Tuesday, December 13, 2011

Paneer Potato Tots

4 medium sized potatoes
1 cup mashed paneer
1 teaspoon salt,
1 finely chopped greenn chillies i used jalepeno chilles
1/4 teaspoon fresh ground black pepper
1/4 garam masala (OPT)

For batter:
3 tablespoon all purpose flour (maida, plain flour)
5 tablespoons water

Bread crumbs for frying

Oil for frying.


Mix the flour with water and blend into a very smooth batter.
Boil the potatoes n mash well. cut the chillie finely. add grated paneer, salt, pepper n mix well . Form any shape n dip the the batter, coat with bread crumbs n deep fry until they turn golden brown..

Drain the Tots on kitchen paper and serve. with Corainder chutney or tomato Sauce..


This recipe was a hit at the party...sure a yummy starter ur guests would enjoy...



Muthias are steamed spiced dumplings, made with gram flour (besan), cabbage and spice,


1/2 teaspoon sugar
1cup very fine shredded cabbage
1 cup gram flour (basin)
2 tablespoons whole-wheat flour
2 tablespoons chopped corainder or kasori methi (hara dhania)
2 chopped green chili (adjust to taste)
1 teaspoon cumin seed (jeera)
1/2 teaspoon turmeric
1 teaspoon salt (adjust to taste)
2 tablespoons oil

For Seasoning and Garnish:

2 tablespoons oil
1/2 teaspoon mustard seeds
1 tablespoon sesame seeds (til)
2 whole red chili
2 tablespoon chopped cilantro (hara dhania)


Combine gram flour, whole-wheat flour, cumin seed, turmeric, green chili, sugar,, oil, and salt in a bowl.

Add the cabbage to the flour mixture and mix well. Mixture should be like a very soft dough.

Divide the mixture with greased fingers into a steamer slowly and steam them covered for 18 to 20 minutes. Check them if muthias are ready put a knife through and it should come out clean.

Let the muthias cool off and then slice them in two pieces.

For seasoning heat the oil in frying pan on medium high. Add mustard seeds after they crack add sesame seeds and red chili and stir-fry for few seconds.

Add muthias and stir-fry them for three to four minutes until they are light brown.Garnish them with chopped cilantro.

serve with chutneys..



Saturday, December 3, 2011

RAjma pulav...red kidney bean pulav..

2 cups basmati rice
1/2 cooked rajma(kidney beans)
2 garlic pods
1 tbs ginger chopped
1/4 cup corinder leaves/ cilantro
3 green chillies
1/2 cup chopped onions
1/2 cup chopped tomatoes
1/2 tsp turmeric
1 tbs ghee / clarified butter or oil
whole garam masala ( cardamon ,cinnamon n cloves)


Crush garlics, ginger, greenchilly, keep aside. Heat ghee add whole Garam masala. Add onions ,saute till slightly golden in color. To this add crushed mixture, turmeric. Saute till raw smell goes. Add chopped tomatoes and fry for 2 to 5 minutes. Adjust salt if needed. Now add cooked rajma and keep in a rice cooker, (taking care not to mash rajma pieces) Remove from flame and garnish with fresh corianderleaf..water 2:4 in rice cooker..

Serve with egg pepper fry..n Raita...

Happy cooking..
PEanut Chutney....


1/2 cup roasted peanuts
1 onion sliced
1/2 tsp chilli pwd
1 tomato
2 garlic cloves
salt to taste
1 tsp oil

For seasoning:

1/2 mustard seeds
1/2 split black gram dal
1/2 tsp oil

Heat oil in a pan, add the garlic peanuts and stir fry for a few seconds. Add the sliced onions and saute further for 2-3 mts add tomato n saute until tomatoes cook well...Add chilli pwd and salt per taste.Turn of heat and cool.

Grind into paste once cool... Heat oil in a pan for seasoning. add the mustard seeds and once they splutter, add the split gram dal and let it turn golden brown.n dry redchilli.. Pour over chutney and serve with idly or dosas.

Incase u dont have mustard u can skip it n use...tastes good..sometimes i avoid the seasoning..



DAhi Balle


For VAdas

1 Cup Urad dhal (BLack gram dal)
Salt to taste
Oil to fry
Asefoetida a pinch..

onion (OPT)
greenchilli (OPT)

For Dahi
1 cup Dahi (yogurt)
Salt to taste
1 tsp Cumin (jeera) Powder,
Red Chili Powder,1/2 tsp
Chaat masala 1 tsp
sugar 1/2 tsp (OPT)
Tamarind chutney


For Bhallas

Clean, wash and soak dhal for 3 hrs grind into smooth paste add onions ,green chillies n salt Heat oil in a pan and the vadas and fry till golden brown.Take the hot Bhallas and put in cold water for 2-3 minutes.Now Take them out of water and squeeze the water and keep aside.

