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Friday, 21 November 2014

Yam Dry Munchurian

For spicy batter:

  • Yam pieces cut and sliced
  • Corn flour 4 tbsp 
  • Chilly powder 1 tbsp
  • Pepper powder 1/4 tsp
  • Kasuri methi 1 tsp
  • Ginger garlic paste 1 tsp +1 tsp
  • Salt.


  • Onion 2 cut & sliced
  • Green chilly 2 
  • Capsicum 1 thinly sliced
  • Tomato sauce 2 tbsp
  • Soy sauce 1/2 tsp
  • Tamarind juice for marination.
  • Coriander leaves 3 sprig
  • Oil for deep fry


  • Peel,rinse and slice the yam.
  • Marinated in tamarind juice about 10 minutes.
  • Remove it drain and keep aside.
  • In a bowl add " FOR SPICY BATTER" item except yam.
  • Now add yam pieces and marinate about 10-20 minutes.
  • Deep fry till golden brown from both side an keep it aside.
  • Next heat oil in a pan.
  • Add onion fry till onion transparent.
  • Add ginger garlic paste mix well.
  • Add green chilly and capsicum stir for a minute.
  • Add tomato sauce and soy sauce mix well.
  • Now add fried yam mix well.
  • Add salt adjust your taste.
  • At the top sprinkle coriander leaves.

Monday, 17 November 2014

Bread Uttappa


  • 6-10 slices of White or Milky Bread
  • 1/4 cup Semolina
  • 1/4 cup Maida (all purpose flour)
  • 3 tbsp Yogurt
  • 1/2 cup Onion (finely chopped)
  • 1/2 cup Tomato (finely chopped)
  • 1/2 cup Capsicum (finely chopped)
  • 1 Green Chilly (finely chopped)
  • 1 Inch Ginger (finely chopped)
  • 1/4 cup Coriander leaves (finely chopped)
  • salt
  • oil/ghee


  • Remove the edges of bread and cut them in small pieces.
  • In a blender add bread pieces,rava,maida,yogurt,salt and water.blend it to a thick  and smooth paste.
  • Put the batter in bowl.batter should not be too thick.
  • Heat the pan over medium heat and lightly spread the oil in pan.
  • Take the ladlefull of batter  and spread it in pan.
  • On the top of the batter spread all finely chopped ingredients (onion,tomato,capsicum,chilly,ginger,coriander leaves),
  • Pour little ghee on top of uttappa.
  • Let it cook for a minute,flip it over and cook till uttappa become nice and crispy from both sides.
  • now serve crispy uttappa with chutney.

Tuesday, 11 November 2014

Vegetable Cutlet


  • Potato-2 medium size (boiled &mashed)
  • Beetroot-1 medium size (grated)
  • Green peas (optional) 1/4 cup
  • Sweet corn 1/4 cup 
  • Onion -1 big (finely chopped)
  • Green chilly 1 (finely chopped)
  • Capsicum 1 small (finely chopped)
  • Coriander leaves finely chopped
  • Ginger+garlic+green chilly paste(for more spicy)
  • Turmeric powder a pinch
  • Chilly powder- 1/2 tsp (optional)
  • Garam masala powder 1/2 tsp
  • Chaat masala 1/2 tsp (optional)
  • Cumin seed 1/4 tsp (optional)
  • Bread crumbs or semolina
  • Oil for shallow frying


  • Putt all above item in mixing bowl except bread crumbs and oil.
  • Mix well and add salt as if you are required.
  • Take a portion of mixture and make balls and then flatten it.
  • Now roll in bread crumbs on both the side.
  • Heat oil in a pan and shallow fry the cutlet until golden brown on both sides.
  • Serve hot with tomato ketch up.


  • In this method need not be required for boiling vegetables (green peas,sweet corn and beetroot).
  • If you are cooking the veg in water after that drain the water and squeeze immediately.
  • I used crushed beetroot  so not require boil or fry.

