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..

December 27, 2011

Peanut Salad..

. Boiled peanuts(Soak peanuts in water for about 4 hrs and boil)- 1 cup
.Grated carrot -1/4 cup
. chopped onions - 1/4 cup
. 1 chopped tomato
. 2 small green chilies chopped
. Coriander leaves  chopped
. Lemon juice
. Salt to taste

1)Heat oil in a pan,add chopped onions,green chilies and fry for some time.
2) Now add grated carrot. cook for some 5 mins.
3) Add tomato ,peanuts and coriander leaves and salt to taste
4) switch off the stove and add lemon juice.

Yummy yummy peanut salad is ready to serve...

December 20, 2011

Gulab jamun...

. Gulab jamun Mix
. Milk to make dough
. Oil for frying

For syrup:
. 1 cup Water
. 2 cups Sugar

1) Make dough by combining Gulab jamun mix and milk.
2)Divide the dough and Make balls by gently rolling each portion between your palms into a smooth ball.
3)Heat oil on medium flame. Slip the balls into the hot oil one by one. After about 5 mins, the balls will rise to the surface.Now turn to all sides and ensure even browning on all sides.The balls must be fried very slowly under medium temperature.

Sugar syrup:
1) To make the hot sugar syrup mix 2 cups of sugar to 1 cup of water.
2) Mix with a spoon and then heat at medium heat for 10-15 minutes until sugar is all dissolved in water. 
3) Allow it to cool for 10 mins.
4) Add the fried gulab jamuns directly into the warm syrup. 

Serve warm. Juicy juicy Gulab jamuns are ready to eat.

December 13, 2011

Oats Methi Tikki..

. Oats - 1cup
. Methi leaves chopped - 1 cup
. Potato(cooked and mashed) - 1 cup
. Jeera powder- 1 tbsp
. Onions sliced - 1/2 cup
. 1 green chilli
. Salt
. Coriander powder - 1/2 tbsp
. lemon juice - 2 tbsp
. Chilli powder - 1tbsp

1) Heat oil in a pan and fry methi leaves,onions,sliced green chilli for some time.
2) Add mashed aloo, salt, jeera powder, coriander powder and last oats and mix well.
3) Add lemon juice and switch off the stove.
4) Divide this portion in to equal small bolls.
5) Taking one at a time, gently flatten each ball into a round patty.
6) Heat 1 tsp. oil in a non-stick pan over a low heat. Pan-fry these tikki's both sides till crisp golden brown, adding oil if required, on a very low heat.

Serve tasty Oats Methi tikki hot with tamato sauce.

December 4, 2011

Vegetable Kofta Curry...

For Koftas(Measurements can be made according to your taste)
. Chooped Aloo,Carrot,Beans,Green peas(Boiled)
. Coriander leaves chopped-a handful
. Turmeric powder-a pinch
. Red chilli powder-1/4 tbsp
. Coriander powder-1/2 tbsp
. Ginger garlic paste
. Maida - 2tbsp
. Corn flour - 2 tbsp
. Salt

For Gravy:
. Oil-2 tbsp
. Cloves-3
. Cinnamon-2 inch stick
. Cardamom-2
. Jeera-1 tsp
. Ginger garlic paste
. Onion chopped-1 medium sized
. Tomatoes chopped-3
. Turmeric powder-1/4 tsp
. Red chilli powder- as per taste
. Coriander powder-1 tsp
. Methi leaves
. Salt

To make the koftas:
1) Mix all the Kofta ingredients(drain out excess water from vegetables)  and make balls.
2) Heat oil in a pan. Place the balls and cook till golden brown. Set aside.

To make the gravy:
1)Heat oil in a wide pan. Add jeera and let it crackle. Add cloves, cinnamon, cardamom and fry for a few seconds.
2) Add chopped methi leaves, ginger garlic paste and onions. Sprinkle little salt. Fry till the onions are cooked and turn brown. 3) Add tomatoes, some more salt and all the spice powders. Fry for a few minutes until tomatoes turn soft. 
4) Allow the mixture to cool. Grind in to smooth paste.
5) Put the mixture on the stove again and cook for some time. Add kofta balls and simmer for 2 minutes.
6) Garnish with coriander leaves and serve with rotis or nans.

1) While making koftas drain out excess water in order to avoid breaking of koftas while deep frying..
2) Add koftas only 5 mins before serving.

Delicious Koftas are ready to serve...

