Monday, 4 November 2013

Carrot Rasam

  • Carrots: 2
  • Tomato:1
  • Green chillies: 2
  • Rasam powder: as needed
  • Salt
  • Coriander leaves: few
  • Oil: 1 tb sp
  • Mustard seeds: 1/4th t sp
  • Cumin seeds: 1/4th t sp
  • Peel and chop carrots into big chunks. Pressure cook for 2 visils with enough water. Once pieces are cool grind into smooth paste along with chopped  tomato and little water.
  • In  a saucepan , add oil. Once it is hot do the tempering. Add  chopped chillies, then tomato , carrot puree. Add more water if you want rasam to be thin.
  • Add salt , rasam powder and boil till done.
  • Lastly add coriander leaves and serve it with hot rice and ghee.
Ideal food for toddlers and kids. My kid loved it.

Friday, 18 October 2013

Coconut milk Veg Biryani

I saw this recipe in a TV show. Want to try how it comes, the outcome and taste was awesome...

  • Basmati rice : 2 cups(rice cooker cup)
  • Beans: 20
  • Carrot: 2
  • Potato:1 big
  • Green chillies : 5
  • Peas: 1/4th cup
  • Coconut milk: 1 cup
  • Ginger garlic Paste: 2 tsp
  • Salt: as needed
  • Bay leaf: 4
  • Cloves: 4
  • Cinnamon stick: 1 small
  • Ghee + oil : 4 tb sp
  • Mint leaves: few
  • Onion : 1
  • Water:3 cups
To roast and grind:
  • Peanuts: 2 tb sp
  • Poppy seeds: 1 tsp
  • Coriander seeds: 1 tb sp
  •  I am using Coconut milk can(store bought), so it is very thick, that's why I am using only 1 cup. If you are using fresh coconut milk(home made), change milk and water ratio accordingly. 
  • Wash and soak basmati rice  for 2 min. Dry roast peanuts,poppy seeds, coriander seeds till nice aroma comes and let it cool down. Chop all the vegetables .
  • Grind roasted spices along with 3 chillies and chopped half onion into a smooth paste.
  • In a pan add ghee and oil. Once it is hot add bayleaf,Cinnamon stick, cloves .Then add ginger garlic paste, chopped onion and chili. Fry for few seconds. Then add  masala paste. Fry nicely.
  • Now add chopped vegetables one by one to this and 1 tsp salt and give a nice mix.. Fry for few min till all veggies absorb masala.
  • Now add strained rice and fry for few min...
  • Take this whole mixture into a pressure cooker or electric cooker and add 1 cup coconut milk, 3 cups water .Add enough salt and mint leaves and cook till done.
Serve as it is or with any raita.

Thursday, 18 July 2013

Microwave Kalakand

A very easy and tasty sweet. It tastes more of ajmeri Kalakand, which is available in most of the sweet shops in India.

  • Condensed milk: 1 can(16 oz)
  • Curd: 3 Tbsp
  • Ghee: 2 Tbsp
  • Take a microwave safe bowl, preferably glass or ceramic one. Grease the bowl with ghee.
  • Add condensed milk and curd and mix well.
  • Microwave it  for 8-10 min( stir every 40 seconds).Stirring is very important here.
  • After 10 min, kalakand will be in right consistency. If that is a bit loose, that is fine, as it cools down,it becomes thick.
You can garnish with chopped or grated nuts.

Serve cool or hot.

Note: Every microwave is different.So check the consistency and take off promptly.

Monday, 8 July 2013

Simple Urad Dal Kichidi

Recipe source: Friend

Easy too cook and comforting dish.

  • Rice: 1 cup
  • Split Urad dal(with skin): 1/2 cup
  • Hing: a pinch
  • Red chilli powder : 1/4th tsp
  • Cumin seeds: 1/4th tsp
  • Ghee
  • Salt: as need
  • Wash rice and urad dal. In a pressure cooker add 1 spoon ghee.Once it is hot add cumin seeds and hing.
  • Now add 3 cups water, rice and dal, enough salt and chili powder.
  • Pressure cook for 3 visils.
Once pressure goes off, serve hot with chutney and few drops of ghee..

Note: You can add chopped green chillies instead of red chilli powder.

