Friday, December 16, 2011


Green Apple is a Tip-Bearing Apple, which is originated in Australia. The fruit has hard, light green skin and a crisp, juicy flesh.

1. Green Apple (Peeled & Cut into Small Cubes) -- 1
2. Seedless Dates -- 15
3. Sugar -- 1/2 Cup
4. All Purpose Flour (Maida) -- 1Cup
5. Baking Soda -- 1/2tbsp
6. Butter -- 2tbsp
7. Milk -- 1/4Cup
8. Salt -- 1Pinch
9. Baking Powder -- 1/4tbsp

Method To Prepare:
1. First grind the green apple and dates into a fine paste.
2. Now take all purpose flour in a bowl and add the green apple-dates paste to it. Also add baking soda, baking powder, salt, melted butter, sugar to it and mix it well without any lumps.
3. Leave the mixture aside for atleast 15-20mins.
4. Now transfer everything to a Microwave Safe Bowl and keep the microwave on high for about 8 to 10Min.
5. Insert a toothpick or a knife in the middle of the cake. If it comes out clean, then take it to a serving plate and garnish it with Tooty Frooty (or any other Dry Fruits of your choice).
6. Finally the tasty Green Apple-Date Cake is ready.

This Recipe goes straightly to "Kavitha's December Edition" and also
Kavitha's "Microwave Easy Cooking Event"
Also im sending this Recipe to "Manjula's December Contest"

Thursday, December 15, 2011


A pancake is a thin, flat, round cake prepared from a batter, and cooked on a hot griddle or a frying pan. Most pancakes are quick breads.


1. Green Peas -- 1Cup
2. Moong Dal -- 1Cup
3. Salt -- To Taste
4. Green Chilli -- 4 to 5
5. Ginger
6. Oil -- For Frying

1. Soak moong dal for about an hour.
2. Then grind it by adding green peas, ginger, salt and green chillies finely into a smooth batter.
3. Pre-Heat the griddle or a frying pan and pour the batter on it and spread a little and add little oil on it to fry.

4.When it is cooked on one side,  turn it over and cook the otherside for few minutes.
5. Repeat the same procedure for the remaining batter.
6. Tasty Green Peas Pancake is Ready to Serve.

Serve Hot.................

Friday, December 9, 2011


Paneer is a fresh Cheese common in South Asian Cuisine. It is of Indian Origin.
Paneer provides one of the sources of Protein for Vegetarians. It is generally Unsalted.

1. Paneer (Cut into Small Cubes) -- 1 block
2. Onions (Finely Chopped ) -- 1 medium sized
3. Milk -- 1/2Cup
4. Ginger-Garlic Paste -- 1/2tbsp
5. Garam Masala -- 1 tbsp
6. Butter -- 3tbsp
7. Salt -- To Taste
8. Tomato Kethcup -- 1tbsp
9. Coriander Powder -- 1tbsp
10. Red Chilli Powder -- 1/2tbsp.

Method To Prepare

1. First heat butter in a pan. Once the butter is melted add the chopped onions to it and fry them till they turn transparent.

2. Let the fried onions get cooled and then grind it to a fine paste.
3. Now add the fried onion paste to the pan and add salt, ginger garlic paste, coriander powder, red chilli powder, tomato ketchup and garam masala to it.

4. Then add milk and mix it well. Let it cook for 5min.

5.  Now add the paneer cubes to the mixure in the pan. Close the pan with a lid and let it cook for 5 to 10min. So that the paneer will absorb all the spices.

6. Finally transfer it to a serving bowl and garnish it with the fresh coriander leaves.
Serve it hot with Chapathi........

Enjoy the Tasty Paneer Butter Masala.

Wednesday, December 7, 2011



1. Raw Rice -- 1Cup
2. Rice Flakes (Poha or Atukulu) - 1/2Cup
3. Sour Curd -- 1Cup
4. Fenugreek Seeds -- 1/4tbsp
5. Salt -- To Taste


Method To Prepare:
    1. Soak the Raw Rice, Rice Flakes, Fenugreek Seeds in the Sour Curd for overnight.
2. Then grind everything into fine paste by adding some water. (Do not add too much of water, the batter should be thick). Add Salt and mix it well.

3. Now pre-heat the "Tawa" or a "Skillet"  or "Presto Cool Touch Electric Griddle" and add a laddle full of batter on it. Do not spread the batter as normal dosa. Just pour it on the skillet and add a 1tbsp of oil to roast it. Cover it with a lid to get roasted nicely.

