Rava Dosa

Rava dosa our favorite breakfast,very easy to make them,its very popular in south India.My mother-in-law is an expert in making them,earlier I used to make rava dosa but this summer she taught me few tricks and my dosas nowadays are turning out super yummy.And here comes her recipe.

Rice flour - 4 tbsp
Semolina/sooji(upma rava) - 4 tbsp
Maida/All purpose flour - 1tsp
Cumin seeds/Jeera- 1tsp
Ghee - 2tsp
Red chili powder - 1/2 tsp(add according to taste)
Salt - Add according to taste
Onion - finely chopped 1/2 cup (optional)
The proportions always vary & few people use curd(can use it while mixing the batter),this is the version I prepare.

1.Mix rice flour,maida,rava,jeera,red chili powder,salt in a wide bowl and slowly add water and make a thin batter.Leave it aside for 10 min.
2.Heat the pan on medium high flame ,meanwhile take a small glass/ladle or container and mix the flour nicely .Once the pan is hot ,take one ladle full of batter and spread on the pan starting from the sides and finishing off in the middle , rava dosa cannot be spread like ordinary dosa.Add onions and cook.
3.Add little oil or ghee on the sides and let it cook until the sides of dosa start coming up . When it becomes golden brown flip it.

Hot rava dosas are ready to serve and athamma serves it with allam(ginger) pachadi and ghee.

Note: The pan should be very hot before making dosas.While pouring the batter you have to place the ladle at least 4-6 inches high from the pan ,so that the batter spreads evenly and do not try to fill in the holes in middle unless they are very big.
Adding cumin seeds gives a nice flavor.

Sending this delicious recipe to  bookmarked-recipes-every-tuesday-event  hosted by Aipi & Priya.

Mutton Biryani

Mutton biryani this recipe reminds me of my first Florida trip to my sister's place.One of shirish's cousin who stays there invited us for lunch ,she prepared biryani and trust me it was just heavenly one of the best biryani I ever ate in my life . Here is the recipe.

Mutton  -3 pounds
Curd  - 1 cup
Lemon  -3
Sahijeera - 1 tsp
Cinnamon - 1/2 stick
Cardamom - 3
Clove - 4
Biryani Masala  -7tsp(add according to taste)
Mint - 1 cup
Coriander/Cilantro - 1cup
Green chillies - 4-5
Fried onion - 1 cup
Salt - 2 tsp(add according to taste)
Red chili powder - 2 tsp
Basmati rice - 6 cups
Color - A pinch(optional)

1.Soak basmati rice for at least 30 min.
2.Chop mint,coriander,slit the green chillies,fry onions if you don't have store brought fried onions.
3.Pressure cook mutton with curd,shan bombay biryani masala,red chili powder,green chili powder,salt,chopped mint&cilantro.
4.Boil water in a wide bowl add salt,lemon,clove,cardamom,shahijeera . Once the water starts boiling(check the seasoning ,add if salt is required) add rice and cook the rice until its 60% done .Strain the rice .
5.Pre-heat the oven to 425 degrees and meanwhile take a microwave safe pan and grease the pan with oil/ghee .
6.Add half mutton ,spread rice on the mutton ,add fried onion,cut green chili,mint,cilantro and start the second layer by spreading the mutton and add rice on top of mutton &pour the remaining mutton gravy if anything is left over(don't add too much gravy ,biryani may become soggy) add the remaining fried onion,green chili,mint,1tsp lime juice,color and cover the pan with aluminum foil and cook it for an hour in the oven.
7.Switch off the oven and enjoy the hot biryani with raita or mutton shorva or any gravy of your choice.

A very common reason that most of the women give for their weight is that they don't get enough time to do any exercise. While many do change their routine, but for some women it's really hard to do so. The kitchen can be one of the best places to add some basic exercise as women, especially housewives, spend a lot of time in the kitchen, taking care of the food habits of the entire family.
Cooking in itself is a good way to burn more calories than when you eat at a restaurant or order a take-out. While you cook, you usually lift heavy pots and pans, stand a lot and move around the kitchen. Here are some things that you can do in your own kitchen and turn cooking in to a good workout!

