Saturday, September 28, 2013

5 min Banana Mug cake

For this month's PPCS I had to do this tasty "5 min mug cake" Balachandrika's blog.

As I do not eat egg, I have done slight modifications to the recipie.

All purpose flour (maida) - 4 tablespoon  (sifted 4 times)
Banana - 4 tbsp (I used the long one)
Cinnamon powder - 1/4 tsp
Nutmeg powder - 1/4 tsp
Baking soda - 1/4 tsp
Baking powder - 1/4 tsp
Sugar - 2 tblsp
Oil - 2 tblsp
Curds - 2 tbsp
Chocolate Sauce - 1 tbsp
Chocolate chips - 10

Mash the banana, mix it with oil and curds
Whisk well
In another bowl, mix the maida, baking powder, baking soda, sugar, nutmeg, cinamon powder and chocolate chips
Add the wet ingredients and fold in gently
Grease the cup with butter
Pour the mixture into the cup. Ensure you fill in only half of the mug
Microwave on high for 4 mins 
Transfer to the plate and dunk the chocolate sauce on it
Serve hot

Sunday, September 22, 2013

Banana Bhajji Chaat

Spoilt recipes are the mother of all inventions in the kitchen :) I made Banana bajji for lunch today but miscalculated the amount of salt. Once the bajji was made I tasted it and realised it was almost saltless. This is the twist and I served it as a starter.

You Need:
Gram flour - 3/4 cup
Corn Flour - 1/4 cup
Banana - 2 sliced into 1/2 cm roundels
Red chillie powder - 2 tsp (as per taste)
Jeera powder fried - 1 tsp (Fry the Jeera without oil and fround it into fine powder)
Chaat Masala

For the Salsa
Tomato - 1 finely chopped (as finely as possible)
Onion - 1 finely chopped (as finely as possible)
Coriander - 1 tbsp finely chopped
Green chilli - 1 tsp finely chooped

Heat the oil for frying
Mix flours, chillie powder, jeera powder, salt, hing.
Add water and make a medium consistency batter.
Dip the banana roundels in the batter and drop it in the hot oil.
Fry till the bajji turns golden
Drain on towel

Mix all the salsa ingredients

To serve
Arrange the bhajji on the plate
Drop the tomato salsa on top
Sprinkle chaat masala
Serve hot :)

Sending this to "Lets Brunch on sunday" event by Priya  and Veena
Gayatri's "Walk through the memory Lane" event at Priya's Virundhu
Vardhini's Under 30 min meal 

Sunday, September 15, 2013

Bol Koddelu

This is one of my all time favorite sambar that my mom used to make. And every time I have made this or my MIL has made this I always felt there is something different, so I called mom today and asked her how she makes it and voila I found out what I was missing..

You need:
Brinjal - 1 cup cut into 1" pieces
Lady's finger - 1 cup cleaned and cut into 1" pieces
Toor dal - 2 tbsp cooked
Sambar powder - 2 tsp
Tamarind - 1 lemin sized ball soaked in 2 tbsp water
Green chilli - 3 slit into 2
Jaggery - 1 tbsp
Turmeric powder - 1 pinch
Coriander - 1 sprig
Cocnut oil - 1 tbsp

Seasoning - mustard, hing, curry leaves and red chillies

In a pan fry the ladies finger on med flame for about 4 - 5 mins.
In another pan take 3 cups of water
Add tamarind juice, Jaggery, green chillies, Turmeric and coconut oil
Add the ladies finger and let it cook on high flame for 4 - 5 mins (till bhindi becomes tender)
Add the Brinjal pieces and cook for another 4 - 5 mins on high (till brinjal is cooked)
Add the sambar powder and let it boil for another min or 2
Add the cooked dal and salt and cook for another min or 2
Season with seasoning ingredients
Garnish with Coriader and serve hot with rice

Tuesday, September 10, 2013

Godhi Hudi Payasa (Broken wheat payasam)

Happy Ganesha Chaturthi to everyone :) For the festival I wanted to make a payasam which I had not made before.. so here is the Godhi Nuchina payasa..

