Wednesday, October 28, 2009

Potato-chickpea- burgers

2 potatoes boiled and mashed
1 cup of chana daal soaked in water and ground to paste in water
1 cup mixed vegetables (carrots, peas, beans, corn here)
2 tsp dhania
1 tsp cumin
1/2 tsp fennel
1/2 tsp garam masala powder
1 tsp garlic paste

Method to prepare patties:
Powder together the dhania, cumin, fennel and keep aside.
Heat oil in a pan and add the garlic paste, the powdered spice mix and garam masala, mixed vegetables, stir in the ground chana daal paste to it and cook for a few mins. Once cooked well mix with it the boiled and mashed potato. take spoon fulls of this mixture and shape them into cutlet shaped patties. Grill the patties with a little bit of oil on a griddle or a grill to assemble your sandwich or burger. (I also froze a batch in plastic wrap for quickly making up the burgers later.)


To assemble my burger I used here my favorite Arnold oatnut bread, my home made potato-chickpea burgers, some rougly cut iceberg lettuce, store bought pickeled cucumber, pickeled red pepper and a drizzle of lowfat dressing and savored with corn chips on the side.

Sending this off to  Light meal event hosted by Simple Indian Food  

Curried blackeye beans in coconut gravy

Black eye beans are rich in fiber, vitamins and minerals. They are called “lobia” in Hindi or “alachandalu” in telugu. Like chickpeas they are low fat low sodium and high in protein. They are soft and easy to cook due to a sparse seed coat. The following recipe using cooked blackeye beans in coconut-onion gravy, spiced with coriander is a wholesome combo paired with chapathi/roti or naan and is my family’s favorite dinner menu.            

2 cups Black eye beans washed and pressure cooked until soft
1 large onion cut to cubes
1 cup fresh or dry coconut
2 fresh green pepper sliced
¼ cup coriander seeds (dhania)
½ cup chana daal
1 twig coriander leaves
1 tsp cumin seeds
½ tsp turmeric
1 tbsp garlic paste

Roast the chana daal and dhania in a pan. Grind the roasted seeds, onions, and coconut into paste in a grinder.

Heat oil in a wok, add the cumin seeds, turmeric, green pepper followed by garlic paste. Then add the ground onion coconut paste to it. Let cook for a few mins until the raw smell of onions is gone. Now stir in the precooked blackeye beans. Mix well while partially mashing the beans with the spatula. Cook for a few mins on simmer and turn off the flame. Garnish with coriander leaves and serve.

Serving suggestions: Serve with chapathi
naan or any rice dish

Blackeyed Peas on Foodista

Reposting this recipe for an entry to the following events:

Think Spice corriader seeds hosted by Priya from Priya's tasty and easy recipes and initiated by Sunitha

My Legume love affair - 16th helping hosted by Cook Sister and administered by Susan of The Well seasoned Cook

Tuesday, October 27, 2009

Dosavakaya (cucumber pickel in mustard and red pepper)

After having posted the Spicy flavorful podina-kobbari chutney coming to the Chilly hot and fiery portion for an entry to the "Spicy and Fiery Chutney event" hosted by Sreevalli at Ammaji recipes. Although I am personally not a great hot and chilly lover myself, Andhra cuisine is popular for wide variety of these  pickels and chutneys and these are a regular affair in my family dining and "ought to be there" dishes in my kitchen.They are certainly relished by the rest of my family crew. So reposting as my second entry to this event the Andhra special hot and fiery Dosavakaya.


1 large Dosakaya cut to cubes
1 cup red pepper
1 cup mustard powder
1 cup salt
2 tsp methi(fenugreek) powder
3 cups oil

Cut the Dosakaya (yellow cucumber-sour kind) into cubes, some people deseed it completely but i like to leave in some seeds.

Take the cut dosakaya in a large bowl stir in all the ingredients and mix well.
Close the lid and let marinate for a day or two. In a couple of days the dosakaya leaves out water becomes tender and all the spices infused into it. The pickel is ready to serve.


Serving suggestions:
Serve with hot rice and ghee or with roti
The longer you store the pickel the better it tastes. This can be stored in a clean airtight container for months.

Dosakai Cucumber  on Foodista

Monday, October 26, 2009

Podina-Kobbari Chutney (Mint-coconut Chutney)

Mint is one of my favorites. I often make this spicy, flavorful chutney with mint and fresh coconut, to go with dosa or rice.  Try this refreshing and yummy chutney and I assure you will love it.