1.Store smartly: Keep the frequently needed items (like spices, salt and sugar jars or cooking utensils) either in the upper shelves or lower shelves rather than keeping them at hand and eye level. You would have to stretch as you reach up or squat down every time you need these items. While picking items from lower shelves, avoid bending over at the waist to protect your lower back. Instead squat down by bending your knees slowly while keeping your back perfectly straight. This will give a good workout to your upper leg muscles (quadriceps and hamstring) and buttocks. While reaching for the items in the upper shelf, stretch slowly and rise up onto your toes. This will give a good workout to your calves. You can also make it a habit to do 5 repetitions of these calf raises or squats each time you reach for something high or low.

2.Toss your food: Toss food instead of stirring it. This way you can spend more calorie as it takes a lot more strength than mixing the food around with a spoon. Also, it works out your arm and shoulder muscles. Pick up the pan by its handle and toss the ingredients in the air. But make sure that you don't toss it too high for safety purpose.

3. Avoid using electric mixer: Whenever possible, use a whisk instead of an electric mixer. Hand whisking (like when whisking egg or curd) is a great exercise for your arm muscles. Similarly, you can use manual grating rather than using a mixer grinder whenever possible, like while grating tomato for a vegetable puree. Again, it will be a good workout for your arm muscles.

4.Turn kneading into a workout: Use both your hands while kneading the dough or mashing potatoes. This is a good exercise for your arm muscles. Also, knead for a little extra time; the dough will be softer as well as you will spend more calories kneading.

5.Use heavier utensils: Use a heavier knife or a cleaver while cutting/chopping your vegetables to give your hands, forearms and wrists a good workout. Also, if possible, try using heavier utensils like cast-iron frying pan and soup pots while cooking as they are much heavier to lift, giving you a better workout.

6.Improve your balance: While cooking, try balancing on one leg by raising one foot off the ground and hold for 5 to 10 seconds. Repeat with other leg. If you don't feel much stable, hold onto the countertop.

7.Use the wait time: While you are waiting for the milk to boil or the pressure cooker to whistle, don't just stand there waiting. Rather you can do on-the-spot jogging or neck and arm rotation exercises. You can also do counter push-ups by positioning yourself about two feet from the countertop and placing both hands on the counter. While on this postition, slowly lean in till your chin is just above the countertop. Now, push with your arms to lift back up and repeat. This is just like a normal push-up but easier. Remember to keep the floor dry so your feet won't slip.

An oldie, but a goodie - use cooking spray on plastic containers to prevent stains from tomato sauce, chili, or any sauce that might stain your tupperware.

My first award "The Versatile Blogger Award" its amazing ,feels so good to receive an award .I would like to thank shobha for passing this award to me, thanks for your encouragement dear.
Shobha has an amazing collection of recipes , you can visit her blog http://foodmazaa.blogspot.com/ .
A special thanks to all my friends & followers for supporting & encouraging me .


Dosas for us are my friend roopa's hand made , she makes amazing dosas in the world.She moved to Canada now ,so if I want dosa have to make my own , no one to pamper now .
I know the recipe but I don't have an Indian grinder, so the dosas never turned out as roopa's dosas ,batter was not very soft.Last week I was going through "Taste as you Cook" blog and saw dosa recipe ,puspha mentioned that we can use Idli rice instead of rice , that made me make dosas and they turned out delicious.Thanks to pushpa for sharing this recipe.

Urad dal - 1 cup
Idli rice - 5 cups
Poha - handful
Tuvar dal - 2tsp
For batter:
1.Soak urad dal & idli rice for 6-8 hours .
2.Grind them to a smooth paste and let it ferment overnight.
1.Mix the fermented batter ,add salt .Heat pan and spread the dosa batter evenly to a circle add oil/ghee .Cook it till its brown in color and flip it .

Hot dosas can be served with any pachadi/pickle or podi of your choice.

