chop the rest of the bitter gourd. Heat oil in a pan and add mustard seeds, jeera, curry leaves, onions, green chilli and turmeric powder. Toss for a few seconds. Fry till slightly browned. Add bitter gourd pieces, salt, stir and let it saute for 10 min. taking care not to burn it. Add the tamarind paste and jaggery and mix well. Add as required amount of water, Stir and let cook on medium heat or till the pieces are cooked. Cook well till you get a gravy consistency. Add coriander, peanut and sesame powders.  Cook for 2 min. Garnish with coriander leaves. Serve with rice / roti.