Wednesday, December 13, 2017

Dates walnut Bread

Dates and walnuts bread is my favorite do list bread pending for long time.This is a wonderful moist bread can be eaten any time.Nice cinnamon flavor enhances the bread taste.Dates are rich  in many vital nutrients and lot of health benefits.My kids doesn't like to have dates any time.So the only way I have to manage mixing in a wonderful flavored bread.Walnuts contain several unique antioxidants that are available in only a few commonly eaten foods.Among nuts Walnuts are considered as king of nuts as research shows they may boost your health in a number of ways.( info from wiki)coming to the recipe I added few almonds entirely your choice. I followed the steps of Joy of baking video in baking the bread.It was awesome.with very few changes I baked the bread.


  •  chopped  pitted Dates 1 1/2 cups
  • walnuts 1/2 cup
  • All purpose flour or Maida 2 cups
  • Almonds 10 count(optional)
  • Brown sugar 1/2 cup
  • Egg 1
  • salt a pinch
  • Vanilla essence 1 tspn
  • cinnamon powder 1/4tspn
  • Baking soda 1/2 tspn
  • Bakingpowder  1 1/2 tspn
  • Boiling water1cup  
  •   Butter 1/2 cup(  should be cold)


  • Chop dates into small pieces ,add baking soda  and hot boiling water to it.Let it sit for 30 mins until dates soften ,absorbs entire water.
  • In a baking tray arrange walnuts and almonds and bake at 350F around 8 mins OR until nice roasted aroma comes from the oven.Later crush into small pieces and keep aside.
  • Take a bowl, mix All purpose flour,baking powder,cinnamon powder,salt a pinch,cold butter( chopped into cubes)Give a quick stir in a blender or food processor.Take out and keep aside. Then add crushed walnuts and almonds.
  • Beat egg in separate bowl,add vanilla essence.Add this egg mixture to the flour mixture,followed by soaked dates mixture.Mix everything nicely until they are well combined.Make sure there is no dry powder left.Everything is wet,perfectly combined.( Don't over mix or else bread comes out hard)
  • Preheat oven 350F  bake around 1 hr.( yeah this takes little longer time)or test it with tooth pick inserted comes out clean.
  • When done,let it cool down completely then cut into desired shapes.
  • Yummy Dates walnut bread is ready to eat.

Friday, November 10, 2017

Kadai paneer (dry)

Paneer is a fresh cheese common in Asian countries like India Pakistan..Kadai paneer is mainly prepared with fresh kadai masala.kadai masala is made with coriander seeds,pepper corns,Fennel seeds Jeera and redchillis.If we prepare kadai masala instantly then the recipe comes awesome in taste.You will match exactly restaurant style taste.When I was searching for kadai paneer I was inspired by Chef Harpal singh recipe.With very few changes I prepared the recipe.Here goes the recipe.

  • Paneer 250 gms
  • Onion 1 chopped into big cubes
  • Bell pepper or capsicum 1/2 chopped into cubes
  • Garam masala 1/2 tspn
  • Kasuri methi 1/2 tspn
  • redchilli powder 1 tspn
  • Tomatoes 2 big
  • Ginger grated 1/2 tspn
  • red chillies 2


  • coriander seeds 2tbspns
  • Jeera 1 tspn
  • Fennel seeds 1 tspn
  • pepper corns 1/4 tspn

Method:Dry Fry all ingredients of kadai masala and blend into coarse powder keep  aside.


  • Heat 1 tbsp of oil and fry paneer for 2 to 3 mins if it is frozen not fresh.I keep doing it as I always use frozen paneer.Then take out from the pan and keep aside.
  • In the same pan add 2 tbsp of oil add 1 tspn of jeera and redchillies ,grated ginger fry well,then add 2 chopped tomatoes.
  • Fry tomatoes until they are soft and well cooked 5 to 6 mins.
  • Add redchilli powder,Garam masala and 3 tbspn of kadai masala.Then add fried paneer,chopped capsicum and onions.
  • Fry everything well.Cover for 2 to 3 mins so that paneer nicely absorbs kadai masala.
  • Finally add kasuri methi and saute 1 more min.
  • Before switching off the stove sprinkle some kadai masala on top.Yummy kadai paneer is ready.

