Showing posts from July, 2012




PALAK PANEER Palak paneer is a spinach based recipe. Cottage cheese is cooked in spinach and other masalas. Greens are rich in iron and vitamins. I like all PANEER dishes. From many days my hubby was demanding for this and finally I prepared this on the eve of my B’day, hoping to impress my husband and also wishing that I’ll get a good gift in return… Thank god he liked it.
Ingredients: Spinach leaves – 2 bunches, Tomatoes – 2 small sized, Onions – 3 finely chopped, Green chillies – 3, Garlic – 8 cloves, Turmeric powder – ¼ spoon, Coriander powder – 1 spoon, Garam masala powder – 1 spoon, Cumin powder – 1 spoon, Ghee – 1 spoon, Oil – 1 spoon, Salt as per taste
Preparation Method: Clean the spinach leaves in running water properly.Boil water (enough to immerse the spinach) in a vessel. Add salt to it.Immerse the spinach in boiling water and switch off the stove. Leave the spinach in water for 5 mins and water it with cold water.Grind together tomatoes, green chillies, spinach leaves.Heat oil…




Mmmmmmmm..... I love Alu Parota.... Do you all love them too? If yes then no introduction required... Give some work to your hands and enjoy them......
Ingredients for potato mixture for stuffing:
Potatoes - 5(not so big sized), Ginger - 1 inch piece, Green chillies - 2 long, Coriander finely chopped - handful, Garam Masala powder - 1/2 spoon, Chilli powder - 1 spoon, Salt as per taste.

Preparation of potato filling:
Boil and peel the potatoes. Mash them nicely.Grind the ginger and green chillies in to a fine paste. To the mashed potatoes add the ground paste, finely chopped coriander, salt, garam masala powder, chilli powder and mix everything with hands. Ingredients for the parota dough: Wheat flour - 4 cups, Oil - 1 spoon, Salt as per taste, Ghee - 1 spoon for each parota and Butter to top the parotas - As much as you like and can tolerate. Preparation of the dough and making parotas: Mix wheat flour, oil, salt and required amount of water to prepare a dough similar to the chapa…




ಕೊಬ್ಬರಿ ಮಿಠಾಯಿ  Coconut Burfi is a very easy and tastier sweet. I remember my Grand Mother preparing it every now and then. She use to prepare very tasty and soft coconut burfi also it use to be white in colour. Wondering why I'm mentioning about the colour to be white, because the purity of the sugar determines the colour of the sweet.  Now stop worrying about the color and start preparing the sweet.
Ingredients: Freshly grated coconut – 2 bowls( Soup bowl), Sugar – 1 cup, Elaichi – ¼ spoon, Ghee – 1 to 2 spoons, Milk – 4 to 5 spoons.

Preparation Method: Mix the coconut and sugar nicely with hands and keep aside for 15 mins.Grease a flat tray with ghee.Heat a heavy bottom wide pan and pour the coconut-sugar mixture in to the pan.Keep stirring the mixture for 10 mins and add milk and elaichi.After 5 mins add ghee and mix well.When the mixture starts leaving the sides of the pan remove it from flame.Immediately pour the mixture on to the greased plate and tap the tray on the floor gentl…


MASALA DOSA Masala Dosa is a very a popular dish for breakfast in each and every small and big restaurants in South India. It is very healthy and rich in proteins and carbohydrates.
I prepared Masala Dosa for the first time on my 4th wedding Anniversary and trust me I was surprised and happy..... Guess why???? Because I never knew preparing Masala Dosa was this easy if you follow the steps properly and put your love also as a filling for your Dosa.

DOSA BATTER Ingredients for Dosa Batter:
Rice (Dosa rice) - 5 cups,  Black gram dal (urad dal, ಉದ್ದಿನ ಬೇಳೆ) - 2 cups, Methi seeds (ಮೆಂತ್ಯ ಕಾಳು) - 1 spoon, Beaten rice (poha, ಗಟ್ಟಿ ಅವಲಕ್ಕಿ ) - 1/4 cup, Channa dal (ಪುಟಾಣಿ) - 2 spoons, Sugar - 2 spoons, salt as per taste.

Preparation of Dosa Batter:
Wash rice and urad dal properly.Soak rice, urad dal, methi, and beaten rice together in water for at least 4 to 6 hours.Grind the soaked mixture with channa dal and sugar into a very fine mixture.Add salt and mix it properly.Batter should be of pouring c…