Coriander rice




1) 1 cup chopped coriander leaves

2) 4 garlic stands

3)  3 to 4  green chilli

4) 1 bay leaf

5) few cumin seeds

6) 1/2 stick cinnamon

7) 1 tsp urad dal

8) 1 tso channa dal

9) whole 2 red chilli

10) 1 cup rice


Soak rice in water for about 2o mins.Wash the rice thoroughly until the water is crystal clear in which rice rests.Meanwhile take the blender, in goes the chopped coriander leaves, slit green chillies, garlic  and grind it….brummm….with minimum water, so that u get a think nice fine paste.

Heat oil in a non-stick pan, or a cooker in which you would be doing the rice. Once oil is heated add cumin seeds, bay leaf,red chilli. Fry till the cumin seeds turn little brown than add channa dal and sauté till it turns golden brown.Later add urad dal, salt and saute it.

Once urad dal turns brown add the coriander paster and fry for 2 to 3 mins or until water evaporates from the mixture.Than add the raw rice and let it fry for 4 mins without water. This process makes rice little crunchy.

Once the raw rice is coated with the green paste add the water required to cook the rice. I usually add 2 cups for 1 cup of raw rice. Cook until rice is done….you can serve this rice with a dash of lemon


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Pesarattu (dosa) prepared with moong dal, is the signatory breakfast of our Andhra Pradesh in India. Done to golden perfection, sprinkled with chopped onions inside, served traditionally with coconut, ginger chutneys and sambhar, have 2 or 3 pesarattus for breakfast, you will be in a food induced delirious haze all day.


1) 1 cup whole green moong dal

2) 1/2 cup rice

Soak the green moon dal along with water overnight. Next day morning drain the water and grind to thick paste.While grinding add 1/2 stick of ginger, 4 to 5 green chilli and 1 tsp of salt.Grind it into fine paste or medium consistency.

3) 2 onions-finely chopped

4) Few cumin stands


Check the salt and chilli taste and adjust accordingly.Heat a cast iron flat pan, add 2 tsp of oil. The pan must be hot for pesarattu to come out in good shape. If you sprinkle water on the pan, it must sizzle.

Pour one ladle full of batter into the center of pan and spread it around in a circular fashion (from inside out) shaping the batter into a thin round.

Wait few seconds and sprinkle raw cumin and raw onion on top.Wait for few minutes untill the bottom gets golden, and than turn as shown.

First few attempts may not turn out good but don’t be discouraged. Try again. It takes time but once you get the hang of it, it’s really quite easy to prepare them, just like dosa.






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Bread-Aloo Rolls

The frist time i had bread-rolls when i was in 8th grade in my scouting and guiding camp. I feel in love instantly, the crunchiness of the bread and the chilli taste of the filling makes it a awesome starter.

The recipe for the filling is very versatile, and you can make it according to your tastebuds. This is how I made it.This recipe make 10-12 bread rolls


1) 5 medium size boiled and mashed potato

2) 6 green chilli -chopped

3) salt to taste

4) 1 cup cilantro chopped

5) 3 tsp chat masala powder

6) 2 tsp aamchur masala powder

7) 1/2 tsp chilli powder

8) 2 tsp lime juice.

9) 12 bread slices

10) Blow of water

11) Oil for deep frying

Method for the filling:-

Peel and mash the aloo and mix the green chilli, cilantro, chat masala, aamchur masala, chilli powder and lime juice.Mix thoroughly to form a thick batter.Taste and adjust the salt.

For rolls:-

Trim the bread edges and keep aside. Soak the bread in the blow of water just enough to soften them. Place the filling prepared above in the middle of the bread..

Seal the filling from both the side and form a shape of nice thick vertical pipe.

Heat oil for deep frying, fry until the bread turns brown.Serve with chutney or tomato ketchup.



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Palak Puri

At times you get bored cooking and eating the same thing for lunch for dinner.Same routine like chappatis with a veg. Instead for a change you can try this palak puri along with some raita or chutney to fill in your stomach.


1) 100 gms Palak (spinach)

2) 4 to5 green chilli

3) 1 tsp of ginger

4) 1 tsp of garlic

5) 2 and 1/2 tsp coriander powder

6) 1 and 1/2 tsp of salt or as per taste

7) 1 tsp turmeric powder

8) 3 cups of atta

9) warm water to knead the dough

10) 1 tsp oil for tempering

11) Few cumin stands


1) Heat a kadai on medium.Wash thoroughly the spinach and chop roughly.Slice the green chillies.Once the oil is heated, put in the green chilli and saute for 2 mins. Than add the chopped spinach and stir till the spinach is cooked. Usually spinach will reduce in size.

2) Let this mixture rest for 10mins than blend it in a mixer to smooth will get a nice thick dark green paste.

