{Please Note: Blog Archives may have few recipes from my other blog, Madhu's vantalu. I am in the process of merging Madhu's vantalu to this blog.}

Tuesday, April 30, 2013

Mixed Vegetable Coconut Curry | Indian Curry Recipes

India is very popular for its curry's . Though each region has its own version of  making these curry's the definition of a wet curry is basically a sauce based on either yogurt, nuts (cashew or almonds), coconut milk or lentils. Today's recipe is my take on a classic vegetable curry with the addition of coconut milk in it. Its a curry which has a blend of different spices and  is simmered in a thick coconut milk. The spices give a nice aroma and flavor to the vegetable curry.

Do not get over whelmed with the list of ingredients, Its fairly a simple recipe. Though I have mentioned lot of spices, you can completely skip them and just use the garam masala and red chilly powder. Even this way the recipe works just fine.

 Enjoy this rich curry with some Indian flat bread (Naan) or with pulav.

Thursday, April 25, 2013

Party Menu Ideas | Menu 1

Party Menu 1:



                                                      Punugulu ( Deep fried fritters with dosa batter) 

                                                                                    Chickpeas Sundal

Main Course:


and White Rice.





Green Moong Dal VADA | Indian Snack Recipes | Vada Recipes

Vada is a traditional South Indian fritter made using different dals (lentils). Today i have used three different dals', but the star ingredient is the nutritious Green Moong dal. Green Moong dal is combined with green chilly, cumin, onion, coconut and coriander and deep fried to give you a perfect crisp savory fritter. Its a very popular street food and is equally popular during festivals and gatherings. Enjoy these vada's as a perfect evening snack with a cup of  hot coffee or tea.

Tuesday, April 23, 2013

Simple Egg curry | Indian Egg Recipes | Indian Curry's

Today's recipe is a basic Egg curry where the boiled eggs are simmered in a onion, tomato and green chilly base. A very simple recipe which goes well with rice and is equally delicious with chapathi. Its a great week night dinner recipe which can be whipped up in literally ten minutes provided you have some boiled eggs handy.  To make it figure friendly just add a yolk in the gravy and the whites in the curry.

Sunday, April 21, 2013

Moong dal Salad | Hesarubele Kosambari | Karnataka Recipes

Kosumbari is the traditional name used for salads in Karnataka. Its an integral part of all special occasions like wedding, festivals and gatherings.Today's recipe is the simple and refreshing Moong dal Kosambari where the soaked Moong dal is combined with chopped cucumbers, grated carrot and fresh coconut and seasoned with green chilly and mustard seeds. Fresh clean flavors makes this salad a keeper.

Few more salad recipes:

Carrot Kosambari
Moong sprouts & Green Mango Kosambari
Honey Lime Fruit Salad

Friday, April 19, 2013

Panakam | Panagam | Sri Rama Navami Recipe | Indian Summer Drink

Panakam is a traditional drink made during Sri Rama Navami, the birth of Lord Rama. It is also a great summer cooler.It can be served at room temperature or chilled to beat the summer heat.



  • Grated Jaggery - 2 tbsps
  • Water - 1 cup
  • A Generous squeeze of fresh lemon juice
  • A pinch of dry ginger powder
  • A pinch of Cardamom


  • Add the grated Jaggery in the water. Mix till completely dissolved. Filter the mixture using a strainer.
  • Now add the lemon juice, dry ginger powder and cardamom. Mix well and serve as is or chilled.

Sri Rama Navami Subhakankshalu | Sri Rama Navami Greetings

Click here for some festival recipes 

Tuesday, April 16, 2013

Bisi Bele Bath: A Classic Karnataka Dish | Sambar Sadam

Please Note: This is one of my old posts which i imported from my other blog!

One of the most popular rice dishes from Karnataka is the ever classic Bisi Bele Bath. Bisi means hot, bele means dal which translates into hot lentil rice. Like obbatu (bobbatlu/puran poli) bisibele bath takes a special place during festivals and weddings. It’s a one pot meal in which you get your protein, carbs and veggies cooked to perfection in our favourite Indian spices. Cucumber raita on the side is a nice compliment to this classic dish of Karnataka.

Freshly ground spices sure taste great. But I just use the powder my co-sister gives me. I generally freeze it and just take little bit at a time. Freezer is absolutely a wonderful way of storing the spice powders. Freezing not only keeps them fresh, they also stay longer. I directly cooked the Bisi bele bath in a deep pot. You can do so in pressure cooker as well which is much faster.

