Saturday, August 27, 2011

Black Channa Rice

I love Black Channa in any dish. Last week I had soaked channa in my fridge, and then thought to make use of them for my lunch box.

So tried this rice and it came out so tasty!! Loved it!!

This simple rice is not only colorful and vibrant but also low in calories and nutritious too. This tangy rice is prepared by using black channa, tomato puree, green chillies, onions and basmati rice


Basmati Rice – 1 cup
Black Channa – 1 cup
Onion – 1 no
Green chillies – 4 to 5 no
Ginger garlic paste – 1 tsp
Cloves – 2 no
Cinnamon stick – 1’’ inch
Cardamom – 1 no
Tomato paste – ½ cup
Coriander leaves – 2 tsp
Salt as Required
Oil – 3 tsp


  • Soak Black Channa overnight and pressure cook them with salt for 5 to 6 whistles or cook for ½ hr.
  • Wash Basmati Rice and soak them in water for 30 minutes.
  • In pan heat oil, add ginger garlic paste and cook for 1 min.
  • Now add cloves, cinnamon sticks, cardamom and sauté for few minutes.
  • Add onions and green chillies and mix well.
  • Add soaked and cleaned black chickpeas and mix well
  • Add tomato puree, coriander leaves and mix well
  • Cook for 5 mins.
  • Add basmati rice by draining water and mix well.
  • Now take the above mixed spices, rice in rice cooker add water, lemon juice and salt and cook well.
  • Serve with raita or curry.
Sending this to Food Palette - Black hosted by Akheela, HCC - Healthy Lunchboxes hosted by Anamika originally started by Smita, Dish it Out : Tomato and Chilli hosted by Reva originally started by Vardhini 

Thursday, August 18, 2011

Shrimp Tomato Curry

This is a tasty and easy curry which goes well with steamed rice. It is prepared by using tomato puree, prawns, garlic and masala.


Onions chopped – 2 no medium
Shrimp – 25 – 30 no
Tomato puree – 1 cup
Green chillies – 4 no
Garlic minced – 2 tsp
Ginger paste – ½ tsp
Curry leaves – 4 no
Coriander powder -1 tsp
Garam masala powder – 2 tsp
Turmeric powder a pinch
Red chilli powder as required
Coriander leaves
Salt As Required
Water – 1 cup
Oil – 3-4 tsps

  • Heat the oil in a cooking vessel.
  • Saute garlic, curry leaves till golden color.
  • Add onion and cook till soft.
  • Add green chillies, ginger paste and cook for 1-2 mins.
  • Add tomato puree, turmeric, salt, coriander powder, red chilli powder and cook for 2 mins.
  • Add washed shrimp and cook till oil floats on top
  • Add water and close it with lid and cook on medium flame for 15-20 mins.
  • Remove the lid, add garam masala and cook for 10-15 mins or till the water gets absorbed and oil floats.
  • Garnish with coriander leaves.
  • Serve warm with Steamed Rice.
Iftar Nights hosted by Jabeen.

Tuesday, August 16, 2011

Thyme Pasta Frittata with Desi Touch

Few month’s back I watched Giada’s cooking show in food network where she made Thyme Pasta Frittata which was good and a great recipe. Then immediately I tried it out as my husband would like it as he is a Pasta lover.

Used her recipe as a base and made couple of changes by giving desi touch to it. By adding garam masala, red chilli powder and made use of less cheese.

This is an excellent Pasta Frittata recipe as it is full of herbs and lemon zest and a great recipe for brunch and picnics.


Eggs – 4 no
Whipping cream/Milk – 2 tsps
Parmesan Cheese – ½ cup
Penne Pasta – 1 ½ cup
Freshly chopped Thyme leaves – 2 tsps
Freshly chopped Parsley leaves – 1 tsp
Lemon Zest - 1 no small
Salt – ¼ tsp ( or as Required)
Grounded Pepper – ¼ tsp
Red Chilli Powder – ½ tsp
Garam Masala Powder – 1tsp
Oil – 1 1/2 tsp


  • Boil Pasta in water, based on the instructions given in the packet or till cooked. 
  • After cooked remove water from pasta and keep aside
  • In a large bowl, whisk together eggs and cream.