Note:Shhh don't tell anybody revealing the secret behind crispy dosas is adding poha(for soft dosas) & tuvar dal(for nice color and crispness).
While spreading the batter, if pan is very hot the dosa doesn't come nicely so before making dosa if you have electric stove make sure you take the pan off from the heat and spread the batter and then cook it.Life is easy for those who have gas ,you can just simmer the gas.

Sending this to Bookmarked Recipes - Every Tuesday Event hosted by Aipi & Priya.
Recipe source : Taste as you cook by Pushpa.

Sarva pindi is a Telangana(a region in Andhra Pradesh) dish .The name sounds very different,but easy to prepare, it is prepared with rice flour in a sarva(wide pan).In my childhood when we used to go to my village to visit ammama & thataya(maternal grand parents)in summer ,my grand mom used to prepare this dish for all of us.My sister loves this dish.

Telangana is very famous for preparing snacks,pickles and spicy dishes like sakinalu ,garelu,sarva pindi and the list goes on.These days all these snacks are available ready made for people who stay in Hyderabad .For people who are in a place where is snack is not available ready made can try this recipe and enjoy .

Sarva pindi can be made and stored for 1-2 days .It is also nutritious dish as it has peanuts,spring onions,curry leaves,garlic,oma/vamu(ajwain seeds),jeera/cumin seeds,cilantro/kothimeera.
Rice Flour - 2 cups
Red chili powder - 1/2 tsp
Green chili - 2
Curry leaves - 5-6
Coriander/Cilantro - 1/2cup
Spring onion - 1/2 cup
Garlic - 2 pods
Jeera/Cumin seeds - 1/2 tsp
Oma/Vamu/Ajwain seeds - A pinch
Sesame seeds - 3tsp
Peanuts - 1/2 cup
Oil - 4-5tsp
Salt - according to taste
Channa dal -1/4 cup(Optional)
Onion - 1 small

1.Roast peanuts and break them into half(tie them in a cloth and crush them with a small cup).
2.Soak the channa dal for 1 hr,this is optional I just add peanuts.Wash and finely chop all the leaves(coriander,spring onion,curry leaves).
3.Chop green chilli and onions very finely .Grind garlic & jeera keep the paste aside.
4.Take a wide bowl ,add rice flour,garlic jeera paste,curry leaves,spring onion,coriander leaves,oma,sesame seeds,peanuts,channa dal,onion,green chillies,red chili powder,salt and mix everything nicely before adding water so that the salt and garlic paste gets evenly distributed.
5.Add water little at a time and check the seasoning add anything if required.
6.Make a smooth dough not very soft.
7.Divide the flour mixture in to desired size balls .Take a wide pan add a drop of oil,spread the flour dough with hand evenly(apply little oil or wet your hands with water)it should look like roti.
8.Make small holes on the appa and put some oil in the holes ,around the appa & cook it on medium heat covered for approximately 8-10min and then flip it cook for 1-2 min and keep it aside.
9.Do not use the same pan for preparing the second one as its very hot .Use another pan and repeat the process until all the appa's are done.

Can be served hot or cold according to your taste.

Note: As we are adding onions ,donot preserve it for more than 1-2 days.

Sharing this recipe with Celebrating Regional Cuisine hosted by Sujana.

Sharing this recipe with Vegetarian Foodie Fridays #27  .

I had fresh strawberries,pineapple,pomegranate which I got over the weekend from hay market , so I came up with an idea of making a drink.Mid of November northeast is supposed to be cold but it's a warm and sunny day in Boston and the temperature is in 50's so why not take an advantage of it and enjoy a chilled drink .
 Nutritional values:
 Apart from tasting simply delicious, strawberries as well have beneficial effects on your health. So if it isn't just for the enjoyment itself, you now have lots of reasons to eat strawberries.

In addition to being low in fat and calories, strawberries are naturally high in fiber, vitamin C, folate, potassium and antioxidants. Compared to fruits like apples, oranges or bananas they score highest in most of the nutrients.