November 7, 2011

Oats Dosa....

. 1 cup oats
. 2 tbsp rice flour
. 2 tbsp besan flour
. 1 tbsp ginger garlic paste
.  salt to taste

For garnishing:
. Grated carrot 
. Chopped onions
. Chopped coriander leaves

1) Mix all the ingredients together with water(like dosa batter).
2) Heat a flat pan on medium high heat.
3) When pan gets hot, pour a ladle full of batter on pan in circular motions.
4) Pour few drops of oil around the dosa and garnish with grated carrot, chopped onions, and coriander leaves.
5) cook for some time and serve hot with coconut chutney.

Healthy Oats dosa is ready to serve....

October 18, 2011

Bread bonda with left over aloo fry..

. Left over aloo fry
. Bread(remove the edges)
. oil for deep frying

1) Heat oil in a deep pan/kadai.
2) Make a small lemon size balls with the left over aloo fry.
3) Take the bread slice and dip in water and take out immediately.
4) Squeeze the water with your palms.
5) Now place the aloo stuffing in the middle of the bread slice and carefully close the edges.
6) Fry them until they turn into golden brown colour.
7) Remove from flame and drain the excess of oil.

Tasty bread bonda is ready to serve. 
Serve hot with sauce or ketchup.

October 11, 2011

Butter Naan on iron tawa..

. 2 cups all purpose flour/maida
. 1/2 cup warm milk
. 1/2 cup curd/yogurt
. 1/4 tsp salt
. 1 tsp sugar
. 3/4 tsp baking powder
. 1-2 tbsps butter

1) Mix all the ingredients to form a soft dough. Cover with damp cloth and let it rest for 2 hrs.
2) After two hrs, knead the dough gently for 2 mts. Dust the working surface with some flour, pinch a large lemon sized dough and roll into a thick roti.
3) Wet your fingers with water and run your fingers along one side of the roti to form the naan shape.
4) Heat a iron tawa and once its hot, place the naan, wet side down and place a lid and cook for 40-45 secs on high flame. Remove the lid and you will find that the naan bubbles up. Now cook the other side of the naan over direct heat of the burner using tongs, spreading the naan all over the heat such that brown spots appear. Do this for a few secs only.
5) Drizzle some butter over the naan after placing it on a plate and serve hot with any curry of your choice.

October 4, 2011

Akki Roti

. Rice Flour - 2 cups
. Carrots - 2 Grated
. Onions - 1 finely chopped
. Green Chillies - 5-6 finely chopped 
. Fresh Coriander leaves finely chopped
. Salt and Water 
. Oil

1)  Mix all the Ingredients and leave aside for few mins. 
2)  Take a medium sized ball of this dough and use a aluminium paper plate to roll out using your hand and apply oil while making roti and  transfer it  to heated pan. Alternatively, you can place the ball on pan, and spread out using your fingers on the pan itself. 
3) Close the pan with lid to make roti's soft.Cook both sides until golden colour.

Delicious Karnataka Akki roti is ready to serve...

September 20, 2011

Fruit Custard..

. Milk 2 Cups
. Corn Flour 1 1/2 – 2 tbsps
. Apple 1
. 1 cup pomegranate seeds
. Mango 1 Small
. Banana 1 Small
. Dates 4
. Sugar

1) Finely chop the dates.
2) Wash and chop the apple into small pieces.
3) Peel and chop the mango into big chunks discarding the pit.
4) Peel and chop the banana into small chunks.
5) Mix all the chopped ingredients together.
6) Dissolve the custard powder in quarter cup of the room temperature milk and keep aside.
7) Heat remaining milk in a sauce pot and bring it to boil.
8) Keeping stirring while pouring the custard powder dissolved milk.
9) Let the milk boil for couple of minutes for milk to thicken.
10) Once milk is little thick, stir in desired sugar and remove from heat.
11) Cool to room temperature and refrigerate the custard for few hours.
12) In a serving bowl, add the chopped fruits and dried fruits and nuts.
13) Layer the fruits with few tablespoons of the chilled custard.
14) Garnish with more fruits and nuts.

Delicious custard is ready to serve....