Peppermint Leaves on Foodista
One podina bunch -leaves separated
1 fresh coconut cubed
lemon size ball of tamarind deseeded
1 cup water
for Tempering:
2 tbsp oil
2 tbs chana daal
1 tbsp urad daal
1 tsp mustard seeds
1 tsp cumin
3 whole dry red chillies
1 tsp turmeric

Dry roast the washed and dried Podina leaves in a pan  and keep aside. Heat oil in  another pan and add the chana, daal urad daal, cumin, mustard seeds. As the seeds start to splutter add turmeric and red chillies. Let them slightly brown and turn off the flame.
Grind together the roasted podina leaves and coconut and tamarind and tempering together with enough water to a paste consistency in a blender. Chutney is now ready to seve with.

Serve as an accompaniment with dosa, vada or rice

This is my entry to Srivalli's event on Spicy Fiery Chutneys 

I am so happy to receive these awards again from lovely blogger Sanjana @ Ko Rasoi Do checkout her wonderful posts if you havent already. Thank you so much Sanjana!

Sunday, October 25, 2009

Date Peda

After Diwali and savoring all those sweets most of us may have taken the resolution of... Uhem... no more sugar for a while.... Really.... 
And for those of us in West and North America, Halloween is around the corner and kids are all excited about sweets and trick-o-treating. How do we balance our sugar? How about indulging in some healthy treats? How about if it is made with a nutritious ingredient with its all natural sweetness. Umm thats a good idea to trick your Jihva and curb your temptation right!!!

Dates are rich in iron and fiber and are good for heart health.
Since dates are sweet by themselves I did not use any sugar in this recipe. Try and enjoy this treat just anytime or for your next festivity.

Dates on Foodista
400g- dates
one 14oz can unsweetened condensed milk
2 tbsp maida
2 tbsp ghee
1 tsp cardomon

Crush the dates to make the cooking easier and faster. (I did by blending them in a food processor lightly in one short run) 
In a large pan heat ghee, stir in the maida and mix well in simmer so that it doesnt brown too much. Now add the dates, condensed milk and cook on medium while stirring constantly. Cook till the mixture blends well and starts to leave the sides. Take off the flame and let cool. Stir in the cardomom powder and mix. When it is warm enough to handle take small portions of mixture into your palm and shape them into balls and pat to make small peda shaped treats. Enjoy!

Rohini from Curries ans Spices has passed me another lovely award. Thank you Rohini for sharing this with me, I am really honoured!

I would like to share this with my blogger friends
Rekha from Plantain leaf
Sreelekha @ Sree's Recipes

Monday, October 19, 2009

Simple and Scrumptious - Mamidikaya Pappu & Some awards

Raw sour mangoes make a excellent combination cooked with toor daal. This is a very simple and quick dish, yet when served with hot rice and ghee makes it a mouth watering Yummy meal. Although mangoes are a seasonal tropical fruit, these are made available in our local grocerers almost all year long and I like to have this warming meal for lunch on these chill days. This is a nice way to reminisce those summer tastes in fall and the approaching winter. My kids also love this one and it is an excellent source of protein and vitamins they need.

Make sure to really pick the green raw mangoes for this dish that are really sour, the ones used to make pickels are the best kind for this (The sweet ones do not give this that yummy tangy taste).

1 big raw mango peeled and cut to cubes
2 cups toor daal
2 green chillies chopped
4-8 curry leaves
corriander for garnish
for tempering:
3 tbsp oil
2 tsp cumin
2 tsp mustard seeds
1 tsp urad daal
1 tsp turmeric
1 tsp hing

cook together the toor daal and cut mango in a pressure cooker with 4 cups water until soft and keep aside.
Heat oil in a deep pan for tempering and add all the ingredients in order. When the seeds start to splutter, add the chopped green chillies and curry leaves.  Stir in the cooked daal with mangoes. Add more water to desired consistency and cook on simmer for 5-6 min., while stirring occasionally. Adjust the salt. Take off the flame and garnish with corriader. Serve hot with steaming rice and ghee.

Now coming to some post Diwali awards round, my friends Sree and Sarah and Sandhya have showered me with this presentation award. Thank you ladiesI am so happy to receive this award from You!


I would like to pass these to my friends Dhanya, Malar, Lena, and Esai 

For the second time The creative blogger award passed to me from Sree and I love reading your blog from Sarah and Sandhya and One lovely blog award again from Sandhya.Thank you dearies for passing on these encouraging tokens.


Thursday, October 15, 2009

Diwali Wishes with Khova Kajjikayalu

Khova kajjikayalu is a traditional andhra delight made with Khova (thickened milk, mava) filled with grated coconut. Although the process of making these is time consuming the results is this rich heavenly sweet that is so tempting and simply melts  in the mouth.

400g Khova (Mava)
100g (or less) Sugar
2 coconuts grated
2 cups Jaggery
1 tsp cardamom powdered

1. In a large pan melt the jaggery with half a cup water on medium flame mixing occasionally It will first liquify and then start to reduce after some time. this will be a slow process and can take a while. When the jaggery starts to reduce stir in the grated coconut and cook on low flame until the whole mixture comes together and is reduced and all the sweetness is infused into the coconut. Add the powdered cardmom and take off the flame and let cool. When it is cool enough make balls of this and keep aside. (These can be eaten as is and is called "kobbari Louz" in telugu). Now proceed with the step 2 to make khova kajjikayalu.