5 fresh strawberries
6-7 pieces fresh pinapple
1/2 cup pomogranate seeds

Remove the skin and cube the pineapple.Process all the fruits ,ice in the blender . Add water if the consistency is too thick for you.
Add sugar if necessary.

Wanted to present the drink differently ,hope you all liked the look .The drink tasted delicious.

Sending this to Virtual party hosted by Aipi of USmasala.


Sending this to Food palette red event giveaway.


As a child I never ate few veggies and one among them is Tindora .Mom used to try and cook in many different ways but some how never felt like eating.Now I prepare it for shirish though but never tried to eat it , but one day there was lot of curry and thought let me try and see how it tastes and you know what to my surprise I liked it.

Nutritional Values:
The Tindora is a tropical vegetable that grows widely across India’s coastal regions. As is with most vegetables, the Tindora has nutritional properties, that are believed to reduce blood glucose levels, and is hence highly recommended to diabetics.

Tindora - 250 grams
Green chili - 2
Curry leaves - 2
Onion small - 1/2
Coriander powder - 1/4 tsp
Cilantro/coriander - 2tsp(finely chopped)
Garlic - 2 pods
Jeera seeds - 1/2 tsp

1.Wash and cut the tindora vertically.Chop the onions,green chillies,spring onions,curry leaves,garlic.Grind curry leaves,garlic,roasted dal powder ,keep it aside.
2.Boil the tindora for 5-8 min and drain the water.
3.Heat oil in a pan and add few jeera seeds ,onion,green chili and saute them for 5min .Add the ground garlic paste ,turmeric.Mix it properly.
4.Add tindora/dondakaya ,salt,coriander powder and mix and cook for 8-10 min on medium low flame.And switch of the heat.

Can be served with steamed rice or roti.
Note:Adding ground garlic,curry leaves,roasted dal powder(fry urad dal,tuvar dal,channa dal and grind into powder you can use it for rasam) paste gives a nice flavor and a different taste.

Some times eating simple healthy food really helps .Dal has a special place in everybody's eating schedule I believe .At one point of time I used to hate dal when our cook in hostel used to make it with pumpkin. But now almost every day or at least weekly thrice I make dal and enjoy eating it.

Palak/spinach - 1 cup
Onion - 1/2 small(diced)
Green chili - 1
Chopped spring onion - 2tsp
Chopped cilantro - 1 tsp
Oil - 2tsp
Garlic - 2pods
Jeera - 1/2 tsp
Moong dal - 1/2 cup
Mustard seeds -1/4 tsp

1.Wash spinach,green chili,corinader,spring onion and chop them finely .Dice the onion.Mash the garlic with little jeera seeds.
2.Heat the pressure cooker and add oil.Add mustard seeds and allow them to splutter then add remaining jeera seeds ,onion,green chili saute them for 2-3 min.
3.Add spinach,spring onion,half garlic paste and cook them for 2 min.Add washed moong dal and mix everything well.
4.Add enough water , red chili powder .Give it a nice stir and once the water starts boiling pressure cook the dal for 3-4 vissils depending upon your cooker.Switch off the stove and allow the cooker to cool.
5.After removing the lid , switch on the heat once again and add garlic jeera paste & salt .
6.Boil it and check for the desired consistency ,add if anything is required.Switch off the heat.

Palak dal is ready to serve.
Note:Adding garlic jeera paste at the end gives a nice flavor.Actually you can just boil palak and dal separately and put the tadka later , its your choice.

Pulihora is an authentic & all time favorite dish for south Indians, It's called by different names Pulihora, chitrannam etc.Can be prepared in many flavors(mango,lime,tamarind).
As I have mentioned about mango above want to share some of my experience with you before starting the recipe .Back in my hometown ,grandpa has  mango farms and I used to love to go help dad and uncle in summer when the mangoes are ready to be plucked from the trees. It used to be fun in childhood , grandpa used to store all the mangoes in one dark room covered with leaves for the mangoes to ripe fast.Whole summer recipes were almost with mangoes .It makes me nostalgic now .So here comes the tamarind rice recipe.