Monday, October 30, 2017

Oats rava dosa

Oats rava dosa is one of instant dosas can be prepared very easily and a healthy option.Oats being not our favorite ingredient despite many health benefits.I had big box of quaker oats and finally used it today to prepare this rave dosa.I never expected oats dosa will be this much crispy and tasty.We can have this dosa with any of our favorite chutney like we eat other dosas.We like to eat with coconut chutney and potato curry.Our family first choice is potato curry.Enjoy this dosa with yummy chutney.Here is the recipe sharing below.


  • Oats powder 1 cup( i added extra 2 tbspns of oats powder)
  • sooji or semolina 1/2 cup
  • rice flour 3/4 cup
  • Ginger chopped 1/4 tspn
  • green chili chopped 2
  • coriander leaves finely chopped few
  • curry leaves 3 to 4 chopped
  • small onion 1/2  chopped
  • jeera 1/4 tspn


  • Heat a pan dry roast oats ( I roasted 2 cups of oats, only I use 1 cup + 2 tbsp powder)few mins until they just turn crispy and little change in color. around 10 mins in low to medium flame.switch of the flame and let it cool dow.
  • Grind oats into fine powder.
  • In another bowl mix oats powder,rice flour,shoji and chopped ginger green chili,onions,jeera ,coriander leaves,curry leaves few and salt.
  • Add enough water to make as buttermilk consistency.
  • Heat a nonstick tava ,pour the batter as shown in the pic from edges.
  • After 2 to 3 mins  see if the dosa is roasted,flip the other side and fry few more mins.
  • Take out from the pan when roasted well and enjoy with  your favorite chutney.

check this video below for complete procedure.

Thursday, October 26, 2017

Guguni(chat from Orissa)

Guguni is a popular chat food from Orissa  and most eastern side.Each region has different versions.Today I'm presenting my way of Guguni from Orissa.I got to know more about the dish from my husband who hail from orissa.Though I SPENT MOST OF MY CHILDHOOD DAYS IN ORISSA I haven't tried to prepare guguni at home.Now I tried my attempt though I cooked vatana curry many times.Guguni is prepared with dried white peas.Dried peas soaked over night and cooked in the morning with some spices.There are many variations in the Guguni recipe entirely depends on your choice.In some areas they add Potato and sauces at the end.My way of presenting Guguni is entirely my choice which satisfies our family tastebuds.You may  make changes according to your preferences.Here is my recipe.


  • white dried peas 1 cup
  • onion paste 1/2 cup
  • Green chilli2
  • Potato( optional)
  • jeera 1/4 tspn
  • Bay leaf 1
  • ginger garlic paste 1 tbspn
  • tomatao 1
  • cumin(jeera) powder 1/4tspn
  • coriander powder 1 tspn
  • redchilli powder 1/2 tspn
  • coriander leaves few chopped
  • turmeric 1/4tspn
  • salt to taste
  • garam masala 1/4tspn
  • curd 1 tbspn ( optional)
  • chat masala 1 tspn
  • mixture or sev 1 tbspn ( entirely your choice)

 Spice powder:

  • cumin seeds 2 tbspns
  • Red chillis 2
  • Dry roast jeera and redchillies into powder and blend into fine in a jar.


  • Soak white peas( vatana) whole night and next day ready to cook chat.
  • Pressure cook vatana adding little salt and turmeric just for one whistle( some variety peas will be mushy,make sure you switch it off the stove just before the whistle blows.
  • Drain the white peas and keep aside.Don't throw the water.
  • Heat a tbsp of oil in a pan add jeera,bay leaf then add Onion paste( one big onion made into paste)
  • fry well until raw smell of onion goes off.
  • Add ginger garlic paste fry few mins then add tomato paste( one tomato made into fine paste) saute few mins, add chill powder, coriander powder,cumin powder
  • Fry everything well until raw smell goes off.Add cooked peas and cover the lid cook few more mins.
  • Now add water which stored before,let it cook few more mins till it completely cooked.
  • Finally add garam masala1 tspn and 1/2 tspn of spice powder(mentioned in the ingredients, you may reduce or increase the spice
  • powder)
  • Arrange 4 tbspns of curry in a bowl,sprinkle some chopped onions,chopped coriander leaves,mixture or sev 1 or 2 tbspsn) chat masa,little curd on top.Yummy GUGUNI is ready to eat.Enjoy!!

