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Archive for December, 2010

Chukka Paneer




Fresh Chukkakoora (CHUKKA) – 2 Bunches/Packs
Fresh Coriander Leaves – 1 cup
Onion – 2 Large
Tomato – 1 large
Ginger Garlic Paste – 1 Tbsp
Salt – as per taste
Tumeric – 1/4 tsp
Red Chili Powder – 1 tsp
Coriander Powder – 1/2 tsp
Garam Masala Powder – 2 -3 pinches
Green chilis – 2 slit length wise
Curry Leaves – few
Oil – 3-4 tbsps
Cottage Cheese Cubed (Paneer Cubes) – 200g


1.This chukka greens can be used whole (Leaves And Stalks) so wash chop and keep.
2.wash and chop fresh coriander.
3.Defrost Paneer by placing in a bowl of water and cut into cubes.

And now shallow fry till golden brown. keep aside.

4.Chop onion and tomato.


1.Place the wok or pan on flame add oil in which you fried the paneer,add the chopped onion saute well,add ginger garlic paste fry till golden .Sprinkle little water if it sticks to the pan and stir .
2.Add tumeric,red chili powder,coriander powder, salt stir for a min on low flame.
3.Add chopped tomato,green chilis and curry leaves cover cook till tomato turns soft.
4.At this stage add finely chopped chukka greens combine well cover cook for 5 mins.

5.Lastly add fried paneer and chopped fresh coriander and garam masala.cover and cook till oil separates.

Serve with fried rice or white rice.

We can replace chukka greens with spinach or methi or gongura leaves.All of them just tastes wonderful.
As gongura and chukka tastes sour,we can try in combinations too.I ve tried all. All are unique in their tastes.Try And see.

By Kezia Mary.




RAITA (Perugu Pachadi – Yoghurt Chutney)

•Yoghurt – 200 gms.
•Onion – 1 medium finely chopped
•Cucumber-1 finely chopped
•Tomato – 1 small finely chopped
•Green chilli – 1 diagonaly chopped
•Coriander – a handfull
•Salt – as per taste


•Whisk yoghurt with salt , add half cup water and all the above ingredients.Mix well
•Serve in a bowl.

Suggestion: Can be served with biryani, fried rice, chappati or roti.

Tempered Buttermilk


Tempered Buttermilk


Youghrt (CURD) – 2 cups
Water – 5 cups
Salt – 1 tsp
Garlic – 1 pod minced
Green chili – 1 sliced
Fresh coriander – 1 tbsp chopped
Curry leaves – few
Methi – Jeera Powder – 1/2 tsp (Dry roast and powder)
Few shallots – crushed or chopped.

For Tempering

Oil – 1 tsp
Turmeric powder – 3 pinches
Dry chilis – 2 broken
Curry leaves – few
Mustard – 1/2 tsp


First beat the curd or whisk well with the whisk and add salt ,water and all ingredients and keep.
Heat oil in a pan and splutter mustard seeds and add curry leaves,dry chilis and turmeric powdr and turn of heat add the tempering to the prepared butter milk mixture.Mix well.

Serve with brown rice or white rice along with any dry curry or vegetable fry.

By.Kezia Mary.

Okra in yoghurt Curry


To prepare this yoghurt(Curd) curry you need:

Yoghurt(Curd) – 2 cups whisked and add 2 cups of water and salt.

Oil – 2 tsps

Onion – 1 chopped

Green chili – 2 slit

Okra(Bhindi) – 200 gms washed wiped and chopped

Curry leaves – few

Mustard seeds – 1/2tsp

Dry roasted Fenugreek and Cumin (Methi Jeera)powder – 1/4 tsp

Turmeric powder – 3 pinches

Salt – to taste

Red chili powder – 1/8 tsp

Coriander powder – 1/4 tsp

Garlic – 1 pod grated


Heat a pan and add oil and splutter mustard seeds and fry onion,green chili,curry leaves for 2 mins and add the chopped okra and fry till they get separated and soft.

Now add the powder spices and give a nice stir on low heat and add the whisked yoghurt mixture and continue stirring to avoid curdling…if you stop it curdles the same second…..stir till you can see smoky vapour but do not boil.Turn of heat and immediately trabsfer into serving bowl.

Serve with rice or chappatis.Kids love this as it is not spicy and good even when having fever or so…as the yoghurt gets heated up this does not cause cold…I’ve tried lots of times…

Prepare Okra this way and add yoghurt while doing this recipe.

Idlis with Peanut chutney.

Idlis and Peanut Chutney..(Family Breakfast)


To prepare batter for Idlis
Rice – 3 cups
Urad dal (Split black gram) – 1 cup
Sugar – 1 tsp
Cooked rice – 1/2 cup

1.Wash and soak rice and urad dal together in enough water for atleast 6 hours,wash again and drain.Then transfer into mixer wet jar along with cooked rice and sugar and grind until soft almost like soft semolina to touch with enough water.Do not add too much of water.Grind in two batches ,and transfer into a container with enough extra space to ferment cover tightly and keep overnight.
2.The next morning take how much batter you need and add a pinch of baking soda powder and salt and 2 tbsp of water mix well.
3.Grease the idli trays with a drop of oil on each space and pour the idli batter into it place all together into the stand and steam in the idli cooker or pressure cooker WITHOUT weight or WHISTLE…for 10 mins.Turn off heat let stand for 4-5 mins and remove with a spoon into a hotbox or any container with lid and serve hot with chutney or sambar.