  • Mix cheese, pasta, thyme , parsley , lemon zest, salt and pepper.
  • Add red chilli powder, garam masala and mix well.
  • In a 8-inch pan, heat oil and on medium heat.
  • Pour the egg thyme mixture into the pan and cook for 6 to 7 minutes until the edges begins brown.
  • Remove the pan from the heat and using spatula slide the frittata onto a plate.
  • Now carefully invert frittata back into the pan and continue to cook for another 5-6 minutes or till cooked
  • Cut into wedges and serve warm.
Sending this to Only Pasta,Pizza and Noodles Event hosted by Samayal Arai originally started by Pari, Fusion Food - Pasta hosted by Ramya, Picnic Pleasures hosted by Fuss Free Flavours and Sarah, Iftar Nights hosted by Jabeen, Bookmarked Recipes hosted by Priya and ARS Event - E for Egg Recipes hosted by IIa originally started by Charitha

Sunday, August 14, 2011

Guest Post 2 ---- Chicken 65

This is my second guest post. My friend tulasi sent me this appetizer recipe to me and to my event. He is a really a great cook and prepares awesome dishes.

He is specialist in non-veg items. His culinary skills kicks in during parties and get together’s :-). 

Thank you Tulasi for this wonderful appetizer!!!

Recipe follows:


To marinate

Bone less chicken - 1 lb cut into 1-1/2 inch pieces
Corn flour – 3-4 tsps
All purpose flour – 2 tsps
Egg - 1
Ginger garlic pate – 1-2 tsps
Garam Masala powder – 2 tsps
Salt As Required
Turmeric Powder – 1/2 tsp
Red Chilli powder As Required
Chicken Masala – 2 tsps
Red Food Color – ¼ tsp
Yogurt – 1 tsp
Lemon juice – 1 tsp

For seasoning

Capsicum (optional) – 1 no
Curry leaves – 3 -4 no
Onions chop length wise– 1 no
Green chillies chop length wise– 3 -4 no
Yogurt – 3-4 tsp
Corinder leaves chopped – 3 tsps
Oil – 1 tsp


  • Wash chicken pieces well and marinate it with all the above items in the Marinate Section except oil for 4-5 hrs
  • Chop onions, green chillies and keep aside.
  • After 5 hours heat oil in a vessel to deep fry the marinated chicken.
  • When oil gets heated, add the chicken and deep fry atleast for 10-15 mins or till the oil is cooked in medium flame.
  • Stir often and cook till the chicken turns crispy.
  • Take them out on kitchen tissue to drain excess oil by spreading.
  • In another pan heat oil and when heated add curry leaves, Fry for 30 sec.
  • Add chopped onions, green chillies and fry till onions are half cooked.
  • Add 2-3 tsps curd and add the fried chicken to it.
  • Cook till the curd vanishes.
  • Toss them well and add coriander leaves at the end.

Saturday, August 13, 2011

Basil Vada

Yesterday was Varalakshmi Vratham , I performed pooja and for offering I prepared these vadas.

Basil Vada is an easy crunchy Appetizer/Snack which can be prepared in no time using Basil, Rice flour, jeera, onions.

Happy Varalakshmi Vratham 

I love to make Vadas using different veggies, so this time tried using basil. Basil is a culinary herb commonly used fresh in cooking recipes.  This plant gives a spicy scent when and It has warm, clove-like flavor . These leaves are very good for health. In telugu these are called as Rudrajada or Tulsi chettu.


Basil Chopped – 1 cup
Onions chopped - 1 no
Rice powder – 1 cup
Green chillies chopped– 4-5 no
Corn flour powder – 1 tsp
Jeera powder – 1 tsp
Coriander leaves chopped – ¼ cup
Curry leaves – 5 no
Baking powder – a pinch
Salt as Required
Oil/ Ghee – 2 tsps

Oil for deep frying


  • Mix chopped Basil leaves, onions, coriander leaves, curry leaves, jeera powder, rice powder, corn flour powder, baking soda, chopped green chillies, and salt in a vessel
  • Heat oil or ghee of 2 tsps
  • Add heated oil to above mixture and mix well
  • Make soft dough by adding little water to it.
  • Divide the dough into portions.

  • Make small balls and flatten into small round vadas
  • Heat oil in pan and deep fry vada on medium flame till little golden brown and remove them on paper towel
  • Serve with chutney or tomato ketchup. 
Sending this to Kid's Delight - Crunchy Snacks hosted by gayathri originally started by srivalli , Cooking with herbs and flowers - Basil hosted by Reva orginally started by PJ, Serve - It - Fried hosted by Krithi & Denny and to my event CC-Appetizers

Wednesday, August 10, 2011

Kara Pendalam/ Cassava Curry

This is a simple curry prepared using Cassava ( Kara Pendalam in telugu). It is root vegetable rich in carbohydrates.

