Vegetable Burger

Yummy Vegetable Burger Recipe...

Coconut Cookies

Delicious Coconut cookies decorated with grated coconut..

Mushroom Rice

Delicious Mushroom Rice recipe...

Orange Cake

Eggless Orange cake decorated with oranges and kiwi fruits...


Eggless chocolate Brownies with cashew nuts..

Chinese Salad

Tasty Salad with tomato sauce..

Coconut Laddu

Coconut Laddu made with condensed milk..

April 22, 2010


For filling
. Channa dal —1 cup
. Grated jaggery—1 cup
. Grated coconut - 2 tbsp
. Cardamom powder – 1/2 tbsp

For Dipping
Dosa batter(Soaked 1 cup of each urad dall and rice for about 2hrs and grind in to paste).

1) Cook channa dal for about 15 mins with enough water and drain off water.
2) Graind Channa dal and Grated jaggery in to think paste.
3) Make small size balls.
4) Dip balls in the dosa mixture.
5) Heat oil in a deep frying pan and drop dipped balls it in to the hot oil and fry till golden brown color.
Delicious boolaru are ready to eat.

April 16, 2010

Dahi Vada..(perugu vada)

. 2 cups - Urad dal / black gram dal
. Salt to taste
. Oil to deep fry

For Garnishing
. 2 to 3 cups - Yogurt
. 1/2 tbsp - Jeera / cumin (powdered)
. 1/4 tbsp - Red chili powder
. 1/2 tbsp - Chaat masala powder

. 2 tbsp - Grated carrot
. 1 tbsp - Coriander leaves, chopped
. Salt to taste

1 ) Wash and soak urad dal for 4 to 5 hours. Or overnight.
2 ) Drain and grind urad dal little at a time in a grinder without adding any water. If required add one tablespoon water to make the grinder work. Grind to a thick smooth paste. Add salt and mix well.
3 ) Wet your palms with water, take a small amount and form a ball. Place in the center of the palm. Flatten and make a hole in the center, like a doughnut.
4 ) Heat a kadai or a wok with enough oil to deep fry on medium heat. When the oil is hot,carefully slide the vada into the oil and deep fry till crisp and golden brown in colour. Drain excess oil.
5 ) Soak the Vada's in a bowl of luke warm water for 5 minutes and gently press each vada between your palms, to drain off excess water. Set aside
6 )Beat curds well with salt as required in a bowl.Heat oil in small pan and add urad daal, mustered seeds, cumin seeds, coriander leaves and add this to the Yogurt. Now add the vada's and immerse them in the beaten yogurt.
7 ) Garnish - Sprinkle one after the other,red chili powder, roasted jeera powder, grated carrot, chaat masala powder and coriander leaves over the immersed vada's.

Delicious smooth dahi vada is ready to eat.

April 5, 2010

Bisibela bath(Sambar Rice)

Rice - 3 Cups
Toor Dhal - 2 cups
Small Onion - 1 Cup(chopped)
Peas - 1 Cup
Beans - 1/2 cup (Chopped)
Carrot-2 no's(chopped)
Drumstick 1 no (chopped)
Tomatoes - 2 Nos
Tamarind Juice - 1/4 Cup
Red chilli powder - 2 Tbsp
Ghee - 3 Tbsp
Oil- 4 Tbsp
Turmeric powder - 1/2 Tbsp
Salt As Required

For Masala(amounts can be taken according to your taste):
Coriander seeds
Dry red chilli
Gram dhal
Curry leaves
Grated coconut


1) Dry roast the masala ingredients and grind it to fine powder.
2) Cook toor dhal with turmeric powder and keep it aside.
3) Cook rice seperately.
4) Heat oil in a pan. Add 1 tsp of masala powder, onion, beans,drum stick, carrot and tomato and fry for sometime til the vegetables are cooked.
5) Add cooked dhal, tamarind juice, masala powder, salt and red chilli powder.
6) Add some water and allow it to boil for sometime.
7) Add the cooked rice to the above gravy and allow it to cook for 5 mins
8) Garnish with Coriander leaves, ghee and coconut before serving.

Mouth watering Bisbilla bath is ready to serve.Goes well with papadam.

I am very delightful to share my first award with you all....which is given by srilekha for participating in EFM - Parathas and Gravies / Curries Series for which i am very Thankful to her.