Friday, September 25, 2009

Pav Bhaji


Pav Buns - 12
Butter - 50gms
Chaat Masala - 1 tablespoon

For Bhaji:

Potatoes - 3 medium
Capsicum - 1/2 or 1 small
Cauliflower - 2 cups of florets
Carrots - 3 large
French Beans - 12
Green Peas - 1/2 cup
Tomatoes - 4
Green Chillis - 2
Onions - 2
Oil - 1 tablespoon
Butter - 2 tablespoons
Ginger Garlic paste - 1 teaspoon
Pav Bhaji Masala - 3 tablespoons
Turmeric Powder - 1/4 teaspoon
Red Chilli Powder - 2 teaspoons (adjust according to taste)
Sugar - 1 teaspoon
Salt to taste

For Serving:

Coriander Leaves, chopped - 1 cup
Onion Chopped - 1 to 2 cups
Lemon - 2, cut into quarters
Butter - 2 tablespoons

  1. Peel potatoes. 
  2. Wash cauliflower florets thoroughly.
  3. Cut potatoes, capsicum, carrots and french beans into pieces.
  4. Mince green chillis. Keep aside.
  5. Pressure cook these vegetables along along with green peas using little water.
  6. Meanwhile, boil tomatoes in water until the skin separates.
  7. Once cooled, peel the tomatoes and puree the tomatoes.
  8. Heat oil in a heavy bottomed pan.
  9. Add 1 tablespoon butter.
  10. When the butter melts, add minced green chillis. Saute for a minute.
  11. Add chopped onions. Saute for 2 minutes.
  12. Add ginger garlic paste. Mix well and saute until onion turns slightly brown.
  13. Now pour tomato puree. Mix well and cook until it thickens and comes together.

  14. Add the pressure cooked vegetables and mash them coarsely.

  15. Add turmeric powder, pav bhaji masala, red chilli powder, sugar and salt.
  16. Add some water(1 - 1 1/2 cups) and cook the bhaji for 10 minutes on low flame. You can add more or less water depending on the consistency of the bhaji you prefer.
  17. Now add 1 more tablespoons of butter and continue to cook on low flame. Turn off the heat or if you prefer to serve bhaji steaming hot, let it continue on low flame until you serve or re-heat when required.
  18. Slit the pav horizontally.
  19. Heat a griddle, drop a teaspoon of butter, sprinkle a pinch of chaat masala.
  20. Open the pav through the slit and roast it until golden brown.
  21. Now smear a little butter on top of the pav and roast lightly on top and bottom.
  22. Serve this pav hot with bhaji garnished with chopped onion, coriander leaves, lemon piece and a blob of butter.

Wednesday, September 23, 2009

Mango Buns


All Purpose flour(Maida) - 2 cups
Mango - 1 large sized, ripened
Sugar - 4 tsps
Sour Curd - 1/4 cup
Cumin Seeds - 1/2 tsp
Cooking Soda powder - 1 tsp
Oil - 3 tsp
Salt to taste
Oil for deep frying


  1. Peel, slice and blend mango slices into a smooth paste.
  2. In a mixing bowl mix blended mango, sugar, salt, cumin seeds, cooking soda powder, oil and curd.
  3. Mix well.
  4. Add maida and knead it thoroughly to form a dough like that of chapati.
  5. Ferment overnight or atleast for 8hrs.
  6. Make small roundels of this dough, roll them into thick discs.
  7. Heat oil in a frying pan and deep fry the discs in oil till brown.
  8. While frying, push the disc downwards using a spatula so that it fluffs up.
  9. Serve with coconut chutney and sambhar.

Tuesday, September 22, 2009



Green Gram - 1 1/2 cups, soak for 5-6hrs
Cumin Seeds - 1 tsp
Green Chillies - 4
Ginger - 1 inch (optional)
Ghee - 1 tsp for each dosa
Salt to taste


  1. Grind green gram,cumin seeds, green chillies and ginger into a smooth batter with little water.
  2. Add salt and continue grinding for a few mins.
  3. Spread a ladle full of this batter evenly on a preheated griddle.
  4. Pour little ghee/oil on the dosa and let it roast a little bit.
  5. Flip over the dosa and roast little bit.
  6. Serve hot with coconut chutney


  1. You can place some upma (normally, without vegetables) in the centre of the dosa and fold from the centre. Serve this Pesarattu-Upma dosa(as famous in Andhra Pradesh) with chutney.
  2. You can garnish dosa with chopped onions,green chillies and coriander leaves and serve.