Tuesday, October 24, 2017

Dahi Baingan

Dahi Baingan is a typical orissa dish made with brinjal and curd tempered with spices.It is a authentic oriya dish which is very tasty and can be done quickly.It is prepared without onion  and garlic.This dish usually prepared During festival season as we won't prefer onion and garlic during the season.Here goes the recipe.


  • Brinjal 6 to 7 small
  • Curd 2 cups (180 ml cup)
  • water 2 to 3 tbspn
  • Redchillies 4
  • green chili 3

  • Tempering:
  • mustard seeds 1/4 tsp
  • salt to taste
  • redchilli powder
  • curry leaves 2 strings
  • grated ginger less then 1/4 tsp( optional)
  • oil for deep fry

spice powder:

  • cumin seeds or jeera 2 tbspns
  • redchillis 2
  • fry both in medium flame and blend into fine powder.


  • Heat oil in a kadai.cut brinjal vertically and add salt and redchilli powder keep aside for 20 mins.
  • Once oil is hot add brinjal pieces and fry brinjal until little brown.
  • Keep aside and let it cool down.
  • Take a small bowl ,add salt and whisk 2 cups of curd  well.
  • In another pan add 1 tbsp of oil,once hot add mustard, curry leaves green chili,redchilli.
  • slowly add brinjal to the curd.When tadka cools down mix tadka in the curd mixture.Yummy Dahi began is ready.
  • Finally sprinkle some spice powder on top and enjoy with rice.

Wednesday, April 26, 2017

Dibbarotti( Traditional Andhra breakfast)

Dibbarotti is a Traditional Andhra breakfast which is made of Idli batter.I grew up eating this yummy Dibbarooti in my childhood.Mom used to prepare this dish every other week.Mostly,when we bored of eating Idli everytime,mom used to prepare Dibbarotti. This is very easy dish made with Idli batter.But,we always use Idli rava for Idli batter not Idli rice. Dibbarotti is  such healthy and tasty dish that you never forget the taste.We can  eat Dibbarotti just like that or you can accompany with kobbari chutney or coconut chutney.People keep surprising me cooking traditional breakfast everytime.Though we have lot of options for breakfast I  feel this dish is one of the healthy option for whole family.Even kids love to taste the crispy layer of dosa. Here is the recipe below.


  • Urad dal 1 cup
  • Idli rava 2 cups
  • chopped onions 2 tbspn
  • chopped green chilli 1 or 2
  • chopped ginger 1/4tspn
  • jeera 1/4tspn
  •  oil 2 tbspn
  • salt to taste

                    You can make it any size.This is miniature size,prepared for kids lunch box.


  • Soak urad dal and Idli rava separately for 7 to 8 hrs.Then grind urad dal until soft using little water 
  • The same way we do for Idli.No  grinding Idli rava.
  • Squeeze extra  water from Idli rava and mix it in the urad dal batter.Keep mixing idli rava and urad dal batter until it is well combined.
  • Ferment the batter for 12 hrs or over night.I always follow overnight fermentation.
  • Then next day morning,Take two laddles of batter in a bowl,mix chopped onions,chopped ginger,chopped green chilli and jeera,salt.
  • Heat 2 tbspn of oil  in a non stick pan( omlette size pan).Once hot add 2 laddles of batter in the pan.
  • Reduce the flame to slow and cover the pan with lid.
  • After 10 to 15 mins check the bottom whether it is cooked roasted well, then turn other side add 1 tbspn of oil. close the lid.cook few more mins until it roasted and cooked well.
  • Yummy Dibbarotti is ready.Enjoy with any chutney of your choice or just like that.