2. Mix the khoa and sugar in a large pan and heat on low flame while stirring occasionally. If you like it less sweeter adjust the amount of sugar. The mixture starts to melt and slowly thickens again. This whole process may take anywhere from 20-30 min considering the quantities we started off with. As the Khova thickens into a chapathi dough consistency take off the flame. Le the mixture cool a little bit. If it cools completely it may be hard to mould so start making the khova kajjikayalu when it is just enough heat to handle.

3. Take spoon fulls of cooked khova into the palm or onto a plastic sheet and press to make small puri shaped half cm thick circles about 3 inch diameter. Place the kobbari louz you made in step 1 in the middle and cover it with the khova and use your palm to shape them into balls or laddus. The delightful Khova kajjikayalu are ready to serve. 

These can be stored airtight for about a week.  Enjoy!

I am sending this recipe

Wish You all....

Wednesday, October 14, 2009


Diwali is fast approching and we all are making plans for the delightful dishes and all the dhoom dhamaka. And guess what I have received these lovely presents from my Blogger friends. Yeah....
Sushma and Kanchan have showered me with this award and meme. It is an honour to receive this from you Sushma and Kanchan. Thank you so much! You have truly made me feel over the top!
I am sure all of you have had a taste of their yummy delights, If you have'nt yet, do not delay any more.

This award goes with a meme that has to be passed to 6 blogger friends and answered in one word. Here are my answers:

1. Where is your cell phone? computer desk
2. Your hair? Black
3. Your mother? my best friend
4. Your father? retired
5. Your favorite food? mexican
6. Your dream last night? dont remember
7. Your favorite drink? orng juice
8. Your dream/goal? not yet fulfilled
9. What room are you in? varendah
10. Your hobby? photography
11. Your fear? rumours
12. Where do you want to be in 6 years? Yet to decide
13. Where were you last night? home
14. Something you aren’t? dual standard
15. Muffins? certainly for breakfast
16. Wish list item? none as of now
17. Where did you grow up? Hyd
18. Last thing you did? email
19. What are you wearing? casuals
20. Your TV? always on
21. Your pets? None
22. Your friends? always there for me
23. Your life? interesting
24. Your mood? Great
25. Missing someone? yes
26. Vehicle? geting old, time for a new one
27. Something you’re not wearing? Finger ring
28. Your favorite store? clothing, can spend hrs there
29. Your favorite color? pink
30. When was the last time you laughed? this morning
31. Last time you cried? do you want to believe me
32. Your best friend? my mom
33. One place that I go over and over? into my thoughts
34. One person who emails me regularly? none
35. Favorite place to eat? mexican

Rohini from Curries and Spices has passed some more lovely awards. I am so happy to receive these from you Rohini!
I am sure most of you have already  read her posts; if not do chekcout her fabulous blog and dont miss out on all her interesting recipes.

While I mean to share these awards with all my blogger friends with such wonderful posts out there, I will go by the rules for now and pass on the three awards and meme to the following six amazing foodie friends---
Usha Nandini, Preeti, Shri, Uma, Padma and Vrinda. Congratulations Dearies! Cheers!

Thursday, October 8, 2009

Carrot-Moong Medley

Here is a simple vegetable side with carrots and moong dal. This is one of those day to day vegetable dish, a healthy one that can be relished with roti or rice. This is so vibrant that the beautiful color attracts attention even when you serve as part of a multiple course meal and makes you want to have some instantly. The ginger added in this dish and the onions gives it a well blended flavor. Moong daal adds in that protein you need when you simply eat it with rice or roti. And it is quick and easy to make. Try it for yourself.... 

2 Cups grated carrots
1 onion thinly sliced
1 cup moong daal (I used the ones without coat, you can also use whole, soaked in water for couple of hrs)
2 green chillies chopped
1 tsp dried red pepper powder (optional)
1 tsbp ginger paste
salt to taste
Chopped Cilantro for garnish
Curry leaves (optional)

For tempering
2 tbsp oil
1 tsp urad daal
1 tsp mustard
1 tsp cumin
1/2 tsp turmeric

Heat oil in a kadai. Add the tempering ingredients in the order mentioned. As the seeds start to splutter add the chopped green chillies, curry leaves, onions followed by ginger paste. As the onions turn golden stir in the soaked and drained moong daal. Let cook on medium flame with lid closed and occasional stirring for a few mins until the daal is cooked. If necessary add a tbsp or so of water. As the daal is cooked and is slightly soft (doesnt have to be very soft as for daals) add the grated carrots and cook while stirring occasionally. When the carrots are tender and lightly start browning on the sides add the required amount of salt. If you like the dish hotter mix in the dried red pepper. Turn off the flame and garnish with corriander leaves and carrot-moong medley is ready to serve.