Very easy to prepare and this recipe serves 2 people.
Rice - 2 cups(cooked)
Tamarind pulp - 2cups
Peanuts - 5tsp
Channa dal - 5tsp(optional)
Oil - 4 tsp
Red chillies - 5-6
Curry leaves - 6-7
Mustard seeds - 1/2 tsp
Turmeric - 1/4 tsp

To make the Tamarind paste:
1.Wash and soak tamarind to extract the paste (as mentioned in the earlier post if you don't have time to soak it well ahead, you can just microwave it for 1 min in a microwave oven safe bowl).
2.Take a deep pan(to avoid the pulp falling all over the stove) or steel vessel and add the tamarind pulp,peanuts,Red chilies,channa dal, curry leaves,salt and boil it , you can cover the pan.
3.Cook until the pulp until the raw tamarind smell disappears and looks slightly thick.Switch off the stove and keep the paste aside.
To make rice:
1.Wash 2 cups of rice and cook the rice(do not over cook the rice ,pulihora doesn't taste good if the rice is soggy) .
2.Once the rice is done spread it in a wide vessel & add the tamarind paste according to your taste and mix it properly check for salt .Add if required .
3.Meanwhile heat a pan add oil and once the oil is hot add mustard seeds , allow them to splutter then add red chillies ,curry leaves,peanuts,channa dal ,turmeric and cook them on low heat until the peanuts are nicely cooked.
4.Add oil to the tamarind rice and mix properly using a spatula or hand .

Tamarind pulihora is ready to serve with chicken or any gravy of your choice .I made this dish on Diwali and served it with aloo kurma.

Note: You can make the tamarind pulp and store it in a glass jar or air tight container and refrigerate it for months . Either mom or athamma send the home cooked and ready to use tamarind paste from India .
Using curry leaves for tempering adds a nice flavor. You can also add sesame seeds powder(1/2 tsp) , methi powder(a pinch) to give extra flavor).Pulihora tastes very good if you use more oil but if you are diet conscious it is ok.

If you make your own ginger, garlic and fresh chili pastes at home, ensure a longer life by adding a tablespoon of hot vegetable/canola/sunflower cooking oil to them and mixing well. Refrigerate and use as required.

Nutritional Values:
Bottle Gourd or Lauki has many properties that are valued in traditional healing.
Low in Calories and Fat:
The bottle gourd is low in fat and cholesterol yet high in dietary fibre.It is rich in iron and also has vitamins C and B complex.
Cooling Effect:
Its high water content makes it very cooling. The cooked Bottle Gourd is cooling, calming, diuretic and easy to digest. It is also effective against constipation and other digestive disorders.
Urinary disorders:
Bottle gourd is very valuable in treating urinary disorders.
Balancing Liver Function:
This vegetable is very good for balancing liver function.
Benefits of Bootle Gourd(lauki) Juice:
The Bottle Gourd juice is used in treatment of stomach acidity, indigestion and ulcers. A glass of lauki juice with a little salt added to it prevents excessive loss of sodium, quenches thirst & helps in preventing fatigue. excessive loss of sodium, satiating thirst and keeping you refreshed in summer. Juice from its leaves is good for jaundice.


Sorakaya/Lauki - 1 cup (chopped)
Tomato - 2 small
Onion - 1 small
Green chili - 1
Garam masala - 1/4 tsp
Red chili powder - 1 spoon
Salt - according to taste
Ginger garlic paste - 1/2 tsp
Garlic - 2 pods
Cloves - 1
Cardamom/elaichi - 1
Oil - 2tsp
Turmeric - 1/4 tsp
Spring onion - 2 tsp(finely chopped)
Cilantro/coriander  - 2 tsp (finely chopped)


1.Peel and wash the Lauki . Chop lauki into 2 inch pieces , onion ,green chili,cilantro,spring onion,garlic.
2.Heat oil in a pan , add onion,green chili saute them until onions are translucent .Add ginger garlic paste and add turmeric.
3.Add lauki pieces,garlic and add salt cook them on medium heat for 5-6 min until the pieces are soft.
4.Add tomatoes,spring onion add red chili powder,garam masala or any masala of your choice (chicken,pav bhaji).
5.Mix all the masala properly and cover the pan and cook it on medium heat for 10 min until the tomatoes are completely cooked.
6.Add water and check for the seasoning , add anything if required.
7.Check the consistency adjust accordingly .Garnish with coriander switch off the stove.