I learnt this recipe from my mom. This goes well with rotis and also can have alone with sambar rice.


Cassava – 1 no
Green chillies – 4 no
Onion chopped – 1 no
Ginger – 1’’ inch
Mustard seeds – ¼ tsp
Jeera – ¼ tsp
Channa dal – ¼ tsp
Curry leaves – 3 to5 leaves
Tumeric powder – ¼ tsp
Salt As Required
Red chilli powder As Required
Oil – 2 tsps


  • Boil Cassava Root in a pressure cooker for about 1-2 whistles with 1 tsp of salt, peel and make small pieces and keep aside.
  • Take green chillies, ginger into a blender and make a coarse paste and keep aside.
  • In a cooking vessel, add oil, channa dal, mustard seeds, jeera, curry leaves.
  • When mustard seeds splutter add green chillies, ginger paste.
  • Add chopped onions and cook till onions become soft.
  • Add boiled cassava pieces
  • Add salt, turmeric powder, mix well
  • Place a lid and cook for 10 mins.
  • Add red chilli powder and cook for another 5 mins.
  • Serve with Roti’s or Rice.
Sending this to Subzis for Rotis hosted by Radhika

Friday, August 5, 2011

CC-Roti Pachadi/Ch​utney-----Roundup

I am terribly sorry for posting this roundup a little late. Here are the delicious array of Pachadi/Chutney entries.
Thanks to each one of you who spared some thought, time and effort to participate in this event
Now to the recipes, I listed them In the order I received

Shobha from Food Mazaa Sent Karela Peels Chutney which is Unique and Healthy Chutney

Kalyani from Mom Chef Sent wonderful Chutneys --- Carrot Garlic Chutney, Ginger Chutney, Vegetable Peel Chutney and which are healthy too!!!!

Shobha from Food Mazaa Sent this delicious GroundNut Chutney 

Chaitanya from RajaFood sent this lovely Beerakaya Thokku and Pudina pachadi, Nice idea to make use of veggie skins.

Akheela from Torview Sent this flavorful and yummy Rhubarb Chutney 

Santosh Bangar sent mouthwatering Chutneys -- Mango Pachadi, Green Chutney/Coriander Chutney, Amla Chutney

Shobha from Food Mazaa Sent this Quick and Spicy Tomato Chutney, this can be done in very few ingredients.

Swathi from Zesty South Indian Kitchen Sent this delicious Cilantro Chutney

Swati Sapna from The Weekend Epicurean Sent this spicy and colorful Red Chilli Chutney (Korivi Kaaram)

Deepthi from Good Food Recipes Sent this delicious combo Pudina Coconut Chutney and very famous & tempting Gongura Pachadi

Ramya Rajesh from Ramya's Recipe sent this flavorful Onion Chutney

Kaveri from Palakkad Chamayal Sent delicious Peanut Chutney

Vimitha Anand from My Culinary Trial Room Sent Lovely and Delish  Tindora Chutney

Khushi from A Girl's Diary Sent this wonderful Aamchur - Posto ' r Chutney  

PJ from SeduceYour Tastebuds Sent unique and Refreshing Spinach Chutney

Nupur Mehra from UK-Rasoi Sent healthy Tomato Chutney with flax seeds and sesame

Suja from Suja's Inscriptions Sent this yummy Tomato Coconut Chutney

Chitra from Share My Recipe Sent this innoviative and unique Carrot Onion Masala Chutney

Chandrani Banerjee from Cuisine Delights sent these tasty Peanut ChutneyTomato ChutneyRaw Green Mango Chutney

Radhika from Tickling Palates sent very unique and interesting Garlic Smoked Tomato Chutney 

Soujanya from Soujishome sent very delicious and mouthwatering  Andhra Gongura Pachadi, Kalchina Vankaya Pachadi, Carrot Pachadi, Cabbage Chutney

Reva from Kaarasaaram send this refreshing and yummy Onion Tomato Chutney 

Laxmi from Samayal Diary sent these delicious Onion Chutney, Tomato ChutneyFried Coconut Chutney

Saraswathi Iyer from Sara's Corner sent this unique and interesting Carrot Chutney

Non blogger Sirisha my friend sent this colorful and wonderful Red BellPepper Chutney and this was my first guest post.

 Finally my own entries

Thanks to all, Please accept this Thank you note :)

Please check out this month's event  CC-Appetizers!!! Waiting for your wonderful entries.