Wednesday, October 28, 2009

Carrot Fry

 A simple carrot fry served with rice, sambar or rasam or even with phulkas is just awesome.....

3-4 large carrots peeled and grated
3-4 tbsps grated coconut 
1 tbsp urad dal
1 tbsp chana dal
4-5 curry leaves
1 tsp mustard seeds
1tsp cumin seeds
2 dried red chilles
1 garlic clove
A pinch of turmeric
Salt to taste
Chilli pwdr to taste

 Add oil to a kadai and when the oil gets hot add urad dal,chana dal and fry for a min when they start to change colour, add the mustard seeds,cumin seeds and when the mustard seeds splutter, add dried red chillies,curry leaves and crushed garlic.Let fry for a min. Add the grated carrot and fry for 2-3 mins on high heat .Reduce the heat add tumeric,salt and fry till almost done.Then add the grated coconut and chilli pwd.Fry for another 3 mins and switch off.Enjoy with hot rice and sambar,rasam or with phulkas.

Ricotta Cheese Balls

While cleaning out the fridge I found ricotta cheese which I bought to make something and forgot all about.So I made ricotta cheese balls as a snack for my 19 month old and he enjoyed them. I followed this recipe but tweaked it to our taste.

1&1/2  cups of whole milk ricotta cheese
1extra large  boiled egg minced
1 egg yellow
2tbsps of finley chopped corriander
1 garlic clove grated
1tsp chilli pwd
1tsp cumin and corriander pwds
1tsp amchur pwd or chaat pwd
salt to taste
oil for frying
1 cup bread crumbs
1egg for binding.

Mix everything except  oil,breadcrumbs,egg for binding.After mixing make small round ball or your desired shape and keep aside for 10 or so mins.In the mean time heat oil.In an other bowl beat egg with a little salt and keep aside.Place the bread crumbs in an other plate kee aside.Now dip the ricotta balls in the egg and roll them in the bread crumbs.Make sure that the ricotta balls are coated on all sides.Now gently drop them in to the oil and fry till they are golden brown. Remove, drain the excess oil and serve hot. Enjoy when they are hot with ketchup.

Note: If  the ricotta balls are falling apart add the egg white also and if its too soggy add breadcrumbs.


Qubuli or Qabuli 'm not sure.I had this at my friend's place in hyderabad.Her mom made it during one Ramzan.I wanted to try it but didnot have the recipe.So i googled it and landed here.I just omitted the shahjeera,corriander and mint leaves and turmeric as I was out of them.

I know my pic does not do any justice.Will updated once I make it again with all the ingredients.Enjoy!!!!!!!!!!!


My maternal grandmother makes the softest and fluffiest phulkas I've ever eaten.And she makes them so effortlessly that I always thought that it was a breeze making them and boy was I wrong!!!The first time I made them they turned out to harder than the papads!!!!I've come a long way from then but still have a long way to go.My phulkas puffed up beautifully the other day when I made them and 'm here to share them with everyone.I know I know thery are not clear but hey it was in the night and its only so much my 7 yr old loyal camera could do.

What U'll need:

1 1/2 cups of whole wheat flour
A pinch of salt
Water as required.


Add salt to the whole wheat flour and mix.Add water  very little at a time and make a soft dough but it should not be sticky.Knead the dough for atleast 5-8 mins.Cover it with a wet kitchen towel and let stay for 20 or so mins.When ready  knead the dough again and make small balls and roll them out into discs.In the mean time heat an iron girdle.When hot place a rolled out disc and let it brown a little turn and do the same .Now if u have a gas range place the cooked disc on the flame directly and they will puff up.The phulkas are ready.If u have electric range like me u can do what I did and buy a chapathi or phulka thingie from an Indian store and place the phulka on it and it will puff up.Enjoy!!!!

Zebra Cake

I first saw this beauty  here  and had to try it but kept putting it off.I finally tried it the other day we  loved it so much that we finished it off in 2 days.If you haven't tried it ......go on try it u won't be dissapointed. I did not want to make it from scratch like in the original so I tried it with a moist yellow cake mix which I happened to have in my pantry.

What u'll need:
1 pack of moist yellow cake mix
4 tbsps of dark cocoa pwdr
Butter or oil to grease the cake tin


Prepare the cake batter as per the instructions on the box.Divide the batter into two equal parts and mix the dark cocoa pwdr to one part. Preheat the oven at 350 degrees. Grease the cake tin and drop 3-4 tbsps of cake mix and now add 3-4 tbps of cocoa mixed batter on top of the first batter.Repeat the process till you are done.DONOT try to spread the batter.It will spread on its own. Follow the same procedure as here like I did.Your cake will turn out perfect!!! Bake the cake at 350 degrees for 35-40 mins on the middle rack. Check after 35 mins by inserting a tooth pick and if comes out clean your cake is done.Take the cake out ,let it cool and the cut into it.Enjoy!!!

Tuesday, October 27, 2009


 My mom made pesarattu atleast thrice every month for me and my brother and we would devour them in a a jiffy . I could have them everyday for breakfast.....

1 cup green pesarapappau
1 inch ginger
3 green chillies(to taste)
1 tsp cumin seeds
1 pod garlic
salt to taste

Wash and soak pesara pappu for 5-6 hrs or preferably overnight.Drain and grind with all the ingredients except salt with very little water.Add salt.the consistency must be a little thicker than the dosa batter.Grease a cast iron skillet and drop the batter in the middle and spread it in circular motion.Spary a little oil and let it cook till u see little brown spots and the pesarettu is well done.I added finely chopped onions mixed with cumin seeds,finely chopped green chilly and grated ginger to mine.Serve them hot with a chutney of ur choice.
Today I made red capsicum chutney to go with my pesarettu.Enjoy.....


Monday, October 26, 2009

Pumpkin Carrot Halwa

I love the pumpkin curry or gummadikaya koora as its referred to in telugu the way my mom makes it.I made this for a contest in a online group 'm a member of.Enjoy.


  • 2 Cups finely grated Pumpkin1
  • Cup finely grated carrot
  • 1/4 Cup Sugar
  • A pinch of salt
  • 1/4 tsp Cardamom pwd
  • 6-8 cashews chopped
  • 4-6 raisins chopped
  • 2tbsps + 2 tsp Butter/Ghee
  • 1/2 Cup Milk

Fry cashews and raisins in very little ghee.Keep aside.Heat the remaining ghee and add grated carrots and fry for about 2 mins. Add the pumpkin and fry for about 4-5 mins. Add milk and stir.Let it cook on low to medium heat till both the carrot and pumpkin are fully cooked this would take about 20-25 mins (keep stirring). Add sugar, cardamom, fried cashews,raisins and combine.Cook on medium heat stirring continuously, till the mixture thickens.Transfer onto a greased plate and let cool a little.When its still warm ,stuff it into a greased cookie cutter or mold and very gently remove the cookie cutter or tap the mold and decorate it.Serve warm with icecream of ur flavor or serve at room temperature.

You can add or reduce the amount of sugar  according to your taste. 


Finally did it!! Created my own blog!!! I've been wanting to do this since I chanced upon the world of food blogging when I was googling something 7 yrs ago.I've always been a silent reader, admiring the work of all the talented chefs and cooks out there and now I want to be a part of it all.

Thank you for Visiting. 


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