Archive for June, 2010


Onion-1, big,1 small

Curry leaves- a few

Green chillies-8-10 nos

Besan/Gram flour-1 1/4 cup


Rice flour-1/4 cup

Cumin seeds-2 tea spoon

Ginger- 2 tea spoon grated

Oil- for deep frying


1.Thin slice the onions.Finely chop the green chillies.

2.Take gram flour in a bowl, add the rice flour to it,salt,cumin seeds, curry leaves,green chillies and ginger and mix well.

3.Now add the sliced onions and salt  to the flour mixture and mix well.DONOT add water at this stage. The onions by nature and the salt added will leave out some water that will be enough to bind the mixture.

4.Heat oil in a wok/kadai and deep fry the pakoras by taking a bite sized of the mixture each time.Drain excess oil and serve with ketchup and tea.

Serves: 4-5


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Sifted cake flour-2 cups

Baking powder-2 1/2 tea spoon

Salt-1/2 tea spoon

Shortening-1/3 cup

Brown sugar- 1 1/2 cups

Vanilla extract-1 tea spoon

Peanut butter-1/2 cup

Eggs, well beaten-3

Milk-3/4 cup


Butter,softened-1/2 cup

Peanut butter-1 cup

Milk-3 table spoon

Confectioner’s sugar- 2 cups


1.Sift flour,baking powder and salt together.

2.Cream shortening with 1 cup brown sugar and vanilla until fluffy.

3.Add peanut butter and mix thoroughly.

4.Beat eggs until light and beat in remaining sugar.

5.Add to creamed mixture and blend well.

6.Add sifted dry ingredients and milk alternately in small amounts,beating thoroughly after each addition.

7.Pour into a greased cupcake pan and bake @ 350 degrees F for 25-30 minutes.

8.Place the butter and peanut butter (from the frosting ingredients) in a medium bowl and beat with a mixer.

9.Gradually mix in sugar and when it starts to get thick,incorporate milk one table spoon at a time, until all of the sugar is mixed and the frosting is thick and spreadable

10.Beat for a couple of minutes until it all gets fluffy. Spread on top of of each cupcakes and serve.

Makes: 18 nos

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Bindi/Okra-35 nos

Oil-for shallow frying

Onion-1,sliced thin


Garam masala- a pinch


For the stuffing:

Besan /gram flour-3 table spoon

Dhaniya /corriander powder-3/4 tea spoon

Red chilli powder-1/2 tea spoon

Amchur /dry mango powder- a pinch



1.Slit the okra  3/4th lengthwise.

2.Mix all the ingredients under “stuffing” and liberally stuff the mixture into the slit okras.

3.Heat oil in a kadai and shallow fry the stuffed okra.Set aside for the oil to drain.

4.Heat 2 table spoon oil in a kadai/wok,fry onions until pink and yet crisp

5.Fry the capsicum until cooked yet crisp.Add a pinch of garam masala and little salt.Top this fried mixture on the shallow fried okra and mix well.

6.Serve with rotis.


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This is one of my most favourite dhal types for the rice.Everytime I make it, I cant but help thinking about the weddings back in Kerala, where they serve this on top of steamed rice .Its a pretty simple preparation, but the flavours add a big zing to the taste and you would surely want more of it.


Moong dal- 1/2 cup


To grind:

Grated coconut-little less than 1/4 cup

Cumin seeds-1/2 tea spoon

Green chillies-2-3

Garlic pods-2

Pearl onion-1-2

Curry leaves- a few

Turmeric powder- a pinch

For seasoning:

Mustard seeds- 1/2 tea spoon

Dried red chillies-2

Coconut oil-1-2 table spoon


1.Pressure cook the moong dal with necessary water and salt and set aside.

2.Grind the “to grind” ingredients  adding very little water.

3.Add the ground mixture to the cooked dal and cook for a couple of minutes.

4.Season with “for seasoning” ingredients and serve with steamed rice.

Ps: i like it quite watery, but if you need a thicker version, do not add water anytime.

Serves: 2-3

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