Tuesday, October 19, 2010

choco balls

You will need:

30 Marie biscuits,

½ Cup Sweetened Condensed milk

3 tbsp unsweetened cocoa powder

4 tbsp Butter, softened

1-2 tsp Milk, if required

For the Topping:

½ Cup Desiccated coconut


Make biscuits into fine powder using mixer.

Put butter in a medium bowl.

Cream the butter by smashing it using hands. Add fine biscuit powder, cocoa powder and condensed milk.

Mix well and add a milk.

Make a dough, Knead gently into a smooth dough.

Make small balls.

Roll it in desiccated coconut and store it in a air tight container.

This will stay upto a week..

Tofu Koftha curry

I think u all guys know about tofu.i dont need telling much about it.but still i want to share some... 'Tofu' is a food which is a chinese origin made by coagulating soy milk and then pressing the resulting curds into soft blocks.It is a part of southeast asian cuisine. i wanted to try a recipe using tofu which i never tried before.Recently when i went to indian grocery in Edison,NJ i showed my interest towards this and made this recipe which came out superb....This came just like a malai koftha and here we go.....


For kofta:

5 boiled and peeled potatoes
1/2 cup soft tofu
5-6 green chillies
1 tbsp ginger garlic paste
1 tsp garam masala
1 small onion chopped
1 cup coriander leaves
1/2 cup kasoori methi
3 tbsp corn flour
salt to taste
1 tbsp oil
oil for deep frying

Method to make koftha :

First mix all the ingredients together in a

large bowl and mix well.

Heat the oil in kadai or large pan.

Make koftha a lemon sized ball and deep fry

it till golden brown on a medium flame.

For curry :

1 medium onion
2-3 garlic pods
1 inch ginger finely chopped
little turmeric
10 cashews soaked in water
1 tomato
1/2 tsp garam masala
1/2 tsp coriander powder
1/2 tsp jeera
1/2 tsp chilli powder
little oil salt for taste

Method :

Fry onions till golden brown with little oil.

Put all the ingredients into the mixer and

blend well

Put an oil on tava or pan and fry little


Add the paste and let it boil for 5 min.

Now put salt and koftha into it and allow it

to boil for another 2 or 3 min till done

garnish with coriander leaves and serve hot

with chapati or puri.

enjoy the dish.

Friday, July 23, 2010

khara Biscuit / Masala Cookies

Maida - 1 ½ cups (All purpose Flour)
Butter - ½ cup
Baking soda - ½ tsp (or Baking powder - ¾ tsp)
Salt - a small pinch
Green chilies - 4-5, vary depending on taste
Curry leaves - 4-5 sprigs
Ginger - 1” cube grated
Curd - 2 Tbsp
White sesame - 1 Tbsp, optional

Preheat oven at 175ºC
Grease a baking tray with a butter and keep aside.
Finely chop green chilies and curry leaves
In a bowl mix flour, soda and salt well.
In another bowl, beat butter till smooth and add to the flour mix
Add green chilies, curry leaves and grated ginger to it. Mix well.
Add the curd little by little, ensuring the mixture is just bound well
Make a small balls of marble size, flatten it with a help of your palm.
Coat one side with white sesame
Place these on the greased tray, coated side facing up.
Leave enough space between each of them.
Place the tray in the preheated oven and bake at 180ºC for 15 minutes.
Check after about 10 minutes and adjust the time,dont over bake or under bake
Let it stand in the oven for 10-15 minutes before serving hot.
Allow it to cool completely and then store away the rest in a tight container

Sunday, June 27, 2010

Hot N Spicy Veg Spaghetti


Spaghetti 100g
Ginger garlic paste 1 tsp
onion - 1/2 cup
1/2 cooked mixed vegetables chopped - 1 cup (carrot, beans, peas, corn, tomato and any of your choice)
Green chillies- 2 or 3(depending on your spice u like)
Lime juice - 2 tbsp
Dark soya sauce - 1 tsp
Pepper - little
Oil- 3 tbsp (i used olive oil)
Oregano- 1/2 tsp
Grated cheese- 3 tsp
salt 1/4 tsp


Boil one litre of water.
Add spaghetti and salt.
Cook spaghetti for 10 minutes .
Drain excess water and keep aside.
Heat oil in a pan, fry chillies, onion, ginger garlic paste till fragrant.
Add mixed vegetables and stir for 1 min.
Now add lime juice, dark soya sauce, pepper, salt and spaghetti.
Add grated cheese,stir well and cook for few min.
Serve hot.