September 7, 2011


. Milk - 8 cups
. Sugar
. Chopped nuts
. Saffron

1. Boil 4 cups of milk in a pan. When the milk comes to a rolling boil, slowly add lemon juice.
2. When the milk curdles switch off the stove and strain the paneer in a cheese cloth.
3. Pour a little cold water over the paneer and hang the cheese cloth on the tap for approx 20 minutes to remove all of the liquid.
4. Now boil the remaining 4 cups milk in a non-stick pan (The milk in the non-stick pan needs to be reduced to half the 
quantity so once it comes to a boil, keep the flame low and keep cooking while stirring occasionally. Grind saffron with a 
small amount of sugar and add it to the milk while boiling).
5. After 20 min, remove the paneer from the cheese cloth and knead the paneer to make it smooth. 
6. Divide the paneer into 10-12 equal portions.
7. Roll the portions in your hands until a smooth ball is formed. Lightly press the ball to flatten it a little bit
8. In the pressure cooker with water, dissolve 2 cup sugar and add the flattened paneer.
9. Close pressure cooker lid and cook until one whistle sounds. Switch off the stove and let it sit for 5-7 minutes.
10. After 5-7 minutes, remove the steam of the cooker and open the lid. (Be careful not to burn yourself)
11. You will see the paneer balls have blown to double the size. Let it sit for another 5 minutes in the water. After that, remove the cooked paneer in a bowl and allow it to cool.
12. Meanwhile, the milk in the non-stick pan should have reduced to half. Add sugar to taste, cardamom powder and nuts. 
Switch off the stove and keep milk aside.
13. Once the paneer is cool enough to handle with your hands, gently squeeze out some of the sugar syrup from the paneer 
and place the paneer into a serving dish.
14. Pour the prepared reduced milk (Ras) over the paneer and chill in the refrigerator.
15. Garnish with additional chopped nuts.

August 23, 2011

Methi Matar Malai...

Ingredients 1:
. 3/4 cup fresh green peas( boiled)
. 1 1/2 cup fresh methi leaves
. 1 onion, finely chopped
. 2 tomatoes
. 1/2 tbsp cumin seeds
. 1/2 tbsp jeera seeds
. 1/2 tbsp black pepper pwd
. 1/4 cup milk
. 1 tbsp malai/fresh cream
. 6-7 cashewnuts + 1 tsp poppy seeds, soak 2-3 tbsps milk for 15 mts and grind to paste
. 1 tbsp garam masala powder
. salt to taste
. oil 

Ingredients 2(Make a paste):
. 1 small onion
. 4 green chillis
. 1 small piece ginger
. 3 cloves garlic

1 Clean methi leaves and remove leaves from stems.Cut the leaves and keep it aside.
2 Heat 2 tsps of oil in a vessel, add the methi leaves and saute of low to medium flame for 4 mts. Turn off heat and remove the methi leaves and keep aside.
3 In the same vessel, add some oil, add the cumin seeds,jeera seeds and let them splutter. Add the chopped onions and saute till the onions turn transparent. Add the ground paste and saute for 5 mts.
4 Add pepper pwd. Add the chopped tomatoes and cook untill tomatoes are cooked completly.
5 Add the boiled green peas and methi leaves saute for a mt. Add cashew nut and poppy seeds paste and and cook for 2 mts on medium flame. Reduce flame, add milk and cook on simmer for another 5-6 mts till the gravy thickens, stirring on a constant basis.
6 Add garam masala pwd and salt and combine well. Finally, add malai and combine well and turn off heat. 

Serve hot with rotis, paranthas or naan...

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August 16, 2011

coconut burfi

. 2 cups Fresh grated coconut
. 1 Cup milk
. 1 Cup Jaggery
. 100g ghee
. 1 tbsp Cardamom powder

1) In a pan take 1 tsp ghee, coconut,milk, jaggery and keep it on low flame.
2) Jaggery will slowly start melting making the coconut sticky.
3) Keep stirring constantly, as bottom can get easily burnt at this stage.
4) After about 15 minutes of stirring, the mixture will come together.
5) Add cardamom powder and ghee to the coconut mixture.
6) Immediately  pour this mixture in to the greased tray or plate.
7) cut in to squares and store it in an air tight container.