You need:
Godhi nucchu (broken wheat, dalia) - 1 cup
Jaggery - 3/4 cup 
Gasgase (khus khus) - 1 tbsp
Cashew and kishmish - 1 tbsp each
Ghee - 4 tbsp

Soak the godhi nucchu in water for 1 hour
Heat 1 tsp ghee and fry the khus khus keep aside
Add 1 tbsp ghee to the pan and fry the cashew and khismish and keep aside
Cook it in the pan for 3 whistles adding sufficient water (3 cups)
In a thick bottomed pan, put the jaggery add water.
Water should be just enough to cover the jaggery
Let it boil on high till you get a thread consistency
Add the cooked dalia and khuskhus and cook on med - high flame for 2 mins or till you see bubbles forming
Add 2 tbsp ghee
Mix well
Add the fried cashew and khismish
Serve hot :)

This is off to Jagruti's potluck party.

Sunday, September 8, 2013

Burnt vegetable Tawa fried rice

Noodles Vs Rice.. In my house in this fight rice always wins.. I got a new tawa with the glass lid last week and inaugurating it with this recipe :)

So here is the quick and easy burnt vegetable tawa fried rice..

You Need:
Vegetables - 1 cup (finely chopped -I used carrots, potato, baby corn and peas)
Rice - 1 cup cooked
Pepper powder - 3 tsp 
Onion - 1 finely chopped
Capsicum - 1/4 cup cubed
Ginger garlic paste - 1 tsp
Soya sauce - 1 tsp
Grren chillies - finely chopped 1 tsp

Heat the tava.
Spread the rice on a plate and sprinkle 1 tsp oil on top
spread the veggies and cover and cook on medium - high flame till veggies become tender ( 5 - 6 mins)
remove and keep it aside
Heat 1 tsp oil
Fry the ginger - garlic paste till raw smell goes away
Add the green chillies and onion and fry till onion becomes translucent
Add the capsicum and fry till capsicum becomes tender
Now transfer this to a pan
Add the vegetables and mix well
Add the salt, pepper powder and soya sauce and mix well
Add the rice mix well
Spread it on the tawa and let it cook for 3 - 4 mins on low flame
Serve hot.

Sending this to "Lets Brunch on sunday" event by Priya  and Veena

Wednesday, September 4, 2013


This recipe was shared by one of my friend's in a FB group. I have never tried cooking red pumpkin before.. This is soo quick to make, and tastes soo fresh :)

Source: SnehaLatha

You need:
Red pumpkin – peeled and thinly sliced 
Coconut – 1 cup grated
Jeera / Cumin seeds – 1 tbsp
Red Chillie – 4
Jaggery  – 1 tbsp
Salt to taste

For the seasoning: 1 tsp mustard, 1 broken red chillie, 1 tbsp coconut grated

Cook the pumpkin slices in 1 cup of water for 10 mins until soft or cook it in the pan for 2 whistles
Grind the coconut, Jeerige and Red chillie together with little or no water
Add this to the cooked pumpkin and keep frying on med flame for 4 - 5 mins
Add Jaggery and Salt
Mix well
Remove from the flame
Just before serving season with mustard and red chillie
Garnish with coconut
Erissery ready :)

Tuesday, September 3, 2013

Papad Dip

In my house for dinner the preferred food is paratha. Stuffed or veggies mixed with the dough and rolled like theplas. It is usually eaten with Curd and pickle.

Here is a quick and easy Papad dip.

you need:
Lijjat papad - 5 ( I used the one with red chillies)
Curd - 2 cups
Green chillies - 1 finely chopped
Coriander - 1 tbsp finely chopped

Roast the papad over gas or in the micorwave
Break it into smaller pieces (using hands)
Add in the green chillies, coriander leaves and salt
Add in the curd
Mix well and serve immediately