Tasty and healthy breakfast…South Indian Special.
Can be served with fresh coconut chutney and sambar.

For peanut chutney ref Peanut chutney With Dry Chilis in chutneys and pickles category.



Lacy Appams


Rice – 4 cups
Cooked rice – 1/2 cup
Fresh Coconut Grated – 1/2 cup
Yeast – 1/4 tsp (I used Dried Instant Yeast)
Sugar – 1 tsp
Warm Water – 2 tsps

Method To prepare Batter

1.Wash Rice well in two to three changes of water and soak for atleast 5 hours.
2.Now drain rice and transfer into a jar along with the cooked rice and fresh coconut,add water and grind to a smooth paste like dosa batter.
3.Transfer into a large container or deep plastic kitchen container.Take Warm water in a small bowl and add sugar and yeast to it and mix well.Pour this into the prepared appam batter and mix well.DO NOT ADD SALT.This will prevent yeast from raising.
4.Instant yeast can be mixed directly also cause it says on the PACK sometimes.
5.Cover the lid tightly and place in a shelf or cabinet to ferment for 5-6 hours.Then you can keep in the refrigerator and use whenever desired with in two days.
6.When you want to prepare Appams Take some of the batter into a bowl and NOW ADD Salt and little water may be 1 or 2 tbsps and mix well .

To Prepare Appams

Heat a Appam Chatti ,This is a small wok kind of thing and pour batter in the middle and roll it all over to spread till the edges and cover to let cook in steam,it takes only 1 or 2 mins.
Then open lid and slowly turn the appam if still raw in the middle or can be removed just like that….this will be Lacy on the Edges and Thick in the middle and Melts in the mouth.

They take very less time than dosas.I like to prepare thick appams Like shown in the other picture…

Serve Hot with chicken gravy curry.

Home Made Masala Dosa.

Homemade Masala Dosas

*.Ingredients for Dosa Batter

Dosa rice or any normal rice – 3 cups
Urad Dal (Split black gram) – 1 cup
Channa dal (Split Garbanzos) – 2 tbsps
Methi seeds – 1 tsp


1.Wash and soak the above ingredients for at least 5-6 hours and Grind to a smooth batter along with a handful of cooked rice.
We can also use rice flakes (Atukulu) while grinding just wash and soak 3-4 mins in water and add to the rice dal mix to get brown dosas.
2.Leave overnight to ferment.the next day add salt and water to the required quantity to get pourable consistency.
3.Prepare dosas by heating the griddle or nonstick tawwa and spread the batter by rotating the ladle to make paper thin crispy dosas apply oil and turn the other side till done.And remove from tawa and repeat the process for more dosas.

*.Ingredients for Pappula podi (Dalia powder)

Putnala pappu (Vayinchina senaga pappu) -1 cup
Red dry chilis – 5-6
Dry coconut grated – 1/2 cup
Garlic pods – 2
Salt – 1 tsp


Dry roast the dalia , dry coconut and dry chilis separately and cool add salt and crushed garlic and blend into fine powder.
Remove into a bowl.

*.Ingredients for Potato Curry.

Potatoes – 3 med
Onions – 2 med
Green chili – 2 slit
Curry leaves – few
Mustard seeds – 1/2 sp
Oil – 2 tsps
Turmeric powder – 2 pinches
Salt – as per taste


1.Wash and boil the potatoes in water till cooked through the middle but not mushy.Cool and peel cut into cubes and set aside.
2.Chop onions and slit green chilis.
3.Heat a pan add oil and splutter mustard seeds and add green chili,curry leaves and onions fry 2 mins add Turmeric powder and potato pieces stir well add salt and mix well.
4.Remove into a dish.

To prepare coconut chutney.

Fresh Coconut Chutney


Fresh Coconut – 1 cup grated
Green chili – 1
Shallots – 2
Garlic pod – 1
Salt – 3 pinches

For tempering / talimpu
Oil – 1 tsp
Dry chili – 1
Mustard – 2 pinches
Curry leaves – few


1.In a small blender jar take all the ingredients add little water and grind to smooth paste,transfer into a serving bowl.
2.Heat a small pan add oil and splutter mustard and add dry chili deseeded and broken into small pieces and curry leaves fry 1 min and add to the chutney.Mix well.

For preparing Homemade Masala Dosas take a single dosa at a time sprinkle 1/2 tsp of dalia powder and place potato curry in the middle and roll.serve with fresh coconut chutney.

When the family sits together each can make their own and enjoy even the kids are interested to do so.

Happy Breakfast…

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