Sending this to CWS event : Cook with Toor dal happening at my space which is a brain child of Priya of Priya's Versatile Recipes

Check out my other versions of Bisi bele bath:

Photography: From my flower garden

Spring is in air and here are few pictures from my flower garden!



Thursday, April 11, 2013

Ugadi Subhakankshalu & Andhra Ugadi Pachadi | Ugadi Greetings

Wishing all my readers a Very Happy Ugadi!
Ugadi Subhakanshalu!

Today is ugadi which is the new year festival for the people of Andhra Pradesh. In addition to Andhra few other states in India celebrate this festival. In Maharashtra it's called Gudi Padwa, Yugaadi in Karnataka, Puthandu in Tamilnadu, Thapna in Rajasthan and Cheri chand in Sindhi to name a few.Ugadi festival marks the beginning of the new hindu lunar calendar with a change in the moon's orbit.
In Andhra Pradesh, my home state we start this new year by eating Ugadi Pachhadi (chutney) which is the combination of six different ingredients. These six tastes called shadruchulu symbolize the fact that life is a mixture of good and bad, joy and sorrow and all have to be treated alike.
The six different ingredients which go into making this unique Pachadi is:
Neem flowers ( bitterness, signifying sadness), Mango (tangy, signifying surprise), Jaggery ( sweetness, signifying happiness), Tamarind ( sourness, signifying disgust), Red chilly powder ( hot, signifying anger) , Salt ( signifies fear). { Source- wiki}

Recipe for Ugadi Pachadi:
  • Tamarind pulp- 2 tbsps
  • Few neem flowers
  • Grated Jaggery-  3 tbsps
  • Finely chopped raw mango with the skin- 3 tbsps
  • Red chilly powder to taste
  • Salt to taste and some water

Combine the above ingredients with some water to get a slightly thick sauce kind of consistency. Adjust the amount of water depending upon how thick or thin you like the ugadi pachhadi.

For festival recipes click here
Please note:

These measurements are just an approximation. Please use your own judgement and adjust the amount according to your taste. In addition to the six ingredients mentioned above, you can also add finely sliced banana and fresh coconut to the ugadi pachadi.

Monday, April 8, 2013

Whole Wheat Flour Halwa | Aate ka Halwa for Ugadi / Gudi Padwa / Yugaadi

Ugadi / Gudi Padwa / Yugadi  marks the beginning of a New Year in few state of India. To celebrate this festival i am going to share with you a recipe which uses some simple basic ingredients that we have in our pantry. It's Aate ka Halwa- A simple, easy and a super quick recipe. No fancy ingredients, just whole wheat flour, sugar and ghee go into making this great tasting halwa.  Its one of those recipes where simplicity at its best.
Generally equal amount of flour to ghee go into making this halwa. When you use this proportion you will get a nice brown, rich and a glossy halwa. I have reduced the ghee amount quite a bit. So the color and shine is not as i mentioned, but the flavors were still there.
Click here to check out Ugadi Recipe Ideas.

Sunday, April 7, 2013

Black eyed peas Sundal | Alasandula (Bobbarla) Guggulu | Sundal Recipes

Black eyed pea is a legume which is widely grown in Asia. They are pale in color and have a prominent black spot to it. Black eyed peas are high in fiber and iron. They are also low in fat and calories, making it a healthy addition in our diet. It's a good source of protein for non meat eaters.These beans do not require the pre soaking, making it that much easy to whip up a recipe.

Black eyed peas are widely used all over India. We generally make curry's and the very popular sundal  with Black eyed peas.
Today's recipe is a slight variation to the classic sundal recipe from South India. I have used onion and tomato in the recipe.

Food Photography & Nutrition : Black eyed pea


Black eyed pea is a kind of beans or a legume which is widely grown in Asia. They are pale in color and have a prominent black spot to it. These beans do not require the pre soaking, making it that much easy to whip up a recipe.

Black eyed peas are high in fiber and iron. They are also low in fat and calories, making it a healthy addition in our diet.

A good source of protein for non meat eaters.

In the Southern states in U.S, eating Black eyed peas on New Year's Day is thought to bring prosperity.

Friday, April 5, 2013

Idli Upma with Bell Pepper and Corn | Lunch box recipe | Afternoon snack recipe

An easy and quick snack recipe using left over Idli's. Today's version uses red bell pepper and corn in the recipe. It's a great lunch box recipe and a  afternoon snack..