4. After few minutes turn the dosa to the other side and roast it till it gets nice brown color.
5. Finally transfer it to a serving plate and serve them hot with any kind of chutney of your choice.

Tip: The curd must be very sour to get this dosa Spongy and Tasty......................
Serve them hot to enjoy the real taste.

I generally make Noraml Dosa or Rice Flakes Dosa on "Presto Cool Touch Electric Griddle" instead of on a Non-Stick Tawa. On this Griddle you can make Nice and Crispy Dosas very easily. Noramal Dosas can be made 2 at a time and Rice Flakes Dosa can be made 3 at a time. It is Time Saving and also you get very Nice Dosa on this. You can get this Griddle in any of the stores like Walmart, Kohls, Macys, Target etc.,.

You can also get this product in
Click on the Image Below for the Product Link.

Linking this Recipe to "Show Me Your HITS - Rice : Event"



Falafel is a Deep-Fried ball or patty made from ground Chickpeas. Falafel balls are topped with salads, pickled vegetables, hot sauce. Falafel balls may also be eaten alone as a snack.
The origin of falafel is unknown and controversial. A common theory is that the dis is originated in Egypt.

1. Chickpeas (Soaked Overnight) -- 1Cup
2. Onions (Finely Chopped) -- 1 small
3. Baking Soda -- 1/2tbsp
4. Black Pepper Powder -- 1tbsp
5. Chillies -- 4 or 5
6. Coriander Seeds -- 1tbsp
7. Cumin Powder -- 1tbsp
8. All Purpose Flour (Maida) -- 4tbsp
9. Garlic -- 2 Cloves
10. Fresh Coriander Leaves
11. Salt -- To Taste.
12. Oil -- For Deep Fry

1. Grind the soaked chickpeas, onions, chilli, garlic, coriander leaves to a coarse form without adding water. (Remember not to add water and also not to make it a fine paste.)
2. Now take everything to a bowl and add corainder seeds, cumin powder, all purpose flour, salt, baking soda and black pepper powder to it.
3.  Now heat oil in a pan for frying.
4. Once the oil gets heated, make small dumplings out of the coarse mixture and deep fry them till they turn into nice brown color.
5. Finally transfer it to the Serving Plate.

Serve Falafel as an Evening Snack.....

Tuesday, December 6, 2011


The pomegranate is the native to the region of persia and the Western Himalayan Range.
Pomegranates are listed as high-fiber in some charts of nutritional value.
In the Indian Subcontinent's ancient Ayurvedic system of medicine, the pomegranate has extensively been used as a source of traditional remedies for thousands of years.
The rind of the fruit and the bark of the pomegranate tree is used as a traditional remedy against diarrhea, and intestinal parasites. The seeds and juice are considered as a tonic for the heart and throat.
ARILS (Pomegranate Seeds)
1. Pomegranates -- 2Nos
2. Sugar -- 4 to 5 tbsp (Add According to your taste)
3. Water -- 1/2 Glass

Method To Prepare
1. After opening the pomegranate by cutting it with a knife and breaking it open, the Arils are separated from the peel and the internal white pulp and take them to a bowl.
2. Now grind them by adding sugar and some water.
3. Then strain the juice into a glass by separating the extract from it.
4. Finally Serve the Chilled Pomegranate Juice.

I'm sending this Recipe to the 2nd Event of Preeti's Kitchen Life.
Jump' N Jive @ Icypritz---Summer Spl

Also this recipe goes to Summer Spirits Event

Monday, December 5, 2011



1. Gram Flour(Besan) -- 2Cups
2. Red Chilli Powder -- 1/4tbsp
3. Salt -- To Taste
4. Cumin Powder -- 1/2tbsp
5. Coriander Powder -- 1/2tbsp
6. Garam Masala -- 1/2tbsp
7. Ajwain Seeds -- 1/2tbsp
8. Tamarind Paste -- 2tbsp (This is Optional)
9. Baking Soda -- 1/4tbsp
10. Mirchi
11. Oil -- For Deep Fry

Method To Prepare

1. First take besan to a bowl and add cumin powder, coriander powder, garam masala, salt, red chilli powder and baking soda to it. 
2. Add sufficient water and mix it well to make a thick batter. Remember to make it thick, because it should stick to the mirchi when dipped in it.

3. Now slit the mirchi vertically from top to bottom and remove all the seeds inside it.
4. Boil tamarind paste and ajwain seeds together to make it a thick paste. Once the paste is ready add a pinch of salt to it and  put it inside the mirchi. (This is optional, You can skip this step if you dont want).
5. Then dip the mirchi in the gram flour batter and deep fry in the oil till it turns into nice brown color.