Sunday, March 26, 2017

Bobbatlu or puran poli

Puran poli/Holige /Bobbatlu or Bakshalu is a sweet flat bread from  India called with different names in different states,Karnataka ,Maharashtra and Andhra pradesh. In some places for stuffing  instead of chana dal they use moong dal or toor dal,but in my recipe I prepared using chana dal. Bobattlu also called Indian traditional sweet usually prepared during ugadhi ( Telugu new year) and also in festival poojas.It is an art making puran poli. Strictly speaking, preparing soft puran poli is an art.It comes with practice and experince. This recipe again I  learnt from Aunty who hail from Karnataka.  she came to our home and teach every step how to prepare traditional way.I learnt so many techniques in the recipe through Aunty. These are very soft though they doesn't appear to be like that in the pic.I forgot to take pic with camera.This is a casual pic in my phone. sorry for the poor pics.Will change my pics once I prepare Bobbatlu soon.I drafted the pic for so long and now its time to post.Posting this recipe in BM#74 UNDER the theme Festival of the month.


  • chana dal 1 1/2 cup( 1 cup + 1/2 cup)200 ml cup
  • water to boil 2 1/2 cups
  • Maida 1 1/2 cups
  • turmeric powder a pinch
  • water to knead the dough
  • sugar 1 1/2 cup
  • oil 1/4cup
  • cardamom crushed 1 tspn
  • rice flour 3 tbspns


  • Boil chana dal in cooker( just enough water to cover the dal)  until for 2 whistles in medium flame.Let it cool then drain extra water from dal.
  • Now add sugar and cardamom powder to the chana dal and start heating on the stove until it is just firm to form a shape( this takes around 20 to 25 mins)
  • while the dal is cooking start kneading the dough add turmeric powder little water  in a bowl then add maida and start kneading like chapathi dough.
  • After completely kneading add little oil slowly and knead it again.Add rest of the oil,cover and keep aside.
  • Now the dal in the cooker is about to firm,then switch off the stove.Let it cook completely.
  • Take small ball from the dough( leave rest of the oil in the bowl)  like small lemon size shape into small disc press deeper in the middle, stuff big lemon size  dal.shape the dough into small disc and fold dal inside,slightly pulling upwards and remove extra stuff dough on top. 
  • Slowly  shape it like a small chapathi( using enough rice flour while kneading)
  • press using roller pin like we do chapathis.
  • Heat a  pan,fry bobattlu both sides few mins ( no oil)and just fold and store it in a air  tight container.
  • Enjoy with 1 tspn of ghee on top .Yummy bobattlu ready.
Important points:

  • Always make sure dough should be soaked atleast half an hour in oil.
  • Make sure stuffing should be double the size of the dough.
  • Dal should be very well cooked.

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Saturday, March 25, 2017


kajjikayalu is traditional Andhra sweet usually prepare in the festival time like Ganesh chaturthi ,Diwali,sankranthi ugadhi..It has different names in different states.In North India it is called as Gujiaa..Usually this sweet is prepared during Holi festival in North India.I hardly prepare this sweet dish in these many years.Though it is easy sweet to prepare at home,but some how I missed it.After long time I prepared this dish.The filling inside the dish is very tasty and healthy too.The filling is just roasted semolina,nuts,dry coconut.Every bite of this dish gives you nice crispy and sweet cardamom flavor. As ugadhi (Telugu New year)is coming soon celebrate ugadhi with this yummy sweet.Posting this recipe in BM#74 under the theme Festivals of India.


  • Maida or all purpose flour 2 cups
  • Ghee 4 tbsp
  • Water to knead the dough
  • salt to taste
  • oil to deep fry
  • For the filling:
  • sooji or semolina 1 cup
  • dry grated coconut 1/4 cup
  • sugar 1 cup
  • cardamom powder 1 tbsp
  • cashew nuts roasted 3 tbsp


  • Take a bowl,mix maida,salt 2 tbspns of ghee and little water and knead into soft dough.( don't make it too soft)just enough soft to handle.cover it and keep aside.
  • In another pan heat 2 tbspn of ghee and roast grated coconut for 4 to 5 mins or until it releases nice aroma.when it is done take out from the pan and keep aside.
  • In the same pan add 1 tbspn of ghee roast sooji for about 8 to 10 mins in medium to low flame or until it releases nice aroma.Then take out from the pan and keep aside.
  • powder the sugar and keep aside.
  • Mix sooji ,coconut, sugar,roasted nuts cardamom powder in a bowl.
  • Now take a small quantity of the dough and make round ball,roll it like chapathi.Add 2 tbspn of sooji mixture on one side of roll, fold it and close the edges by wetting your hands with little water as shown in the pic.
  • Fold the edges firmly so that stuffing won't leak while deep frying.Here folding edges in twisted way so that filling will stay firm

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Friday, March 24, 2017

Rava laddu

Rava laddu is a popular laddu prepared almost in every household during festivals. I prepared during Holi celebration.Rava laddu is a simple and easy laddu made with very few ingredients.Just rava,sugar,nuts and coconut gives a wonderful flavor to this recipe. Rava is a very healthy ingredient which is widely used in many recipes.Most popularly it s used in the preparation of upma in mostly south India.Posting this recipe in Blogging marathon#74 under the theme Festival of India.