Tuesday, 29 July 2014

Sardine Pulimunchi (Butayi)


  • Sardine fish 10-12(small size)
  • Curry leaves 1 sprig
  • Onion 1 small (finely chopped)
  • Garlic 2 flakes (crushed)
  • Oil
  • Salt to taste
  • Turmeric 1/4 tsp
  • Coriander leaves hand full

For Grind:

  • Tomato 1 big (chopped) (optional)
  • Onion 1 big (sliced)
  • Dry Red Chilly 10-12
  • Coriander Seed 1 tsp
  • Cumin Seed 1/4 tsp
  • Methi 1/4 tsp
  • Fennel seed 1 tsp
  • Ginger 1 inch
  • Garlic 4-5 flakes


  • Wash and clean the fish put turmeric and salt keep aside.
  • Put oil in pan fry all "FOR GRIND" ingredients.
  • Grind all ingredients along with turmeric.
  • Add little water as required to make a fine thick paste.
  • In a vessel add little oil add chopped onion and crushed garlic,when both are slightly brown in color.
  • Add curry leaves and grind masala paste.
  • Add little water and salt bring it to boil.
  • Now add fish and cook for 10 minutes.
  • Last garnished with coriander leaves


  • tomato is optional you can add tamarind juice instead of tomato.

Sunday, 27 July 2014

Elephant Foot Yam (Suran Fry)


  • Suran pieces(yam) (cut and sliced)
  • Red chilly powder 2-3 tsp
  • Turmeric 1/2 tsp
  • Ginger garlic paste 1 tsp
  • Tamarind juice
  • Lime juice
  • Salt


  • Peel,rinse and slice the the suran(Yam).
  • Marinated in tamarind juice about 5 minutes and keep a side(remove the itchiness).
  • In a bowl add red chilly powder,turmeric,ginger garlic paste,lemon juice,salt and add water mix well.
  • Marinate suran(yam) pieces about 10-20 minutes.
  • Spread the semolina on plate and spread the pieces on it.
  • Shallow fry them.
  • Now crispy yam fry ready for eat.

Monday, 7 July 2014

Bread Dosa


  • Bread slices 8-10
  • Semolina (sooji) 1/4 cup
  • Rice flour 2 tbsp
  • Yogurt (curd) 2 tbsp
  • Ginger 1 inch (cut into small piece)
  • Green chilly 1-2 
  • Coriander 2  strand(optional)
  • Salt as per taste
  • Oil /Ghee


  • Take the bread slices cut the edges, and soak in water for 2-3 minutes and squeeze out the water.
  • Grind it with rice flour,rava ,curd,ginger,chilly and coriander leaves.
  • Grind the batter will be little thicker, like dosa batter(urad dal dosa).
  • Pour it in bowl add salt and check the consistency.
  • Pour the batter on the pan and spread the batter into round shape.
  • Drizzle little ghee on top and sides and cook both side till brown.
  • Serve hot dosa with chutney.


  • If the dosa is sticking to the pan, you can add rice flour or rava to the batter.

Wednesday, 2 July 2014

Cucumber Moong dal Curry


Green moong dal half cup
Cucumber (washed and cubed) half cup
Tomato one small (chopped)
Jaggery (optional)
Salt (to taste)
Oil 3 tsp

To Grind:

Grated coconut half cup
Coriander seed 2 tsp
Cumin (jeera) 1 tsp
Urad dal 1 tsp
Dry red chili 4-5
Methi seed 1/4 tsp
Tamarind paste 2 tsp(optional)
Turmeric 1 pinch

To Seasoning:

Curry leaves 1 strand
Mustard seeds 1 tsp
Asafoetida (hing) 1/2 tsp


  • Wash and soak green moong dal at over night.
  • Next morning cook the dal, in a pressure cooker.
  • Put the cubed cucumber in another vessel.
  • Add half cup water(or more) and turmeric let it boil.
  • In the mean time take pan heat oil add to be grind ingredients except coconut,tamarind,turmeric
  • Fry until you get nice aroma.
  • Once the mixture is cool grind it to smooth paste along with coconut and turmeric.
  • Once the cucumber is half boiled add tomato, salt.
  • Once the cucumber is cooked add boiled dal,jagerry mix it well.
  • Now add grinded mixture in to the cooked cube and adjust the water and mix well.
  • Cook on medium flame for about 5-10 minutes.
  • Not add too much water for curry.
  • Finally add the seasoning and serve hot with rice or dosa.


  • If you do not like the moong dal you can skip it.
  • Pressure cook is optional you can boil the dal with any other vessel also,
  • If you use pressure cooker,cook for 1 whistle.
  • In this curry i skipped tamarind because i used tomato instead of tamarind.