Served with steaming rice and a tsp of ghee, with papad on the side makes one satisfying nutritious meal.

Variations: Add a few drops of lemon juice concentrate and mix before garnish after taking of the flame for a tangy taste.

Carrot on Foodista

Tuesday, October 6, 2009

Cracked wheat-Rajma pulao

Cracked wheat is a good source of nutrients, fiber and whole grain. I have made upma with this several times, like most of you may have as well. This is a good low carb meal and is recommended for Diabetics. In an attempt to try something new with this, I tried here to combine it with the goodness of protein rich Rajma (kidney beans). The result is this delicious meal perfect for a one pot dinner. Unlike for upma, here I used a different set of spices , garlic and ginger which would rather place it into category of a pulao. With the nutty wheat and proteinaceous rajma, this wholesome and  nutritious  dish tastes simply delicious with a quickly prepared fresh scallion raita.

What you will need for this:
2 Cups cracked wheat (Godhuma rava)
1 cup rajma (canned, or if fresh then soak in water and precook until soft)
1 tomato thinly sliced
2 green chillies chopped
1 tsp garlic paste
1 tsp ginger paste
1 bay leaf
2 tbsp of oil
chopped cilantro for garnish

Masala-  dry roast all the  ingredients below and grind them to a fine powder
1 tsp dhania
1 tsp cumin
2-4 cloves
1 tsp chana daal 
1/2 tsp cardomom

In a large pan heat oil, add the ginger garlic pastes, and the powdered masala. Stir in the chopped green chillies and tomatoes, bay leaf, and washed and drained rajma. Saute for a few mins now add about 4 cups of water and cook until it starts to boil. Add the cracked wheat and cook on medium flame stirring occasionally until the wheat is cooked well. Adjust the salt and take off the flame. Garnish with chopped cilantro and the pulao is ready to serve.

Scallion raita: Mix 1/2 cup of chopped scallions, a tbsp of chopped cilantro and a pinch of salt with a cup of home made yoghurt. Serve as accompaniment with the hot pulao.  

I am sending this post to  Jihva for ingredients -Rajma event hosted by Divya, and JFI- initiated by Indira from Mahanandi

Bisibele bhath

– the Sunday Brunch

As for most of us Sundays are the days to unwind and for us the breakfast is almost missing. It is more relaxed….., waking up late at our own time and it is almost noon.. too late for a breakfast! right… So the last weekend one of those typical Sundays, I made Bisibele bhath for our brunch..

Bisisbele bhath is a wholesome rice and daal based dish native to Karnataka in South India. It is very aromatic with a unique blend of spice – the masala and is very healthy. You can use any mix of vegetables in this dish. Many people make it mushy and flowy with generous amount of water used while cooking the rice and daal. I like it a little dry so I use less water in my dish. One can make their own bisibele masala. However it is also available readymade in stores. With the right masala even an amateur cook cannot missout on that authentic taste. Here is my recipe for this yummy delicious dish-


2 cups rice
1 cup toor daal (pigeon peas,split peas)
½ cup chopped scallion
1 potato cubed
1 tomato chopped
1 cup lima beans
1 cup cauliflower florets
2 dry red pepper
½ cup grated dry coconut
½ cup jaggery
1 cup tamarind juice
A pinch of hing (asafetida)
3 tbsp roasted cashew nuts to garnish
Salt to taste
For tempering:
1 tsp cumin
1 tsp mustard
1 tsp urad daal
1 tsp turmeric
3 tbs oil
2 tsp bisibela masala powder (dry roast 1 cup chana daal, 2 red pepper dried, 1 tsp black peppercorn, 1 tsp fenugreek, 1 tsp coriander seeds, One 2” cinnamon stick, a pinch of hing- grind them to a fine powder in a coffee grinder)

Cook rice and daal together in a pressure cooker and keep aside.
In a wok heat oil and add the tempering ingredients. The add vegetables in order of scallions (keep aside a little for garnish), onions, cauliflower, lima beans and tomatoes. Cook until tender. Now add the tamarind juice jaggery coconut and salt masala and cook until it comes together and thickens. Add hing and stir in the cooked rice-daal mixture and mix well. Cook on simmer for a couple of mins until all ingredients blend well. Remove from flame, garnish with roasted cashews and chopped scallions and serve hot.
Serves 6-8

Serving suggestions: Serve hot topped with a tsp of ghee and papad and pickle of choice for the side. Although this is the traditional way to serve, one can be more creative and serve with any choice of fresh vegetable salad. Here I served with cut tomato and zucchini for a refreshing nutritious Sunday brunch.

Reposting foor Garnish the dish event by Nitya and Pavitra at Innovative Inlaws

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