For Dahi
Blend the curd (yogurt) and little water until it is smooth.
Add salt,sugar, red chili powder and cumin powder,chaat masala..

For Serving
In a deep dish arrange bhallas and pour dahi over them.
Now add imli (tamarind) chutney
Serve chill ..

A simple starter.....


Onion Pilaf

Basmati rice – 2 cups
Onion, thinly sliced – 1
cloves – 4
Cinnamon – 2 small pieces
Cardamom – 2
Ghee – 2tbsp
Salt to taste
For Garnishing

Fried onions

Wash the rice and soak it. Drain and keep aside.Heat oil in a large pan. Pour the ghee into it and add onions and sauté until the onions just starts turning pink. Then add the spices and saute for a minute.
Now add the drained rice and saute the rice well in ghee for 5 minutes.

Add water,salt to taste and boil on high heat. n boil until the rice cooks or keep in a rice cooker...

Garnish with fried onions.
Serve with raita or chickencurry or VEgetable curry



Easy cauliflower sabji...
Gobi sabji...
CAuliflower flowrets...
Cumin Seeds 1/2 tsp
Chilli pwd 1/2 tsp
haldi 1/4 tsp
corainder pwd 1/2 tsp
jeera pwd 1/2 tsp or less
amchur pwd.. as per taste
tomato sauce 1 tsp or more as per taste
Garam masala 1/2 tsp

Heat oil in a pan...Saute cumin seeds , add cauliflower n steam cook once cooked add the masala n saute....add garam masala at the end and tomato sauce n mix well decorate with corainder leaf....

tomatoes can be used at the end if u like more tangy taste...

simple but yet yummy recipe which goes best with chappati....

Udupi i style mysore Bonda...

Mysore Bonda

Recipe of Mysore bonda

coconut pieces 1 tbsp
cooking soda tsp1/2
cumin seed tsp1
ginger chopped tsp1
green chillis number3
maida cup1 or all purpose flour
oil to fry
rice flour cup1/4
to taste
water cup1
yoghurt(curd) cup1

Directions | How to make Mysore Bonda

Mix curd and water keep it a side.

Take a bowl add maida,rice flour,salt,soda mix well then add buttermilk make it into a vada batter consistancy.

Now add cumin seeds,coconut pices finely chopped, green chillis chopped mix well keep a side for 15 mns

Heat oil to fry, make into small round bondas and put in to the oil, cook in a very slow flame.

Remove once it is golden brown colour.

Serve it with coconut chutney

Ulli chammandi.....Pearl onion(shallot) chutney

Ingredients :-

Shallots /Pearl Onions(Kunjulli) – 10 medium sized
Red Chillies – 5-6 (use it according to your spice level.Or else you can substitute 2-3 tsps of Chilli powder.You can also mix paprika with red chilly powder for a bright red color.)
Tamarind - a gooseberry sized ball (optional)
Salt – to taste
Coconut oil – as needed


Fry the shallots and Grind all the ingredients except coconut oil, together into a coarse paste.Season with coconut oil and serve with dosa.




1/2 cup fresh/frozen coconut
3-4 green chilies
1/4 cup coriande leaves
2-3 garlic cloves(small) opt..
Curd 3 tsp
vinegar 1 tsp

Grind them along with all other ingredients into fine paste...
opt ..can use few mint leaves..


umita unni

Tomato Garlic thokku

Tomatoes - 2
garlic - 5
redchilli pwd - 1 tsp
turmeric pwd - 1 tsp
Fenugreek seeds 1/2 tsp
asefeotida - 1tsp
mustard seeds - 1 tsp
gingerlly oil - 5 tsp
salt as per taste


Grind tomatoes into fine paste . HEat oil and add mustard seeds, fenugreek seeds,asefeotida and garlic and fry well till the raw smell goes...dont let it brown so much...add tomato paste and cook till it becomes thick , add turmeric , chilli pwd,salt,1tsp oil and simmer and boil until the oil floats. Best used with dosa,adai,,idly, and curd rice...
opt - can add tamarind and grind it with tomato...for more ripe taste...
Love it...


Thursday, December 1, 2011

Bengali sweet...Sandesh..