August 9, 2011


Ingredients: I
. Bengal Gram flour/Besan – 2 cups
. Curd/Yogurt – 1/2 cup
. Water – 1/2 cup
. Cooking/Baking Soda  – 1/2 tbsp
Ingredients: II 
. Turmeric powder - a pinch
. Green Chili paste – 1/2 tsp (or green chillies - 2 choppped finely)
. Sugar – 1 tsp
. Lemon juice - 1/2 tsp
. Eno fruit salt– 1.5 tsp
. Salt to taste
. Oil - 1 tsp
Ingredients: III
. Mustard Seeds
. Curry leaves
. Coriander leaves
. Oil - 2 tsp

1) First mix the curd with water and make like a buttermilk.
2) To this add the besan and mix well to get a lump less batter, the consistency should be of idli batter.
3) If you need water add it, else add soda.
4) Keep it aside for 1 hr.
5) After 1 hr, add the ingredients II to the batter and mix well.
6) You need to steam the batter. so a plate that fits to the pressure cooker.
7) Before mixing the ingredients II to the batter, switch on the stove and place the cooker filled with water and  place a vesserl over which you need to place a plate in which you are going to steam the dhokla's.
8) Allow the water to boil.
9) Now sprinkle a pinch of eno in the plate and pour the batter (Ingredients II nixed) to the plate and place the plate immediately on the vessel.
10) Close it (no need to put whistle) and wait for 5 mts.
11) After 5 mts, using a knife, just check whether the dhokla's are perfectly coooked (by putting the kinfe inside the dhokla and checking no batter sticks to the knife).
12) Now switch off the stove and remove the plate.
13) Now in a small pan, add the ingredients III and when mustard seeds starts spluttering, just pour them on top of the dhokla's.
14) Allow the dhoklas to cool for 3 to 4 mts and cut them in to desired shape and serve hot with green chutney or any chutney.

Courtesy: Akhilas kitchen...

July 26, 2011

Roasted chicken drumsticks..

1. 6 Chicken Drumsticks with skin 
2. 2 tablespoon Yoghurt 
3. 1 Lime 
4. 2 tbsp Ginger garlic paste 
5. 1 tbsp Coriander powder 
6. 1 tbsp Cumin powder 
7. 1/2 tbsp Red Chili powder 
8. 1/2  tbsp Turmeric powder 
9. 2 tbsp Salt  
10.2-3 tbsp Oil 

. Place Chicken legs in a large bowl. Trim excess fat but leave the skin. Make small cavities in the chicken legs by using the tip of the knife. 
. Squeeze the lime juice all over the chicken legs and rub under and over the skin. 
. Add ginger garlic paste, coriander powder, cumin powder, turmeric powder,salt and red chili powder. Mix well rubbing them under the chicken's skin and inside the cavities. 
. Insert the garlic slices in the cavities. 
. Add the yogurt.  Mix well to coat all the pieces evenly. Drizzle Olive oil on all the pieces. Cover the bowl tightly with the lid/ parchment paper/Aluminium Foil and refrigerate the chicken overnight.
. Heat oil in cooking vessel, add curry leaves and chicken pieces. Cook on high for 3 mts, reduce flame to medium and cook for 10 mts.Now again cook on high flame till it turns in to gloden browm color.

Serve warm with onion slices and lemon wedges. 

June 7, 2011

Bobbatlu or Bhakshalu

For Purnam
. One cup chana dal(sanaga pappu)
. One cups of jaggery- powdered
. Two cardamom pods, seeds powdered

Purnam Wrap
. One cup all purpose flour (maida)
. Quarter cup of ghee
. Two tbsp of sooji ravva
. Half cup of water

1) Prepare soft, pliable dough with all purpose flour, water,ravva and ghee.
2) Pressure cook chana dal in plenty of water until one whistle. Do not Overcook the dal.
3) Remove the exess water from the daal and Using a food processor make a paste of cooked daal and grated jaggery.
4) If the mix is too loose, cook it on stove on ow heat for about 5 to 10 minutes, continuously stirring and let it cool.
5) Now divide the dough into marble sized balls.
6) On aluminum foil, apply liberal amounts ghee or oil and roll out each ball into a small round using a rolling pin or with your hand. Keep a lime sized Purnam in the middle and cover it by bringing the edges together. Dip your fingers in oil and using them, flatten the ball, starting at the edges, gradually pressing towards the center, into a thin, flat, circular shape.
7) Now on pan, put some oil/ghee and cook the bobbatlu on a very low heat.

Serve them with ghee or hot milk..........

April 11, 2011

paanakam and vadapappu..

      Srirama Navami Shubhakanshalu...

These are the specials made for sri rama navami festival..