Wednesday, May 19, 2010

Hurulikalu Bassaru / horsegram sambhar

This is my hubby's all time favorite dish which he ask me to prepare atleast once in a week.My mother in law prepares this dish so good and i have learnt from her.This is also called katt saru.In this we cook Huruli ie horsegram in lots of water and drain to keep the Kalu and it's water separate.That Thili saaru then becomes Bassaru with added spices and huruli gets seasoned to eat on the side and that is called as bassaru.here is the recipe,


For bassaru:

Horse Gram - 2 Cups (Wash and Soak for 4-6 hours)

Jeera - 2 tsp

Onion - 1 Medium size

tomato - 1

Garlic- 10 Small pods

chilli powder- 1tsp

Coriander powder - 1 1/2 tsp

Tamarind - Small lemon size

Coriander leaves - few springs

Curry leaves -few

Oil - 2 tsp

Mustard seeds - 1/2 tsp

Salt as required

For Palya:

Onion - 1 Medium size

Red Chili - 2- 3

Curry leaves - few

Coriander leaves - few springs

Coconut(grated) - 1/4 Cup (Optional)

Oil - 1 tbl tsp

Mustard seeds - 1/2 tsp



1. Pressure cook Horse gram with 6 cups of water and Salt until it is done, then drain the horse gram, keep the water( we call this as "kattu") and boiled grams separately

2. Soak tamarind in Luke warm water and after few minutes squeeze the juice, keep aside and discard the husk.

3. Cut one onion finely and fry with 2 drops of oil.

5. Take 1/2 cup of cooked Horse gram and grind with chilli powdre,coriander powder.jeera,fried onions,curry leaves, 5 garlic pods and coriander leaves.

6. Take pan heat 2 spoon oil, add mustard seeds, when it splutters add remaining 5 garlic pods and curry leaves

7. Now add grounded paste, tamarind juice and salt. Boil for 15- 20 minutes if it is getting thick

add little water. Now add "kattu" , adjust salt and boil for 10 more minutes.

Now bassaru is ready.


1. Cut the onion finely.

2. Heat 1 table spoon of oil, add mustard seeds, when it splutters add 2-3 broken red chili,onions and few curry leaves.

3. when onion turns translucent add cooked horse gram and adjust salt and mix well and continue to cook for 3-4 minutes and turn off the stove.

4. Add coconut and chopped coriander leaves. Palya is ready

Apple banana Cake


Wet Ingrendients:

* 4 cups of peeled cored and grated apples (generous)
* 2 mashed bananas
* 1 teaspoon vanilla
* 1/2 cup vegetable oil
* 2 eggs
* 1/2 cup of chopped walnuts

Dry Ingredients:

* 2 cups all-purpose flour
* 2 cups sugar
* 2 teaspoons baking soda
* 1 teaspoon salt
* 2 teaspoons cinnamon


* Preheat oven to 350 degrees F.
* Combine all the wet ingredients in large bowl and mix well.
* Combine dry ingredients in a separate bowl and mix well.
* Add dry to wet ingredients and mix thoroughly.
* Pour into an UNgreased 9"x13" pan.
* Bake for 1 hour.

Chicken Biryani


for marination:

1/2 kg chicken
1/2 tsp chilli powder
1/2 tsp dhania(coriander)powder
1/2 tsp ginger garlic paste
1 tsp fresh yogurt
a pinch of garam masala
a pinch of turmeric powder

for biryani masala:

1/2 medium onium chopped
few coriander leaves
few pudina leaves
2-3 green chilles
2 garlic cloves
1/2 inch ginger

for seasoning:

1/2 small cup oil
1/2 tsp saunf
1 tsp mustard
2-3 bay leaves
1 inch cinnamon stick
2 cloves
1 maratha moggu
1 Ananas Hoovu/Star Anise/Chakkra moggu
few chopped onion
1 tomato

1 large cup basamati rice


* Clean the chicken and mix all the above given marination masala.
* Let it marinate for 1hour.
* Meanwhile make a paste of the biryani masala.
* Heat a cooker, put oil in it.
* Put mustard.let it sputter for a sec.
* Add saunf,bay leaves,cinnamon,cloves,maratha moggu and ananas hoovu.
* Then put onion and roast it till brown.
* Later add marinated chicken and mix well.
* Put grounded masala,salt,tomato.
* Mix well and close the cooker.
* Cook it for 1 whistle.
* After cooker cools down,open the lid and mix it well
* Put soaked basamati rice and limited amount of water u required.
* Mix well and close the cooker
* Let the rice cook for another 1 whistle.
* Allow the cooker to cool naturally. Serve chicken biryani hot.