8 cups Milk

 1/2 cup Sugar

  2 Seeds crushed Cardamom

 1 Lemon or Vinegar to make paneer..


Boil the milk , reduce heat and pour the lime juice or vinegar all over it. Milk will curdle, stir till milk is fully curdled.

 Pour the curdled milk over a muslin cloth.wash well .. Drain out water completely. Squeeze to remove any excess water and hang

In  large plate and knead the paneer well..add cardamom pwd..

 Heat a non stick pan in medium heat and add the paneer and sugar. Stir continuously pressing with a heavy spoon for about 6 to 8 minutes.

Pour in a large plate, cool and mix till smooth. Take a small amount of paneer mixture and either with the help of hand  make sandesh of desired shape.

You can add any dry fruits...pista,almond,raisin, i added cranberry..


Umita Unni

Monday, November 21, 2011

umis Recipes ...Chicken Ularthiyathu ...Chicken Roast..kerala style...


2 lbs chicken cut into small cubes
11tbsp thinly sliced garlic pieces
1 tbsp thinly sliced ginger pieces
1 tbsp vinegar
1/2 cup thinly sliced Freshcoconut pieces
2 thinly sliced onions
lots of curry leaves
2 tbsp oil
Salt per taste
1/4 turmeric pwd
1/2 chilli pwd

To roast and grind into pwd..

2 tbsp coriander pwd
3 dry red chillies
1 tsp black peppercorns
1/2 tbsp fennel seeds
2 cloves
2 cardamom pods
1″ cinnamon


Heat a skillet and dry roast the ingredients .Grind these to a smooth powder.

Boil Chicken with spice powder, garlic, ginger, and vinegar and mix well.

In a frying pan, heat the oil and add the onions and curry leaves. Add salt to taste and saute the onions.n fry the coconut pieces to brown

Stir in the cooked chicken mixture to the pan, and saute on medium heat for about 15-20 minutes till it is completely dry.

Serve with some Rice or chappati..or kerala paratha....

USe coconut oil for better flavour...kerala dishes normally made with coconut oil...

this recipe can be used for beef preparation too..as i dont cook beef ..i tried the same in chicken...



Happy cooking..

Tuesday, November 15, 2011

KAra sev...Namkeen Sev

1 cup Bengalgram flour
1/2 cup rice flour
Salt to taste
Oil to fry
1/2 tsp chilly pwd
1 tsp Ajwain , Carom seeds
2 tbsp oil

Mix the flours, chilli pwd,ajwain , oil and salt well with water to make a dough.

Heat oil and using the kara sev making machine(This plate has big holes so that the dough slips down into the oil as long sev)

When it starts turning golden brown, remove to a tissue paper to remove excess oil.


Brinjal Masala..

Small Brinjals - 5 to 6..

Onions 1 no cut into pieces

garlic diced 1/2 tsp

mustard 1/2 tsp

onion seeds 1/2tsp (KAlonji)

Corainder pwd 2tsp

chilli pwd 1/2 tsp

turmeric 1/2 tsp

corainder leaf few to decorate

oil 2 tsp

method : SLit the brinjals on the top n make a masala paste from corainder chilli pwd and turmeric ..Fill the slit brinjals with the masala paste....heat oil add mustard seeds, onion seeds when crackle add onions garlic .. and brinjal and cook until tender... add the Brinjals n cover n cook until done... can add little water ..GArnish with coriander leaf..

Enjoy with rotis n Rice .....


Potato Bonda...Aloo BondaVada pav.. Aloo bonda..Indian burger...

Potato 4
Turmeric 1/2tsp
Green chillies 3
Salt As needed
Coriander lf

For Outer covering
Besan flour 1/4 cup
Turmeric 2 pinches
Redchilli pwd
Salt as needed

To Temper

Oil 1 tsp
Mustard 1/2 tsp
Asafoetida 1/8 tsp

Method :
Pressure cook potatoes,peel off the skin and mash it.Chop green chillies finely. Heat oil in a pan and season with the items given under the “To temper” table.Add green chillies, turmeric, salt and give it a fry. Add the mashed potato and mix well. Stir fry for two minutes.

Cool down and make into 6 balls.Make a batter with gram flour,turmeric, chilly pwd and salt,adding little water.

Heat pan or kadai with oil for deep frying. Coat the potato balls with the besan batter and fry them until golden brown in all the sides.

Drain in paper towel.

serve with tomato sauce...



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Peanut Chutney

Ingredients Peanuts - 3/4 cup Onion 1 Redchilly pwd 1/2 tsp or more as needed Garlic pods 3 Salt as required To...