  1. Idlis- 6
  2. small onion- 1 (finely chopped)
  3. Small red bell pepper- 1 (chopped)
  4. Corn - 1/2 cup (frozen or fresh)
  5. Green chilly- 2 slit
  6. tamarind pulp to taste
  7. salt to taste and
  8. coriander leaves for garnish and Tempering ingredients

Take the idli in you palm and slightly break them. Few chunky pieces here and there is ok.

Take a pan add two tsps of oil, once the oil gets hot add the mustard seeds. When the mustard starts popping add one tsp of chana dal , 1/2 tsp of cumin seeds, 1/2 tsp of turmeric and a pinch of hing. Fry for few seconds.

Now add the green chilly, onion, red bell pepper and corn and cook till soft. Now add the tamarind pulp and salt to taste. Mix it well. Add the Idli pieces and mix. Finally garnish with some fresh coriander leaves.

My note:

Tamarind pulp can be replaced with lemon juice.

Wednesday, April 3, 2013

Banana bread | Baking recipes

(Please note: This is one of my old posts which i imported from my other blog)

I found this recipe of Taylor Florence from Food network. Its fairly a simple recipe so gave it a try. I did make some changes to the recipe– In place of butterr, I added oil. To substitute the richness which the butter gives, I added some fresh garted orange and lemon zest. You may not taste the orange and the lemon, but it sure gives that extra fresh flavor to it.       


Adapted from Taylor Florence


2 cups all-purpose flour (Maida)
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup sugar
3/4 cup Vegetable oil
2 large eggs
1teaspoon purevanillaextract
Zest of 1 large orange and 2 lemons
1/2 cup walnuts and cashews, finely chopped  

  • Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan.
  • In a large bowl, combine the flour, baking soda, and salt and keep it on aside. With an electric mixer, whip the bananas and sugar together for a good 3 minutes; the mixture should become light and creamy. Now add the oil, eggs, and vanilla and beat well for a minute.
  • Mix in the dry ingredients just until incorporated; no need to overly blend. Once everything is well incorporated add the zest and fold in the nuts using a spatula. Pour the batter into the prepared loaf pan.
  • Bake for about 1 hour and 5 minutes, until golden brown and a butter knife inserted into the center of the loaf comes out clean. (Depending upon the power of the oven the cooking time can vary. So, make sure after 50 minutes of cooking you check the bread and see if it needs more cooking or not).
  • Cool the bread in the pan for 10 minutes, then remove the bread from the loaf pan and let the bread cool completely. You can enjoy the banana bread as a breakfast with a glass of milk or can be eaten as a dessert with some ice cream.

Tuesday, April 2, 2013

Spiced Pumpkin Pancakes

                                               Pumpkin pancakes with butter & maple syrup ( garnished with some green apple & black berry)

(Please Note: This is one of my old post, which i imported from my other blog)



1 1/3 cups all-purpose flour (maida)
2-3 tbsp sugar
3/4 tsp baking powder
3/4 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/2 cup canned pumpkin puree (any brand is ok)
1 1/4 cups buttermilk (if using the yogurt, wisk it with some water)
2 large eggs at room temperature
3 tbsp melted butter
1/4 – 1/2 cups milk (may want to add more or less depending on desired viscosity)

  • If using a griddle, preheat the griddle to 350 degrees F. A non-stick pan can also be used instead of griddle.
  • In a medium bowl, combine flour, sugar, baking powder, baking soda and pumpkin spice.
  • In a small bowl, whisk together the pureed pumpkin, buttermilk, eggs and butter. Pour the ingredients of the small bowl into the ingredients of the medium bowl. Stir to form a smooth batter.
  • Grease the pan and pour the batter in the form of pan cake and cook each side for about two to three minutes.
While serving-

*Add butter and maple syrup
**Add powdered sugar…will add a nice touch to it!

Monday, April 1, 2013

Egg rice using Brown rice | Lunch box recipes | Brown rice recipes

Left over brown rice is transformed into a promising and filling egg rice. A great lunch box recipe as well.
Sending this to my own event - Left Over Make Over

Brown rice for BWW # 77

Sending this Brown rice picture to Black and White Wednesday - A Culinary Photography event (edition # 77) hosted this week by Haalo of Cook Almost Anything. This is the brain child of Susan- the Well Seasoned cook and now organised by Cinzia of Cindystar.


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