  • Rava or sooji ( Semolina)1 cup( 250 ml cup)
  • sugar 1 cup
  • Fresh or frozen grated coconut 3/4 cup 
  • cardamom 6
  • Raisins 10
  • cashewnuts 10 to 15
  • Ghee 1 tbspn
  • Milk 2 tbspn for binding laddus

  • Blend sugar into fine powder and keep aside.Remove the seeds from the cardamom and blend into fine powder. keep aside
  • Heat a pan ,dry roast semolina on low flame around 10 mins or until  we smell nice aroma.Keep sauting in between,then we observe change in the color.Transfer this to another bowl,keep aside.
  • In the same pan add ghee dry roast cashews raisins until golden brown.Remove and keep aside.
  • In the same pan add grated coconut and roast few mins 3to 4 mins.
  • Mix coconut,cashewnuts,raisins to the semolina mixture.Add 1 tbspn of ghee and mix it well.
  • Now shape the mixture into laddus by adding very little milk.
  • Store in airtight container and enjoy.
Note: key taste depends on how you roast the sooji.Make sure always fry sooji in low flame.

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Sunday, March 12, 2017

Mango Thokku

Summer is almost here in Florida.Though we don't feel much winters here but we feel little chill  in the mornings. New-home lot of ventilation  feels as if every day is summer.I have a plan to plant mango tree in future.Don't know when it is possible.Yesterday I bought few raw mangoes when I went to market.There are two different shapes.I picked the smaller ones as they are very sour and good for pickling.I tried many pickles but didn't try instant mango thokku ( means grated mango).There are different way to prepare this pickle.I prepared instant method which is quick and easy method.It can stay fresh more than a month in the refrigerator.Posting this recipe in BM#74 under the theme Sauces and preserves.Here is my instant mango thokku.


  • Raw mango grated 2 cups
  • Mustard powder 2 tspns
  • Fenugreek powder 1 tspn
  • Red chilli powder 3 tspns
  • Salt 3 tspns ( you may increase or decrease)
  • Oil 100 ml + 3 Tbspns for tadka( Usually I prefer mustard oil)
For Tempering

  • Jeera 1/4tspn
  • mustard seeds 1/4tspn
  • Fenugreek seeds 5 to 6
  • curry leaves 2 strings
  • urad dal 1 tspn
  • Garlic 5 to 6 pods
  • Asofoedita( inguva) 1/4tspn or a pinch
  • Red chili 1or 2 
  • oil 3 tbspn( mustard oil or seesame oil)

  • Wash mangoes nicely and pat dry on a dry cloth and keep aside. 
  • Peel the mango skin and grate it nicely ,keep aside.
  • Heat a pan dry roast fenugreek seeds nicely in low flame until it changes the color.
  • Add mustard powder,fenugreek powder red chilli powder,salt ,oil mix it well.
  • For tempering add 3 tbspn of oil in a pan heat it add msutard,jeera,urad dal methi ,redchillies,garlic,curry leaves.
  • when tempering cools down add the tempering to the mango mixture.Let it sit for 5 hrs and enjoy with White rice.
  • It stays fresh for 15 days without refrigeration if we use dry spoon in each serving.

Saturday, March 11, 2017

Strawberry sauce

Strawberry sauce has tons of uses which is freezer friendly and can be made very easily at home.This Weekend we went to Flea market to pick some  plants ,fresh fruits and vegetables.There I saw fresh tons of strawberries tempted me to buy 2 big packs.Then  immediately the same day I refrigerate few strawberries prepared strawberry milk shake for kids,remaining strawberries I made strawberry sauce and stored in the refrigerator. It can be used as topping on vanilla ice cream ,cheese cakes,pancakes and many more.Posting this recipe in BM#74 under the theme Sauces and preserves.

