Wednesday, November 16, 2011

Apple Bread

I love baking breads with fresh fruits. This weekend I baked this Apple bread with fresh apples, cinnamon and the bread turned out a way much better that what I expected. The apples gave it a unique sweetness paired perfect with the cinnamon.

It goes well for an excellent sweet breakfast with a cup of milk and also as an yummy dessert.


All purpose flour – 3 cups
Apples peeled diced – 3 cups
Sugar – 2 cups
Milk – 1 cup
Baking Soda – 1tsp
Baking Powder – ¼ tsp

Grounded cinnamon – 1 tsp
Eggs – 3 no
Vanilla Extract – 1 tsp
Cooking oil – 2/3 cup
Salt – 1 tsp

  • In a medium bowl combine flour, baking soda, baking powder,salt,cinnamon and keep aside
  • In a large bowl take eggs, sugar,oil,vanilla and mix well.
  • Add the above flour mixture and mix well still smooth and fluffy.
  • Add apples and combine well.
  • Grease the baking pan.
  • Preheat oven for 325 degrees.
  • Pour the mixture into the greased baking pan.
  • Bake for 50-55 minutes or until a toothpick inserted in the center of the bread comes out clean.
  • Remove from oven and let it cool for 5minutes.
  • Cut them into pieces.

Sending this to Bake Fest hosted by Vardhini, Desserts with Apples by Nayna & Raven, Bread Baking - autumn flavours hosted by sarah, Kid's Delight - Deceptively Delicious by Pavani & Srivalli , Breakfast Club - Breads by Krithi & Helen , Love Lock with sweets by Vidhya and to my event CC-Holiday Baking 

Announcing Cooking Concepts # 5 -- Holiday Baking

It’s mid November, The Holidays are upon us – Thanksgiving, Hanukkah, Christmas and New Year Beginning. I am eagerly waiting for these holidays so that I can get some break from my work and can plan for vacations ,parties and get together’s  :) Hope everyone are also planning for a great fun !!

Coming to this month’s concept is "Holiday Baking". No Christmas or New Year is complete without baking treats!!  So why waiting girls it’s time for baking.
As this holiday mood goes till December end, so I am extending this month’s concept till end of this year.

Happy Holiday Baking!!!

Here are some guidelines

  • Make recipes which fit this month’s concept
  • Please link back to this page. 
  • Both Vegetarian and Non Vegetarian dishes are allowed but no pork or beef
  • Use of logo is appreciated
  • Send me your entries to with subject  “CC- Holiday Baking” with below details
      • Name
      • Blog Name
      • Recipe Name
      • Recipe URL
      • Picture

Non-bloggers can also send their recipes along with picture to the above email id.

Last date for entries is Dec 31 2011.
Hope to see you all participating!!!!

Note: Thank you all friend’s for sending traditional and yummy recipes to event CC-Festive Food. I will be posting the roundup as early as possible. 

Sunday, November 13, 2011

Moong Dal Fritters/ Pesara Punugulu

After many days I had a relaxing Sunday, spending time in home by cooking.  Pesara Punugulu is one of the items that I prepared today for the evening snack.  I prepare this snack quiet regularly when they is any left over pesarattu batter in my fridge.

This is a simple snack which can be made in no time. Moong dal Fritters can be prepared by pesarattu batter, rice flour, onions.


Green gram batter – 1 cup
Rice flour – 3-4 tsps
Sooji – 1tsp (optional)
Onion – 1 small chopped
Green chillies – 2 no chopped
Curry leaves
Coriander leaves
Jeera – 1 tsp
Salt As required
Oil for deep frying


  • For Green gram batter soak pesalu/green gram dal for 5-6 hrs in water,drain and  grind dal, green chillies, ginger and salt to a paste.
  • In a mixing bowl take the green gram batter, add rice flour, sooji, onions, coriander leaves, curry leaves, jeera, salt, green chillies and mix well.
  • Heat oil in a vessel, once heated on medium flame drop a little mixture and fry them till golden.

  • Remove punugulu from heat and serve with ginger or coconut chutney.
Sending this to CWS-Mung Beans hosted by Priya & Kid's delight hosted by Harini orginally started by Srivalli.

Thursday, November 3, 2011

Vankaya Bajji Kura/Brinjal Pakora Curry

Vankaya Bajji Kura is one of the traditional recipes which is prepared and served in many of the marriage functions. I love its yummy flavor and its delicious taste.

Like many I am not a big fan of brinjal. But when I had this dish in a function I just loved it. Later I saw this recipe in one of the TV show and I prepared for my lunch box last week.This curry is a great alternative to regular brinjal curry.


Brinjal – 4 no (Cut length wise)
Onion – 1 no
Green chillies – 2 no
Ginger Garlic paste – 1 tsp
Coriander powder – 1 tsp
Tomato paste – 1 cup (made from 4 small fresh tomatoes)
Garam Masala – ½ tsp
Coriander leaves
Besan – 1 cup
Rice Flour – 2 tsps
Baking Powder – a pinch
Lemon juice (optional) – 1 tsp
Chilli powder As Required
Turmeric powder a pinch
Salt As Required
Oil for curry – 2 tsps
Oil for deep frying


  • In a mixing bowl take besan, salt, rice powder, baking powder and mix well.
  • Add water and mix well into medium consistency like bajji batter and place the all the birnjal pieces and keep aside.
  • Heat oil in a pan, when the oil gets heated, take the birnjal pieces coated with thick besan batter.
  • Slowly drop the coated birnjal pieces into the hot oil.
  • Fry them till golden color and remove them into a plate, cut them into half (breadth wise) and keep aside.
  • In a wide cooking pan, take 2 tsps oil and add chopped onions, green chillies and cook till the onions turn soft.
  • Add ginger garlic paste, Coriander powder and cook for 5 minutes.
  • Now add tomato paste (can be pureed in a grinder), turmeric powder and cook till the raw smell goes away.
  • Add Red chili powder, salt, garam masala and mix well.
  • If you want more gravy add little water.
  • Now add the birnjal bajji pieces to the gravy.
  • Close the lid and cook for 5 mins, as the pieces are made into half, the gravy goes well into the bajji pieces also.
  • Remove the lid and cook for another 2 minutes and garnish with coriander leaves and sprinkle lemon juice.
Sending this to HLI-Brinjal hosted by Priya originally started by Kalyani &  'Only' Curries event by Pari