Shorva can be served with roti or steamed rice.

I know its pretty innovative the name itself is very different and an excellent way to use up the left over chapatis.I'm sure kids would love it..I have come across this recipe from priya's blog she has a wonderful collection of recipes .

Chapati noodles - 3cups(cut as long vertical strips)
Veggies - 1 cup (frozen or fresh)
Onion - 1 small
Green chillies - 1
Tandoori masala powder - 1/2 tsp(according to taste)
Oil - 1 tsp
Salt - according to taste
Red chili powder - 1/2 tsp
Lime - 1/4 tsp
Garlic - 1 pod(optional)
To garnish:
Coriander/cilantro -3 tsp(finely chopped)
Spring onions - 1/4cup (finely chopped)

1.Heat oil in a pan.
2.saute the onions,green chillies until the onions turns translucent .
3.Add the veggies(I used vertically cut long capsicum and carrot),saute them with salt, do not over cook the veggies .
4.Add tandoori masala powder,red chili powder,coriander leaves,finely chopped garlic,spring onions and cook it for 2 min on medium flame.
5.Add chapatti noodles mix them well and cook for 5 min , add lime juice mix well and its time to switch off the stove, garnish with spring onions.

Garam garam chapati noodles are ready to serve.

Me,shirish and a friend of our's bharat finished noodles in 2 min . Very tasty and very easy to prepare.As it was a gloomy rainy day couldn't capture nice pics . Will do so next time when I prepare this dish.
This recipe is for bookmarked event hosted by Aipi (US Masala) and Priya (Mharo Rajasthan's Recipes)
Recipe source :  Priya's Easy and Tasty recipes.

I love this dish , it reminds me of my days in Chennai when I was on job training me and my friend pari would go out and eat this once or twice a week in Tnagar.Ah love those days and memories. Here is the recipe vah chef style.Very easy to make and tastes delicious.

Gobi/cauliflower - 2 cups(divided into florets)
Ginger - small piece (finely chopped)
Garlic - 2 pods (finely chopped)
Ginger garlic paste -1tsp
Corn flour - 2tsp
Egg - 1
Salt - according to taste
Red chili powder - 1/2 tsp(add according to spice levels)
Pepper powder - 1/4 tsp (optional)
Oil - to fry gobi
Curry leaves - 3-4 (optional)
Coriander - 4tsp (finely chopped)
Spring onion - 4tsp (finely chopped)


To make Gobi :
1.Wash & divide cauliflower/gobi into desired size pieces.
2.Add salt,1 tsp ginger/garlic paste, pepper powder/red chili powder,cornflour ,salt and mix, add 1 egg and mix it completely.
3.Heat oil in a frying wok or kadhai-Add gobi pieces few at a time(do not crowd the kadhai) and fry until lightly golden brown.
4.Take them on a paper towel ,keep them aside.

To make the sauce:-
1.Heat a pan and add 2 tsp oil.
2.Add cumin, chopped ginger and garlic and suate them until the raw smell goes away.
3.Add chopped chillies, curry leaves,chilli powder, salt,chilli/garlic paste(I've used Maggie chilli-garlic sauce)  and mix.
4.Cook for a few minutesAdd a little water and then add gobi to this paste and toss lightly.
5.Stir in the coriander leaves ,spring onions.Turn off the heat.

The lip smacking Gobi 65 is ready to serve , me and shirish had it as an appetizer on Friday and just loved it.

Sending this dish to Food Palette red event.


Sending this recipe to an event @ Frugality and Crunchiness with Christy blog.


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