Saturday, 15 June 2013

Phool Makhana Kheer

  • Phool Makhana : 1 cup
  • Milk: 1/2 litre whole milk
  • Ghee: 3tb sp
  • Sugar: as needed
  • Elachi powder
  • Almonds , Cashews: 4 no  each 
  • Raisins: 7
  • In a sauce pan let milk boil till milk becomes half in the quantity. Take care milk does not burn at the bottom
  •  In another pan add ghee, phool makhan and fry it for few min .Take that off and almond and cashews.. Fry them till they are completely done .Now in the same pan add raisins and fry them till they turn into golden color.
  • Once phool makhana cools down take half of the phool makhana and half of dry fruits and grind them in to a fine powder.
  • Add this powder and remaining phool makhana to the milk and mix well so that no lumps are formed. Boil 5-7 min.
  • Add desired quantity of sugar, elachi powder, and remaining dry nuts and mix well and boil it for 2- 3 mins.
  • Serve it hot in individual bowls.
Note: Grinding makhana gives thickness to kheer, grinding almonds and cashews gives richness.

Friday, 24 May 2013


Sunnundalu is one of the Andhra traditional sweet.

  • Urad Dal: 2 cups
  • Rice: 2 Tbsps
  • Ghee: 1 cup
  • Sugar: 11/2- 2 cups(as per your taste)
  • In a heavy bottom pan dry roast urad dal and rice till dal turn into light golden color.
  • Let dal cool completely.Grind into fine powder..If you want smooth and soft laddu, you can sieve it.
  • Take that powder into bowl, add sugar, metled ghee and mix well.Take this mix little by little and give a ladoo shape.
Store it in airtight container...They stay fresh upto 2 weeks.

This is my entry to event to Sowmya's Authentic Indian sweets w giveaway and Kids delight - sweet treats

Sunday, 14 April 2013

Tried and Tasted Event - Monsoonspice

     I am happy and excited to host Tried and Tasted event in my spice as this is my first event... "Tried & Tasted" (T&T) is a monthly event started by Zlamushka of SpicyKitchen and was taken over by Lakshmi's Kitchen Chronicles. Every month recipes from one particular blog will be "Tried and Tasted". This month's blog is Sia's Monsoonspice. Her blog has very good collection of vegetarian recipes.

What is expected  for this "Tried and Tasted" event ?
  • Try out any recipe from Sia's Monsoonspice
  • Stay as true to the original recipe(s) as possible. Therefore, there is no need for re-posting it, simply link to the original post.  Linking to the original recipe is a must.
  • There is no time-frame for the original recipe. It can be a very old post or a very new one.
  • Have you cooked any item from this site before? As this event is all about tasting and reflecting on the taste, older posts are also welcome. Just Repost it to the present date and mention T&T event.
  • Link your post to HERE (feel free to use the logo) and to Lakshmi's announcement post Tried & Tasted Event
  • If you are a non blogger or if you have any issues in linking up, please send an email to (satyascooking(at)gmail(dot)com) with  the following details:
                      Subject: Tried and Tasted
                      Your name:
                  Your post URL as well as the original URL:
                  Picture (300px by height, please)
  • Send me the posted entries on or before May 15th, 2013. 
  • The use of logo is very much appreciated, since it will help in spreading the word about the event.
  • Non-bloggers are more than welcome to participate (after all, our posts are mainly being written for them). Simply e-mail me with your experience of what you cooked. 
  • Interested in hosting this even in future, please contact Lakshmi @ venkateshlakshmi7(at)gmail(dot).com.

Monday, 18 March 2013

Vankaya fry with koora podi

There are many varieties we can prepare with brinjal...Each variety got unique taste.  This is a simple fry with curry powder.

  • Brinjal : 1lb
  • Salt
  • Oil: 2 tb sp oil
  • Curry powder: As needed
For koora podi(curry powder):
  • Urad Dal: 1 cup
  • Channa Dal: 1/2 cup
  • Coriander seeds: 1/4 cup
  • Red chillies: 10-12
  • Cumin seeds: 1 tsp
  • Methi seeds: 1/2 tsp
  • Dry roast all ingredients under koora podi till they turn into brown color. Take off from the heat and leave it till they come down to room temperature.
  • Grind them into coarse powder along with enough salt.Keep this powder aside.
  • Now wash and chop brinjal in squares and keep them in salted water.
  • In a pan add oil and fry brinjal .When they are half done add enough koor podi and fry till done.
Serve with plain dal or rasam and ghee.
Note: Alternatively you can stuff this powder in brinjal.The curry powder can be stored for future use.