6. Once it gives nice color, transfer it to the serving plate. If you want you can eat the Bajji like this or else you can even stuff the bajji with chopped onions and carrots.

For Stuffing

1. Onions (Finely Chopped) -- 1Small
2. Carrots (Grated or Finely Chopped) -- 1
3. Fresh Coriander Leaves -- Finely Chopped
4. Lime Juice -- 1/2tbsp (According to your taste)
5. Salt -- to taste

7. Mix chopped onions, carrots and fresh corainder leaves in a bowl and add a pinch of salt & lime juice.
8. Slit the Mirchi Bajji vertically and stuff the chopped onions, carrots and fresh corainder leaves and enjoy the Yummy Mirchi Bajji.

Serve them Hot.............

Friday, December 2, 2011

Bisibele Bath

Bisi Bele Bath is a rice-based dish which is originated in the stated of Karnataka, India. Bisi bele bath translates to hot-lentil-rice in Kannada language.
The traditional preparation of this dish is quite elaborate and involves the use of spicy masala, toor dal and some vegetables. Spices like asafoetida, curry leaves and tamarind paste used in this preparation contribute to the unique flavor and taste of this dish.

1. Toor Dal -- 1/2Cup
2. Raw Rice -- 1Cup
3. Cumin Seeds -- 1/2tbsp
4. Mustard Seeds -- 1/2tbsp
5. Red Chilli -- 4 or 5
6. Salt -- To Taste
7. Asafoetida -- 1/4tbsp
8. Turmeric Powder -- 1Pinch
9. Green Chilli -- 2 or 3
10. Cahews -- 1/4Cup
11. Curry Leaves -- 8 to 10
12. Vegetables (Carrots & Green Peas) -- 1Cup
You can even add beans, brinjal, tomato, lady's finger etc according to your wish.
13. Tamarind Paste -- 1/4Cup
14. Bisi Bele Bath Masala -- 2tbsp

Method To Prepare:
1. Heat oil in a pressure pan and add cumin seeds and mustard seeds. Let them crackle.
2. Once they start crackling, add green chilli, red chilli, curry leaves and cashews to it.

3. Fry them until cashew turn into brown color.
4. Then add chopped carrots and green peas.

5. Now add rice and toor dal to it.

6. Then add salt & turmeric powder to it. Also add sufficient water and close the lid.

7. Let the pressure pan do its job up-to 4 long whistles.
8. Open the lid of the pan once all the pressure is lost. Add tamarind paste and Bisi bele bath masala to it.
Mix it well and Serve Hot.

Now Lets Learn How to Make Bisi Bele Bath Masala.......


1. Red chilli -- 8 to 10
2. Fenugreek Seeds (Menthulu) -- 1/4tbsp
3. Mustard Seeds  -- 1/2tbsp
4. Cinnamon Stick(1inch) -- 2
5. Coriander Seeds -- 1tbsp
6. Channa Dal -- 1tbsp
7. Urad Dal -- 1tbsp
8. Cloves -- 4 or 5
9. Cardamoms -- 4 or 5
10 Dry Coconut Powder -- 2tbsp (This is Optional)

Method To Prepare:
1. First heat the pan & dry roast channa dal and urad dal. Then add red chillies, fenugreek, mustard, coriander seeds, cardamom, cloves and cinnamon to it. Fry until they turn into golden brown color.
2. Now grind everything into a fine powder.

Your Bisi bele Bath Masala is Ready.

Thursday, December 1, 2011



1. Raw Rice -- 1Cup
2. Urad Dal -- 1/2Cup
3. Salt -- To Taste
4. Grated Coconut -- 4 to 5 tbsp

Method To Prepare:

1. Soak the raw rice and urad dal overnight.
2. Then grind them into a fine paste by adding some water and grated coconut.
3. Now add sufficient salt to the batter. Remember that the batter should be slightly thinner than the normal dosa batter. As we add coconut in it, we cant spread the batter. Just pour it on the skillet.

4. Pre-heat the tawa or skillet/griddle and pour a laddle full of batter on it and add 1tbsp of oil to roast the dosa nicely.

5. Roast the dosa for sometime and turn it to other side. Roast the dosa on both sides and transfer it to the serving plate.

Serve this Tasty Coconut Dosa hot with Tomato Chutney (Or any Chutney of your own choice) And Tiffin Center Sambar.

You can feel the nice flavour of the coconut while eating the dosa.