This batter must not ferment and tastes the best when the batter is fresh.

Thursday, September 17, 2009

Paneer Adraki


Paneer - 250gms
Onion - 5, peeled and cut into pieces
Tomatoes - 3, chopped
Ginger - 1 inch piece
Garlic Flakes - 4
Green Chillies - 6
Kasuri Methi - 2 tbsps(optional)
Fresh Green Peas - 1/4 cup(optional)
Fresh Cream - 2 tbsp
Turmeric powder - 1/2 tsp
Garam Masala Powder - 1 tsp
Black Pepper powder - 1/2 tsp
Coriander Leaves - 1 tbsp
Cumin Seeds - 1 tsp
Sugar - 1/2 tsp
Salt to taste
Oil - 3 tbsps


  1. Heat 1 tbsp oil in a pan, add onion, ginger and garlic flakes.
  2. Add sugar and saute on medium flame until onion turns brown.
  3. Remove off heat and let it cool.
  4. In another pan, heat remaining oil, add cumin seeds and saute for a minute.
  5. Add chopped tomatoes and saute until it turns soft and mushy.
  6. Add kasuri methi and green peas.
  7. Blend browned onion along with green chillies into a smooth paste.
  8. Add this onion paste to the cooked tomatoes and mix well.
  9. Add turmeric powder, black pepper powder, garam masala and salt.
  10. Add little a cup of water.
  11. Cook this gravy for 5-6 mins.
  12. In the meantime, cube paneer and boil the cubes in water for 2-3mins.
  13. Add the boiled paneer cubes to the gravy and cook for 2-3 mins.
  14. Add fresh cream and garnish with coriander leaves.
  15. Serve hot with chapati or any other Indian bread.

Guli Appa


Rice - 2 cups, soaked for 1hr
Coconut - 1 1/4 cup, grated
Jaggery - 1 1/2 cup, powdered
Salt - a pinch
Ghee - 1/2 cup

  1. Grind rice and coconut into a coarse batter with 1/2 cup water.
  2. Add jaggery and salt and grind for 2 mins.
  3. Heat the griddle used to make appa(one with depressions).
  4. Pour a tsp ghee into each depression.
  5. When the griddle is heated enough, pour the batter into each depression.
  6. Cover the griddle and set the flame to medium.
  7. When the appa sides look slightly brown, remove them from depressions and turn them over.
  8. Remove from the griddle and serve.
  9. You can store them in air tight container for 2 days.
  • You can add grind banana along with rice and coconut.
  • You can add grated cucumber to the ground batter.

Pancha Kajjaya

This is supposed be Lord Ganesha's favorite. This dish is prepared using five ingredients and so comes the name.


Bengal Gram - 1/2 cup
Sugar - 1/2 cup
Coconut - 1/2 cup, grated
Sesame Seeds - 2 tbsps
Cardamom - 1 tsp


  1. Dry roast bengal gram till slightly brown in color(on medium flame).
  2. Dry roast sesame seeds and coconut separately till slightly brown(on medium flame).
  3. Powder sugar and cardamom.
  4. Blend roasted bengal gram and coconut into a coarse powder.
  5. Mix powdered sugar, cardamom, bengal gram and coconut.
  6. Add roasted sesame seeds and mix well.
  7. Once cooled to room temperature store in an air tight container.
P.S: You can replace sesame seeds with roasted cashew nuts

Friday, September 4, 2009

Seke Undalakaalu

This recipe is made only on Ganesh Chaturthi day as a Naivedya for Lord Ganesha. This is also called Chappe Undalakaalu as this recipe is prepared without adding salt.


Rice - 1 cup, soaked for 2-3hours
Salt to taste
Coconut - Jaggery mix - 3 cups
Ghee - 1/4 cup


  1. Grind rice to a very smooth batter.
  2. Add enough water to get a consistency slightly more than water consistency.
  3. Take a heavy bottomed pan and cook this batter stirring continuously till it forms a lump that is not sticky.
  4. When it cools make small roundels(cherry sized) of this batter.
  5. Cook them in steam for 30mins.
  6. In a heavy bottomed vessel, take steam cooked rice roundels, coconut-jaggery mix.
  7. Keep stirring this mixture on medium flame for 15 mins.
  8. Add ghee and continue stirring every now and then for on low flame for nearly 30mins.
  9. Turn off the heat and serve hot.
  10. Once cooled to room temperature, you store this in an air tight container for 2-3 days or refrigerate to store for more days.