3) Again heat remaining oil in a kadai. Once the oil is heated, add cumin and turmeric. Let it saute for 1 min than add in the palak paste. Saute it for 1 min than add ginger-garlic paste, salt, coriander powder. Let it cook till the ginger-garlic raw smell goes off.

4) In a bowl, sieve the wheat flour than in goes this thick palak paste and necessary warm water to make a nice dough.

5) Roll out the small puri and fry them. Your palak pur’s are ready to be served.


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Chocolate chip Muffin


Chocolate chip muffin

I love this recipe for its simplicity to bake….you dont have to spend hours trying to get the exact puffiness in the muffin.Here is what you need:-

Ingredients:-All muffin start with dry and wet ingredients.

Dry Ingredients:-

1) All purpose flour 1 and 3/4 cup

2) Baking soda:-1/2 tsp

3) Baking Powder:- 2 tsp

4) Sugar:- 1 and 3/4 cup

5) Cocoa:- 2 tsp

6) Chocolate chip:- almost 1/2 cup

Wet Ingredients:-

7) Milk:- 1 cup

8) Egg:-1

9) Vegetable oil:- 3/4 cup

10) Vanilla extract:- 1 tsp


1) Mix the dry ingredients together in a blow without any lumps.Let it rest till you mix the wet ingredient.

2) Whisk the wet ingredients together till they form a nice mixture.

3) Mix the wet ingredients into the dry one and fold(mix) till it forms a sticky batter. Simple isn’t it…your muffin batter is ready to be baked.

4) Pre-heat the oven at 180c and place the paper cups in muffin baking tray

5) Pour the sticky batter on the baking tray and top it up with remaining Cho chips

6) Bake the muffin for about 15 to 18mins at 180c. Let the baking tray cool out of the oven for 10 mins than with a help of knife scoop out the muffins.

Your lovely fav muffins are ready to be served.

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Doodhi Ka Halwa

Though the name may sound unusual, this dessert is delicious!
1) 4 cups grated Doodhi
2) Ricotta cheese-1 portion or 1 cup
3) 1/2 cup condensed milk
4) 2 cups sugar
5) 3 cup Milk
6) cardamom powder (Elaichi)-1 tsp
7) 1/2 cup almonds, blanched and cut into thin slivers
1) I live in a area where Khoya is not easily available. Hence we make it at home.But i don’t like to station myself in front of gas stirring 2 hours a 1 ltr of milk into a cup of khoya.Instead found a simple way of doing it.
Heat a non-stick pan, add 1 portion of ricotta cheese. Let it heat for a minute and than add equal portion of milk into it. ex:- if you have a cup of ricotta cheese, than add 1 cup of milk into the non-stick pan.Let me boil and reduce into quantity of thick cheese. Than remove form the heat and let it cool
2) Heat a pan, add butter and grated doodhi to it.Cook, stirring frequently till the milk-gourd turns transparent. Another sign of doneness to watch for is, the separation of the ghee from the doodhi.
3) Now add milk, sugar, condensed milk and freshly prepared Khoya. Mix well and let it cook for another 5 minutes.
4) Cook till most of the moisture evaporates from the Halwa and it turns to a thick pudding consistency. Stir frequently to prevent scorching and burning.Add the cardamom powder(elaichi) and the green cooking colour. Green cooking colour gives a nice look of doodhi.
When done, turn off fire and allow to cool till just warm,Garnish with almond slivers and serve.
Information on Ricotta cheese:-

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Stuffed Brinjal curry (Bharla Vang)





1) 5 to 6 medium sized brinjal(egg-plant or Vang)

For stuffing:-

2) Peanut powder- 3/4 cup

3) Coconut-3/4 cup

4) sesame seeds-3 tsp

5) coriander-cumin seeds- 1tsp

6) ginger-garlic paste- 1tsp

7) red chilli powder- 1tsp

8) Cumin seeds

9) Pinch of asafoetida

10) Turmeric powder-1tsp

11) Maharashtrain goda masala or garam masala- 2tsp

12) Salt to taste


1. Remove stems and give four slits (not fully) to the brinjals. Wash them in salt water and keep immersed in water.

2. Roast coconut, sesame seeds, coriander-cumin seeds together till light brown. Powder this mixture and mix peanut powder, ginger-garlic paste, salt, chili powder and goda masala into it. Alternatively, grind all these ingredients together with the roasted mixture.

3. Fill all the brinjals with above masala.

4. In a pan heat oil and add mustard seeds. When they splutter, add asafoetida, turmeric powder and curry leaves

5. Add the brinjals. Pour in some water just to cover the top of brinjals.

6. Cover and cook over medium heat for about 15 min. If you need the gravy to be thick add little peanut powder and mix well.

7. Remove the lid and stir. Garnish with coriander leaves.

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