  •  FreshStrawberries or frozen1 lb
  • sugar 1 cup
  • vanilla essence half tspn
  • water 3 tbspns
  • lemon juice 2 tbspns( optional)

  • Heat water sugar in a bowl,add strawberries and let it boil for few mins 5 to 10 mins in medium flame.
  • When it is boiling reduce the flame to low and close the lid,cook until the sauce thickens( around10 mins)Optionally you may add 2 tbspn of lemon juice to get the tangy flavor.
  • switch of the stove and add vanilla essence when liquid cools down.
  • Store in a air tight container and freeze it.It stays fresh more than month.

Friday, March 10, 2017

Mango jam

Mango is the king of all fruits.It is most favorite fruit in my family.We love to taste mango fruit in all seasons.Luckily we are getting mangoes in all seasons here.Still I remember how Nanna's friends used to bring bag of packed mangoes  to our home,immedietely, we all  ready to search all mangoes to see which one is ripe.Amma used to prepare pickles with mangoes in summer.My most favorite is Banginpalli. I truly enjoy the taste.Now my kids joined the club.Coming to today's recipe i.e mango jam.This is one jam I always prefer to have with bread during my long train journeys in India.Every summer we used to go long journeys in train. Amma used to carrry bread and jam with us.Recollecting my old childhood memories..what a wonderful childhood.!!This simple jam gives nice tangy flavor and awesome taste.Posting this recipe in BM#74 under the theme sauces and preservatives.


  • Raw mango 1/2
  • sugar 1 cup
  • water 1/4 cup
  • Saffron 2 to 3 strands
  • Rose syrup 2 to 3 drops


  • Grate mango skin and chop mango into small pieces.
  • Boil 3 cups of water in a bowl, add chopped pieces to the boiling water boil until they are soft( 15 mins)
  • Now remove mango pieces from the stove,drain the water and let it sit for 5 mins in the drainer.
  • In another bowl add water(1/4 cup) and sugar ,let it boil until you see bubbles in the water sugar syrup.
  • check for one thread consistency,add chopped drained mango pieces to the sugar syrup.Add saffron to the syrup.
  • Boil mango pieces in the sugar syrup,until it just thickens in low flame.( 10 to 15 mins)finally may add rose water if you prefer.
  • Now switch of the stove and enjoy yummy  jam with bread of your choice.
  • Store the jam in the refrigerator for 1 week.

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Monday, February 20, 2017

Boondi Laddu

Laddoo is a pretty famous sweet all over India.Here the recipe called Boondi laddoo is made out of Boondi.It is  served in all occasions including festivals and marriages.There are two different kids of laddoos the one which is soft and the other one which is little hard.Mine is the second one.I grew up eating these laddoos in my childhood on every occasion..Preparing these laddoos is quiet easy but the only difficulty is to shape it into balls when the boondi mixture is little hot.Finally I tried first time at home..Cant believe that, they are very tasty.Posting THIS RECIPE IN BM#73 UNDER THE THEME "FLAVORS OF INDIA."


  • chickpea flour(sanaaga pindi) 2 1/2 cups( 1 cup is 250 ml )
  • sugar 2 cups
  • water 1 cup for sugar syrup
  • cardamom powder 1/4 tspn
  • Ghee 2 tbpsns
  • oil for deep fry


  • Take a bowl,add chickpea flour and mix it nicely like thick batter by adding water( I  use 1 cup of water if you feel the batter is thick can add little more water, should be like dropping consistency)
  • Heat oil in kadai,when it is hot,slowly drop the batter on top of siever as shown in the pic.
  • Fry a min and takeout on a paper towel.
  • In another bowl,boil sugar and water until thick consistency( more than one string consistency,around 10 to 15 mins)
  • Mix,ghee,cardamom powder,fried Boondi in the sugar solution.
  • switch of the stove and mix it well until the sugar syrup coats well with boondi.
  • Remove from the stove and let it is little hot to handle with hand,start  taking little amount in your palm and shape it as laddu( shown in pic)
  • keep continuing the same procedure for the rest of  the laddus.