. Grated Gagerry - 2 spoons
. Ilachi powder - 1 spoon
. Pepper powder - 1/2 spoon
. chopped Jinger - 1/4 spoon
. 2 cups water


Mix all the Ingredients properly to make panakam.

Paanakam is very good for health . We can even take this every day during summer to burn the heat.


. Moong daal ( soaked in water for about 1 hr) - 1 cup
. Salt
. Green chillies(chopped) - 1/2 tbsp
. Grated coconut - 2 tbsp
. lemon juice - 1 tbsp
. Coriander leaves 


Mix all the ingredients properly

Paanakam and vadapappu are ready for naivedyam..

March 29, 2011

Roasted chicken legs recipe..

. 4 to 5 Chicken leg pieces with skin
. 4 tablespoon Yoghurt
. 1 Lime
. 2 medium sized Onions, roughly sliced
. 2 teaspoon Ginger garlic paste
. 1 teaspoon Coriander powder
. 1 teaspoon Cumin powder
. 1/2 teaspoon Red Chili powder
. 1/2  teaspoon Turmeric powder
. 2 teaspoon Salt 
. Oil for frying..

1) Place Chicken legs in a large bowl.  Make small cavities in the chicken legs by using the tip of the knife.
2) Apply lime juice all over the chicken legs.
3) Add sliced ginger garlic paste,onions, coriander powder, cumin powder, turmeric powder,salt and red chili powder. Mix well rubbing them under the chicken's skin and inside the cavities.
4) Add the yogurt.  Mix well to coat all the pieces evenly. 
5) Heat oil in a pan. Fry each leg piece seperately till golden colour.

Yummy yummy Roasted chicken legs are ready to serve...

March 4, 2011

Gobi 65

Ingredients :
. Cauliflower - 1 medium
. Thick curd(drain out execss water) - 1 cup
. Red food color - a pinch
. Garam masala - 2 tbsp
. Red chilli powder - 3 tbsp 
. Lemon juice - 2 tbsp
. Gingergarlic paste- 1 tbsp
. Cornflour - 1/2 cup
. Salt - 3 tsp approximately

Method :
1. Cut the cauliflower in to small pieces,boil it in water for about 5 mins and keep it a side
2. Add the curd in the bowl. Add Ginger garlic paste, color,garam masala powder,chilli powder,cornflour, salt and lime juice.Mix well.
3. Add gobi pieces, mix well. The whole pieces has to be nicely coated.
5. Add the pieces in the oil. Fry till golden brown color.
6. Remove from the oil, drain them and put it in the kitchen towel.
7. Serve hot with ketchup.

February 22, 2011


This is the recipe which i have bookmarked from Gayathri's Cook Spot blog.It has come out very tasty.I thank Gayatri for sharing such a yummy sweet..

Check out for the recipe here.

This is on its way to

February 15, 2011

Soyachunks vegetable pulao..

.  Rice-2 cups( boiled)
. Onion -1
. Tomato -1
. Carrot, beans and potato( chopped) - cup
. Green chilly -1
. Ginger garlic paste - Tsp
. Coriander and Mint leaves- for taste
. Chilly powder -1 tsp
. Coriander powder-3 tsp
. Turmeric powder-1/2 tsp
. Spices- cloves, cinnamon, cardamom
. Soya Chunks/Meal maker -10 to 15.(boil this in water for 15 mins and drain it)
. Ghee-2tsp
. Lemon juice - 2 tsp
. Salt as per taste

1)Heat oil in pan, add cloves, cinnamon, cardamom, onion,ginger garlic paste  and green chilly. once the raw smell of ginger vanished add the tomatoes and fry till tomatoes become soft
2)Add chopped Carrot, beans and potato and boil for some time.Add chilly powder, turmeric powder, coriander powder, salt and boiled soya chunks .
3)stir continuously add mint leaves and coriander leaves.
4)Add boiled rice and mix well. Switch off the stove and add lemon juice and mix well.
Tasty Soyachunks veg pulao is ready to serve....

January 31, 2011

Methi Paratha..

  • . 1 cup wheat flour
  • . 3 finely chopped green chillies
  • . Chopped methi leaves(1 big bunch)
  • . 1 tbsp Ginger garlic paste
  • . Finely chopped coriander leaves
  • . Salt for taste


1)Mix all ingrediants and make a soft dough.

  • 2)Divide dough into small balls and prepare like chapati.

  • 3)Fry the paratha and apply ghee on both sides.

        Serve hot with curd or any gravy.