This is my entry to event Veggie/fruit a month  hosted by  myspicykitchen .

Tuesday, 5 March 2013

Hayagreeva(A Karnataka delicacy)

There are quite a lot of recipes which i book marked to try.This is one of them.. A simple and easy sweet.

  • Channa Dal: 1cup
  • Jaggery: 1-1.5 cup as per taste
  • Grated Dry coconut: 1/2 cup
  • Ilachi powder
  • Raisins and Cashews : few(optional)
  • Ghee: 2 tbsps
  • Cook channa dal till done and it should retains its without becoming mushy.
  • Now add channa dal, grated jagger, coconut powder,ilachi, 1tb spn ghee and mix well and cook till mixture becomes a mass consistency.
  • Add fried raisins and serve.

Sunday, 10 February 2013

Atukula Chakkera pongali(Sweet pongal with poha)

  • Atukulu(poha): 1 cup
  • Moong Dal:  1/2 cup
  • Sugar: 1 cup
  • Dry coconut pieces: few (optional)
  • Edible Camphor: a pinch(optional)
  • Cashews
  • Raisins
  • Ghee: 3tbsp
  • Elachi powder: 1/4th tsp

  • Soak moong dal for 20 min.Cook moong dal till it is just done.In the mean time take poha in a bowl and soak it for 5 min and take off from water and squeeze of excess water with hands.
  • In a separate pan add 1tbspn ghee and fry coconut pieces,cahsews and raisins and keep aside
  • Once dal is cooked add poha and let it cook for few min.Now add sugar and give a nice mix.
  • After few minutes add remaining ghee, elachi powder,edible camphor and give a quick mix.
Add fried cashews and raisins and serve.

I am sending this to event Cooking with love-spouse conducted by Hema.

Wednesday, 23 January 2013

Oats and lentils Ponganalu(paniyaram)

I was searching for some kara recipes with oats and finally landed at Rak' Oats paniyaram recipe...Tried this recipe few days ago and it was tasting yummy.... Here is the detailed recipe


  • Oats :  3/4 th cup
  • Toor Dal: 1/4th cup
  • Channa Dal: 1/4th cup
  • Urad Dal: 1tb sp
  • Moong Dal: 1tb sp
  • Red chilies: 4-6
  • Ginger: 1 inch pc
  • Cumin seeds:  1tsp
  • Coriander leaves: few
  • Curry leaves: 1 string
  • Onion:1 big
  • Salt: as needed

  • Soak all dals together for 3-4 hrs.Take cumin,oats, chilies,ginger, salt make into fine powder.Now add dal and little water and make into a coarse paste.
  • Take  batter into a bowl, add chopped onion,curry and coriander leaves  and mix well.Add water to reach ponganalu batter consistency.
  • Heat ponganalu pan.Grease with oil... slowly fill in the holes with batter.
  • Cover the lid and cook till done and  flip them and cook till it is cooked completely.
Serve hot with any chutney.

I am sending this to Tired & Tasted Event hosted at Tried and tasted-rakskitchen

Tuesday, 8 January 2013

Parwal fry

  • Parwal: 1 lb
  • Green chilies: 5(adjust as per your taste)
  • Salt: as needed
  • Ghee: 2 tb spn
  • Wash parwal.Trim edges and cut into 2 pieces vertically.
  • Pressure cook parwal pieces, chopped chilies and enough salt and little water for 2 vigils.
  • Once pressure goes off strain water from the pieces.In a pan add ghee and fry parwal till done.
Serve with dal or sambar and rice.

Wednesday, 2 January 2013

Wheat rava payasam

Happy New Year 2013...
Let me welcome this year with a easy and quick sweet

Recipe source: friend

  • Wheat rava coarse : 1 cup
  • Sugar: 1 1/2 cup
  • Milk : as needed
  • Elachi powder: 1/4th tsp
  • Ghee: 1 tb sp

  • In a pan add ghee and fry rava till it leaves nice aroma.Take rava into bowl.
  • Add 3 cups water and let it boil.Add rava and cook till it is done.Now add enough milk and let it cook for few minutes.
  • Now add sugar and ilach powder and let it cook till you get the right consistency.
Note: You can add fried cashews also. Adjust milk as per your requirement

I am sending this to Srivalli's kid's Delightkid' Delight- Desserts event